Pork skewers marinated in lemon, olive oil, and oregano, grilled until golden brown and juicy. Served with warm pita, tomato, red onion, and tzatziki, they remain true to the spirit of Greek tavernas.
Ingredients
- 800 g boneless pork shoulder
- 60 ml extra-virgin olive oil
- 2 pieces lemon
- 1 tbsp red wine vinegar
- 3 cloves garlic
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp fine salt
- to taste ground black pepper
- 4 pieces Greek pita breads
- 200 g tzatziki sauce
- 2 pieces tomatoes
- 1 piece red onion
- 0.5 bunches flat-leaf parsley
Method
- Cut the pork shoulder into even pieces, thick enough to stay juicy, then pat dry with paper towels until the surface is no longer shiny.
- Mix the olive oil, lemon juice and a little zest, vinegar, grated garlic, oregano, thyme, salt, and pepper until you have a glossy and highly fragrant marinade.
- Coat the pork in the marinade, cover, and let rest in the refrigerator for at least one hour, until the meat smells distinctively of lemon, garlic, and oregano.
- Remove the meat from the refrigerator before cooking, then thread it onto skewers without packing it too tightly so the heat can circulate between the pieces.
- Strongly heat a grill, grill pan, or plancha; the surface is ready when a drop of marinade sizzles instantly on contact.
- Grill the skewers, turning them regularly, until the sides are well browned, lightly marked, and the pork is firm but still yielding under the tongs.
- Let the skewers rest for a few minutes to allow the juices to redistribute and the exterior to lose its excess heat.
- Warm the pitas until soft and lightly toasted, then fill them with tomato, red onion, parsley, and tzatziki.
- Serve the skewers immediately on the pitas or alongside them, with a final squeeze of lemon to enhance the freshness.
Nutrition
Per serving
- Energy
- 683.4 kcal
- Protein
- 41.51 g
- Carbohydrate
- 23.71 g
- Fat
- 47.98 g
- Fibre
- 3.37 g
- Calcium
- 89.75 mg
- Iron
- 2.98 mg
- Magnesium
- 23.67 mg
