These can either be trapped in pita with tzatziki, tomatoes, lemon and parsley, or served as is on the stick with some grilled bread. Here then, extra oregano and salt should be scattered on and lemon hedges served on the side. Use a part of the pork towards the shoulder where it’s more tender. Pork fillets also work very well, just make sure you don’t dry out the meat in the grilling as they have little fat.
Makes about 12 skewers
Ingredients:
Wooden skewers (kalamaki)
1.2 kg lean pork with some fat
2 teaspoons dried oregano
3 tablespoons olive oil
About 12 slices country bread, about 2 cm thick, halved if large
About 2 lemons, quartered
Method:
Soak the skewers in cold water for about 30 minutes so they won’t burn when they go over the coals. Trim any drastic fat off the pork but leave some on for flavour and moistness. Cut the meat into rough 2 cm (3/4 inch) cubes. Thread 6 pork cubes onto each skewer, leaving space at the top to spike the bread.
Put the skewers onto a plate, sprinkle with the oregano that you crush between your fingers, a little salt, and pepper. Drizzle the oil over and turn to coat evenly.
Preheat the barbecue to high and put the rack about 10 cm (4 inches) from the coals. Grill the souvlaki until nice and grilled-looking here and there and still moist, not dry inside. Grill the bread lightly on both sides and spike it on the end of the skewers. Serve on a plate, or on squares of baking paper, scattering over some extra salt and crushing some oregano on. Serve hot, with lemon juice squeezed over.