Pork Skordilla

There are many different recipes for this classic dish of barbecued meat skewers makes a great casual dish when entertaining. Accompanied with tzakziki, feta, olives, cucumber, sliced tomatoes and pita bread for a complete meal.

4 Portions
Prep: 15 minutes plus 1 hour marinating
Cook: 15 minutes


Pork Marinade

  • 800g pork, diced into 2-3cm cubes
  • 3 tbsp dried wild oregano
  • 2 tbsp finely chopped fresh oregano
  • 1 tbsp dried thyme
  • 3 garlic cloves, finely chopped
  • zest of 1 lemon
  • 150ml red wine
  • 5 tbsp extra virgin olive oil
  • maldon salt and freshly ground black pepper

To Assemble

  • 32 bay leaves
  • 8 wooden or metal skewers (soak wooden skewers in water)

To Serve

  • 6 tomatoes, cored and roughly chopped
  • 1 tsp sugar
  • 1/2 a large cucumber, peeled sliced in half, seeds scooped out and sliced
  • 200g feta, roughly diced
  • 12-16 kalamata olives
  • 3 tbsp chopped spring onion
  • extra virgin olive oil
  • maldon salt and freshly ground black pepper
  • Tzarziki (see recipe)


  1. Marinade: Place all the marinade ingredients in a noncorrosive bowl, toss the pork in the marinade, cover and refrigerate for at least 1 hour.
  2. To Assemble: Distribute the pork among the skewers, placing 4 bay leaves between pieces of pork on each skewer.
  3. To Barbecue: Heat a gas or coal barbecue to a medium-high heat. Cook for 10-15 minutes turn every 5 minutes.
  4. To Serve: 5-10 minutes before serving sprinkle the sugar and a pinch of salt over the chopped tomatoes. Place the tomatoes, cucumber on one side of each plate, scatter over the feta, olives and spring onions, drizzle over a little olive oil and season with pepper. Lay the pita bread on the other side of the plate lay 2 skewers on the bread, scatter over the parsley. Serve accompanied by tzarziki.