Souvlaki (Greek Pork Skewers with Tzatziki)

Pork souvlaki

• 700 g Pork shoulder, boneless
• 1 large Lemon
• 3 cloves Garlic
• 2 tsp Dried oregano
• 3 tbsp Extra virgin olive oil
• 1 tbsp Red wine vinegar
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper

Tzatziki

• 1 medium Cucumber
• 300 g Greek yogurt
• 10 g Fresh dill

1. Cut the pork into 2.5 cm cubes. Finely grate the garlic and zest the lemon, then squeeze the juice.
2. In a bowl, mix the lemon zest and juice with the garlic, dried oregano, olive oil, red wine vinegar, fine sea salt and black pepper. Add the pork and toss well to coat.
3. Leave the pork to marinate for 30 minutes at cool room temperature. If your kitchen is warm, marinate in the fridge and bring it back towards room temperature for 10 minutes before grilling.
4. Meanwhile, make the tzatziki: coarsely grate the cucumber, then squeeze out as much liquid as you can. Finely chop the dill, then stir the cucumber and dill into the Greek yogurt; season with a small pinch of fine sea salt and a little black pepper from the measured amounts if you like, keeping most for the pork.
5. Thread the marinated pork onto skewers. Heat the grill to medium-high and oil the grill lightly with a little of the measured olive oil on a folded piece of kitchen paper.
6. Grill the skewers for 10 to 12 minutes, turning every 2 to 3 minutes, until lightly charred and just cooked through. Rest for 2 minutes, then serve hot with the tzatziki.

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