Easy pork souvlaki recipe
Marinated in lemon and cumin, Greek kebabs served on warm flatbreads with a generous spoonful of refreshing tzatziki are the perfect casual dinner that’s quick and easy to make. Opening a plummy, medium-bodied Australian Shiraz, with its rich texture, works well alongside the cumin seasoned pork. See method
- 400g diced pork topside
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 lemon, zested and remaining lemon quartered, to serve
- 4 flatbreads or wholemeal pitta breads
For the tzatziki
- 2 tbsp chopped dill, plus extra sprigs to serve
- 2 tbsp chopped mint, plus extra leaves to serve
- ½ cucumber, halved, deseeded and finely chopped
- 150g Greek style yogurt
Each serving contains
of the reference intake
- If using wooden skewers, soak them in warm water for 20 minutes to prevent scorching.
- In a bowl, toss the pork cubes with the olive oil, crushed garlic, cumin and lemon zest. Season well, then thread snugly onto 4 large skewers. Set aside on a large baking sheet for 5 minutes.
- To make the tzatziki, combine the chopped dill and mint with the cucumber and yogurt in a bowl.
- Put a griddle pan over a high heat or preheat the grill to medium-high. When the pan is smoking-hot or the grill is up to temperature, griddle or grill the skewers, turning only once marked or browned and continuing to cook until cooked through with no pink meat remaining. This will take about 6-8 minutes.
- Set the skewers aside, loosely covered with foil to keep warm. Griddle or grill the flatbreads or pitta breads until warm. Serve one skewer per person on a warm flatbread with a generous spoonful of tzatziki, the remaining herb sprigs and leaves and a lemon quarter to squeeze over.
See more Greek recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.