Ingredients
- 700g pork shoulder or pork loin, cut into cubes
- 3 tbsp olive oil
- Juice of 1 lemon
- Zest of 1/2 lemon
- 3 garlic cloves, crushed
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp sea salt
- 1/2 tsp black pepper
- For the Tzatziki:
- 200g Greek yoghurt
- 1/2 cucumber, grated and squeezed dry
- 1 garlic clove, grated
- 1 tbsp lemon juice
- 1 tbsp chopped mint or dill
- Pinch of salt
- To Serve:
- Flatbreads or pittas
- Tomato
- Red onion
- Lettuce
- Oven chips, optional
- Lemon wedges
Nutrition (per serving)
- Calories: 520
- Protein: 40g
- Fat: 31g
- Carbs: 20g
Method
- Mix the olive oil, lemon juice, lemon zest, garlic, oregano, paprika, salt and pepper.
- Coat the pork in the marinade.
- Cover and marinate for at least 2 hours.
- Mix the tzatziki ingredients and chill until needed.
- Thread the pork onto skewers.
- Cook on a hot BBQ, grill or griddle for 10 to 12 minutes, turning often.
- Rest for 5 minutes.
- Serve in flatbreads with salad, tzatziki and chips if using.
Notes
Pork shoulder is more forgiving on the BBQ because it has more fat. Pork loin cooks faster, so watch it closely.