Pork Souvlaki

by Helen Graves​​​​​​​

Main Easy ​​​​​​​ 8 Skewers ​​​​​​​ Prep/Cook: 30 minutes, plus 1 hour marinating time


800g of pork shoulder, cut into a large dice

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

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

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


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 using

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