- Mix the olive oil, lemon zest, juice of ½ a lemon, Grana Padano, garlic, black pepper, oregano and a pinch of salt together in a mixing bowl. Chuck in the pork and mix well. Cover and refrigerate for 1 hour or overnight.
- Pre-heat the grill or BBQ to high. Thread the pork onto eight metal skewers – if using wooden, soak first to stop them burning. Cook for 5-6 minutes a side until cooked through and golden. Place the skewers onto a serving plate. Squeeze over the remaining lemon and add a pinch of salt. Finally, grate over plenty of Grana Padano.
- Meanwhile, mix all the ingredients for the slaw in a bowl and season with a good pinch of salt. Serve immediately with the kebabs, yogurt and pitta.
For the skewers
2 tbsp olive oil
Zest and juice of a lemon
15g Grana Padano, micro planed, plus extra for serving
2 cloves garlic, crushed
1 tsp course ground black pepper
1 tsp dried oregano
600g pork shoulder, cut into 2cm cubes
For the slaw
120g red cabbage, fine grated
120g carrot fine grated
A small handful of finely chopped parsley leaves
The juice of ½ a lemon