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Pork Souvlaki

By Groceree

Also known as Souvlaki

Cubes of pork shoulder marinated in lemon, oregano and olive oil, skewered and grilled hard so the fat renders and the edges char. Eaten off the stick or wrapped in pitta.

Last updated

Charred pork souvlaki skewers with lemon wedges and a bowl of tzatziki
Servings
4 servings
Prep
20 min
Cook
15 min
Total
2 h 40 min

Ingredients

  • pork shoulder800 g
  • olive oil4 tbsp
  • lemons2
  • garlic cloves4
  • dried oregano2 tsp
  • sweet paprika1 tsp
  • salt
  • black pepper
  • pitta breads (optional)4
  • tzatziki (optional)150 g

Instructions

  1. 01

    Squeeze the juice of 1 and crush the . Mix the , the juice, the , the and the with plenty of . Hold back the .

  2. 02

    Cut the into 3 cm cubes, turn them through the marinade and leave, covered, in the fridge for at least 2 hours, or overnight. If you are using wooden skewers, soak them in water for 30 minutes while the marinates.

  3. 03

    Thread onto skewers, leaving a little space between cubes so the heat gets to every side. now — salting earlier draws out moisture during the marinade.

  4. 04

    Grill over high heat or on a very hot griddle for 12 to 15 minutes, turning every few minutes, until charred outside and cooked through, with no pink left in the middle.

  5. 05

    Rest for 5 minutes, and warm the , if using, on the grill meanwhile. Cut the other into wedges and serve with the skewers, or wrap the in the warm with the , if using.

Notes

  • Shoulder, not loin. Loin is leaner and goes dry in the time it takes to char the outside.
  • Leave gaps on the skewer. Cubes pressed together steam each other and never colour.

Nutrition per serving

Calories
480 kcal
Protein
44 g
Carbs
6 g
Fat
30 g

Estimated from the ingredients.

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