Add all your marinade ingredients to your pork and massage it all in

If you are cooking it in the next 1-2 hours leave your meat covered and at room temperature to let the flavours penetrate. If you are marinating your meat the night before store your meat covered and in the fridge and take it out of the fridge an hour or two before you are going to cook it so your meat comes to room temperature. The reason I like my meat to be at room temperature is because if it is cold and goes straight on to the hot bbq my meat will get a shock from the dramatic change in temperature and tighten up and make the meat dry and tough, so an hour or two out the fridge makes a huge difference

Add your meat to your skewers then put them on the bbq turning every few minutes so they cook evenly on both sides, then put them in a clean tray and cover with foil so they stay warm whilst you get everything else sorted

Heat your pittas on your bbq for 1 minute, turning after 30 seconds so both sides are evenly heated. Then wrap them in a clean towel to stay warm

Cut all your salad so they are bite size pieces. I like to do this whilst my meat is marinating so when my meat and pitta are cooked I don't waste any time I can get straight to eating my delicious souvlakia piping hot

Take your meat off of your skewers

Open your pitta across the longest edge to form a pocket

Add your meat to the bottom of your pitta, then onions, cabbage, cucumbers, tomatoes and finally parsley and if you want to take it to the next level add a squeeze of lemon to freshen everything up and make everything taste phenomenal

All that's left is for you to dig in (",)

ENJOY!

Kali Orexi (",)