Greek · Lunch
Grilled Pork Skewer Salad
Cubed pork shoulder is marinated in lemon, oregano and olive oil, then grilled on skewers until charred and juicy. Served over crisp romaine with cucumber, tomato, red onion, crumbled feta, kalamata olives and a lemon-oregano dressing, plus yogurt on the side.
$7
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
517Calories
33.2gProtein
36.4gFat
15.8gCarbs
6.9gSugar
4.1gFiber
952mgSodium
126mgChol
11.9gSat Fat
980mgPotassium
230mgCalcium
3.1mgIron
1.1mcgVitamin B12
24mgVitamin C
gluten-free
low-carb
mediterranean
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Cut pork shoulder into 1-inch cubes and pat dry. Mince garlic, slice cucumber and red onion, chop romaine, and cut tomato into wedges.
2
Marinate
Toss pork cubes with olive oil, lemon juice, oregano, garlic, salt and pepper. Chill 30 minutes.
3
Grill
Thread marinated pork onto skewer with gaps between pieces. Grill over high heat 8–10 minutes, turning every 2–3 minutes, until charred and internal temperature reaches 145°F.
4
Plate
Toss romaine, cucumber, tomato and red onion with 1 tbsp olive oil and 1/4 tsp oregano. Mound on plate, top with skewer, scatter feta and olives, serve yogurt alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g pork shoulder
- 2 tbsp2 tbsp olive oil
- 3 tbsp3 tbsp lemon juice
- 2 tsp2 tsp dried oregano
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 4 cups120g romaine lettuce
- 2/3 cup80g cucumber
- 1 cup150g tomato
- 4 tbsp40g red onion
- 2 oz56g feta cheese
- 1212 kalamata olives (40g)
- 4 tbsp4 tbsp plain yogurt
