4 Servings


  • 1 pork tenderloin
  • 600 grams potatoes
  • 1 lemon
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 silver onion
  • 4 tomatoes
  • Kalamata olives
  • dried oregano
  • salt
  • black pepper
  • feta cheese frozen

Garlic yoghurt

  • 1/2 garlic clove
  • 2 dl greek yogurt, about 10%

Oil mixture for the meat

  • 2 dried Piri Piri
  • Lemons zest from 1/4 of a lemon.
  • 1/2 Garlic clove
  • Lime juice from 1/4 of the lemon
  • 1/2 dl olive oil
  • Fresh thyme


  1. Preheat the oven to 250°C.
  2. Boil the potatoes for 10 minutes and let cool. Cut the potatoes into about 3 - 4 cm pieces. Add to a tray with parchment paper. Bake for about 25 minutes.
  3. Meanwhile.
  4. For the oil mixture that will be brushed onto the meat. Chop the piri piris into small pieces. Grate the lemon zest and grate 1/2 garlic clove. Add the ingredients to a bowl. Stir in olive oil and lemon juice.
  5. Mix Yogurt with 1/2 grated garlic glove.
  6. Cut the vegetables into large pieces. Mix with olive oil and salt in a bowl. Add to the tray with the potatoes and bake for another 12 minutes. When finished, strew oregano on top of the potatoes and vegetables.
  7. Slice the tenderloin into 1,5 - 2 cm slices. Slide the meat onto wood skewers and cut them to fit the grill pan if necessary. Bush the meat with the oil mixture and at them to a grill pan over medium heat for about 4 minutes on each side.
  8. Serve the souvlaki on top of the potatoes and vegetables with garlic yogurt on the side. Add a little flaky salt onto the souvlaki. Grate feta cheese on top.

souvlaki on a cast iron grill pan

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