Greek Pork Souvlaki with Homemade Tzatziki
Juicy oregano-marinated pork skewers with cool garlicky tzatziki deliver all the flavours of a proper Greek taverna.
Ingredients
For the pork
- 700 g boneless pork shoulder, cut into 3cm cubes
- 3 tbsp olive oil
- Juice of 1 lemon
- 2 garlic cloves, crushed
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 4 Greek flatbreads, to serve
For the tzatziki
- 300 g thick Greek yoghurt
- ½ cucumber, approximately 150g
- 2 garlic cloves, finely grated
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp chopped fresh dill
- salt and black pepper
Instructions
- Place the pork in a bowl with the olive oil, lemon juice, garlic, oregano, paprika, salt and pepper. Mix thoroughly, cover and refrigerate for at least 1 hour.
- Meanwhile, grate the cucumber, sprinkle with a little salt and leave for 10 minutes.
- Squeeze the cucumber firmly in a clean tea towel to remove as much liquid as possible.
- Mix the cucumber with the yoghurt, garlic, olive oil, lemon juice and dill. Season and refrigerate until needed.
- Thread the pork onto four metal skewers, leaving a little space between the pieces.
- Heat a barbecue, griddle pan or grill until hot.
- Cook the skewers for approximately 12–15 minutes, turning regularly, until nicely charred and the pork is cooked through.
- Rest for 3 minutes, then serve with warm flatbreads, generous spoonfuls of tzatziki and lemon wedges.
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Notes
Pork shoulder has more fat than loin, making it particularly good for grilling. Don't remove every bit of fat; it's what gives the meat its lovely flavour and keeps it juicy.
Nutrition
513
Calories
21G
Fat
4G
Saturates
4G
Sugars
1076G
Salt
52G
Protein
28G
Carbs
3G
Fibre
ⓘ UK Government Reference Intakes (RIs).
