The Juiciest Pork Souvlaki Over The Charcoal

pork

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more economical.

tzatziki sauce

🥗Healthier: yogurt with herbs

💰Cheaper: sour cream

Sour cream is a budget-friendly alternative.

Cut 1 kilo of pork neck into thin steak-sized slices, about 1 inch thick.

Slice the pork neck into long strips, then cube them into 1-inch cubes.

Cut 1 kilo of pork belly into long thin strips, then cube them into 1-inch cubes.

Combine 2 grams of black peppercorn in a mortar and pestle and crush it.

Add 24 grams of sea salt to the crushed pepper and mix together.

Add 2 teaspoons of oregano and 2 tablespoons of smoked paprika to the mixture and combine well.

Pour 50 ml of sunflower oil over the cubed pork and massage it in to keep the meat moist.

Add 1 tablespoon of Dijon mustard to the pork and continue to massage until evenly distributed.

Let the marinated pork sit at room temperature for 2 hours, or refrigerate overnight if it's hot outside.

Soak bamboo skewers in water for at least 30 minutes to prevent burning.

Thread the pork belly and pork neck onto the soaked skewers, alternating between the two cuts and starting and ending with a piece of fat.

Prepare the charcoal grill and spread the lit charcoal evenly across the bed.

Place the skewers on the grill, ensuring they are close together to retain moisture.

Cook the skewers on one side for about 3 minutes, then rotate them 180 degrees to avoid sticking.

Turn the skewers 90 degrees to cook evenly on all sides.

Continue to turn the skewers every few minutes until they are cooked through and have a nice color, which takes about 20 minutes total.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens