Souvlaki Pork Kebabs with Alternative Greek Salad - Ainsley Harriott

Ingredients

• 700g pork shoulder, cut into 2-3cm cubes
• For the Marinade
• 2 tbsp olive oil
• 1 large clove of garlic, grated
• juice and zest of 1 lemon
• 1 tbsp of dried oregano
• 1 tsp ground cumin
• ½ tsp dried chilli flakes (optional)
• ½ tsp sweet paprika
• sea salt and freshly ground black pepper
• For the Greek Green Salad
• 2 romaine hearts
• 6 spring onions, trimmed and sliced
• 2 tbsp roughly chopped fresh dill
• 2 tbsp roughly chopped fresh parsley
• 5 tbsp extra-virgin olive oil
• 2-3 tbsp white wine vinegar or lemon juice
• ½ tsp dried oregano
• 1 tbsp toasted flaked almonds
• salt and freshly ground black pepper
• To Serve
• flatbreads or pitta
• 1 lemon, cut into wedges