Cut 800 g pork shoulder into 3 cm cubes and toss with 50 g lemon juice, 35 g oil, 10 g garlic, 4 g oregano and 6 g salt.

Ingredients

• 800 gPork, fresh, shoulder, whole, separable lean and fat, raw
• 50 gLemon juice, raw
• 35 gOil, olive, salad or cooking
• 4 gSpices, oregano, dried
• 10 gGarlic, raw
• 6 gSalt, table

Method

1. Cut 800 g pork shoulder into 3 cm cubes and toss with 50 g lemon juice, 35 g oil, 10 g garlic, 4 g oregano and 6 g salt.
2. Chill covered 15 minutes, then thread onto eight skewers.
3. Preheat grill to 220 °C for 2 minutes, grill 5 minutes, turn and grill 5 minutes more until centre reaches 72 °C.
4. Rest 8 minutes and serve two skewers each without pita or sauce.