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Greek Salad with Pork Kebabs

This is a fast, easy, and healthy dinner that is perfect for weeknights.
Prep Time10 minutes
Cook Time10 minutes
Marinating Time8 hours
Total Time8 hours 20 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: greek salad, kebab, pork

Equipment

  • Skewers (wooden or metal, but if using wooden skewers, make sure to soak them in water for 30 minutes before using them)

Ingredients

For the pork:

  • 1 lb boneless pork, sliced into 1 inch cubes I used boneless pork loin rib end
  • 2 tbsp olive oil
  • 2 cloves garlic thinly sliced
  • 1/2 tsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • Pinch of red pepper flakes
  • Juice of half a lemon
  • Salt and pepper, to taste

For the Greek salad:

  • 1.5 heads romaine lettuce chopped
  • 1 large green bell pepper thinly sliced (setting some larger pieces aside for your kebabs)
  • 1 large tomato halved
  • 3 mini cucumbers halved lengthwise and thinly sliced
  • 4 oz crumbled feta cheese divided
  • 3 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp dried oregano
  • 1 tsp red wine vinegar

Instructions

To marinade the pork:

  • The night before you want to make the pork kebabs, you will want to marinate them. I like to marinate them for as long as possible to get maximum flavor, but if you forget to do this overnight, it's okay to do it for a few hours before you start cooking.
  • Place the pork pieces in a large Ziploc bag.
  • In a small bowl, combine the remaining ingredients for the marinade (olive oil, garlic, Worcestershire sauce, dried oregano, dried rhyme, red pepper flakes, S&P and lemon juice). Whisk to combine.
  • Pour the marinade over the pork in the Ziploc bag. Shake the bag around to completely coat each piece in marinade. Seal the bag and let sit in the fridge for about 8 hours.

For the Greek salad:

  • When you're getting ready to eat, you can assemble your salad. Remove your pork from the refrigerator to bring it to room temperature. While you wait, combine the cucumbers, romaine and green peppers to a large bowl.
  • Over a small bowl, gently squeeze your halved tomatoes to juice them. The tomato juice will be a part of your salad dressing. Chop the rest of the tomatoes and add them to your salad.
  • To the small bowl with the tomato juice, add the olive oil, salt, oregano, and red wine vinegar. Whisk to combine.
  • Add about 1-2 tbsp. of crumbled feta to your dressing and whisk to combine. This will make your dressing a little thicker. Taste the dressing and season with salt and pepper, to taste.
  • Set aside while you cook your kebabs.

For your kebabs:

  • Heat your grill, grill pan, or griddle top to medium high. Cover with a little bit of oil. While your grill/griddle heats up, assemble your kebabs.
  • Take your skewers (metal, or wooden ones that have been soaked in water) and place about 4-5 pieces of pork on each, slightly separated. If you want to alternate with veggies like green bell pepper or red onion, that is great!
  • Sprinkle a little salt and pepper on your kebabs and put them on your grill/griddle.
  • Cook about 2-2.5 minutes per side, for a total of about 8-10 minutes. The pork is finished cooking when it reads between 145-160F with an instant read thermometer. Check periodically throughout the cooking process and move your kebabs around if some are cooking faster than others.

To assemble:

  • Once the kebabs are cooked all of the way through, remove them from the heat and let them rest for a minute or two while you finish assembling the salad.
  • Toss your salad with the dressing and top with more crumbled feta.
  • Serve with the kebabs on top.