Stolen Recipes: Pork Souvlaki

I’ve been making this recipe for quite a few years now. It’s Jamie Oliver’s, from his TV series Jamie Does, but he’s also kindly published it online, which is where I found it. He calls these “wicked kebabs”.

I won’t be doing that.

This is one of those Friday night what-the-hell-am-I-going-to-feed-everyone-when-I-can’t-be-arsed-cooking kind of meals. It’s really simple. Marinated pork (takes minutes), cucumber Tzatziki (ditto), chargrilled capsicums (ok, this is a bit fiddly) and grilled pita (a cinch).

There are two elements that can slow proceedings some what:

  1. Threading the pork onto skewers. Depending on how I’m feeling, I either skewer up and barbecue the kebabs, or just fry the individual pieces in a frying pan, which works as well (but doesn’t look as pretty when serving).
  2. The grilled capsicum. The grilling takes a while. Taking the blackened skin off takes a while. I have made this as per Jamie, and it is really tasty. But you can sub in a jar of marinated red peppers/capsicum which does the job and removes the hassle factor. I haven’t included the capsicums in the recipe below, but you can find it here.

I should mention that dried mint is important here. It seems weird to use dried instead of fresh, but the flavour is different and it tastes good.

Once you’re done, you just stuff as much as you can into a grilled pita pocket and you’re away laughing.

PORK  SOUVLAKI2017-01-05-19-47-28-hdr-v1

For the pork:
800g pork of your choice (I’ve used belly, rump and shoulder) cut into 2cm pieces
1 tablespoon dried mint
1 tablespoon dried oregano
1 lemon , juice of
100 ml olive oil
2 cloves garlic , peeled and crushed
1 tablespoon red wine vinegar
1 pinch freshly ground black pepper
1 pinch sea salt

For the tzatziki:
½ large cucumber
200 ml fat-free natural yoghurt
1 small clove garlic , peeled and crushed
1 heaped teaspoon dried mint
1½ teaspoons red wine vinegar

To serve:
8 pita breads
Jar of marinated capsicum/red peppers, thinly sliced

  1. Mix together the pork with all the marinade ingredients in a non-reactive dish and leave to marinate for 30 minutes (or longer).
  2. Grate the cucumber into a sieve placed over a bowl.
  3. Sprinkle with salt, then squeeze as much water out with your hands as possible.
  4. Discard the water, and mix squeezed cucumber with all other tzatziki ingredients.
  5. Thread the marinated pork onto either pre-soaked wooden skewers or metal kebab skewers
  6. Pre-heat a barbecue or griddle pan to very hot and cook pork until cooked through
  7. Brush pita breads with olive oil and chargrill until well browned.
  8. Put everything on the table and let everyone help themselves. You can add some lemon wedges for people to squeeze over, but I don’t think I ever have.

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