Souvlaki with coleslaw, tzatziki and fried potato wedges

Cassandra Brock
very easy
3.8 4
60 mins
60 mins


Servings: 4
  • 1 Organic Lemon
  • 3 Stem(s) Oregano
  • 2 Garlic cloves
  • 800 g Pork neck
  • 9 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 kg White cabbage
  • 1 Onion
  • 150 g pickled, roasted pepper
  • 1 TEASPOON Caraway seeds
  • 60 ml light balsamic vinegar
  • 7-10 Tbsp Sugar
  • 800 g Potatoes
  • baking paper
  • 7-10 Tbsp long wooden skewers


  1. 1

    Wash the lemon and grate dry. Finely grate half of the peel. Halve the lemon and squeeze the juice from one half. Wash oregano, shake dry, pluck leaves from the stalks and chop coarsely.

  2. 2

    Peel and finely chop the garlic. Wash the meat, dab dry and cut into large cubes.

  3. 3

    Mix 3 tablespoons of olive oil, lemon peel, lemon juice, oregano and garlic with the meat. Season with salt and pepper. Marinate the meat for about 6 hours.

  4. 4

    Clean and wash the cabbage and cut it into fine strips from the stalk. Peel onion, dice finely and add to the cabbage. Knead with 1 tsp. salt and chill for about 1 hour. Drain paprika and cut into strips.

  5. 5

    Mix cabbage and paprika, season with cumin, vinegar, sugar, salt, pepper and 3 tablespoons of oil.

  6. 6

    Peel, wash and slice the potatoes. Mix potatoes with 3 tablespoons of oil, season with salt and pepper. Put the potatoes on a baking tray lined with baking paper in a preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see

  7. 7

    manufacturer) bake for about 30 minutes.

  8. 8

    Put meat on skewers and fry in a hot pan for about 8 minutes, turning. Arrange potatoes and skewers on a plate. Serve with coleslaw. Tsatsiki tastes good with it.

Nutrition Facts

710 kcal
36 g
43 g
43 g