Pork Souvlaki Rice Plates with Lemon Potatoes

Grilled pork souvlaki served with lemon-oregano roasted potatoes, rice, and cool yogurt for an easy Mediterranean-style dinner.

Prep: 20 min · Cook: 30 min · Yield: 4 · Method: Grill

Ingredients

• 1 lb pork tenderloin
• 1 lb potatoes
• 2 cups cooked white rice
• 0.5 cup plain greek yogurt
• 1 whole lemon
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 2 cloves garlic
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 tablespoons water

Cooking instructions

1. Heat the oven to 425°F. Cut the potatoes into 1-inch pieces and place them on a rimmed baking sheet. Toss with 2 tablespoons olive oil, the oregano, half the salt, pepper, the juice of half the lemon, and water. (about 5 min) — 425°F
2. Roast the potatoes for 25 to 30 minutes, turning once, until browned and fork-tender. (about 30 min) — 425°F
3. Cut the pork into 1-inch pieces. Toss with the remaining olive oil, remaining salt, and minced garlic, then thread onto four skewers. (about 10 min)
4. Heat an outdoor grill or grill pan over medium-high heat. Grill the pork for 8 to 10 minutes, turning frequently, until the thickest pieces reach 145°F. (about 10 min) — 145°F
5. Rest the pork on a clean plate for 3 minutes. Warm the cooked rice, if needed, and stir the remaining lemon juice into the yogurt. (about 3 min)
6. Divide the rice and roasted potatoes among plates. Add the pork skewers and yogurt, then serve. (about 2 min)