Preparation
- Cut the meat into cubes of about 2 cm and mix with the oil, lemon zest and juice, oregano, paprika, garlic, salt and pepper. Cover and leave to marinate for at least 30 minutes.
- For the tzatziki, stir together the yoghurt, cucumber and garlic, season with salt and keep cold until serving.
- Cut the pepper and onion into pieces and thread them alternately with the meat onto four skewers.
- Preheat the grill to its highest setting and cook the skewers for 3 to 4 minutes on each side, until the meat is cooked through and golden brown. They work just as well in a frying pan over high heat; sear all over, turning in between.
- Serve the skewers with the tzatziki and warm flatbread.
Drink with it
Pale lager · excellent match
Greek lager or pilsner, well chilled
Carbonation and fine hop bitterness cut through the fat of the pork neck and keep the lemon and tzatziki fresh.
Pils or Helles: What's the Difference?White wine · excellent match
Assyrtiko or Moschofilero, dry
Firm acidity and salty freshness mirror the lemon and oregano and stand up to the garlic in the tzatziki.
Which wine pairs with food? A simple approach to choosingRosé · good match
Dry rosé, for example from Agiorgitiko or Grenache, well chilled
Red berry fruit suits the grilled pepper, and the freshness carries the charred notes along without covering them.
Red wine · good match
Agiorgitiko, lightly chilled
Soft tannins and cherry fruit support the grilled flavours without overwhelming the yoghurt dip.