Portions: 4 Portions

Preparation: 15 minutes plus 1 hour marinating

Cooking: 15 minutes

Ingredients

Pork Marinade

• 800g pork, diced into 2-3cm cubes
• 3 tbsp dried wild oregano
• 2 tbsp finely chopped fresh oregano
• 1 tbsp dried thyme
• 3 garlic cloves, finely chopped
• zest of 1 lemon
• 150ml red wine
• 5 tbsp extra virgin olive oil
• maldon salt and freshly ground black pepper

To Assemble

• 32 bay leaves
• 8 wooden or metal skewers (soak wooden skewers in water)

To Serve

• 6 tomatoes, cored and roughly chopped
• 1 tsp sugar
• 1/2 a large cucumber, peeled sliced in half, seeds scooped out and sliced
• 200g feta, roughly diced
• 12-16 kalamata olives
• 3 tbsp chopped spring onion
• extra virgin olive oil
• maldon salt and freshly ground black pepper
• Tzarziki (see recipe)

Method

1. Marinade: Place all the marinade ingredients in a noncorrosive bowl, toss the pork in the marinade, cover and refrigerate for at least 1 hour.
2. To Assemble: Distribute the pork among the skewers, placing 4 bay leaves between pieces of pork on each skewer.
3. To Barbecue: Heat a gas or coal barbecue to a medium-high heat. Cook for 10-15 minutes turn every 5 minutes.
4. To Serve: 5-10 minutes before serving sprinkle the sugar and a pinch of salt over the chopped tomatoes. Place the tomatoes, cucumber on one side of each plate, scatter over the feta, olives and spring onions, drizzle over a little olive oil and season with pepper. Lay the pita bread on the other side of the plate lay 2 skewers on the bread, scatter over the parsley. Serve accompanied by tzarziki.