Pork skewers with rice and tzatziki
Juicy skewers of marinated pork neck, pepper and red onion, served with rice and homemade tzatziki. Use boneless chicken thighs instead for chicken skewers.
- 1 hTime
- 40 minHands-on
- 4Portions
- ≈ 36 krper portion
- 730kcal per portion
Ingredients for 4 portions
- 600 gPork neck
- 3 tbspRapeseed oil
- ½Lemon, juiced
- 2 clovesGarlic, crushed, for the marinade
- 2 tspPaprika
- 1 tspOregano, dried
- to tasteSalt
- to tasteBlack pepper
- 2Bell peppers
- 2Red onions
On the side
- 3 dlRice
- 3 dlGreek yoghurt
- ½Cucumber
- 1 cloveGarlic, grated, for the tzatziki
Method
- Cut the pork into 3 cm chunks. Mix the oil, lemon juice, crushed garlic, paprika, oregano, salt and pepper and turn the meat in the marinade.
- Leave the meat to marinate in the fridge for at least 30 minutes. Meanwhile, soak wooden skewers in water so they don't burn.
- Coarsely grate the cucumber and squeeze out the liquid. Stir it into the yoghurt with the grated garlic and season with salt and pepper. Chill the tzatziki.
- Cut the peppers into 3 cm pieces and the red onions into wedges.
- Bring the rice to the boil with water and salt according to the packet instructions.
- Cook the rice under a lid over a low heat for about 18 minutes.
- Thread the meat, peppers and onion alternately onto the skewers.
- Cook the skewers on the barbecue over a medium-high heat for 10–12 minutes, turning a few times, until the meat is cooked through and nicely charred.
- Serve the skewers with the rice and tzatziki.
The cost is estimated from Swedish grocery prices.
