Cherry & Dennis Helper Habitat

Greek Lemon Oregano Pork Skewers

Name: Greek Lemon Oregano Pork Skewers
Total time: 55 min
Yield: 4 servings
Ingredients: 700 g pork shoulder; 2 piece bell pepper; 1 piece onion; 2 piece lemons; 3 clove garlic; 2 tsp dried oregano; 3 tbsp cooking oil; 1 tsp salt; 1 tsp Black pepper; 2 tbsp parsley

希臘檸檬牛至豬肉串

Greek Lemon Oregano Pork Skewers — finished dish

Total time: 55 min
Difficulty: Easy
Servings: 4 servings

Recipe overview

Greek lemon-oregano pork skewers marinate pork shoulder briefly with lemon, garlic and oregano, then grill on a household grill pan to 75°C.

Ingredients

Main ingredients

700 g pork shoulder
2 piece bell pepper
1 piece onion

Marinade

2 piece lemons
3 clove garlic
2 tsp dried oregano
3 tbsp cooking oil

Seasoning

1 tsp salt
1 tsp Black pepper

Garnish

2 tbsp parsley

Greek Lemon Oregano Pork Skewers — ingredient overview

Tools

knife
cutting board
mixing bowl
bamboo skewer
frying pan
tongs
citrus juicer
measuring spoons
food thermometer
timer
serving plate

Greek Lemon Oregano Pork Skewers — tool overview

Steps

Step 1

Soak skewers

Soak eight bamboo skewers in water for twenty minutes.

Step 2

Cube pork

Cut pork shoulder into even 3 cm cubes.

Step 3

Cut pepper and onion

Cut pepper and onion into 3 cm skewer-size pieces.

Step 4

Mix marinade

Reserve one tablespoon oil for the grill pan and half a lemon for wedges; whisk the remaining two tablespoons oil with the juice of one and a half lemons, garlic, oregano, salt and pepper.

Step 5

Marinate pork

Coat pork in marinade and rest twenty minutes.

Step 6

Thread eight skewers

Alternate pork, pepper and onion evenly on eight skewers.

Step 7

Preheat grill pan

Preheat the lightly oiled grill pan over medium heat.

Step 8

Grill first side

Grill the first side in two batches for four minutes each, eight minutes total; change batches at four minutes.

Step 9

Turn and grill

Turn each of the two batches and grill four minutes more, eight minutes total; change batches at four minutes.

Step 10

Grill all edges

For each batch, grill the two remaining sides two minutes each, four minutes per batch and eight minutes total; turn each batch at two minutes and change batches at four minutes.

Step 11

Check 75°C

Confirm the thickest pork cube reaches 75°C.

Step 12

Rest and serve

Rest three minutes, cut the reserved half lemon into four wedges, then add parsley and the lemon wedges.

Common mistakes

Starting the heat before mise en place is complete can cause uneven doneness.
Using the wrong heat or ignoring the stated time can spoil the sauce, meat or vegetable texture.
Using unwashed tools for raw and cooked food increases cross-contamination risk.

Tips

Measure every ingredient by group before starting.

Taste near the end and adjust salt gradually.