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Greek Pork Souvlaki recipe


  • 1 kg free range pork shoulder or neck diced to about 2cm pieces
  • lemon juice
  • 2 tsp dried oregano
  • 1 tsp paprika
  • 2 cloves garlic crushed
  • salt and pepper
  • Olive oil


  • Out the meat into a bowl and mix with the lemon juice, oregano, paprika, garlic, salt and pepper a glug of olive oil.
  • Cover and leave in the fridge to marinade for at least 1 hour thought you can leave it until the next day for the flavours to develop further.
  • When you are ready to cook, thread the meat onto metal skewers or wooden ones that have been soaked in water to prevent them from burning. Cook the skewers on a BBQ or under a pre heated fri;ll set to hight for 8-10 minutes , turning occasionally until deep golden and slightly charred.
  • Set aside to rest while you heat the pittas by briefly putting them on the BBQ or under the frill until just warm but not crisp.
  • To serve, put a big spoon of tzatziki onto the bread, some of the pork and then top with your choice of salad.
  • Wrap and serve hot wiht pickled chillies and a wedge of lemon to squeeze over.
  • Note: You will be spoilt for choice when buying great quality tzatziki in Cyprus, however, it is really easy to make your own. You can find the recipe here.