Low FODMAP Herb-Marinated Pork Souvlaki

Total time2 hr 35 min

Prep time20 min

Cook time15 min

4.9

(28)

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Ingredients

4 servings

For the marinade and pork

2 lb pork tenderloin, cut into 1 ½-inch cubes
3 tbsp olive oil
3 tbsp fresh lemon juice
1 tsp lemon zest
4 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tbsp fresh oregano, finely chopped
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary, finely chopped
½ tsp ground turmeric
¼ tsp ground ginger
1 tsp salt

For the coconut tzatziki

1 can (13.5 oz) full-fat coconut cream
1 cup english cucumber, grated and squeezed dry
2 tbsp fresh lemon juice
1 clove garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
2 tbsp fresh mint, finely chopped
¼ tsp salt

For grilling

1 tbsp olive oil, for grilling

For serving

lemon wedges, for serving (optional)
fresh parsley, roughly chopped, for serving (optional)

Instructions

1
In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, rosemary, turmeric, ginger, and salt until combined.
2
Add the pork cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, or up to 8 hours.

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