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Souvlaki pork kebabs

Preparation : 3h00 Cooking : 10 min Difficulty : easy Servings : 6
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  • 1 kg pork tenderloin, fat removed, cut into large cubes
  • 5 teaspoons olive oil
  • Juice of 1 lemon
  • A handful of fresh oregano, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons white beer
  • 2 garlic cloves, finely chopped
  • Pitas breads
  • 2 cups cheddar cheese, grated
  • 1 heart of Romain salad, chopped
  • 2 tomatoes, cubed
  • Homemade tzatziki sauce
  • Salt and freshly ground pepper


  • In a large hermetic container, place the pork and add the olive oil, lemon juice, oregano, thyme and white beer. Season with salt and pepper, mix well and reserve in the fridge for 2 hours. Stir from time to time.
  • Skewer the meat and set aside.
  • Preheat the BBQ to maximum temperature and reduce to medium intensity. On well-oiled grills, place the skewers and cook for about 8 to 10 minutes, turning the meat occasionally, until the pork is grilled and slightly pink.
  • In a large pita bread, spread a little tzatziki sauce to the bottom and place a few pieces of pork. Add grated cheese to taste, followed by salad and tomato pieces. Do you like red onions? Add it as well ! Eat immediately because it’s good right now!

Our wine stewards suggest

+- 20$ Torre Rosazza Pinot Grigio 2014

What a pleasure this Torre Rosazza Pinot Grigio, in harmony with this pita souvlaki. Nose with a hint of beeswax, exotic fruit and spice. A mouth with a satiny texture, a slightly creamy look, lined with fine minerality, on a lemon-like finish, which ensures this wine a very beautiful overall balance.

P’tite Rurale, À la Fût, 3.7%

Extraordinary beer with notes of lemon, coriander, pepper and wheat, that will pair perfectly with the lemon and white beer marinade or the tzatziki with cucumbers. Barely acidulous, it will recall the lactic acidity of the tzatziki sauce. A bomb of freshness as a side !

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