Pork Souvlaki Bowls

Ingredients

• 700 gpork tenderloin, cubed
• 2 tbsplemon juice
• 1¼ tbspextra-virgin olive oil
• 1 tbspdried oregano
• 2cloves garlic
• ¾ tspsalt
• 200 gdry long-grain white or basmati rice, dry
• 200 gEnglish cucumber
• 2medium tomatoes
• ½medium red onion
• 60 gfeta, crumbled
• 150 gplain 0% Greek yogurt
• 3¼ tbspfresh dill

Method

1. Cut the pork tenderloin into 3 cm (1 1/4 inch) cubes. Mix with the lemon juice, olive oil, oregano, minced garlic and salt and marinate for at least 20 minutes or up to 24 hours in the fridge.

2. Rinse the rice and cook it in 400 ml (1 2/3 cups) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes.

   20 min timer

3. Preheat the grill or a grill pan over medium-high heat, about 200 to 230°C (400 to 450°F). Thread the pork onto skewers if using a grill.

4. Grill or sear the pork for about 10 minutes, turning every 2 to 3 minutes, until browned and 63°C (145°F) inside. Rest 3 minutes.

   10 min timer

5. Dice the cucumber, tomatoes and red onion and toss with the feta.

6. For the tzatziki, mix the Greek yogurt with the chopped dill and a spoon of grated cucumber.

7. Build the bowls with rice, pork, the feta salad and a spoon of tzatziki.

Storing and reheating

Keeps 4 days.