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Pork Kebabs and Bulgur Salad - Pork skewers marinated in yogurt and spices match well with this hearty and fresh version of a Greek salad. | justalittlebitofbacon.com
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Pork Kebabs and Bulgur Salad

Pork skewers marinated in yogurt and spices match well with this hearty and fresh version of a Greek salad.
Course Main
Cuisine Greek
Prep Time 6 hours
Cook Time 15 minutes
Total Time 6 hours 15 minutes
Servings 4 servings
Author Just a Little Bit of Bacon

Ingredients

Pork Kebabs

  • 1 lb boneless pork loin
  • 1 cup plain greek yogurt
  • 1/2 tsp kosher salt
  • 2 cloves garlic crushed
  • 1/4 tsp paprika
  • 1/2 tsp cumin
  • 1 tsp dried oregano

Bulgur Salad

  • 3/4 cup bulgur medium grind
  • 1 1/2 cups boiling water
  • 1 tbsp lemon juice
  • 1/4 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
  • 1/4 cup red onion diced fine

Salad Dressing

  • 2 tbsp lemon juice
  • 4 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1 clove garlic blanched and pressed

Instructions

For pork

  • Cube pork into 1 1/2 inch cubes. Put the pork in a one gallon reclosable plastic bag.
  • 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.
  • Put the bag onto a plate and refrigerate. Marinate for 6 hours or overnight.
  • 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.)
  • 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.
  • 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

  • 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.
  • 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.
  • Prepare all the salad ingredients as directed and put them in a large serving bowl.
  • Whisk together salad dressing.
  • 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.
  • Pour the dressing over the salad and toss.