Pork
Pork Souvlaki
Prep Time:
10 minutes, plus overnight for more flavour
Cook Time:
12–16 minutes
Serves:
4–6
In my late teens and early twenties, I went Interrailing around Europe, taking ferries, sleeping on rooftops and camping on beaches. I had very little money, but a two-mile walk into town was rewarded with pork souvlaki in pitta, washed down with a cold beer from the local shop. Serve this with tzatziki, chilli sauce, parsley salad and pitta bread. To save time, you can buy the pitta and tzatziki. See my other recipes for accompaniments that complement this simple dish.
Ingredients
- 500g pork shoulder, cut into 2cm chunks
- 2 tbsp olive oil
- 1 lemon, juiced and zested
- 1 tbsp dried oregano
- 1 tbsp paprika
- Sea salt & black pepper
Method
1 Mix the ingredients in a non-reactive bowl, cover, and marinate overnight in the fridge.
2 Next, soak wooden skewers in cold water for 30 minutes.
3 Thread the marinated pork onto the skewers.
4 Cook on a medium / hot grill / BBQ or a non-stick pan for 3-4 minutes each side.
Bring it to your table
If this recipe has sparked an idea for a gathering, contact Andy to plan the food.
