800g of pork shoulder, cut into a large chunk

1 large lemon, juiced
2 tbsp of dried oregano
1 tsp five spice
1 1/2 tsp smoked paprika
2 garlic cloves, crushed
1 tsp salt

1 regular cucumber, ribbons
1/2 tsp salt
150g of natural yoghurt
1/2 tsp lemon juice
1 garlic clove, crushed
1 handful of mint leaves, roughly chopped

To Serve:
Pitta bread, warmed on the bbq
Fresh herbs, like mint
1 red onion, sliced
Lettuce, shredded
2 tomatoes, sliced


Mix all the marinade ingredients together and then rub into the pork. Leave to marinate for 1.5 hours in the fridge. Soak the wooden skewers in water for several minutes to prevent them from burning.

Mix the ribboned cucumber with salt and leave to drain in a sieve for around 15 minutes. Then mix together with the other Tzatziki ingredients.

Thread the pork onto the wooden skewers and grill or BBQ for 5-8 minutes on each side until the juices run clear, or until thoroughly cooked through. Serve your skewers with the warm flatbreads, Tzatziki and salad.