Pork Souvlaki with Halloumi Pepper Skewers

Pork Souvlaki with Halloumi Pepper Skewers

This Pork Souvlaki with Halloumi Pepper Skewers is the perfect grilled dinner! With lovely pork souvlaki, delicious Halloumi cheese, lots of peppers and an easy, homemade tzatziki sauce!

Disclosure: This post is sponsored by the Dairy Farmers of Canada and their fabulous Milk Calendar. As always, all opinions are my own. Thanks for supporting brands that support Seasons and Suppers.

I have been a fan of the Dairy Farmers of Canada’s Milk Calendar for a long time. A very long time. I actually have a Milk Calendar in my possession that has a date on it from the 1980’s! I’m sure I’m not alone. The Milk Calendar has been a fabulous way to welcome the new year for the past 41 years and is well known for it’s great tasting, well-balanced recipes!

The 2018 Milk Calendar carries on this wonderful tradition with 19 brand new easy to make and nutritious recipes, featuring a wide range of 100% Canadian dairy products. It contains seasonal recipes for the whole year, from winter comfort food, and summer BBQs to delicious breakfasts, desserts and everything in between.

The 2018 Milk Calendar offers Canadians new flavours using milk products, as part of a well balanced meal and healthy lifestyle. As always, it’s been made with families in mind, focusing this year on new twists on beloved classics, that celebrate local, sustainable, hand-crafted foods.

The 2018 Milk Calendar by Dairy Farmers of Canada was distributed for free with local newspapers to close to 2 million homes across Ontario and Eastern Canada this November. If you missed it, visit MilkCalendar.ca to find out how you can get a copy.

Pork Souvlaki with Halloumi Pepper Skewers

A Bit About the Dairy Farmers of Canada

The Dairy Farmers of Canada was founded in 1934 and is the national organization representing Canadian dairy farmers. They work to promote dairy as part of a healthy diet and to ensure safe, high-quality, sustainable and nutritious Canadian dairy products made from 100% Canadian milk.

Halloumi and Greek Yogurt
100% Canadian Dairy Greek Yogurt and Halloumi Cheese

Get Cooking with the 2018 Milk Calendar!

The 2018 Milk Calendar is a great meal-planning tool and is perfect for getting the whole family involved. Cooking and planning meals as a family is not only a great way to spend quality time together, it helps to develop healthy eating habits that will last a lifetime.

Visit MilkCalendar.ca to discover more recipes and helpful monthly demonstration videos! You can also get your own copy of the 2018 Milk Calendar and/or access ALL the recipes from the 2018 Milk Calendar online!

Cook’s Notes for Pork Souvlaki with Halloumi Pepper Skewers

Not familiar with Halloumi Cheese? It’s a wonderful cheese! I would describe it as having the flavour and saltiness of feta cheese, but unlike feta, which is crumbly, Halloumi cheese is moist and solid, with the squeak of cheese curds :) Like feta though, Halloumi cheese doesn’t melt. It warms and grills, but stays solid. That makes Halloumi cheese perfect for the grill and great for skewering. Halloumi cheese is very mild in flavour, so it’s a great choice for family friendly eating. Look for Halloumi cheese made from 100% Canadian milk in the cheese section of your local supermarket (just look for the blue Dairy Farmers of Canada logo on the package!).

If you’d like to try this recipe outside of outdoor BBQ season, simply roast of the pork skewers in a 425F. oven for 10-15 minutes, then finish together with the Halloumi skewers on the stove top in a grill pan.

Pork Souvlaki with Halloumi Pepper Skewers

Pork Souvlaki with Halloumi and Peppers

Pork Souvlaki with Halloumi Pepper Skewers

Prep Time: 2 hours 10 minutes
Cook Time: 15 minutes
Total Time: 2 hours 25 minutes
Servings: 4 servings
Calories: 183 kcal

Easy and delicious, these Pork Souvlaki with Halloumi Pepper Skewers is great on the grill and a wonderful, family-friendly recipe.

Print

Ingredients

Pork:

  • 1 lb pork tenderloin 500 g
  • 1/4 cup lemon 60 ml
  • 2 large cloves garlic minced
  • 2 tsp dried oregano leaves 10 ml
  • Freshly ground pepper
  • 1/4 tsp salt 1 ml
  • 1 orange or yellow pepper cored, seeded and cut into bite-size pieces

Tzatziki:

  • 1/2 cup coarsely grated unpeeled English cucumber 125 ml
  • 1/2 cup plain yogurt, preferably Greek-style or Balkan-style 125 ml
  • 2 tsp lemon juice 10 ml
  • 1 clove garlic minced
  • 1/4 tsp salt 1 ml
  • 2 tbsp finely chopped fresh mint, (optional) 30 ml

Halloumi & Red Pepper Skewers:

  • 2 slices Canadian Halloumi each 1/2 inch (1 cm) thick
  • 1 red pepper cored, seeded and cut into bite-size pieces
  • 8 medium skewers

Instructions

  1. Pork: Cut pork into chunks, about 1½ inches (4 cm) in size. Place in a medium bowl. Add lemon juice, garlic, oregano and pepper; stir to mix. Cover and refrigerate for at least 2 hours, but preferably overnight.
  2. Tzatziki: Using your hands, squeeze grated cucumber to remove all cucumber liquid. Place cucumber in a bowl with yogurt, lemon juice, garlic, salt and mint. Stir. Refrigerate until ready to use.
  3. Halloumi & Red Pepper Skewers: Just before grilling, prepare skewers by cutting Halloumi slices into bite-size pieces (you will need 8 pieces). Randomly thread Halloumi onto 4 skewers with red pepper pieces.
  4. Grease grill and preheat barbecue to medium-high. Remove pork from marinade; thread onto 4 skewers with orange pepper. Sprinkle with salt. Barbecue for 10 min, turning occasionally and brushing with marinade until cooked through. Place Halloumi skewers on barbecue for the last 3 min of grilling pork. Turn occasionally until peppers and Halloumi are grilled. Serve drizzled with tzatziki or serve tzatziki on the side.

Recipe Notes

If using wooden skewers, soak in water to prevent burning. All barbecues are different, so use this timing as a guide only and check for doneness. Use the tzatziki as a dip for mini carrots, celery sticks and cherry tomatoes. Marinate Halloumi in lemon juice and fresh herbs. Grill slices on barbecue. Serve on top of sliced tomatoes.
Tags from the story
, , , ,

20 Comments

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

Leave a Reply

Your email address will not be published. Required fields are marked *