Weeknight Souvlaki and Village Salad
- Yield: 4-6 Servings
Ingredients
Units
For the Souvlaki
- 1/4 cup olive oil
- 1/4 cup finely minced red onion
- 3 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoons dried oregano leaves
- 3 cloves of garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 pork tenderloin (about 900g)
For the Tzaziki
- 1 3/4 cup plain Greek yogurt
- 1/3 of an english cucumber, grated
- 2 tablespoons lemon juice
- 2 tablespoons finely chopped mint leaves (or dill)
- 1 clove garlic, finely minced
- 1 tablespoons olive oil
- Salt and pepper to taste
For the Village Salad
- 3 medium tomatoes (whatever is in season or looks the best)
- 2/3 English cucumber, cut into half moons
- 1 green pepper (swap for red if preferred), cut into half rings
- 1/2 small red onion, thinly sliced (see tip)
- 125g feta cheese, cut into slices
- 1/3 cup black olives
- Oregano
- Red Wine Vinegar
- Olive oil
- Salt and Pepper
- Pita wedges for serving
Instructions
- For the souvlaki, in a large bowl, mix together the olive oil, red onion, lemon juice, red wine vinegar, oregano, garlic, salt and pepper. Set aside.
- Trim any excess silver skin or fat off the exterior of the pork tenderloin. Cut the tenderloin into bite sized pieces. Add the pork to the marinade. Cover and refrigerate while preparing the rest of the meal for up to 2 hours.
- For the tzatziki, mix together the Greek yogurt, cucumber, lemon juice, mint, garlic and olive oil. Season with salt and pepper to taste.
- Preheat the oven to 400°F. Place a rack on a baking sheet. (Alternatively you can use a barbecue or indoor grill to cook the souvlaki)
- Thread the pork onto the metal skewers. Place the skewers on the rack. Cook on the middle rack of the oven for 14-16 minutes or until the pork is cooked through. If the pork is packed tightly on the skewers it might take a bit longer to cook.
- While the pork is cooking, assemble the salad. On a platter or shallow bowl, add the tomatoes, cucumbers, green pepper and red onions. Season to taste with oregano, salt, pepper, red wine vinegar and olive oil and toss to combine. Add the feta cheese on top and the black olives. Season with a little more oregano, vinegar and olive oil.
- Once the pork is cooked. Serve up the pork with some tzatziki and village salad and pita wedges.
Tip: Add the red onions to a bowl of water for 15 minutes to tame the strength of the onion.
Notes
Note: To make this an even easier weeknight dinner, lean into a store bought Greek Salad dressing. Use it to marinate the meat (use about ½ cup) and dress the village salad. You can even buy some pre-made tzatziki.
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