Pork souvlaki with lactose-free tzatziki and rice

Ingredients

For 1 serving

• Pork loin140 g
• Lactose-free Greek yogurt100 g
• Cucumber80 g
• Lemon0.5
• Dried oregano1 teaspoon
• Dill2 g
• Extra virgin olive oil2 teaspoons
• Basmati rice40 g
• Tomatoes1
• Saltto taste
• Black pepperto taste

Contains: lactose

Method

1. Cut the pork loin into cubes of about 3 cm. Squeeze the lemon and in a bowl mix the meat with half the oil, half the juice, the dried oregano, salt and pepper; cover and leave to marinate in the fridge for 30 minutes.
2. Meanwhile make the tzatziki: grate the cucumber with its skin, squeeze it well in your hands and mix it with the lactose-free Greek yogurt, the chopped dill, the rest of the lemon juice and a pinch of salt; keep it in the fridge.
3. Rinse the basmati rice and cook it in plenty of boiling salted water for 10–12 minutes, until tender but separate; drain.
4. Thread the meat onto skewers. Heat a griddle or ridged pan over high heat and cook the skewers for 8–10 minutes, turning every 2 minutes, until golden outside and juicy inside.
5. Wash the tomato, cut it into wedges and dress it with the rest of the oil and a pinch of salt.
6. Serve the skewers on the rice with the tomato and the tzatziki on the side.