Pork Souvlaki Pitas with Tzatziki

Ingredients

• 680 g (1½ lb) Boneless pork shoulder or loin, cut into 2.5 cm (1 in) cubes
• 3 tbsp Olive oil
• 2 Lemons, zest of 1, juice of 2
• 4 Garlic cloves, finely grated
• 2 tsp Dried oregano
• 1 tsp Smoked paprika
• 1 tsp Fine salt
• 240 ml (1 cup) Full-fat Greek yoghurt
• ½ Cucumber, grated and squeezed very dry
• 1 Garlic clove, for the tzatziki, finely grated
• 1 tbsp Fresh dill or mint, chopped
• 4 Pitas
• 2 Tomatoes, sliced
• 1 small Red onion, thinly sliced

You’ll need: 8 skewers, Griddle pan, grill or barbecue, Meat thermometer

Method

1. 1

   Marinate the pork. Mix the oil, the zest of 1 lemon and the juice of both, the 4 garlic cloves, oregano, paprika and salt in a bowl. Add the pork and turn to coat. Cover and chill for at least 30 minutes, or up to 12 hours. If using wooden skewers, soak them in water for 30 minutes.

2. 2

   Make the tzatziki. Stir the yoghurt, cucumber, the single garlic clove and dill together with a pinch of salt. Chill until needed.

3. 3

   Skewer. Thread the pork onto 8 skewers, leaving a little space between the pieces so they cook through evenly.

4. 4

   Cook. Heat a griddle pan or barbecue to high, or the grill to its hottest setting. Cook the skewers for 10 to 12 minutes, turning every 2 to 3 minutes, until charred in places and cooked through, at least 71°C (160°F) in the thickest piece. Rest for 3 minutes.

5. 5

   Warm the pitas. Warm the pitas for 20 to 30 seconds per side on the hot pan or in a dry frying pan.

6. 6

   Serve. Slide the pork off the skewers into the pitas. Add the tomato, red onion and a generous spoonful of tzatziki and eat straight away.