Pork Souvlaki Platter with Pitta and Tzatziki

Pork souvlaki

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

Tzatziki and platter

• 300 g Greek yogurt
• 1 medium Cucumber
• 10 g Fresh dill
• 1 tbsp Extra virgin olive oil
• 1 medium Lemon
• 1 clove Garlic
• ½ tsp Fine sea salt
• ¼ tsp Black pepper
• 3 medium Tomato, ripe
• 1 medium Red onion
• 4 pieces Pita bread

1. Cut the pork into bite-size chunks suitable for skewers. In a bowl, mix the olive oil, zest and juice of 1 lemon, the garlic, dried oregano, fine sea salt, and black pepper. Add the pork and toss well to coat.
2. Cover and marinate for 20 minutes at room temperature while you prepare the tzatziki and salad. If your kitchen is very warm, marinate in the fridge and bring the pork back towards room temperature before grilling. Soak the skewers in water if they are wooden.
3. Make the tzatziki: coarsely grate the cucumber, then squeeze out as much liquid as you can. Stir the cucumber into the greek yogurt with the chopped fresh dill, olive oil, zest and juice of 1 lemon, and the garlic. Season with fine sea salt and black pepper, then chill until serving.
4. Heat a grill to medium-high. Thread the marinated pork onto skewers, leaving a little space between pieces so they cook evenly. Grill for 10 to 12 minutes, turning every couple of minutes, until lightly charred and cooked through.
5. Slice the tomato and red onion. Warm the pita bread on the grill for 30 to 60 seconds per side, just until soft and lightly toasted. Arrange the pork skewers, warm pitta, tomato, and red onion on a platter with a bowl of tzatziki for dipping.

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