In a bowl, mix the
pork (600 g)
lemon zest (2)
garlic (4 cloves)
dried oregano (2 g)
and a good glug of olive oil. Skewer onto 8 skewers and set aside to marinate for 1 hour.
Heat a griddle pan over a high heat. Cook the pork skewers for 6 minutes, turning halfway, or until caramelised and browned all over. Remove from the pan and set aside.
Char the lemon halves in the pan, flesh-side down, until caramelised. Remove from the heat and allow to cool.
in the griddle pan. To build the souvlaki, spoon 1 tbsp
houmous (60 g)
into each pitta followed by the pork. Top with the
little gem lettuce leaves (100 g)
pickled red onions (40 g)
. Finish each with a squeeze of juice from the charred lemon halves.