• Yield: 6
  • Serving: 5
  • Prep time: 15 m
  • Cook time: 20 m
  • Ready in: 35 m
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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.



Step by Step Methods

  • Step No 1

    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.

  • Step No 2

    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.

  • Step No 3

    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.

  • Step No 4

    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.

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