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Name of Event

Cyprus Independence Day

Cuisine From



Grilled marinated pork shoulder on skewers on Pita bread.


Yield 12 skewers
Preparation time 30 mins + 2 hours resting
Cooking time 10-15 mins
Main Ingredient Pork


For the meat

  • 2 1/2 pounds of pork shoulder, cut in 3/4 inch cubes
  • 1 tsp of ground Greek oregano (rigani)
  • 1/2 tsp of freshly ground pepper
  • 1 tbs of sea salt
  • 2 tbs of red wine (or good red wine vinegar)
  • 2 tbs of olive oil

For the sauce (optional if serving with pita bread - recommended)

  • 1 clove garlic chopped
  • 500g plain yoghurt
  • 1 cucumber, grated
  • 4 cloves garlic, minced
  • 2 tbs olive oil
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
  • 8 souvlaki breads (or pita or gyros bread)
  • 1 red onion, thinly sliced
  • 1 tomato, thinly sliced




  1. In a bowl, pour wine (or vinegar) and oil over the pork and toss to coat. Sprinkle salt, pepper, and oregano, and toss again.
  2. Cover and refrigerate for at least 2 hours.
  3. Note: If using vinegar, do not marinate longer than 2 hours or the meat can absorb too strong a vinegar taste. If using wine, the meat can be marinated for up to 2 days as long as salt is also used.
  4. Using 8 inch skewers, thread approximately 6 pieces of meat on each. This should make about 12 skewers.
  5. Grill the meat, turning once- or until they're done as much as you want, about 10 - 15 minutes.
  6. Serve on the skewers with a squeeze of lemon or lightly sprinkle pita bread with olive oil, and place on the bbq or under the grill to warm.
  7. Serve meat on pita bread along with sliced red onion, sliced tomato and yoghurt sauce