These can either be wrapped in pita with tzatziki, tomatoes, lemon and parsley, as in the kebabs, or served as they are with some grilled bread. Here then, extra oregano and salt should be scattered on and lemon wedges served on the side. Use a part of the pork toward the shoulder, where ites more tender. Pork fillets also work very well; just make sure you don't dry out the meat during grilling, as they have little fat.
About 12 slices country bread, about 3/4 inch thick, halved if large
2 lemons, quartered, for serving
Wooden skewers (kalamaki)
Soak the skewers in cold water for about 30 minutes so they won't burn when they go over the coals. Trim any drastic fat off the pork, but leave some on for flavor and moistness. Cut the meat into rough 3/4-inch cubes. Thread 6 pork cubes onto each skewer, leaving space at the top to spike the bread. Put the skewers onto a plate, sprinkle with the oregano that you crush between your fingers, a little salt, and pepper. Drizzle the oil over and turn to coat evenly. Preheat a grill to high and put the rack about 4 inches from the coals. Grill the souvlaki until nice and grilled looking here and there and still moist, not dry inside. Grill the bread lightly on both sides and spike it on the end of the skewers. Serve on a plate, or on squares of parchment paper, scattering over some extra salt and oregano. Serve hot, with lemon juice squeezed over.
Recipe courtesy of From Food from Many Greek Kitchens by Tessa Kiros/Andrews McMeel Publishing