![Pork Souvlaki With Tzatziki](jpg/pork-souvlaki9002.jpg)
Pork Souvlaki With Tzatziki
Based on a traditional Greek recipe, this tasty BBQ recipe may well have you reminiscing about island holidays in the sun… While we can’t promise a British summertime to rival the Med, we can offer flavours to transport your tastebuds to sunnier climes! Makes 4 servings.
Ingredients
440g Greendale Diced Pork
½ a Lemon, zest and juice (use the other half in the Tzatziki)
50ml Olive Oil
2 heaped tsp Dried Oregano
1 clove Garlic, peeled and crushed
½ tsp Salt
For the Tzatziki:
350g thick, plain Greek-style Yoghurt
1 Cucumber, washed
½ a Lemon, juice only (see note above)
2 cloves Garlic, peeled
6 fresh Mint leaves, chopped finely
Olive Oil
Sea Salt and Ground Black Pepper
To Serve:
Paprika
4 x Pitta Breads or Flatbreads; Salad Leaves; sliced Tomatoes
Method
Put the lemon juice and zest, oil, oregano, garlic and salt in a container large enough to hold all the diced pork, and whisk together to combine. Add the pork and turn gently in the marinade to coat well, then cover and refrigerate for at least an hour (longer if you have time). If you are using wooden skewers, soak them in water while the meat is marinading. When you are nearly ready to start cooking, light your barbecue (if it’s a charcoal one) to allow it to come up to cooking temperature; while you are waiting, you can make the tzatziki. Use a potato peeler to peel the the cucumber, then cut it in half lengthwise and scoop out the seeds. Grate the cucumber with a box grater or in a food processor – if the grated cucumber is holding a lot of water, put it in a sieve and press down to remove some of the moisture. Put the cucumber into a mixing bowl together with the yoghurt, mint and lemon juice, then crush in the garlic, add a splash of olive oil and season to taste with salt and pepper. Mix well to combine, then transfer to a serving bowl and refrigerate.
To cook the meat, thread the cubes tightly on to four skewers, then place on the hot grill and cook on all sides, turning until well browned all over and thoroughly cooked through (warm the pittas or flatbreads on the grill when the meat is almost ready). To serve, carefully push the cooked pork off each skewer and into a pitta bread, then sprinkle with a little paprika and eat with a good dollop of the tzatziki and plenty of salad.
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