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, mix thoroughly in the marinade and let rest in the fridge for at least 30 minutes, ideally up to 2 hours to let the meat absorb the flavor.

To make tzatziki, lightly salt the coarsely grated cucumber and let it sweat a little, then squeeze it well and mix with Greek yogurt, crushed garlic, olive oil, a pinch of salt and pepper and finely chopped dill (optional). Keep the sauce chilled until serving.

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

Thread the marinated meat onto the skewers, optionally alternating with pieces of onion or pepper. Grill the skewers for approximately 8-12 minutes, turning regularly, until browned on all sides and juicy inside. Take care not to overcook and dry it out.

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

Serve the skewers tucked into the warmed pita with a generous spoonful of chilled tzatziki and a few lemon wedges. Complement with a Greek salad or fresh vegetables.