800g of pork shoulder, cut into a large dice
FOR THE MARINADE
1 lemon, juiced and zested
2 tbsp of dried oregano
1 tsp ground cumin
1 1/2 tsp paprika
4 garlic cloves, crushed
1 tsp salt
TZATZIKI
2 small Middle Eastern cucumbers, or 1 regular cucumber, grated
1/2 tsp salt
200g of natural yoghurt
1 drop of lemon juice
1 garlic clove, crushed
1 handful of mint leaves, chopped
TO SERVE
pitta bread, or other flatbreads, warmed on the grill (you can do this by resting them directly on top of the skewers, to stop them getting too crisp)
fresh herbs, like parsley, mint and dill
1 red onion, sliced
lettuce, shredded
2 tomatoes, sliced
2. Preheat a barbecue for direct cooking. Meanwhile, mix the grated cucumber with the salt and leave to drain in a sieve over a bowl for around 20 minutes. Once drained, discard the water and mix with the other tzatziki ingredients
3. Thread the pork onto the skewers and grill the souvlaki for 5 minutes or so on each side, or until cooked through. Serve with the warmed flatbreads, tzatziki and accompaniments

Pork Souvlaki
by Helen Graves
![]() |
Main | ![]() |
Easy | ![]() |
8 Skewers | ![]() |
Prep/Cook: 30 minutes, plus 1 hour marinating time |
INGREDIENTS
PORK800g of pork shoulder, cut into a large dice
FOR THE MARINADE
1 lemon, juiced and zested
2 tbsp of dried oregano
1 tsp ground cumin
1 1/2 tsp paprika
4 garlic cloves, crushed
1 tsp salt
TZATZIKI
2 small Middle Eastern cucumbers, or 1 regular cucumber, grated
1/2 tsp salt
200g of natural yoghurt
1 drop of lemon juice
1 garlic clove, crushed
1 handful of mint leaves, chopped
TO SERVE
pitta bread, or other flatbreads, warmed on the grill (you can do this by resting them directly on top of the skewers, to stop them getting too crisp)
fresh herbs, like parsley, mint and dill
1 red onion, sliced
lettuce, shredded
2 tomatoes, sliced
METHOD
1. Mix all the marinade ingredients with the pork and leave to marinate for 1 hour. Soak the skewers in water for 30 minutes before using2. Preheat a barbecue for direct cooking. Meanwhile, mix the grated cucumber with the salt and leave to drain in a sieve over a bowl for around 20 minutes. Once drained, discard the water and mix with the other tzatziki ingredients
3. Thread the pork onto the skewers and grill the souvlaki for 5 minutes or so on each side, or until cooked through. Serve with the warmed flatbreads, tzatziki and accompaniments