Who doesn't love the clean, fresh flavours of greek cuisine?
1 pork tenderloin, about 1 lb (500 g)
1/4 cup (60 mL) lemon juice
2 large cloves garlic, minced
2 tsp (10 mL) dried oregano leaves
freshly ground pepper
1/4 Tsp (1 mL) salt
1 orange or yellow pepper, cored, seeded and cut into bite-size pieces
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
8 medium skewers
PORK: Cut into chunks, about 1/2 inches (4 cm) in size. Place in a medium bowl. Add lemon juice, garlic, oregano and pepper; stir to mix. Cover and refrigerate for at least 2 hours, but preferably overnight.
TZATZIKI: Using your hands, squeeze grated cucumber to remove all cucumber liquid. Place cucumber in bowl with yogurt, lemonjuicee, 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-heat. Remove pork from marinade thread onto 4 skewers with orange pepper. Sprinkle with salt.
Barbecue 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 sidde.
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