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Souvlaki de Porc et Tzatziki

Name: Souvlaki de Porc et Tzatziki
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: GR
Ingredients: 800g pork shoulder or neck, cut into 3cm cubes; 4 tbsp olive oil; 1 lemon, juiced (plus wedges to serve); 3 cloves garlic, grated; 2 tsp dried Greek oregano; 1 tsp salt; ½ tsp black pepper; 1 cucumber, coarsely grated; 300g thick Greek yoghurt; 1 clove garlic, grated, for the tzatziki; 1 tbsp dill, chopped; 1 tbsp olive oil, for the tzatziki; 1 tsp red wine vinegar; 4 pitta breads; 2 tomatoes, sliced; 1 red onion, thinly sliced

Photo : Joshua Kettle / Unsplash

20m

Prépa

15m

Cuisson

Portions

Facile

Difficulté

Brochettes de porc marinées au citron, ail et origan, grillées et servies avec tzatziki maison, pita, tomates et oignon.

#greek#pork#skewers#grill#tzatziki#lemon#oregano#street food

Portions

Ingrédients

Nutrition

calories640

protein48g

carbs38g

fat32g

fiber3g

Par portion

Étapes

Marinate

Toss the pork with the olive oil, lemon juice, garlic, oregano, salt and pepper. Cover and refrigerate for at least 2 hours or overnight.

⏱2:00:00

Make the tzatziki

Squeeze the grated cucumber hard in a clean cloth to remove its water. Mix with the yoghurt, garlic, dill, olive oil and vinegar, season with salt and chill.

Thread the skewers

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Grill

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Warm the pittas

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Serve

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Marinate

Toss the pork with the olive oil, lemon juice, garlic, oregano, salt and pepper. Cover and refrigerate for at least 2 hours or overnight.

⏱2:00:00

Make the tzatziki

Squeeze the grated cucumber hard in a clean cloth to remove its water. Mix with the yoghurt, garlic, dill, olive oil and vinegar, season with salt and chill.

Thread the skewers

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Grill

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Warm the pittas

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Serve

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History & Culture

The Story Behind the Dish

📍 Greece (with roots in ancient grilling)📅 Ancient roots; modern form 1950s🍢 GR

Grilling skewered meat over coals is an ancient Greek tradition — Homer describes it in the Iliad. The modern souvlaki stand took off in the 1950s, when vendors in Athens and Thessaloniki began selling skewers and pitta wraps as cheap, quick food.

Today a souvlatzidiko, or souvlaki shop, can be found on almost every street corner in Greece.