Greek Marinated Pork Kebabs

This is one of my all-time favourite, mainstay weeknight dinners. I always have bags of this pork frozen in its marinade, ready to be thawed and thrown on the BBQ.

Tzatziki is my preferred condiment of choice, and while I certainly don’t disapprove of the shop-bought varieties, my recipe for homemade tzatziki is completely worth the (minimal) effort.

Feeds 3 – 4, depending on appetite

Ingredients

1 pork tenderloin, silverskin removed and tenderloin cut into big chunks
Zest and juice of half a lemon
2 large cloves of garlic, minced
1 heaped tsp Dijon
1 heaped tsp honey
1 tsp dried oregano
1 tbsp olive oil
1/2 tsp salt (or 1 tsp flaked salt)
Good grinding of pepper

Method:

Whisk together lemon zest, lemon juice, garlic, Dijon, honey, oregano, olive oil, salt and pepper. Pour over the chunks of pork and give everything a good mix to coat. Let sit on the counter for an hour to marinate, or pop in the fridge or freezer and use later on.

Thread 3 – 4 cubes of pork on each metal skewer. (You can use bamboo skewers, but they’ll need to soak in water for a good hour beforehand, otherwise they will just catch on fire.)

BBQ the skewers over a medium heat until caramelised, but still with a bit of give when squeezed. (About 10 – 12 minutes total.)

Serve with Greek salad, tzatziki and warmed pita breads.

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