An amazing souvlaki tray bake made with pork belly, potatoes, red onion, capsicums, courgette, oregano, paprika, garlic and feta.
This Greek-inspired Pork Souvlaki Tray Bake is inspired by my travels around Greece. I've focused on a few fresh and accessible ingredients to bring a taste of the Mediterranean to our Kiwi kitchens! I hope you enjoy this recipe as much as I do!
For more Greek-inspired dinners, be sure to check out the Chicken Gyros or Air-Fryer Greek Meatballs.
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Ingredient notes:
- Pork: This recipe works best with boneless pork belly strips. You could also use chicken drumsticks if you prefer! See the FAQs below for tips on how to cook them.
- Potatoes: Roasting potatoes are best to use in this recipe.
- Courgette: Another great meal to make while courgettes are in season, plentiful and affordable.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 190℃ fan bake. Cut the pork slices into large chunks, approximately 4-5cm in size and combine with 1 tablespoon of dried oregano, garlic powder and paprika. Season with salt and pepper then set aside.
Cut the potatoes in half lengthways, then again in half lengthways to give you wedge-like pieces. Scatter the potatoes into a large roasting tray, lined if desired (just makes for easier clean up) and sprinkle over the remaining oregano and drizzle with oil. Season with salt and pepper, then roast for 30 minutes, turning after 15 minutes.
Whilst the potatoes are cooking, prepare the remaining veggies by cutting the onion into wedges, and the pepper and courgette into chunks. Once the potatoes have been in the oven for 30 minutes, turn, then nestle the chopped vegetables evenly amongst them and top with the pork pieces. Drizzle with olive oil.
Raise the oven temperature to 200℃ and cook the tray bake for a final 30 minutes to allow the pork and vegetables to caramelise and cook through.
Once the tray bake is ready, crumble over the feta cheese and serve with dollops of tzatziki and a good squeeze of fresh lemon.
Recipe FAQs:
Chicken drumsticks would be a delicious alternative to pork in this recipe. Marinate them as per the pork, but nestle them amongst the potatoes after 15 minutes. Then, once the vegetables are ready to be added, set them aside and place them back on top for the rest of the cooking time.
I used a large sweet red pepper for the tray bake pictured, but you can substitute for whichever capsicum variety you prefer!
Yes of course! There's a great recipe for Tzatziki on this website!
Storage:
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until piping hot.
Top tips:
Garnish the traybake with fresh mint and/or dill for a zesty fresh finish!
Related Recipes:
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Pork Souvlaki Tray Bake
An amazing souvlaki tray bake made with pork belly, potatoes, red onion, capsicums, courgette, oregano, paprika, garlic and feta.
Ingredients
- 500g pork belly slices, boneless if possible
- 2 Tbsp dried oregano
- 1 Tbsp garlic powder
- 1 Tbsp paprika
- 600g potatoes
- 1 Tbsp olive oil
- 1 red onion
- 1 large red pepper, or 2 capsicums
- 2 courgette
- 75g feta cheese
To serve
- 100g tzatziki
- 1 lemon, cut into wedges
Instructions
- Preheat the oven to 190℃ fan bake.
- Cut the pork slices into large chunks, approximately 4-5cm in size and combine with 1 tablespoon of dried oregano, garlic powder and paprika. Season with salt and pepper then set aside.
- Cut the potatoes in half lengthways, then again in half lengthways to give you wedge-like pieces. Scatter the potatoes into a large roasting tray, lined if desired (just makes for easier clean up) and sprinkle over the remaining oregano and drizzle with oil. Season with salt and pepper, then roast for 30 minutes, turning after 15 minutes.
- Whilst the potatoes are cooking, prepare the remaining veggies by cutting the onion into wedges, and the pepper and courgette into chunks.
- Once the potatoes have been in the oven for 30 minutes, turn, then nestle the chopped vegetables evenly amongst them and top with the pork pieces. Drizzle with olive oil.
- Raise the oven temperature to 200℃ and cook the tray bake for a final 30 minutes to allow the pork and vegetables to caramelise and cook through.
- Once the tray bake is ready, crumble over the feta cheese and serve with dollops of tzatziki and a good squeeze of fresh lemon.
Notes
- Garnish the traybake with fresh mint and/or dill for a zesty fresh finish!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 673Total Fat: 37gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 124mgSodium: 360mgCarbohydrates: 49gFiber: 8gSugar: 9gProtein: 39g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Kate Ryan says
Just wondering about the pork belly pieces only being cooked for 30 mins?. I make your other sticky pork belly recipe a lot and it cooks for more like one and a half to two hours?
VJ cooks says
Yes these pieces of pork are cooked short and hot versus low and slow 🙂