Slimming World Pork Kebab with Tzatziki
I love tzatziki. I make it quite often, it always reminds me of Greece. Traditionally it is used as a dip, eaten with crudités, bread or grilled meat. In Athens next to the meat market there was, maybe still is, the best souvlaki place. Wooden sticks with cubes of meat, lamb or goat I guessed, dipped into lemon and oregano and served with chunks of rustic bread that I have never found outside Greece. This is my homage to that.
The kebabs can be cooked under a grill or on a barbecue.
Prep Time 20 minutes plus marinating time Cooking Time 8-10 minutes
Ingredients800g Pork, we use medallions as they are trimmed of all fat. Either loin or fillet.
Juice of 1 lemon
Oregano fresh or dried
250g 0% fat Greek Strained Yoghurt. Fage is my favourite as it is thick and made in Greece
Half a cucumber
Clove of garlic
Optional Fresh raw vegetables to dip. Spring onions, carrots, tomatoes, peppers.
Ensure the pork is trimmed of all fat and cut into one inch cubes. Marinate in fresh lemon juice and oregano for at least an hour, turn often to ensure all is soaked. The quantities are not important. If using fresh oregano chop or crush to release the flavours. The pork can be prepared in advance and left to marinate in the fridge overnight.
Thread onto skewers. Metal ones help the heat to get to the middle but wooden are fine. Grill for 8-10 minutes, turning frequently, until the meat is cooked.
Prepare the tzatziki
Grate the cucumber and squeeze out as much water as possible.
Finely grate or crush the garlic.
Mix all the ingredients together. Some add mint or dill but I like it plain.
|Use a large clove of garlic; grate the cucumber; Squeeze all the liquid out; mix together|
This is such an easy recipe and vegetables could be alternated on the skewer with the meat. The meat can also be put into a wholemeal roll (Healthy Extra b) with the tzatziki and still be Syn free.