Greek pork skewers (Souvlaki)

1. Cut the pork neck into roughly 3 cm cubes; its marbling keeps it juicy on the grill.

2. In a bowl, mix the olive oil, lemon juice, oregano, crushed garlic and pepper, then toss the meat in it.

3. Cover and chill for at least 1 hour, or even overnight, so the marinade soaks into the meat.

4. Thread the cubes onto skewers (soak wooden skewers in water for half an hour first) and salt them only just before cooking.

5. Cook on a hot grill or griddle pan for 10-12 minutes, turning every few minutes, until nicely browned on all sides.

6. Warm the pitta on the grill and serve the skewers with tomato slices, thin rings of red onion and lemon wedges.

Tip: In Greece souvlaki comes with tzatziki and chips, or is slid off the skewer and wrapped in the pitta. If you make it with chicken, use thighs, which won't dry out.