Souvlaki

Cook it at home: Pork souvlaki in pita with tzatziki

Pork shoulder, not loin, is the secret: the fat keeps the cubes juicy over high heat. Make the tzatziki first so the cucumber has time to settle.

Pans and tools

• 8 skewers (metal, or wooden soaked 30 minutes)
• Charcoal or gas grill, or a ridged grill pan
• Box grater
• Clean kitchen towel
• Instant-read thermometer
• Parchment or foil for wrapping

You’ll need

• 1 1/2 lb (700 g) boneless pork shoulder, cut into 1-inch (2.5 cm) cubes
• 1/4 cup (60 ml) extra-virgin olive oil, plus more for the pita
• 3 tbsp fresh lemon juice (about 1 lemon)
• 3 garlic cloves, finely grated
• 1 tbsp dried Greek oregano, rubbed between your fingers
• 1 tsp sweet paprika
• 1 1/2 tsp kosher salt, plus more to finish
• 1/2 tsp freshly ground black pepper
• For the tzatziki: 1/2 English cucumber, 1 cup (240 g) full-fat Greek yogurt, 1 small garlic clove grated, 1 tbsp olive oil, 1 tsp red wine vinegar, 1 tbsp chopped dill, 1/4 tsp salt
• 4 thick Greek-style pita breads
• 2 ripe tomatoes, cut into thin wedges
• 1/2 small red onion, thinly sliced and tossed with a pinch of sweet paprika
• Lemon wedges and a handful of thin-cut fries, to serve (optional)

Steps

1. Make the tzatziki: coarsely grate the cucumber, salt it lightly, and squeeze it hard in a clean towel until no more liquid comes out. Stir it into the yogurt with the garlic, olive oil, vinegar, dill and salt. Chill at least 30 minutes.
2. Whisk the olive oil, lemon juice, garlic, oregano, paprika, salt and pepper in a bowl. Add the pork and toss until every cube is coated. Cover and refrigerate 2 to 8 hours.
3. If using wooden skewers, soak 8 of them in water for 30 minutes. Thread the pork snugly, 5 or 6 cubes per skewer, leaving no gaps so the edges don't dry out.
4. Heat a charcoal or gas grill to high (you should only be able to hold your hand over the grate for 2 seconds), or heat a ridged grill pan over high heat for 5 minutes.
5. Grill the skewers, turning every 2 to 3 minutes, for 10 to 12 minutes total. They're done when the edges are charred in spots and the thickest cube reads 145 to 150F (63 to 65C) inside. Move them to a plate and sprinkle with a little salt.
6. Brush the pitas with olive oil and grill them 30 to 45 seconds per side, until puffed, soft and marked but still bendable.
7. To wrap: spread a big spoonful of tzatziki down the middle of each pita, slide the pork off two skewers onto it, then add tomato, onion and a few fries if you like.
8. Fold the bottom up, roll the sides in tightly, and wrap the lower half in parchment or foil so it holds together. Eat right away, with lemon on the side.

Contains: Wheat, milk.