Pork souvlaki

30 minutes



  • 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


  • 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


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
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
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