Serving suggestion. Nutrition is approximate.
Equipment
- Lidded two-zone grill
- tongs
- kitchen scale
- food thermometer
- metal skewers.
Before you begin
US cup = 240 ml; tablespoon = 15 ml; teaspoon = 5 ml. Use listed gram weights for consistency; weights are raw or dry unless described as cooked or drained.
- Use chicken thigh cubes instead of pork; cook every thick piece to 74 C / 165 F.
Make it work
- Move food to the indirect zone if the exterior browns faster than the center cooks. Check the thickest pieces separately; surface color does not prove a safe internal temperature.
Prep 25 min · Cook 20 min · Waiting 35 min
Serves 4 / Prep 25 min / Cook 20 min / Marinate + rest 35 min. Times are estimates; chilling and resting are included in total time.
Ingredients
- 700 g / 24.7 oz Pork shoulder steaks, excess fat trimmed
- 20 ml / 0.7 US fl oz Sunflower oil
- 5 g / 0.2 oz Fine salt
- 1 g / 0.04 oz Black pepper
- 35 ml / 1.2 US fl oz Lemon juice
- 10 g / 0.4 oz Garlic, minced
- 3 g / 0.1 oz Dried oregano
- 15 g / 0.5 oz Parsley, chopped
- 300 g / 10.6 oz Tomatoes, diced
- 300 g / 10.6 oz Cucumber, diced
- 15 ml / 0.5 US fl oz Olive oil, for salad
Step-by-step method
- Prepare the meat
Remove tough sinew and cut shoulder steaks into cubes; use steak cuts, not large stew pieces. Pat dry without washing raw meat. Keep a separate board and utensils for raw preparation; the finished side or clean sauce must not touch that board. For this recipe, cut 1-inch (2.5 cm) cubes. - Season with measured ingredients
Mix sunflower oil, salt, pepper, lemon juice, garlic and oregano, then coat the pork. Keep tomatoes, cucumber, parsley and salad oil clean and separate. Marinate the meat covered in the refrigerator for 30 minutes. Thread onto eight metal skewers, leaving small gaps between cubes; keep fruit or vegetables on separate skewers. - Prepare two zones
Preheat a lidded grill for 10-15 minutes to about 400 F (205 C), leaving an indirect zone with no active burner or coals underneath. Clean the grate. The air-temperature reading is approximate; watch the food and avoid direct flames. - Grill and turn
Grill skewers 12-18 minutes total, turning every 3 minutes. Keep food in one layer with space around it. If the outside browns before the center cooks, move it to the indirect zone and close the lid. Use clean utensils after the final doneness check. - Check the center and rest
Whole-cut pork must reach 145 F (63 C), followed by a minimum 3-minute rest. Probe the thickest part without touching bone or a metal skewer. Timer ranges are estimates and may increase with thicker pieces or a crowded grill. Transfer cooked meat to a clean platter and rest at least 5 minutes. - Finish and divide
Toss tomatoes, cucumber, parsley and salad oil together in a clean bowl. Serve one quarter of the pork skewers and salad per person. Optional bread, potatoes or rice are not included unless listed among the ingredients. Discard raw-contact marinade and wash raw-meat equipment before serving.
Cook’s notes
Move food to the indirect zone if the exterior browns faster than the center cooks. Check the thickest pieces separately; surface color does not prove a safe internal temperature.
Storage & reheating
- Refrigerate cooked food in shallow containers within 2 hours (1 hour above 90 F / 32 C). Keep at 40 F (4 C) or colder and use within 3 days. Reheat cooked leftovers to 165 F (74 C). Refrigerate cold accompaniments separately; prepare leafy salads fresh.
Allergens
No major allergens in the listed plain ingredients. Check product labels and cross-contact.
Approximate nutrition
Per serving: 494 kcal · Protein 31 g · Carbohydrates 7 g · Fat 38 g.
Approximate per serving of the complete recipe. Brands, substitutions, cooking losses and portion sizes affect the figures.
