Ingredients for the recipe

  • 500 g pork rump
  • 500 g pork neck
  • 40 g vinegar, white wine
  • 2 teaspoon(s) salt
  • ¼ teaspoon(s) allspice
  • ⅓ teaspoon(s) cumin
  • 1 teaspoon(s) pepper
  • 2-3 tablespoon(s) olive oil
  • 1 clove(s) of garlic
  • 1 tablespoon(s) thyme, fresh, finely chopped
  • 1 tablespoon(s) oregano, dried

To serve

  • French fries
  • Greek tzatziki sauce
  • souvlaki pita breads
  • lemon, slices
  • oregano, fresh

Recipe preparations

Cut the meat into small cubes, about 2 cm thick.

In a bowl add the vinegar, salt, allspice, cumin, pepper, and 1 tablespoon of olive oil.

Finely chop the garlic, add it to the bowl, and whisk well.
Add the thyme and oregano, and whisk again.

Transfer the meat to the bowl with the marinade and mix them very well with your hands.

Cover the bowl with plastic wrap and refrigerate it for 3-4 hours.

Take the bowl out of the refrigerator and remove the plastic wrap.

Thread the meat pieces -one by one- onto 10 wooden skewers, making sure to leave some space between the pieces so they can be cooked through.

Place a grill pan over high heat and let it heat up well.
Drizzle the skewers with 1 tablespoon of olive oil and transfer them to the pan in 2 batches.

Cook each batch for 5-7 minutes, turning the skewers over with a pair of tongs to cook them through on all sides. Do not flip them over all the time.

Remove the pan from the heat and transfer the skewers to a serving platter.

Serve with French fries, tzatziki sauce, pitas, lemon slices, and fresh oregano.