Pork Souvlaki

Name: Pork Souvlaki
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: cubed (800g) Pork Shoulder; 2, juiced (50g) Lemon; 2 1/2 tbsp (40g) Olive Oil; 2 tsp (6g) Dried Oregano; 3 cloves, crushed (18g) Garlic; 3/4 cup (200g) Yogurt; 1/2, grated and squeezed (150g) Cucumber; 4, warmed (200g) Pita Bread

Recipes · Dinner · Recipe, Typed Supps

Marinated pork on skewers. The only real skill is not cooking it until it is dry.

Allergens and patterns

Contains gluten, milk.

Ingredients

cubed (800g) Pork Shoulder — Shoulder has the fat to survive a hot grill. Loin on a skewer is dry before it is done.
2, juiced (50g) Lemon — In the marinade, and again over the cooked meat. Greek cooking uses it in both places for a reason.
2 1/2 tbsp (40g) Olive Oil — It carries the oregano and garlic onto the meat and keeps it from sticking to the grill.
2 tsp (6g) Dried Oregano — Dried rather than fresh, which is unusual but correct — it is more pungent and it is what the dish tastes of.
3 cloves, crushed (18g) Garlic — In the marinade only. Raw garlic on a grill burns black.
3/4 cup (200g) Yogurt — For a quick tzatziki with the cucumber, which is the cooling half of the plate.
1/2, grated and squeezed (150g) Cucumber — Squeeze it hard. Unsqueezed cucumber turns tzatziki into soup within an hour.
4, warmed (200g) Pita Bread — Warmed on the grill for the last thirty seconds, where it picks up some of the fat.

Nutrition per serving

Calories: 568.8 kcal
Protein: 60.4g
Carbohydrate: 28.4g
of which sugars: 4.7g
Fat: 20.8g
of which saturated: 5.7g
Fibre: 5g
Sodium: 399.5mg

Method

Marinate the pork in lemon, oil, oregano, garlic and salt for at least two hours.
Thread onto skewers, leaving small gaps so the heat gets between the pieces.
Grill on high for 12–15 minutes, turning, until charred outside and just cooked through.
Mix the squeezed cucumber into the yogurt with a little garlic and serve with warm pita.