Pork souvlaki

SERVES 4 PREP & COOK TIME 40 MINUTES (+ REFRIGERATION TIME)

Souvlaki can be eaten off the skewers, or served with salad and tzatziki. You could also wrap ingredients in flatbread or pitta wraps.

2 tablespoons extra virgin olive oil 2 tablespoons white vinegar 2 cloves garlic, crushed

¼ cup lightly packed fresh mint leaves, chopped coarsely 2 teaspoons finely grated lemon rind

800g pork scotch fillet, cut into 2cm cubes pitta bread, curly endive, sliced red onion and tzatziki, to serve

2 tablespoons lemon juice

2 tablespoons extra virgin olive oil, extra

1 Combine oil, vinegar, garlic, mint, lemon rind and pork in a large bowl. Season. Refrigerate for at least 30 minutes, longer if possible. 2 Heat a barbecue (or grill or grill pan) on high. Thread pork onto skewers (see Tips). Cook pork, turning occasionally, for 10 minutes or until well charred all over and just cooked through. Transfer skewers to a plate; cover with foil to keep warm.

3 Serve skewers with pitta bread, endive, onion and tzatziki. Drizzle with combined lemon juice and olive oil.

Uncooked marinated pork suitable to freeze.