By Sam | 1 October, 2023


Greece and Cyprus rank pretty highly amongst my favourite holidays and Souvlaki makes up a large part of that.
We’ve combined fatty pork shoulder, salty streaky bacon and sweet figs in this rendition of those beloved greek skewers.

  • Author: Sam



600g Pork Shoulder, diced into 3cm chunks

200g Streaky Bacon, 

250g Dried Figs, cut in half

Generous Pinch of Salt & Pepper


Zest of 1 Lemon,

2 Dried Figs,

Juice of 1 Lemon,

2 Garlic Cloves,

2 tsp. Dried Oregano,

1 Small Bunch of Thyme,

2 tbsp. Olive Oil,

Generous Pinch of Salt & Pepper


Honey Mustard


  1. Into a food processor or the cup of an immersion blender, place all of the marinade ingredients except the Oregano and Thyme. Blitz until you achieve a smooth, loose marinade.  Add in the herbs and mix together.


TIP – I have found using the immersion blender is the best way to achieve a really smooth and consistent marinade

  1. Season the pork chunks generously with salt and pepper, making sure that the pork is evenly seasoned. Place the pork into a bowl or zip-lock bag and add the marinade, ensuring the pork chunks are suitably covered. 

TIP – Re-sealable zip-lock bags work extremely well for this and will allow the pork to be more easily manipulated and coated in the marinade.

  1. Leave the pork to marinate for between 1-24 hours. 
  1. Remove the Pork from the fridge about 15 minutes before cooking.
  2. Divide the marinated pork chunks in two. Cut the bacon in half and wrap the halved bacon around the pork chunks. You should be left with half the pork chunks wrapped in the bacon and the other half wrapped. 
  3. Thread one bacon-wrapped piece of pork onto the skewers you are using, followed by a halved dried fig, followed by an un-wrapped piece of pork and another halved dried fig. Repeat until all the pork is used up. 

TIP – One of the beautiful things about this recipe is you can cook the souvlaki in a variety of ways. The barbecue feels like the best option as far as flavour is concerned, grilling on griddle pan develops the best char and cooking in a very hot even seems to yield the tenderest meat. This recipe offers cooking in the oven as you can enjoy them all year round this way but you can cook however you prefer. 

  1. Preheat the oven to 220Cº or it’s highest setting.
  2. Balance the skewers over a deep-sided roasting tray so that the Pork is suspended over the tray. 

TIP – If you do not have a deep enough baking tray you can place the chicken over a wire rack or even a griddle pan – the aim is to have as much air circulating around the pieces as possible. 

  1. Place the pork into the oven and cook for 20 minutes, turning over halfway through until cooked through and starting to char. Garnish with parsley leaves and more dried oregano.

TIP – If cooking on a barbecue or griddle pan, these will cook over a medium heat in about 10-15 minutes, turning over halfway through until cooked-through and just starting to char.

  1. Serve immediately with a honey mustard sauce and greek salad.


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