Grilled Pork Kabobs with Rice Pilaf and a Chopped Pita Salad

Servings:
Grilled Pork Kabobs with Rice Pilaf and a Chopped Pita Salad 4.55/5 (11 votes)

There used to be a great Mediterranean restaurant in our neighborhood. They served huge portions of grilled meats and chickens, sautéed vegetables and the biggest helping of saffron rice pilaf you’ve ever seen. The kids loved their huge portions of lamb kabobs – which means I order nothing. While I am only offered one or two pieces of their lamb, I have my fill of rice and veggies. Here's my version but, instead of the veggies, I chose to serve this great chopped pita salad. Tangy and crisp with a little creamy feta and torn pieces of pita as croutons.

Rice Pilaf

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 tablespoon olive oil
  • 1/2 cup onion, diced
  • 1 1/2 cups basmati rice
  • 3 cups vegetable stock
  • kosher salt and pepper
  • 1 pinch saffron (or turmeric)

DIRECTIONS

  1. Heat oil over medium high until it begins to shimmer.
  2. Add onion and cook until it is translucent and tender – about 3 minutes.
  3. Add rice, stock, salt, pepper, and saffron. Stir to combine and bring to a boil.
  4. Reduce to simmer, cover, and let cook for 20 minutes.
  5. Remove lid, fluff with a fork, and serve.

Grilled Pork Kabobs

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES PASSIVE TIME : MINUTES

INGREDIENTS

  • 1 pound pork tenderloin, cut into 1-1 ½ “ cubes
  • 1/4 cup olive oil
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon dried thyme

DIRECTIONS

  1. Combine all in a resealable bag or shallow dish.
  2. Let marinate for about 30 minutes at room temperature. If you don’t have 30 minutes – don’t worry about it.
  3. Thread meat onto presoaked bamboo skewers (or metal skewers) and grill over medium high heat, turning at least 3 times until internal temperature reaches 150 degrees.

Nutritional Information

Serving Size 122g Calories 225 Fat 11 Sat Fat 2 Sodium 65 Carbs 1 Sugars 0 Fiber 0 Protein 30.

Chopped Pita Salad

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 3 cups baby mixed greens
  • 3-4 radish, thinly sliced
  • 1 cucumber, cut into small half moons
  • 2 roma tomato, cut into small pieces
  • 1-2 green onion, sliced
  • 1 tablespoon fresh mint leaves, optional
  • 1/4 cup feta cheese crumbles (or goat cheese crumbles), crumbled
  • 1 piece flatbread, torn
  • Vinaigrette (makes enough for another meal)
  • 1/4 cup olive oil
  • 2 cloves garlic, minced or pressed
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper

DIRECTIONS

  1. Combine vinaigrette with whisk or blender stick.
  2. Heat a large skillet over medium high heat. Place pita in the skillet and ‘toast’ for 1-2 minutes per side. Carefully tear into bite sized pieces.
  3. Toss salad fixings in a large bowl, drizzle with vinaigrette and top with pita (like croutons).

Nutritional Information

Serving Size 178g Calories 132 Fat 9 Sat Fat 2 Sodium 297 Carbs 10 Sugars 3 Fiber 1 Protein 3.

NOTES

KID NOTE: The kids really enjoyed the pork kabobs and rice. Instead of a salad, I served portions of tomato and cucumber.

VEGETARIAN TIP: Substitute the pork with chunks of zucchini, onion, mushrooms, and bell pepper. Marinate and grill.

GLUTEN MODIFICATIONS: Omit the pita from the salad.

3 Comments

  1. Heather Spencer says:

    Our local Mediterranean place is called Shiraz. The whole time we were eating I heard “this is sooooo yummy and soooooo much better then Shiraz”. Great meal!

  2. Amy Wathen says:

    Delicious! That pita salad was bomb 🙂

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