Pork souvlaki


First published in 2018
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I once spent a wonderful day in Athens grazing on souvlaki, and learning that people have strong opinions on this traditional form of Greek barbecue regarding the correct accompaniments and style of serving. The most common meat to use is pork although lamb, chicken or beef are also used. It’s important to get the flavours right too, with lots of fresh lemon and oregano; the end result should be bright, fresh and filling.

Traditional souvlaki in Greece tend to be served with the meat alongside the accompaniments including fried potatoes and tzatziki, although modern vendors will serve everything in one compact wrap. My Greek friend was somewhat conflicted about the modern trend for adding chips but I say, why not?





For the marinade


To serve

  • pitta bread, or other flatbreads, warmed on the grill (you can do this by resting them directly on top of the skewers, to stop them getting too crisp)
  • fresh herbs, like parsley, mint and dill
  • 1 red onion, sliced
  • lettuce, shredded
  • 2 tomatoes, sliced
Mix all the marinade ingredients with the pork and leave to marinate for 1 hour. Soak the skewers in water for 30 minutes before using
Preheat a barbecue for direct cooking. Meanwhile, mix the grated cucumber with the salt and leave to drain in a sieve over a bowl for around 20 minutes. Once drained, discard the water and mix with the other tzatziki ingredients
Thread the pork onto the skewers and grill the souvlaki for 5 minutes or so on each side, or until cooked through. Serve with the warmed flatbreads, tzatziki and accompaniments
First published in 2018
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