Minted pork souvlaki with herby yogurt
Prep time: 20 minsTotal time: 
Minted pork souvlaki with herby yogurt
Made from fresh mint, vinegar and a little sugar, this tangy British sauce is a classic accompaniment to roast lamb. In this protein-packed recipe, it’s used in two different ways: in the pork marinade and in the yogurt sauce. It’s a great way to use up that half-empty jar leftover from Easter…
Prep time: 20 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
- 1 x 600g pack pork shoulder steaks, cut into chunks
- 5 tbsp thick Greek yogurt
- 3 tbsp mint sauce
- 3 garlic cloves, finely grated or crushed
- ½ tsp dried oregano
- ½ tsp smoked paprika
- 1 tbsp dill, roughly chopped, plus extra to serve
To serve
- 400g frozen French fries
- 4 Greek-style flatbreads
- 1 red onion, thinly sliced
- 4 large vine tomatoes, roughly diced
Step by step
Soak the sliced red onion in cold water to help mellow out the raw flavour.
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Put the pork shoulder chunks in a nonmetallic bowl and add 2 tablespoons of the yogurt, 1 tablespoon mint sauce, two-thirds of the garlic, the oregano and the paprika. Cover and marinate in the fridge for at least 2 hours, or overnight. For the yogurt sauce, mix together the remaining 3 tablespoons of yogurt, the remaining garlic, remaining 2 tablespoons of mint sauce and the dill. Season and set aside in the fridge.
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Preheat the oven to 200°C, fan 180°C, gas 6. Cook the French fries according to pack instructions, then keep warm in the bottom of the oven. Turn the oven to its grill setting. Thread the marinated pork onto metal (or soaked wooden) skewers and cook under the grill for 10 minutes on each side. Alternatively, air-fry on the hottest setting. Season the fries with a little salt.
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Briefly warm the flatbreads in the oven. Season the onion and tomatoes. Serve the flatbreads with the grilled pork skewers, minted yogurt sauce, fries, onions and tomatoes. Scatter over extra dill fronds to serve.
