Hirino souvlaki (Pork skewers)

These Greek-style pork souvlaki skewers are juicy, herby and packed with protein. Perfect for summer entertaining or easy family dinners.

This is an edited extract from Thessaloniki by Meni Vale, published by Hardie Grant Books.

Serves: 6 (makes 12 skewers, 2 skewers per serve)

Time to make: 30 mins , plus overnight marinating

Ingredients

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¼ cup olive oil
¼ cup white wine vinegar
2 cloves garlic, finely chopped
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cumin
½ teaspoon sweet paprika
1 tablespoon dried oregano
1 teaspoon fresh thyme leaves, finely chopped
1kg pork shoulder or neck, cut into 2.5 cm cubes

To serve
Lemon wedges

Instructions

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1 Put the olive oil, vinegar, garlic, salt, pepper, cumin, paprika, oregano and thyme in a large bowl and lightly whisk with a fork to combine. Add the diced pork to the marinade and use your hands to mix well. Cover with plastic wrap and refrigerate overnight or for at least 4 hours (see HFG tip).

2 Take the bowl out of the refrigerator and divide into 12 portions. Thread pieces of pork onto 12 skewers, making sure you don’t push
them together too tightly so they cook evenly.

3 Heat a barbecue grill and cook the skewers for about 6 minutes on each side, turning once with tongs. You can also cook these in a grill pan on a stovetop. Remove from the heat once cooked and place onto a serving platter.

4 Serve with lemon wedges, Patates tiganites, Tzatziki and Horiatiki salata (recipes in Thessaloniki).

HFG tip

If you can, marinate the meat the day before.

Nutrition Info (per serve)

Calories 292 cal

Kilojoules 1223 kJ

Protein 38 g

Total fat 15 g

Saturated fat 3 g

Carbohydrates 0.6 g

Sugar 0.2 g

Dietary fibre 0.3 g

Sodium 482 mg

Calcium 12 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.