Grill

Pork Souvlaki

Name: Pork Souvlaki
Total time: 3h
Yield: 4 servings
Cuisine: Greece
Ingredients: 800g pork shoulder, cut into 3cm cubes; 120ml extra-virgin olive oil; 60ml fresh lemon juice; 4 garlic cloves, minced; 2 tbsp dried Greek oregano; 1 tsp sweet paprika; 1 tsp salt; ½ tsp black pepper; 8–10 metal or soaked wooden skewers; Warm pita breads; Sliced tomato, red onion and parsley; Tzatziki, for serving

Tender cubes of pork shoulder marinated in lemon, garlic and oregano, then threaded onto skewers and charred over a hot grill.

3h 4 servings Easy

Ingredients

• 800g pork shoulder, cut into 3cm cubes
• 120ml extra-virgin olive oil
• 60ml fresh lemon juice
• 4 garlic cloves, minced
• 2 tbsp dried Greek oregano
• 1 tsp sweet paprika
• 1 tsp salt
• ½ tsp black pepper
• 8–10 metal or soaked wooden skewers
• Warm pita breads
• Sliced tomato, red onion and parsley
• Tzatziki, for serving

Method

Step 1 of 714%

Whisk olive oil, lemon juice, garlic, oregano, paprika, salt and pepper in a bowl.

Swipe left/right to change step

1
Whisk olive oil, lemon juice, garlic, oregano, paprika, salt and pepper in a bowl.
2
Add pork cubes and toss to coat; cover and refrigerate 2–4 hours (or overnight for deeper flavour).
3
Thread 4–5 pork cubes onto each skewer, leaving a little space between pieces.
4
Preheat grill or grill pan to high; oil the grates.
5
Grill skewers 8–10 minutes, turning every 2 minutes, until charred and cooked through (internal temperature 71°C).
6
Rest 2 minutes, then slide off skewers or serve on them.
7
Warm pitas, stuff with pork, tomato, onion and parsley, and finish with a generous spoon of tzatziki.