Grilled pork kebabs charred in a garlicky, minty yogurt marinade, golden halloumi and crispy fried pitta chips come together for a salad bowl you'll be making on repeat.
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Yields:
4
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Ingredients
For the pork
150 g Greek yoghurt
1 tsp. dried mint
1 tsp. dried oregano
2 cloves garlic, crushed
Juice 1/2 lemon
500 g pork fillet, cut into chunky pieces
For the salad
2 sweet gem lettuce, roughly chopped
225 g baby plum tomatoes, halved
1 cucumber, halved lengthways, deseeded and sliced
1/2 red onion, finely sliced
75 g black or green olives
3 Tbsp. extra virgin olive oil* We used GH Pantry Partner Citizens of Soil Extra Virgin Olive Oil
1 1/2 Tbsp. red wine vinegar
4 sprigs mint, finely chopped
250 g halloumi, chopped into 2cm cubes
2 pittas, cut into 3cm croutons
Olive oil, for frying
Directions
Step 1For the pork, mix together the yogurt, mint, oregano, garlic and lemon juice. Season well. Put the pork in a bowl and add the yogurt marinade, stirring well to coat the pork. Leave to marinate for a minimum of 30min, or up to 4hr.
Step 2Preheat the grill to a medium-high heat and thread the pork on to 3 or 4 skewers. Grill for 16-18min, turning halfway, until the pork is just starting to char and is cooked through.
Step 3Meanwhile, make the salad. Put the lettuce, tomatoes, cucumber, red onion and olives in a large serving bowl. Whisk together the extra virgin olive oil, vinegar and mint in a small bowl and season well. Drizzle over the salad and toss well.
Step 4Heat a little olive oil in a frying pan and fry the halloumi cubes for 4-5min, turning regularly until golden on all sides. Transfer to a board lined with kitchen towel, add a little more oil and then fry the pitta croutons until golden and crisp. Remove to the board. Toss the fried halloumi and pitta chips through the salad.
Step 5Remove the pork from the skewers and pile it on to the salad.
GH TIP
You can replace the pork with chicken breast or thighs, or steak, if you prefer.
Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers
