Souvlaki
Greek street food: grilled pork skewers marinated in lemon and oregano, wrapped in pita with tzatziki.
Method
Cut the pork into 3 cm cubes, toss with the marinade ingredients and marinate in the fridge for 1 hour. Soak the wooden skewers in water at the same time.
Add in this stepPork shoulder 300 gOlive oil 2 tbspLemon juice 1½ tbspMinced garlic (cloves) 2Dried oregano 1 tspSalt ½ tspBlack pepper to taste
Grate the cucumber, sprinkle with a little salt and leave for 5 minutes, then squeeze out the water firmly. Mix with the Greek yogurt, minced garlic, olive oil and dill to make the tzatziki (about ). Keep it in the fridge until serving.
Add in this stepGreek yogurt (unsweetened) 150 gCucumber ½Garlic (for the sauce, cloves) 1Olive oil (for the sauce) 1 tbspDill, or mint with a little vinegar to taste
Thread the meat onto 4 skewers, leaving a little space between the pieces so they cook evenly.
Add in this stepSkewers (soak wooden ones in water for 30 minutes) 4
Heat a grill pan over medium-high heat and cook the skewers, turning every 2 to 3 minutes. Cook 4 at a time in 1 batch(es), in total. They are done when golden outside and 71°C inside.
medium-high heatWarm the pita on both sides in the same pan over medium heat ( in total). Top the pita with meat, tomato, red onion and tzatziki, fold in half and eat.
Add in this stepPita bread 2Tomato 1Red onion ½
medium heat
Cook's tip
Squeeze the cucumber well so the tzatziki does not turn watery. Take the meat out of the fridge 15 minutes before grilling so it cooks through faster.
Cooking it at camp
This dish suits a charcoal grill best. Marinate the meat at home in a zip-lock bag, and make the tzatziki in advance and keep it in the cool box. When the coals are covered in white ash (you can hold your hand 10 cm above the grill for 3 to 4 seconds), grill the skewers for 10 to 12 minutes in total. Warm the pita at the edge of the grill at the end.