Pork Souvlaki with Halloumi Pepper Skewers

Who doesn't love the clean, fresh flavours of greek cuisine?


  • skewers
  • medium-sized bowl
  • cooking rack


  • PORK:
  • 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)
  • 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


  1. 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. 
  2. 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. 
  3. 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.
  4. Grease grill and preheat barbecue to medium-heat. Remove pork from marinade thread onto 4 skewers with orange pepper. Sprinkle with salt.
  5. 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.
  6. Serve drizzled with tzatziki or serve tzatziki on the sidde.