Marinated Pork Skewers with Greek Salad
- For the skewers
- 2 generous pinches garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 generous pinch ground cumin
- 1 generous pinch ground coriander
- 500 grams Pork butt (boneless)
- 30 milliliters olive oil
For the skewers: Combine the garlic powder, oregano, thyme, cumin, coriander and olive oil together. Rinse the pork butt, pat dry and cut into cubes. Place the skewers in a shallow dish, cover with the spice mixture and marinate for 1 hour.
For the salad: Rinse the cucumber and cut into cubes. Rinse the cherry tomatoes. Pit the olives and crumble the feta cheese. Rinse the lemons and cut into wedges.
Thread the marinated pork butt onto the skewers and cook on a preheated grill for about 10 minutes, turning often. Add the cherry tomatoes to the grill and cook for about 5 minutes, until softened. Toss the cucumbers, tomatoes, olives and feta together, season with salt and pepper and drizzle with a bit of lemon juice. Serve the salad alongside the skewers and garnish with lemon wedges.