Oregano and orange pork skewers

    30 min

    These lovely oregano and orange pork skewers are a fruity and scrumptious addition to your next barbecue. Perfectly paired with the Greek salad, this complete dish is a party of textures and flavours.


    Hertfordshire, England, UK
    3 people made this

    Serves: 4 

    • 400g (13 oz) pork fillet, cubed
    • 3 garlic cloves, crushed
    • 1 teaspoon dried oregano
    • zest and juice of 1 orange
    • 1 (325g) pack baby plum tomatoes, halved
    • 1/2 red onion, sliced into wedges
    • olive oil, for brushing
    • 50g (2 1/2 oz) pitted black olives
    • 80g (3 oz) baby spinach
    • 100g (3 1/2 oz) feta cheese, crumbled
    • 2 tablespoons olive oil
    • 1 tablespoon red wine vinegar
    • salt and pepper, to taste

    Prep:10min  ›  Cook:10min  ›  Extra time:10min marinating  ›  Ready in:30min 

    1. In a bowl, toss the pork with the garlic, oregano, orange zest and juice. Leave to marinate for 10 minutes.
    2. Thread the pork, tomato halves and onion wedges onto skewers until all the pork is used up (reserve the leftover vegetables for the salad). Brush with olive oil and barbecue (or grill) for 8 to 10 minutes, turning once or twice, until cooked through and no longer pink in the middle.
    3. For the salad, combine the olives, spinach, feta cheese and leftover vegetables. Mix the oil and vinegar, season and drizzle over the salad. Serve with the skewers.

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