Pork Souvlaki with Greek Salad & Rice

Inspired by Sara Buenfeld from BBC Good Food


15 mins


35 mins


50 mins




  • 4 LM Meat pork souvlaki
  • 1 onion, finely chopped
  • 85g brown basmati rice
  • ½ tsp dried mint
  • 1 tsp vegetable bouillon powder
  • 2 tbsp chopped fresh dill
  • 3 tomatoes, chopped
  • 10cm chunk of cucumber, chopped
  • 1 red onion, halved and thinly sliced
  • 4 Kalamata olives, halved
  • 1 tsp red wine vinegar
  • 25g feta, crumbled


Step 1

Heat 1 tsp olive oil in a non-stick pan. Add the chopped onion, cover and cook for 5 mins, then remove the lid and stir in the rice, dried mint and bouillon. Pour in 300ml boiling water. Cover and cook for 30-35 mins until the liquid has been absorbed and the rice is tender. Stir in the dill and a squeeze of lemon juice.

Step 2

Meanwhile, heat the grill to high or light your barbecue. Mix the tomatoes, cucumber, red onion and olives in a bowl with the remaining oregano, vinegar, remaining oil and a squeeze of lemon. Pile onto plates and top with the feta.

Step 3

Grill the souvlaki for about 4 mins each side until they are cooked, but still juicy. Serve with the salad and rice.