Making the marinade
Fit the Knife Blade to the Food Processor attachment.
Add onion, garlic, oregano, sweet paprika, salt, pepper, lemon zest and juice, olive oil, white wine and honey into the attachment.
Pulse until coarsely chopped.
Blend for 30 seconds on speed 3, until smooth.
Add pork into a clean bowl and pour over the marinade.
Mix until well combined and cover with plastic wrap.
Chill in the fridge overnight.
Tip: If you don’t have time to chill overnight, marinade the pork for at least 2 hours before cooking.
Soak 8 wooden skewers for 1 hour.
Tip: Soaking the skewers stops them from burning during cooking.
Thread the pork pieces onto the skewers.
Preheat a griddle pan on a medium-high heat.
Grill the pork skewers for 10 minutes, turning frequently, until browned and cooked through.
Serve with pita, tomatoes, onions and tzatziki.
This recipe is best if you marinade the pork in the fridge overnight for 12 hours. If you don’t have time, marinade the pork for at least 2 hours before cooking. Pork neck can be replaced with pork shoulder.
Making the marinade
Fit the Knife Blade to the Food Processor attachment.
Add onion, garlic, oregano, sweet paprika, salt, pepper, lemon zest and juice, olive oil, white wine and honey into the attachment.
Pulse until coarsely chopped.
Blend for 30 seconds on speed 3, until smooth.
Add pork into a clean bowl and pour over the marinade.
Mix until well combined and cover with plastic wrap.
Chill in the fridge overnight.
Tip: If you don’t have time to chill overnight, marinade the pork for at least 2 hours before cooking.
Soak 8 wooden skewers for 1 hour.
Tip: Soaking the skewers stops them from burning during cooking.
Thread the pork pieces onto the skewers.
Preheat a griddle pan on a medium-high heat.
Grill the pork skewers for 10 minutes, turning frequently, until browned and cooked through.
Serve with pita, tomatoes, onions and tzatziki.