Souvlaki with an Alternative Greek Salad


Makes 4 large Skewers

  • 700g pork shoulder, cut into 2-3cm cubes


  • 2 tbsp olive oil

  • 1 large clove of garlic, grated

  • Juice and zest of 1 lemon

  • 1 tbsp of dried oregano

  • 1 tsp ground cumin

  • ½ tsp dried chilli flakes (optional)

  • ½ tsp sweet paprika

  • Sea salt and freshly ground black pepper

  • Greek Green salad:

  • 2 romaine hearts

  • 6 spring onion, trimmed and sliced

  • 2 tbsp roughly chopped fresh dill

  • 1 tbsp roughly chopped fresh parsley

  • 5 tbsp extra-virgin olive oil

  • 2 tbsp white wine vinegar or lemon juice

  • ½ tsp dried oregano

  • 1 tbsp toasted flaked almonds

  • Salt and freshly ground black pepper

To serve,

  • Flatbreads or pitta, to serve

  • 1 lemon, cut into wedges

Place the pork in a large mixing bowl, add all of the marinade ingredients and season well. Give everything a good mix to ensure that the pork is evenly coated. Cover and leave to marinate in the fridge for at least an hour, preferably overnight. 

Take your marinated pork out of the fridge and allow to return to room temperature. Pre-heat the barbecue/grill or griddle to hot. Remove the pork pieces from the marinade and thread on to skewers. Cook the skewers for 10-12 minutes, turning occasionally, until cooked through. Season with salt.

Meanwhile make the salad. Roughly shred the lettuce and place in a large bowl. Add the spring onions, dill and parsley

In a small bowl whisk together the oil, vinegar and oregano then season well.

Pour the dressing over the salad, add the almonds and toss together. 

Serve the Souvlaki with the salad, flatbreads and lemon wedges for squeezing.