You’ll Need
For the Pork Skewers
900g pork shoulder, cut into 3cm pieces
1 red pepper, cut into chunks
1 green pepper, cut into chunks
1 red onion, cut into wedges
8 short metal skewers
For the Marinade
3 tbsp olive oil
2 tbsp dry white wine
Juice of 1 lemon
3 garlic cloves, finely grated
1 tsp dried oregano
1 tsp dried thyme
1 tsp sweet paprika
1 tsp sea salt
½ tsp black pepper
Optional but dangerous
Warm pitta breads
Tzatziki
A cold Greek lager
Method
Whisk all the marinade ingredients together.
Add the pork, coat well and marinate in the fridge for at least 4 hours.
Thread the pork, peppers and onion onto the skewers without packing them tightly.
Preheat your air fryer to 195°C.
Arrange the skewers in a single layer and air fry for 16-20 minutes.
Turn every 5 minutes and brush once with marinade early in the cook.
Discard any marinade that has touched raw pork.
Check the thickest pork piece has reached 75°C.
Rest the skewers for 5 minutes and serve with pitta and tzatziki.