Sheet-Pan Greek Pork Souvlaki with Peppers and Feta

By Sprig Originals ✓ · cooked up in Sprig

Everything for a souvlaki dinner roasts on one tray: cubes of pork tossed with lemon, garlic and oregano get browned and juicy while sweet peppers, red onion and cherry tomatoes soften and char underneath. A shower of feta and a final squeeze of lemon at the table does the rest — no skewers, no grill, one pan to wash.

Ingredients

• 1.5 lb boneless pork shoulder or pork loin, cut into 1-inch cubes
• 4 tbsp olive oil, divided
• 1 whole lemon, half juiced and half cut into wedges
• 4 cloves garlic, finely chopped
• 2 tsp dried oregano
• 1 tsp sweet paprika
• 1.25 tsp salt
• 0.5 tsp black pepper

• 2 whole bell peppers (any colors), cut into 1-inch pieces
• 1 large red onion, cut into thick wedges
• 2 cups cherry tomatoes
• 5 oz feta cheese, crumbled

Instructions

1. Heat the oven to 425°F (220°C). In a bowl, toss the pork cubes with 2 tablespoons olive oil, the juice of half the lemon, the garlic, oregano, paprika, 1 teaspoon salt and the black pepper. Leave it to sit while you prep the vegetables.
2. On a large rimmed sheet pan, toss the bell peppers and red onion wedges with the remaining 2 tablespoons olive oil and 1/4 teaspoon salt. Spread into an even layer and roast for 10 minutes.
3. Pull out the pan and push the vegetables to the edges. Scatter the pork cubes down the center in a single layer, scraping in all the marinade, and add the cherry tomatoes around them. Roast for 20 minutes, stirring the vegetables (not the pork) once halfway.
4. Switch the oven to broil and cook 3 to 4 minutes more, until the pork edges are browned and the tomatoes have burst. The pork should register 145°F (63°C) at the center of a cube.
5. Crumble the feta over the hot pan and let it sit for 3 minutes so it softens slightly. Serve straight from the pan with the lemon wedges for squeezing.

Chef's tips

Nutrition (per serving, estimated)

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