Pork Souvlaki
Greek-style marinated pork shoulder skewers grilled until slightly charred, served with tzatziki, warm pitta, and a simple salad. Simple, fresh, and absolutely delicious.
Ingredients
- 400g (14 oz) lean pork shoulder, cut into 2cm cubes
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- Zest and juice of 1 lemon
- 1/2 teaspoon smoked paprika
- Salt to taste
- {"For the tzatziki"=>nil}
- 100 ml (7 tablespoons) plain yogurt
- 1 small garlic clove, chopped or grated
- 1/2 cucumber, chopped small
- Salt to taste
- 2 red peppers, cut into chunks (for the skewers)
- 2 little gem lettuces, leaves separated
- {"To serve"=>"pitta bread, rice, or bean salad"}
Instructions
- Combine the olive oil, oregano, lemon zest, lemon juice, paprika, and a good pinch of salt in a bowl. Add the pork and toss to coat. Marinate for at least 10 minutes.
- Make the tzatziki by combining the yogurt, garlic, and cucumber. Season with salt and set aside.
- Heat the grill to high.
- Thread the marinated pork and red pepper chunks alternately onto 4 metal skewers.
- Place on a non-stick baking sheet or grill pan and grill for 3-4 minutes each side until slightly charred and cooked through.
- Serve with the lettuce leaves, tzatziki, and warm pitta bread or rice.
Notes
- Marinating: Even 10 minutes makes a difference, but an hour is better. The lemon juice begins to tenderise the pork.
- Metal skewers: If using wooden skewers, soak them in water for 30 minutes first to prevent burning.
- Pork temperature: Pork is safe to eat at 145°F internal temperature — it can remain slightly pink in the middle.
- Serve with: Warm pitta, rice, or a bean salad. A simple tomato and red onion salad with fresh herbs is also excellent.
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