This pork recipe was developed knowing how much our taste The community loves a good grain salad – especially one that is hearty, filling, and worthy of being the main event.
I wanted to pair it with an equally vibrant protein, which is where these Lemon Garlic Pork Souvlaki Skewers come in. Made with tender pork tenderloins, they pair perfectly with a tangy and healthy Greek-style grain salad.
It’s a food that shines on the plate: fresh, colorful and specially designed to be consumed during the warmer months.
Why you will love my Pork Souvlaki Greek Grain Salad
Greek grain salad itself is a veritable playground of textures. The nutty freekeh adds a bit of chew, the burghul keeps things light, the fresh herbs add brightness, the almonds add crunch, the currants give little touches of sweetness, while the olives and feta add that unmistakable salty touch. A few juicy mini tomatoes finish things off nicely, so every bite is interesting, balanced and deeply satisfying. And the fact that you can prepare it a little in advance means you don’t have to scramble to get all aspects of dinner on the table when you’re ready to dine.
I’ve enjoyed my fair share of souvlakis over the years – chicken, lamb, beef – but I will always love the pork ones, as the meat is a great carrier of flavor. In this dish, pork tenderloins are marinated in the classic Greek ingredients of garlic, lemon, and oregano, and when grilled, they take on a slightly smoky flavor that I find so delicious, and I know you will love it too.
Simple, fresh and full of flavor, it’s the kind of dish I come back to again and again. Sometimes I even double the recipe, which makes it ideal for entertaining. A good spoonful of tzatziki on top or on the side, gives it an extra touch and flavor.
When cutting pork tenderloins into cubes, be sure to cut the pieces as similar in size as possible. Then, when you thread the pieces onto the skewers, they’ll cook in about the same time, while still developing lots of those tasty golden edges we all love.
Key Ingredients of this Greek Pork Souvlaki Grain Salad
- Australian pork tenderloins: these very tender and naturally lean fillets are cut into bite-sized pieces then marinated in olive oil, dried oregano, fresh lemon juice and garlic. The marinade allows the pork to infuse classic Greek flavors while remaining juicy thanks to its quick cooking on the grill.
- Brown Burgundy: light and fluffy, the burghul brings some balance to the salad and helps soak up all the bright, lemony vinaigrette.
- Freekeh: Nutty and pleasantly chewy, the freekeh adds depth and substance, making this green salad hearty enough to stand on its own. You can substitute barley, quinoa, or more burghul for the freekeh, if you prefer.
- Continental parsley: fresh and herbaceous, finely chopped parsley secretly lifts the whole dish and gives it a vibrant taste.
- Dill: the dill sprigs add a sweet anise note that pairs wonderfully with the flavors of lemon, pork and feta. Not a fan of dill? Simply replace it with mint or basil.
- Mini tomatoes: these offer bursts of sweet, juicy freshness that cut through the beans and add color to every bite.
- Red onion: finely chopped for more heat and crunch, they bring a tasty and spicy touch to the salad.
- Dry roasted almonds: these add crunch and a toasted richness that contrasts with the fresh herbs and grains. Pistachios or walnuts also go well with this salad.
- Dried currants: these little touches of sweetness balance out the savory and savory elements (whatever you do, don’t leave them out!).
- Qukes: crunchy and refreshing, these mini cucumbers add crunch and a refreshing finish to the dish.
We offer many delicious grain salads taste. This Cypriot grain salad is very popular, and our Mixed Grain and Roasted Vegetable Salad is a tangy delight.
Recipe and photography by Digital Food Director Amira Georgy. Introductory notes and additional recipes compiled by Natasha Shawfood writer.
