Charred Pork Neck Skewers Platter — Pork Souvlaki Platter
A Greek taverna sharing classic, charred pork neck skewers piled onto a platter with warm pita, tzatziki, chips, and a tomato and onion salad.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 450g pork neck into 3cm cubes. Cut 500g floury potatoes into thick chips. Mince 3 garlic cloves. Combine 3 tbsp olive oil, 3 tbsp lemon juice, garlic, 1.5 tsp oregano, 0.5 tsp thyme, 0.75 tsp paprika, 1.25 tsp salt, 0.5 tsp pepper in a bowl. Add pork, toss well, marinate 10 minutes. Cut 2 tomatoes into wedges, slice 0.5 red onion thin, cut 1 lemon into wedges.
Roast
Preheat oven to 220°C. Toss chips with 3 tbsp sunflower oil, 0.5 tsp salt, 0.5 tsp oregano. Spread in a roasting tray, roast 30–35 minutes turning once at 15 minutes, until golden and crisp.
Grill
While chips roast, thread marinated pork onto 4 metal skewers. Grill over high heat 5–6 minutes per side until charred at edges and cooked through with no pink inside. Warm 4 pita breads on the grill 30 seconds per side until pliable.
Plate
Arrange skewers on a large sharing platter with warm pita, 200g tzatziki, tomato wedges, red onion, roasted chips, and lemon wedges. Serve immediately at the table for sharing.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.