Easy and delicious, these Pork Souvlaki with Halloumi Pepper Skewers is great on the grill and a wonderful, family-friendly recipe.
1lbpork tenderloin500 g
2large cloves garlicminced
2tspdried oregano leaves10 ml
Freshly ground pepper
1orange or yellow peppercored, seeded and cut into bite-size pieces
1/2cupcoarsely grated unpeeled English cucumber125 ml
1/2cupplain yogurt, preferably Greek-style or Balkan-style125 ml
2tsplemon juice10 ml
2tbspfinely chopped fresh mint, (optional)30 ml
Halloumi & Red Pepper Skewers:
2slicesCanadian Halloumieach 1/2 inch (1 cm) thick
1red peppercored, seeded and cut into bite-size pieces
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.
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.
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.
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.
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.