Michael and Rachel's

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Pork Souvlaki

Updated: 29 Aug 2016

Ingredients

  • 500g pork, diced in 2cm chunks
  • 1/2 tbsp dried oregano
  • 1/2 tbsp lemon juice
  • 50ml olive oil
  • 1/2 tbsp red wine vinegar
  • 1 garlic

  • Salt, pepper

  • 100g fusilli tricolore

  • 1 red onion
  • Splash red wine vinegar
  • Dash olive oil

  • 1/2 small tin green giant sweetcorn

  • Fresh bread

  • Optional cherry tomatoes

Method

  1. Combine the marinade ingredients for the pork and mix together well. Leave to marinate in the fridge for at least 30 minutes.
  2. Finely slice the red onion and saute slowly over a low heat. Add a splash of red wine vinegar about halfway through the cooking time.
  3. Boil the fusilli until al dente.
  4. Meanwhile, thread the pork onto kebab skewers and cook on a griddle pan or barbeque.
  5. Drain the fusilli, and stir through the balsamic onions and the sweetcorn. Leave on a low heat to stay warm.
  6. Check the pork is cooked through, then serve the kebabs with the warm pasta salad and a few slices of fresh bread. If using cherry tomatoes, add these on top as a garnish.