Oven-Roasted Mediterranean Pork Kebabs
with Lemony Feta Rice
These deeply flavourful pork kebabs are slathered in tzatziki sauce and nestled on a bed of zesty, feta-tossed rice. Paired with a bright fresh salad, it's a lovely Mediterranean plate!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
Beef Stock Powder
(Contains Soy, Sulphites)
Zesty Garlic Blend
Feta Cheese, crumbled
Not included in your delivery
Before starting, preheat the oven to broil. Wash and dry all produce. Add rice, 2 tsp (4 tsp) Zesty Garlic Blend and 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 16-18 min. Remove from heat. Set aside, still covered.
Meanwhile, zest, then juice lemon.Cut tomato into 1/2-inch pieces. Coarsely grate one-third of the cucumber, then cut remaining cucumber into 1/4-inch rounds.
Add pork, breadcrumbs, stock powder and 3/4 tsp (1 1/2 tsp) Zesty Garlic Blend to a medium bowl. Season with pepper, then combine. Form into 6 equal-sized kebabs (12 kebabs for 4 ppl). Arrange on an unlined baking sheet. Broil in the middle of the oven, flipping halfway through, until cooked through, 8-10 min.**
Meanwhile, combine yogurt sauce, grated cucumber and remaining Zesty Garlic Blend in a small bowl.Add 1/2 tbsp (1 tbsp) lemon juice, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to another medium bowl. Season with pepper, to taste, then whisk to combine.
Add lemon zest, feta, 1/2 tbsp (1 tbsp) lemon juice and 1 tbsp (2 tbsp) butter to the pot with rice. Fluff with a fork until butter melts.Add tomatoes, cucumber rounds and spring mix to the bowl with vinaigrette, then toss to combine.
Divide lemony feta rice and salad between plates. Top with oven-roasted kebabs. Dollop tzatziki over top.