Name: Souvlaki on a Skewer
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 portions
Ingredients: 500 g pork tenderloin; 60 ml olive oil; 30 ml lemon juice; 2 teaspoons oregano; 2 cloves garlic; 1 teaspoon salt; 0.5 teaspoon black pepper; olive oil; salt; black pepper; 1 pc lemon

Step by step process

Preparing the Meat and Marinade

1
Make souvlaki on a skewer by cleaning the pork tenderloin (remove any silverskin) and cutting it into evenly sized cubes of about 2.5 cm so they cook uniformly.
2
In a bowl, combine olive oil, lemon juice, dried oregano, pressed garlic, salt and ground black pepper. Pour the marinade over the meat, mix well so every piece is coated, then gently massage the marinade in. Cover and refrigerate for at least 30 minutes, ideally 2 hours for a fuller flavour.
3
If using wooden skewers, soak them in cold water for at least 30 minutes to prevent burning on the grill.

Grilling

4
Thread the marinated meat onto the skewers, leaving small gaps between pieces to allow heat to circulate and cook the meat evenly.
5
Preheat a grill pan or grill to medium-high heat (approx. 200-220 °C) and brush the grate with a thin layer of olive oil so the skewers don't stick.
6
Cook the skewers on all sides. Turn them every 2-3 minutes, about 12-15 minutes in total, until the meat is evenly browned and the juices run clear. Watch the heat to avoid burning the outside while leaving the inside dry.
7
After cooking, let the skewers rest for 3-5 minutes before serving so the juices can settle.

Serving

8
Serve the finished souvlaki immediately, season to taste with salt and pepper, and drizzle with fresh lemon juice.
9
Serve with fresh lemon wedges and accompaniments of your choice - for example pita, tzatziki, sliced vegetables or grilled peppers.