Pork souvlaki
Cubes of pork shoulder marinated in olive oil, lemon, garlic and oregano, threaded onto skewers and grilled until charred, served in warm pitta.
Method
- 1
Mix the oil, lemon juice, garlic, oregano, salt and pepper in a bowl.
- 2
Add the pork, turn to coat, then cover and chill to marinate for at least 2 hours, or overnight.
- 3
If you are using wooden skewers, soak them in water for 30 minutes so they do not burn.
- 4
Thread the pork onto the skewers with the pieces just touching.
- 5
Heat the barbecue, grill or griddle pan until very hot.
- 6
Cook the skewers, turning every couple of minutes, until charred at the edges and cooked through with no pink juices.
- 7
Leave the skewers to rest while you warm the pittas.
- 8
Warm the pittas on the grill for a few seconds on each side.
- 9
Serve the pork on or in the pittas with tomato, onion, tzatziki and lemon wedges.
Notes
- Shoulder or neck stays juicy over high heat. Lean loin dries out quickly.
- Boneless chicken thigh works the same way. Marinate it for 1 to 4 hours.
- In Greece the wrapped version often has a few chips tucked inside.
Equipment
Mixing bowl, 8 skewers, Barbecue, grill or ridged griddle pan, Tongs