Pork Souvlaki with Tzatziki


Pork Souvlaki with Tzatziki (Serves 4)

Pork shoulder is the go to cut for this Greek inspired classic, however my butcher didn't have any so I opted for pork belly which one of the more cost-effective cuts of meat and it's also one of the tastiest. Traditionally its cooked over the hot coals on the BBQ but for sheer ease you can also cook this in the air fryer. Simply serve with some cooling tzatziki and some flatbreads for a real taste of summer.



  • 500g pork shoulder or Pork belly
  • 1 tbsp. dried oregano
  • ½ tsp. salt
  • ½ tsp. chilli flakes
  • Juice and zest ½ lemon
  • 2 cloves garlic minced
  • 2 tbsp. olive oil


  • 150ml Greek yoghurt
  • 1 tsp. dried oregano
  • ½ clove garlic minced
  • ½ tsp. salt
  • 1 tsp. mint sauce
  • 60g cucumber grated
  • 1 tbsp. extra virgin olive oil


  1. Marinade the pork in the garlic, chilli, oregano, lemon, olive oil and some salt and pepper. If you can give it 30 minutes to let the flavours develop. Thread onto soaked skewers. BBQ or alternatively, place the skewers onto a rack or crisp plate inside the air fryer drawer and cook at 180c for 15-18 minutes, or until the pork is cooked through, turning halfway through.
  2. To make the tzatziki, deseed the cucumber, grate it into a bowl then squeeze out any juice. This will ensure your tzatziki stays nice and creamy. Combine the yoghurt with the oregano, garlic, mint, cucumber and olive oil then season with salt and pepper to taste.



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