Greek souvlaki is made of pork and not lamb as you might think. Lamb souvlaki is just for the tourists because the Greek people keep all the good meat for themselves.
I am going to make authentic souvlaki from pork belly and it’s fantastic. It’s going to be your favourite recipe this summer.
- 1 kg of pork belly without the skin
For the souvlaki seasoning
- 1 part of ground cloves
- 1 part ground black pepper
- 1 part sea salt
For the tzatziki
- 1/2 litre of Greek yoghurt
- 2 cloves of garlic
- The juice of 1 lemon
- half a cucumber
- a tbsp of fine cut dill
- 2 tbsp of olive oil
- salt and pepper to taste
- Cut the pork belly in chunks of about 2,5 cm in size.
- Mix the ground cloves, black pepper and sea salt and sprinkle a light layer on the chunks of pork belly. Make sure that all the chunks are covered.
- Put the Greek yoghurt in a bowl and press the garlic, and add it to the yoghurt. Add the lemon juice, dill, grated cucumber and olive oil. Stir it well and season it with salt and pepper to taste.
- Skewer the chunks on metal skewers and grill them over direct heat. Because of the large amount of fat, you have to beware of flare-ups. Moving them around and flip them regularly.
- Serve the grilled souvlaki on some pita bread with onion rings, tomato and a large scoop of tzatziki.
Big thanks to Napoleon Grills for sponsoring this post.
Please return the favor by visiting their website.
BBQ gear used
Disclosure: Some of the links in this post are affiliate links and if you click on them to make a purchase I will earn a commission. I link these articles because of their quality.