These lemony Greek kebabs are best made with a succulent, not-too-lean cut of pork, such as leg or shoulder, as the marbling of fat through the meat bastes the kebabs from the inside as they cook. You could use low-fat tenderloin if you prefer, but the result will be a touch drier.
Note: you will need to begin this recipe several hours before you want to eat, or even the day before, as the pork needs time to marinate.
you will need 6 metal or bamboo skewers (if using bamboo, soak in cold water for an hour before using to prevent them from burning) Place the pork in a large bowl with the oil, garlic, lemon juice and zest, oregano, chilli flakes and a generous grind of black pepper. Mix together thoroughly and leave to marinate for at least 2 hours, or ideally overnight in the fridge.
Make the tzatziki by grating the cucumber, skin and all, into a sieve hung over a bowl. Sprinkle over the salt, stirring well to mix, and leave for 30 minutes. Squeeze out any excess liquid and add the cucumber to a small bowl along with the yogurt, garlic and mint. Stir to mix and set aside.
When you are ready to eat, fire up a barbecue or set a griddle pan over a high heat until it’s smoking hot. Thread the pork evenly between 6 skewers and cook over a high heat for 10–12 minutes, turning regularly, until the kebabs are golden and lightly charred in places.
Lightly toast the pitta breads and split open. Fill each with the meat from a kebab and a generous dollop of tzatziki; finish with a little tomato and onion, and lemon wedges alongside to squeeze over.
