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Pork Souvlaki with Halloumi Pepper Skewers

Inspired from Dairy Farmers of Canada

MARINADE TIME

2 hrs

PREP TIME

15 mins

COOK TIME

10 mins

YIELDS

4

Ingredients

Pork
Tzatziki
  • 1/2 cup (125 mL) coarsely grated unpeeled English cucumber
  • 1/2 cup (125 mL) plain yogurt preferably Greek-style or Balkan-style
  • 2 tsp (10 mL) lemon juice
  • 1 clove garlic minced
  • 1/4 tsp (1 mL) salt
  • 2 tbsp (30 mL) finely chopped fresh mint (optional)
Halloumi & Red Pepper Skewers
  • 2 slices Canadian Halloumi each 1/2 inch (1 cm) thick
  • 1 red pepper cored, seeded and cut into bite-size pieces
  • 4 medium skewers

Preparation

Tzatziki

Using your hands, squeeze grated cucumber to remove all cucumber liquid. Place cucumber in a bowl with yogurt, lemon juice, garlic, salt and mint. Stir. Refrigerate until ready to use.

Halloumi & Red Pepper Skewers

Just before grilling, prepare skewers by cutting Halloumi slices into bite-size pieces (you will need 8 pieces). Randomly thread Halloumi onto 4 skewers with red pepper pieces.

Grease grill and preheat barbecue to medium-high. Barbecue pork for 10 min, turning occasionally and brushing with marinade until cooked through. Place Halloumi skewers on barbecue for the last 3 min of grilling pork. Turn occasionally until peppers and Halloumi are grilled. Serve drizzled with tzatziki or serve tzatziki on the side.