Pork Kebabs and Bulgur Salad
Author: 
Recipe type: Main
Cuisine: Greek
Prep/Hold time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Pork skewers marinated in yogurt and spices match well with this hearty and fresh version of a Greek salad.
Ingredients
Pork Kebabs
  • 1 lb boneless pork loin
  • 1 cup plain greek yogurt
  • ½ tsp kosher salt
  • 2 cloves garlic, crushed
  • ¼ tsp paprika
  • ½ tsp cumin
  • 1 tsp dried oregano
Bulgur Salad
  • ¾ cup bulgur, medium grind
  • 1½ cups boiling water
  • 1 tbsp lemon juice
  • ¼ tsp kosher salt
  • 3 oz feta cheese, crumbled
  • 2 small cucumbers, diced
  • 1 medium tomato, seeded and diced
  • 15 kalamata olives, sliced into rings
  • 2 tbsp fresh parsley, chopped
  • ¼ cup red onion, diced fine
Salad Dressing
  • 2 tbsp lemon juice
  • 4 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • 1 clove garlic, blanched and pressed
Directions
For pork
  1. Cube pork into 1½ inch cubes. Put the pork in a one gallon reclosable plastic bag.
  2. Mix together all marinade ingredients - yogurt, salt, garlic, paprika, cumin, and oregano. Pour marinade over pork. Close bag and make sure the marinade completely covers the pork.
  3. Put the bag onto a plate and refrigerate. Marinate for 6 hours or overnight.
  4. Preheat a grill on high. (Or heat up a grill pan on the stove. I've done this when the grill ran out of gas and it worked just fine.)
  5. Remove the pork from the marinade, wiping off excess yogurt as you go. Skewer pork on 3 or 4 skewers. I use metal since they are reusable and I don't have to worry about soaking the skewers. If you use wood skewers make sure to soak them for at least 30 minutes.
  6. Grill the kebabs for 10-15 minutes, depending on how hot your grill gets; or until the temperature of the pork reaches 145F.
For Salad
  1. Plan on making the salad while the pork is finishing up marinating. That way it will be done and on the table while you are grilling up the pork.
  2. In a medium bowl, add boiling water and salt to bulgur. Let sit for at least 15 minutes. (Test a bit to check for doneness.) Once done, pour bulgur into a fine mesh strainer and allow excess water to drain out. The bulgur will take a few minutes to cool and drain so leave it there while you make the rest of the salad.
  3. Prepare all the salad ingredients as directed and put them in a large serving bowl.
  4. Whisk together salad dressing.
  5. If the bulgur is still a little wet, put a kitchen towel on top of the vegetables in the salad bowl and pour the bulgur into that to let it soak up the last of the water. That'll only take a few seconds; when done, flip the bulgur into the bowl and remove the towel.
  6. Pour the dressing over the salad and toss.
Recipe by Just a Little Bit of Bacon at http://www.justalittlebitofbacon.com/pork-kebabs-and-bulgur-salad/