Souvlaki Iberico Recipe

Prepare the marinade

In a medium bowl whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, smoked paprika, chopped rosemary, chopped thyme, sea salt and freshly ground black pepper until combined.

Marinate the pork

Place the cubed Iberico pork in a large resealable bag or nonreactive bowl. Pour the marinade over the pork, toss to coat thoroughly so every piece is covered. Press out excess air (if using a bag), seal, and refrigerate at least 2 hours and up to 12 hours. For best flavor, marinate overnight.

Prepare skewers and preheat grill

If using wooden skewers, soak them in water for 30 minutes. Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Brush the grill grates or pan lightly with oil to prevent sticking.

Thread the pork

Remove the pork from the marinade and let excess drip off. Thread the pork cubes onto skewers, leaving a little space between pieces so heat circulates. Arrange 3–4 cubes per skewer depending on skewer length, using about 6–8 skewers total.

Grill the skewers

Brush the threaded skewers lightly with olive oil. Place on the hot grill and cook 3–4 minutes per side, turning to achieve even browning and light char. Total cooking time should be about 10–12 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness. Avoid overcooking Iberico pork to keep it tender and juicy.

Rest and finish

Transfer skewers to a plate and let rest 5 minutes. Sprinkle coarse sea salt and chopped fresh parsley over the skewers and serve with lemon wedges to squeeze over just before eating.

Make tzatziki

While the pork rests, squeeze any excess moisture from the grated cucumber using a clean towel or paper towels. In a small bowl combine the Greek yogurt, drained cucumber, crushed garlic, chopped dill, olive oil, lemon juice and salt. Stir until smooth and chill briefly if desired.

Warm the pitas

Warm the pita breads on the grill for 30–60 seconds per side until pliable and lightly charred. Keep wrapped in a towel to stay warm.

Serve: Slide grilled Iberico souvlaki into warm pita with a spoonful of tzatziki, extra parsley and a squeeze of lemon. Alternatively serve souvlaki on a platter with pita, tzatziki and a simple salad.