Lemon-Oregano Pork Souvlaki with Quick Tzatziki

⏱ 45 min · Serves 4

Charred, juicy pork skewers steeped in lemon, garlic and oregano, tucked into warm pitas with cool garlicky tzatziki and crunchy red onion. It's a taverna night in your own kitchen — no flights required.

Per serving: 685 kcal · 50.0g protein · 42.0g carbs · 34.0g fat

Ingredients

• 800g pork shoulder or loin, cut into 3cm cubes
• 4 tbsp olive oil
• Juice and zest of 1 large lemon
• 3 garlic cloves, crushed
• 1 tbsp dried oregano
• 1 tsp sweet paprika
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 200g Greek yogurt (full fat)
• 1/2 cucumber, coarsely grated and squeezed dry
• 1 small garlic clove, finely grated
• 1 tbsp chopped fresh dill
• 1 tsp red wine vinegar
• 4 pita breads
• 1 small red onion, thinly sliced
• 2 tomatoes, sliced
• Handful of parsley leaves
• 8 wooden skewers, soaked 20 min

Method

1. In a bowl, whisk the olive oil, lemon juice and zest, crushed garlic, oregano, paprika, salt and pepper. Add the pork cubes, toss well and marinate at least 20 minutes (up to 24 hours in the fridge).
2. Make the tzatziki: mix the yogurt, squeezed cucumber, grated garlic, dill, vinegar and a good pinch of salt. Chill until needed.
3. Thread the pork onto the soaked skewers, 5–6 cubes each, leaving a little space between pieces so they colour.
4. Heat a griddle pan, barbecue or heavy frying pan over high heat. Cook the skewers 10–12 minutes, turning every 2–3 minutes, until deeply charred and just cooked through.
5. Rest the skewers on a plate, loosely covered, for 5 minutes. Meanwhile warm the pitas for 30 seconds a side in the same hot pan.
6. Spread each pita with tzatziki, add tomato, red onion and parsley, then slide the pork off a skewer on top. Squeeze over extra lemon, roll up and eat immediately.