Meat Smoke Fire

07446 960303 or 07780 605282
hello@meatsmokefire.co.uk

Meat Smoke Fire

Tony's Pork Souvlaki Kebabs

Tony’s Pork Souvlaki Kebabs

Grace and her Dad joined us for a kebab and loaded fries competition for our live cook on Saturday 9 August 2025. There was a lot of fun had by Grace and Tony, her Dad, on the lead up to the day, both kept their cooks under wraps until the day.

Tony selected pork neck fillet, which he marinaded in in olive oil, with traditional souvlaki spices; oregano, garlic, lemon and paprika.

We each cooked a portion of loaded fries and a kebab:

Recipe Credit:  Tony Swindell

Cooking surfaces

Skewers
Stainless grid

BBQ Temperature

200C

Ingredients

For the marinade

  • 3 tbsp olive oil
  • 1½ tsp dried oregano
  • 1 garlic clove, grated
  • 1 tsp smoked paprika
  • juice and zest of a lemon
  • Salt and pepper to taste 

For the kebabs

  • ½ kg pork neck fillet or best end shoulder
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 1 red onion

For the Greek Kebab Sauce

  • 250g full fat greek yogurt
  • 1 garlic clove, grated
  • 250g cucumber
  • 1 tbsp flat leaf parsley, finely chopped
  • 1 tbsp mint, freshly chopped
  • salt and pepper to taste

To garnish

  • squeeze of lemon juice,
  • flat leaf parsley, to garnish

 

Method

To marinade the pork

  1. Combine the marinade ingredients in a bowl.
  2. Trim the pork into 2½cm pieces. Remove any sinew.  Add to the bowl.
  3. Give the pork a good zhuzh to coat the pork in the marinade!
  4. Pop in the fridge for at least 1 hour, or overnight, if possible, to marinade.

To make the kebab sauce

  • Deseed the cucumber by removing the centre of the cucumber with a teaspoon.
  • Finely dice the cucumber.
  • Grate the garlic.
  • Finely chop the fresh herbs.
  • Place the yogurt in a bowl, add the diced cucumber, garlic and fresh herbs.
  • Season with salt and pepper.

To prepare the kebab

  1. Deseed the peppers and cut into 2½cm pieces.
  2. Peel the onion, cut into quarters and separate the petals.
  3. You want the chopped vegetables to be a similar size to the pork chunks.
  4. Thread the chopped vegetable onto your skewers. We used double pronged skewers for this cook. They make it easier to turn the kebab.

To cook

  1. Set up your Egg with the stainless steel grid at 180°C for direct cooking.
  2. Place the skewers on the grid. Baste them with any reamining marinade at the start of the cook and as you flip them.
  3. Turn them after about 15 minutes. Cook for a further 15 minutes.
  4. Cook them until the pork reaches 63°C.
  5. Take the skewers out of the Egg.
  6. Tony served his pork on flatbreads on top of his Greek kebab sauce.  He sprinkled the pork with some oregano salt, followed by some of Grace’s pickled onions,  Grace’s homemade hot sauce and garlic mayonnaise. finished with some parsley.

NOTE

To make oregano salt, mix three parts of dried oregano to one part salt.

0