Traditional Souvlaki Pork Kebabs
Traditional Souvlaki Pork Kebabs
Souvlaki Kebabs are great for serving in a warm pitta bread with salad, Tahini dip a good squeeze of lemon. The smaller chunks of meat cook quickly and evenly over white hot coals using our fantastic Rotisserie BBQ's and motors!
Serves: 3/4
Preparation Time: 30 minutes (plus a couple of hours to Marinade)
Ingredients
- 1/2 lemon, juiced
- 2 tablespoons greek olive oil
- 1 good pinch of dried greek oregano
- Salt and pepper to taste
- 500g (1.2 lb) pork neck or shoulder, diced into 2.5cm (1”) cubes
Preparation
- In a large glass bowl, mix together lemon juice, olive oil, oregano and pork, stir to coat. Cover, and refrigerate for 2 to 3 hours.
- Thread pork onto skewers.
- Cook for 10 to 15 minutes brushing with olive oil sporadically, turning skewers
Serving suggestions
Serve in a warm pitta bread with salad, Tahini dip a good squeeze of lemon.
Tips
Buy a good cut of pork with plenty of fat and alternate the fatty pieces between more lean cuts of meat as this will allow the meat to self-baste during cooking and you will end up with delicious crispy bits
For best results, obviously we highly recommend cooking using our fantastic motorised Traditional Cyprus charcoal barbecues!
Hi Alexander!
Please try to push it to the limit and don’t burn it until it’s done. Stay strong and hard! Don’t be panic
Low and slow is the best way Alexander and with a fattier cut of meat. Pork neck end can be very lean so will dry out quickly.
Alex , same happens to me sometimes. It’s just the meat. Once you find the right butcher , stick with them. Cheers.
Hi, can you advise why my souvlaki kebabs are always tough please?
I buy good quality pork neck end pork.
Is it because I cook too high heat or is it something else?
Thanks
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