(Serves 4–6)


For the souvlakia

  • 45ml olive oil or avocado oil
  • ½ orange, juice and zest
  • 2 garlic cloves, crushed
  • 5ml paprika or smoked paprika
  • 15ml fresh rosemary, chopped
  • 15ml fresh thyme, chopped
  • salt and milled black pepper, to taste
  • 700g pork fillet

For the Greek salad

  • 1 small red onion, sliced
  • 2 small Mediterranean cucumbers, cubed
  • 250g cherry tomatoes, halved
  • 150g feta or herb feta, cubed
  • 100g black olives
  • 5ml fresh lemon zest
  • salt and milled black pepper, to taste
  • 15ml fresh mint, chopped

For the dressing

  • 60ml extra virgin olive oil or avocado oil
  • 1 garlic clove, crushed
  • 5ml honey
  • 30ml red wine vinegar
  • 5ml dried thyme
  • salt and milled black pepper, to taste

To serve

  • pita breads, grilled
  • hummus


  1. To make the souvlakia, place all the ingredients, except the pork, in a non-metallic container and mix well.
  2. Trim any excess fat from the pork and cut the fillet into 3–4cm cubes. Add the pork to the marinade and coat well. Cover and refrigerate to marinate for at least an hour, or overnight.
  3. Soak 6–8 bamboo skewers in warm water so they don’t burn during grilling,
  4. Thread the pork onto the skewers. Grill the souvlakia on a braai or on a griddle pan for 3–4 minutes per side, or until cooked.
  5. To make the Greek salad, whisk all the dressing ingredients together in a non-metallic bowl.
  6. Add the sliced red onions, and coat in the dressing. Set aside for at least 15 minutes.
  7. Place the remaining salad ingredients in a serving bowl and add the red onion and dressing mixture. Toss to coat and season with salt and pepper.
  8. Serve with the souvlakia, warm grilled pita breads and hummus.