Greek Lemon Oregano Pork Souvlaki Bowl

Ingredients

• 12 oz pork shoulder (boneless), cut into 1-inch cubes
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 2 tsp dried oregano
• 2 cloves garlic, minced
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 2 tbsp red onion, finely diced
• 1 tbsp red wine vinegar
• 1/4 cup feta cheese, crumbled(optional)
• 1 cup cooked rice (or couscous), for serving

Instructions

1. 1

   Prep (15 minutes): In a bowl, toss pork cubes with 1 tbsp olive oil, lemon juice, lemon zest, oregano, garlic, salt, and pepper. Let sit while you prep the salad.

2. 2

   Prep (15 minutes): In another bowl, combine tomatoes, cucumber, and red onion. Add vinegar and remaining 1 tbsp olive oil; toss and set aside.

3. 3

   Cook (15 minutes): Heat a large skillet over medium-high heat. Add marinated pork in a single layer (work in batches if needed) and cook 6–8 minutes, turning occasionally, until browned and caramelized.

4. 4

   Cook (15 minutes): Reduce heat to medium and cook 5–7 minutes more, stirring occasionally, until pork is cooked through and the pan juices are glossy and lightly caramelized.

5. 5

   Serve: Spoon rice into two bowls, top with pork souvlaki, and add tomato-cucumber salad. Finish with feta if using.