Ingredients:

  • 2 lbs (900g) Pork shoulder or loin, cut into 1-inch (2.5 cm) cubes
  • 1/2 cup Extra Virgin Olive Oil (divided)
  • 4 cloves Fresh Garlic, minced
  • 3 tbsp Dried Greek Oregano (divided)
  • 1 tbsp Red Wine Vinegar
  • 1 tsp Lemon Zest
  • 2 1/2 tsp Kosher Salt (divided)
  • 1 1/2 tsp Black Pepper, freshly ground (divided)
  • 3 lbs (1.4 kg) Potatoes (Russet or Maris Piper), peeled and cut into medium wedges
  • 1 1/2 cups (350 ml) low sodium Chicken Stock
  • 1/2 cup (120 ml) Fresh Lemon Juice
  • 1/2 tsp Garlic Powder

Instructions:

  1. Prepare the Pork: Pat the pork cubes thoroughly dry (crucial for good caramelisation later). Place the meat in a large bowl or zip-top bag.
  2. Mix the Marinade: Combine 1/4 cup of the olive oil, minced garlic, 2 tbsp of oregano, red wine vinegar, lemon zest, 1 1/2 tsp salt, and 1 tsp pepper in a small bowl. Whisk well.
  3. Marinate: Pour the marinade over the pork, ensuring every piece is coated. Seal the bag/container and refrigerate for a minimum of 2 hours, or ideally 4 to 8 hours.
  4. Preheat Oven: Preheat your oven to 400°F (200°C).
  5. Prepare Potato Base: In the roasting dish, combine the chicken stock, lemon juice, remaining 1/4 cup of olive oil, remaining 1 tbsp of oregano, garlic powder, remaining 1 tsp salt, and remaining 1/2 tsp pepper. Whisk the liquid vigorously.
  6. Add Potatoes: Place the potato wedges into the dish, tossing them gently to coat them in the liquid. Ensure the potatoes are lying in a single layer if possible.
  7. Initial Bake: Bake the potatoes uncovered for 20 minutes.
  8. Turn and Baste: Carefully remove the dish, turn the potatoes over, and baste them with the lemon stock mixture. Return to the oven for another 15 minutes.
  9. Reduce Liquid/Crisp: Increase the oven temperature to 425°F (220°C). Cook for a final 5–10 minutes, allowing the liquid to reduce and the exposed potato edges to crisp up and turn golden brown. Remove from oven and set aside, keeping warm.
  10. Skewer the Meat: Thread the marinated pork cubes tightly onto the prepared skewers (soak wooden skewers 30 minutes prior). Discard any remaining marinade.
  11. Preheat Grill: Preheat your grill or grill pan to medium-high heat. If using a broiler, position the oven rack 6 inches (15 cm) from the heating element.
  12. Grill: Brush the grill grates lightly with oil. Cook the souvlaki for 8–10 minutes total, turning the skewers every 2–3 minutes, until the pork is nicely charred on all sides and cooked through (internal temperature should reach 145°F / 63°C).
  13. Rest and Serve: Transfer the souvlaki skewers to a cutting board, tent loosely with foil, and let rest for 5 minutes. Serve immediately alongside the Patates Lemonates.