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PREP 1 hour
TOTAL 4 hours
Serves
US | METRIC

INGREDIENTS

For the kebabs
  • 800 g lean pork shoulder or pork chop meat
  • 1 lemon, zested and juiced
  • 2 tbsps olive oil
  • 4 cloves garlic, grated
  • 2 tbsps dried oregano
  • 1 tsp smoked paprika
  • ½ tsp sea salt
For the Greek salad
  • ½ cucumber
  • 100 g cherry tomatoes
  • ½ red pepper
  • 20 black olives
  • 50 g feta cheese
On the side
Pork souvlaki with Greek salad and tzatziki

Pork souvlaki with Greek salad and tzatziki

Delicious, juicy Greek inspired kebabs with all the sides

These juicy kebabs are perfect cooked on the bbq or under the grill. I used pork here but you could easily swap for chicken thighs or breasts.

  1. Finely grate the garlic and mix together with the paprika, oregano, lemon juice and zest and the salt and olive oil in a bowl.
  2. Chop the pork into cubes around an inch or so in size. Mix the pork up with the marinade and leave for 1-4 hours in the fridge.
  3. Chop the pepper and cucumber into small pieces and half the cherry tomatoes. Finely slice the red onion and mix together with the olives and other veg. Chop the feta into cubes and use it to top the salad. Season with black pepper and drizzle with olive oil before serving.
  4. Once the pork is marinated, thread onto skewers and grill or bbq for a few minutes on each side. Keep rotating until cooked through, with lots of nicely charred bits on the edges.
  5. Serve up with the salad, pita breads and tzatziki. Enjoy!
Pork souvlaki with Greek salad and tzatziki

Pork souvlaki with Greek salad and tzatziki

Delicious, juicy Greek inspired kebabs with all the sides

These juicy kebabs are perfect cooked on the bbq or under the grill. I used pork here but you could easily swap for chicken thighs or breasts.

PREP 1 hour
TOTAL 4 hours
favorite
print
like
Serves
US | METRIC

INGREDIENTS

For the kebabs
  • 800 g lean pork shoulder or pork chop meat
  • 1 lemon, zested and juiced
  • 2 tbsps olive oil
  • 4 cloves garlic, grated
  • 2 tbsps dried oregano
  • 1 tsp smoked paprika
  • ½ tsp sea salt
For the Greek salad
  • ½ cucumber
  • 100 g cherry tomatoes
  • ½ red pepper
  • 20 black olives
  • 50 g feta cheese
On the side
  1. Finely grate the garlic and mix together with the paprika, oregano, lemon juice and zest and the salt and olive oil in a bowl.
  2. Chop the pork into cubes around an inch or so in size. Mix the pork up with the marinade and leave for 1-4 hours in the fridge.
  3. Chop the pepper and cucumber into small pieces and half the cherry tomatoes. Finely slice the red onion and mix together with the olives and other veg. Chop the feta into cubes and use it to top the salad. Season with black pepper and drizzle with olive oil before serving.
  4. Once the pork is marinated, thread onto skewers and grill or bbq for a few minutes on each side. Keep rotating until cooked through, with lots of nicely charred bits on the edges.
  5. Serve up with the salad, pita breads and tzatziki. Enjoy!