Pork Souvlaki Bowl with Tzatziki and Rice
Why this recipe works
- Classic souvlaki flavour: Lemon zest, garlic, oregano and olive oil give the pork a bright, savoury marinade before it hits the grill.
- Warm and cool contrast: Charred pork and warm rice are balanced by crisp cucumber, juicy tomato and cool, creamy tzatziki.
- Practical bowl format: The souvlaki elements are served over rice, making the dish easy to portion, pack and eat without needing flatbreads.
Get the most out of this recipe
Timing notes
- Short marinade, big impact: The pork only needs a brief marinade while the rice and salad are prepared; the lemon, garlic and oregano season the small pieces quickly.
- Best assembled just before eating: Keep the tzatziki and salad cold, then add them to the hot rice and pork at the last moment for the best contrast.
Common mistakes
- Grill not hot enough: A properly hot grill helps the pork char at the edges before it dries out, so let it heat fully before cooking.
- Overcrowding the grill: Give the pork pieces space so they grill rather than steam; cook in batches if needed.
- Cooking past tender: Small pork pieces cook quickly, so turn them until browned and cooked through, then remove them promptly.
Ingredient notes
- Pork shoulder: Boneless pork shoulder has enough fat to stay juicy under high heat, making it a good choice for grilled souvlaki-style pieces.
- Dried oregano: Dried oregano gives the marinade a concentrated herbal flavour that works well with lemon and garlic.
- Tzatziki choice: Use a thick, well-seasoned tzatziki so it sits on the bowl rather than turning the rice watery.
Make-ahead tips
- Keep components separate: Store the pork, rice, salad and tzatziki in separate containers so the salad stays fresh and the sauce stays cold.
- Reheat gently: Warm the pork and rice until piping hot, such as in a 180°C (355°F) oven, then add the salad and tzatziki after reheating.
- Best for two days: The cooked components keep well in the fridge for up to two days, but the salad has the best texture when freshly diced.
Equipment you'll need
Ingredients
Instructions
- Zest the lemon into a mixing bowl, then squeeze in the juice. Crush the garlic and stir it in with the dried oregano and 2 tbsp of the extra virgin olive oil.
- Cut the pork shoulder into bite-sized chunks and toss in the marinade until well coated. Set aside for 15 minutes while you get everything else ready.
- Cook the long-grain white rice in a saucepan of boiling water until tender, about 12 minutes. Drain well and cover to keep warm.
- Heat the grill to high. Grill the pork for 8 to 10 minutes, turning with tongs, until charred at the edges and cooked through.
- Dice the cucumber and tomatoes, then toss with the remaining 1 tbsp extra virgin olive oil and a squeeze of any remaining lemon juice. Taste and adjust with more lemon if you like it sharper.
- Divide the rice between two bowls and top with the grilled pork. Add the cucumber and tomato salad and spoon over the tzatziki sauce, then finish with a final drizzle of olive oil and any remaining lemon.
Recipe notes
Tips
- For the best char, make sure the grill is properly hot before the pork goes on, and avoid moving it too early so it can colour.
- If you are serving anyone who is pregnant, elderly, or immunocompromised, use pasteurised tzatziki and ensure the pork is cooked until piping hot throughout.
Substitutions
- Replace dried oregano with Italian seasoning for a slightly different herb profile.
- Replace tzatziki sauce with aioli for a richer, garlicky bowl.
Storage
- Refrigerate up to 2 days
- Store the pork, rice, salad, and tzatziki separately in airtight containers. Reheat the pork and rice in a 180°C (355°F) oven until piping hot, and add the salad and tzatziki cold just before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 55min (25min active)
- Difficulty: Medium
- Cuisine: Greek
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