4 Serves
62 Mins
Cut the pork shoulder into uniform cubes and place them in a bowl. Whisk together olive oil, lemon juice, dried oregano, and minced garlic to create a marinade, then toss the meat in the mixture and refrigerate for at least 30 minutes.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
GreekVitamin K
17 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
3 µg / 400 µgCalcium
30 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
265 mg / 1,250 mgPotassium
453 mg / 4,700 mgSodium
349 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
30 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
4 g / 20 gCholesterol
68 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Thread the marinated meat onto skewers, ensuring they are evenly spaced.
Heat a grill or frying pan over medium-high heat. Brush the grill surface with a small amount of olive oil.
Place the skewers on the hot surface and cook for 10 to 12 minutes, turning occasionally until the meat is browned and cooked through.
Season the skewers with salt and pepper before serving immediately while hot.
12
g7
g6
g.jpg&w=3840&q=75)
Greek
Greek