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I steered away from the traditional way of cooking our σουβλάκι, they were not skewered. I find it easier that way. These are yum.

Makes Dulcie's List   Makes Cosmin's List


  • 460g diced pork
  • 125ml olive oil
  • 250ml cup dry white wine
  • Zest and juice of 1 lemon
  • 1 tbsp oregano
  • ½ tbsp thyme
  • ½ tbsp rosemary
  • ½ tsp salt
  •  Pitta bread
  • Greek yoghurt
  • Garlic
  • Feta
  • Salad
  • Paprika


  • Calories | 308
  • Fat | 15.5g

Serves | 4 portions

Prep Time | 5 hours 10 minutes (includes marinating time)

Cooking Time | 40 minutes


  1. In a large bowl, stir together the oil, wine, lemon, salt, oregano, thyme and rosemary. Add the pork, cover and marinade in the fridge for five hours, or ideally overnight.
  2. Preheat the oven to 190˚ Transfer the meat to a casserole dish and pour in the marinade so it reaches halfway to the top of the meat and cover tightly with a lid or tin foil.  Cook for 30 minutes until tender. 
  3. Remove the meat only and dust with paprika, transfer to a griddle pan and cook on all sides until nicely seared.
  4. I made my sauce by mixing together 75g crumbled feta, two crushed garlic cloves and 250ml Greek yoghurt.

Based on a recipe found at

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