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Braaied Pork Souvlaki
Juicy pork neck skewers are grilled to perfection and served with flatbread, garlicky tzatziki, and a vibrant chopped salad for a Mediterranean-inspired feast.
- Serves: 6 |
- Difficulty: easy
- Prep Time : 45 mins |
- Cook Time : 35 mins
Ingredients
Braaied Pork Souvlaki
600 g thick-cut pork neck steaks
3 Tbsp (45 ml) Cape Herb & Spice Greek Style Lemon & Herb Rub
salt and pepper
1 red onion, cut into wedges and separated into petals
extra olive oil, for grilling
Flatbread
1 C (250 ml) self-raising flour
1 Tbsp (15 ml) ground cumin
olive oil to drizzle
Chopped Tomato Salad
1 x 200 g punnet cherry tomatoes, quartered
1 Tbsp (15 ml) fresh mint, finely chopped
1 Tbsp (15 ml) fresh oregano, finely chopped
1 Tbsp (15 ml) fresh parsley, finely chopped
salt and pepper
Tzatziki
1 C (250 ml) double thick plain yoghurt
1 garlic clove, finely grated
1 lemon, juiced
salt and pepper, to taste
To Serve
90 g pickled red onion
Method
Braaied Pork Souvlaki
Prepare the braai to medium-high heat.
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.
Flatbread
In a medium bowl, mix the self-raising flour, yoghurt, and cumin until combined. Transfer the dough to a floured surface and knead for about 5 minutes until smooth. Divide into 4 balls and roll each to approximately 0.5 cm thickness. Heat a dry pan over medium heat, cook each flatbread until golden and slightly puffed, then brush with a little olive oil. Set aside until ready to serve.
Chopped Tomato Salad
Combine the tomatoes, cucumber, mint, oregano, and parsley. Drizzle with olive oil, season with salt and pepper, and set aside.
Tzatziki
In a medium bowl, combine the yoghurt with *grated cucumber, garlic, lemon juice, salt, and pepper. 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.)
Assemble and Braai the Skewers
Skewer the pork cubes, alternating with red onion petals. Drizzle the skewers with olive oil, then braai 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 and top with tomato salad and pickled red onions. Serve with a wedge of lemon on the side for squeezing over.
