Braaied Pork Souvlaki recipe

INGREDIENTS:

Braaied Pork Souvlaki

• 600g thick-cut pork neck steaks
• 30ml olive oil
• 45ml Cape Herb and Spice Greek Style Lemon & Herb Rub
• 1 red onion, cut into wedges and separated into petals
• Extra olive oil, for grilling
• 4-8 steel or pre-soaked wooden skewers

Chopped tomato salad

• 200g cherry tomatoes, quartered
• Half a large cucumber, finely diced
• 15g fresh mint, finely chopped
• 15g fresh oregano, finely chopped
• 15g fresh parsley, finely chopped
• Salt and pepper to taste 

Tzatziki

• 250 ml Greek yoghurt
• Half a large cucumber, grated
• 1 garlic clove, grated
• 1 lemon, juiced
• Salt and pepper to taste 

To Serve

• Flatbread
• 90g pickled red onion
• 1 lemon, sliced in wedges

METHOD:

Prepare the braai (BBQ) to a medium-high heat,or use the grill setting on your oven. Cube the pork neck steaks after trimming any sinew. In a bowl, drizzle the pork cubes with olive oil, then season with Cape Herb & Spice Greek Style Lemon & Herb Rub and a crack of salt and pepper. Set aside to marinate for 15 minutes.

For the tomato salad, combine fresh chopped tomatoes, cucumber, mint, oregano, and parsley. Drizzle with olive oil, season with salt and pepper, and set aside.

Next, make your tzatziki by combining Greek yoghurt with *grated cucumber, garlic, lemon juice, salt, and pepper in a medium bowl. Taste, adjust seasoning and set aside. (*Tip: Drain the moisture from the grated cucumber by hand or use a muslin cloth; this prevents the tzatziki from being watery.)

Now assemble and cook the skewers. Skewer the pork cubes, alternating with red onion petals. Drizzle the skewers with olive oil, then grill for about 7 minutes per side, or until the pork is cooked through and lightly charred.

To serve, add a generous dollop of tzatziki to each flatbread, top with a pork souvlaki skewer, some tomato salad, pickled red onions, and a wedge of lemon for squeezing over the top. 

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