Souvlaki in Pita Bread

Clean the pork neck and cut into roughly 3 cm cubes. If you like, also prepare onion and bell pepper - cut them into pieces similar in size to the meat.

In a bowl, whisk together olive oil, lemon juice, crushed garlic, oregano, salt and pepper. Add the meat cubes and mix thoroughly in the marinade. Let rest in the fridge for at least 30 minutes, ideally up to 2 hours, to let the meat absorb the flavors.

Make the tzatziki: lightly salt the coarsely grated cucumber and let it sweat for a few minutes, then squeeze out well. Mix with Greek yogurt, crushed garlic, olive oil, a pinch of salt, pepper and finely chopped dill (optional). Keep refrigerated until serving.

Preheat the grill or grill pan to medium-high heat. If using wooden skewers, soak them in cold water for at least 30 minutes before grilling to prevent burning.

Skewer the marinated meat, alternating with chunks of onion or pepper as you go. Grill for about 8-12 minutes, rotating them often, until nicely browned on every side. Be careful not to overcook them so the inside stays juicy.

Warm the pita breads briefly on the grill or in a dry pan on both sides so they soften and the pocket puffs up. Let the cooked souvlaki in pita rest for 1-2 minutes away from the heat.

Tuck the skewers into the warmed pita and add a generous spoonful of chilled tzatziki and a few lemon wedges. Serve with a Greek salad or fresh vegetables on the side.