Juicy and delicious pork souvlakia! To give this Greek classic a more exotic touch, accompany it with aromatic basmati rice and mashed avocado.
Materials
1 kg of pork tenderloin
One coffee cup of extra virgin olive oil
1 tsp. of oregano
juice of 1½ lemons
salt, pepper
For the side dish
One glass of basmati rice
2 tsp. milk butter
1 tsp. fresh ginger, chopped
salt
Procedure
Step 1
Cut the tenderloin into small pieces. Then put it in a bowl, pour olive oil and lemon juice over, sprinkle with oregano, mix and let it marinate.
Step 2
In the meantime, prepare the rice. Wash the rice thoroughly in a bowl of plenty of cold water. Rinse it three times and drain it well. Put the butter and chopped ginger in a saucepan and sauté until it releases aromas.
Step 3
Pour the rice into the pot and mix well. Add lukewarm water little by little so that it covers the rice and exceeds it by one finger. Bring to a boil, add a little salt, stir, cover the pot and cook for 3 minutes. Turn off the heat and let the rice absorb its liquid.
Step 4
Cook the pieces of tenderloin until golden brown in a non-stick frying pan without adding fat or on the grill in the oven. Season them with salt and pepper. Serve the food on plates, putting the brisket in the middle on wooden skewers and accompanying it with aromatic rice.
READ MORE: Gazpacho with feta cheese.