← Nouns Cooking · Greek

Ingredients

• 700 g boneless pork shoulder or neck, cut into 2.5 cm chunks
• 4 tbsp Olive oil
• 1 Lemon, juiced, plus wedges to serve
• 2 cloves Garlic, crushed
• 1 tbsp Dried oregano
• 1 tbsp red wine vinegar
• 1 tsp Honey (optional)
• 1 tsp Salt
• ½ tsp Black pepper
• 4 pita breads
• 2 Tomato, sliced
• 1 Red onion, thinly sliced
• 1 handful Parsley, chopped (optional)

Method

1. If you are using wooden skewers, soak them in water while the meat marinates so they do not burn.
2. Whisk the oil, lemon juice, garlic, oregano, vinegar, honey, salt and pepper in a bowl. Add the pork, toss well, cover and chill for at least 1 hour, or overnight for the best flavour.
3. Heat a barbecue, griddle pan or grill until very hot. Thread the pork onto 8 skewers, leaving a little gap between the pieces so they char rather than steam.
4. Cook for 10–12 min, turning every few minutes, until browned all over and cooked through. Pork is safe at 63°C (145°F) in the thickest piece, followed by a short rest.
5. Rest the skewers for 3 min. Warm the pitas on the grill for 30 seconds a side, then pile in the pork with tomato, onion, parsley, a squeeze of lemon and plenty of tzatziki.

Tips

• Fatty cuts like shoulder or neck stay juicy; lean tenderloin dries out quickly on a hot grill.
• Chicken thighs work the same way: cook them to 75°C (165°F).

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish BBC Good Food RecipeTin Eats