Pork souvlaki

8 INGREDIENTS • 4 STEPS • 20MIN

Pork souvlaki

Recipe

5.0

1 rating
it’s like a summer holiday on a plate! The tender pork fillets and reduced-fat houmous make it a great source of protein.
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it’s like a summer holiday on a plate! The tender pork fillets and reduced-fat houmous make it a great source of protein.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

20MIN

Total time

Ingredients

Servings
4
600 g
Select Farms British pork fillets
diced into 2 cm pieces
2
M&S Remarksable Value lemons
1 zested, 1 halved
4 cloves
M&S Remarksable Value garlic, minced
1 tsp
dried oregano
4
wholemeal pittas
60 g
M&S classic houmous
100 g
little gem lettuce
leaves separated
40 g
M&S pickled red onions

Nutrition per serving

VIEW ALL
Calories
434kcal
Fat
7.4 g
Saturates
1.6 g
Sugars
4.2 g
Salt
1189.6 mg
Love This Recipe?
Add to plan
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Pork souvlaki
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
In a bowl, mix the pork (600 g) with the lemon zest (2), the garlic (4 cloves), the dried oregano (1 tsp) and a good glug of olive oil. Skewer onto 8 skewers and set aside to marinate for 1 hour.
step 2
Heat a griddle pan over a high heat. Cook the pork skewers for 6 minutes, turning halfway, or until caramelised and browned all over. Remove from the pan and set aside.
step 3
Char the lemon halves in the pan, flesh-side down, until caramelised. Remove from the heat and allow to cool.
step 4
Toast the pittas (4) in the griddle pan. To build the souvlaki, spoon 1 tbsp houmous (60 g) into each pitta followed by the pork. Top with the little gem lettuce leaves (100 g) and pickled red onions (40 g). Finish each with a squeeze of juice from the charred lemon halves.
step 4 Toast the pittas (4) in the griddle pan. To build the souvlaki, spoon 1 tbsp houmous (60 g) into each pitta followed by the pork. Top with the little gem lettuce leaves (100 g) and pickled red onions (40 g). Finish each with a squeeze of juice from the charred lemon halves.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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