Want a tasty, light meal, look no further than these pork paprika oregano souvlaki. Tender Australian pork, smoky herb flavour and fast cooking time. Perfect all year round and especially for a summer Barbecue.
pork paprika oregano souvlaki
- 500g lean pork shoulder, cut in 3 cm cubes
- 1 tablespoon dried oregano
- 2 tablespoons extra virgin olive oil
- 1 tablespoon sweet smoked paprika
- 1 teaspoon ground cumin
- 1 medium garlic clove grated
- Juice and zest from 1 lemon
- 2 teaspoons sea salt
- warmed pita or flat bread
- 8 soaked wooden skewers
- pork paprika oregano souvlaki
pork paprika oregano souvlaki method
In a large bowl add the cubed pork and all the marinade ingredients. Stir well until mixed, cover with cling film and refrigerate for at least half an hour so the flavours penetrate the meat.
Preheat a barbecue or grill to medium high. Divide the pork into 8 then thread the marinated pork onto the 8 skewers. If you use wooden ones make sure they’ve been soaked in water. Grill or barbecue the skewers turning often until just cooked through – around 7-8 minutes. Cover with foil and allow to rest in a warm place for about the same time you’ve cooked them for.
Serve with warmed flat bread and tzatziki and maybe a classic Greek salad. Makes 8.
Preparation time: 15 minutes (excluding marinating time) Cooking time: around 8 minutes
Tip: You can thread the marinated pork onto the skewers, cover with cling film and refrigerate overnight for easy entertaining the next day.