Pork souvlaki

Cut the pork neck into cubes about 3 cm on each side and place in a large bowl.

Add olive oil, freshly squeezed lemon juice, crushed garlic, oregano, thyme, salt and pepper, and mix thoroughly.

Cover the meat and let it marinate in the fridge for at least 30 minutes. Ideally 2 hours for a more intense flavor.

Peel the red onion and cut into thick wedges. Trim the bell pepper and cut into larger pieces.

If using wooden skewers, soak them in cold water for 20 minutes to prevent burning on the grill.

Prepare the tzatziki: coarsely grate the cucumber, squeeze out the excess water thoroughly and transfer to a bowl.

Add Greek yogurt, finely grated garlic, olive oil, the juice of half a lemon and optionally chopped dill. Season with salt and pepper.

Stir the tzatziki and let it rest in the refrigerator for at least 15 minutes to allow the flavors to meld.

Preheat the grill or grill pan to high heat and lightly brush the grate with olive oil.

Thread the skewers alternately with the marinated meat, onion wedges and pieces of pepper so the pieces are evenly sized.

Grill the skewers for 10-12 minutes, turning regularly with tongs so they brown on all sides and stay juicy.

Once the meat is cooked through and slightly caramelized on the outside, remove the skewers from the heat and let them rest for 3 minutes.

Warm the pita briefly on the grill or in a dry pan until soft and fragrant.

Serve the hot pork souvlaki with chilled tzatziki and warm pita. You can slide the meat off the skewers directly onto plates.

Stir the tzatziki before serving. For a smoother texture, add a few drops of olive oil.