Souvlaki

Instructions

1. Trim 180 g of pork shoulder of gristle but leave the fat on, and cut it into even 3 cm cubes. In a bowl toss the meat with 2 tsp of olive oil, 2 tsp of lemon juice, 1 clove garlic clove grated to a paste, 1 tsp of dried oregano crumbled between your fingers, and a good grinding of black pepper. Cover and refrigerate for at least 2 hours, or overnight.
2. Half an hour before cooking, put 2 wooden skewers in a shallow dish of cold water to soak so they do not burn, and take the pork out of the fridge to come to room temperature.
3. Make the tzatziki: coarsely grate 40 g of cucumber, scatter with a pinch of salt and leave 10 minutes, then squeeze it hard in your hands or a clean cloth to remove the water. Stir it into 60 g of Greek yoghurt with 1 clove garlic clove grated fine, 1 tsp of lemon juice and 1 tsp of olive oil. Season with salt and keep cold until serving.