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Pork Souvlaki Skewers with Lemon Rice and Summer Vegetables https://www.metro.ca/userfiles/image/recipes/brochettes-de-porc-souvlaki-avec-du-riz-au-citron-10781.jpg PT30M PT15M PT45M
Mince the garlic.Cut the lemon in half.Cut the pepper and carrot lengthwise.Slice tomato into rounds.Place prepared vegetables into a bowl and season with 1/3 olive oil, 1/3 oregano, salt and pepper, toss to coatCut the tenderloin into 1 inch chunks and place into a bowl.Add the juice of half the lemons, 2/3 olive oil, garlic, 2/3 oregano, and salt and pepper to tasteToss to combine and let rest at least 10 minutes.Preheat the BBQ to medium-high.In a pot, bring the water, rice, butter, the juice of the remaining half of the lemon, salt and pepper to taste to a boil.Reduce the heat, cover and simmer until all liquid has been absorbed - about 5 minutes.Remove from heat, stir in half the chopped parsley, and set aside.Thread pork cubes onto skewers.Grill pork skewers on BBQ and turn every few minutes to brown all sides for about 10-15 minutes or until cooked.Add vegetables to grill and cook until desired doneness, turning every few minutes.Serve pork skewers with rice and grilled vegetables.Garnish with tzatziki and remaining parsley.Source: Missfresh.com
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1 Tbsp. (15 mL) butter 2 wooden skewers 1 carrot 1 lemon 300 mL wafers for rice 1 pork tenderloin 2 garlic cloves 3/4 cup (180 mL) olive oil 3 Tbsp. (45 mL) dried oregano 4 g parsley 1/2 green bell pepper 1 cup (250 mL) white rice 1 tomato 1/3 cup (80 mL) tzatziki
Pork Souvlaki Skewers with Lemon Rice and Summer Vegetables

Pork Souvlaki Skewers with Lemon Rice and Summer Vegetables

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2
servings
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    butter
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  • 2
    wooden skewers
  • 1
    carrot
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  • 1
    lemon
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  • 300 mL
    wafers for rice
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    FRONT STREET BAKERY BUTTER SHORTBREAD COOKIE TRAY

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  • 1
    pork tenderloin
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  • 2
    garlic cloves
  • 3/4 cup
    (180 mL)
    olive oil
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  • 3 Tbsp.
    (45 mL)
    dried oregano
  • 4 g
    parsley
  • 1/2
    green bell pepper
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  • 1 cup
    (250 mL)
    white rice
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  • 1
    tomato
  • 1/3 cup
    (80 mL)
    tzatziki
Imprimer ma sélection

Preparation

Mince the garlic.

Cut the lemon in half.

Cut the pepper and carrot lengthwise.

Slice tomato into rounds.

Place prepared vegetables into a bowl and season with 1/3 olive oil, 1/3 oregano, salt and pepper, toss to coat

Cut the tenderloin into 1 inch chunks and place into a bowl.

Add the juice of half the lemons, 2/3 olive oil, garlic, 2/3 oregano, and salt and pepper to taste

Toss to combine and let rest at least 10 minutes.

Preheat the BBQ to medium-high.

In a pot, bring the water, rice, butter, the juice of the remaining half of the lemon, salt and pepper to taste to a boil.

Reduce the heat, cover and simmer until all liquid has been absorbed - about 5 minutes.

Remove from heat, stir in half the chopped parsley, and set aside.

Thread pork cubes onto skewers.

Grill pork skewers on BBQ and turn every few minutes to brown all sides for about 10-15 minutes or until cooked.

Add vegetables to grill and cook until desired doneness, turning every few minutes.

Serve pork skewers with rice and grilled vegetables.

Garnish with tzatziki and remaining parsley.

Source: Missfresh.com

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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