Pork Souvlaki with Halloumi Skewers

Ingredients

• 1 lb pork tenderloin
• 1/4 cup lemon
• 2 large cloves garlic (minced)
• 2 tsp dried oregano leaves
• Freshly ground pepper
• 1/4 tsp salt
• 1 orange or yellow bell pepper (cored, seeded and cut into bite-size pieces)
• 1/2 cup coarsely grated unpeeled English cucumber
• 1/2 cup plain yogurt, preferably Greek-style or Balkan-style
• 2 tsp lemon juice
• 1 clove garlic (minced)
• 1/4 tsp salt
• 2 tbsp finely chopped fresh mint, (optional)
• 2 slices Canadian Halloumi (each 1/2 inch (1 cm) thick)
• 1 red bell pepper (cored, seeded and cut into bite-size pieces)
• 8 medium skewers (soaked for 30 minutes if wooden)

Instructions

1. 1

   Pork: Cut pork into chunks, about 1½ inches (4 cm) in size. Place in a medium bowl. Add lemon juice, garlic, oregano and pepper; stir to mix. Cover and refrigerate for at least 2 hours, but preferably overnight.

2. 2

   Tzatziki: Using your hands, squeeze grated cucumber to remove all cucumber liquid. Place cucumber in a bowl with yogurt, lemon juice, garlic, salt and mint. Stir. Refrigerate until ready to use.

3. 3

   Halloumi & Red Pepper Skewers: Just before grilling, prepare skewers by cutting Halloumi slices into bite-size pieces (you will need 8 pieces). Randomly thread Halloumi onto 4 skewers with red pepper pieces.

4. 4

   Grease grill and preheat barbecue to medium-high. Remove pork from marinade; thread onto 4 skewers with orange pepper. Sprinkle with salt. Barbecue for 10 min, turning occasionally and brushing with marinade until cooked through. Place Halloumi skewers on barbecue for the last 3 min of grilling pork. Turn occasionally until peppers and Halloumi are grilled. Serve drizzled with tzatziki or serve tzatziki on the side.