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If you’re using wooden skewers, soak 4 in a shallow tray of water. Cut the pork into 2cm chunks and place in a bowl with 2 teaspoons of the oregano, the lemon juice and 1 tablespoon of red wine vinegar. Season with sea salt and black pepper and finely grate in the garlic. Bash the coriander seeds in a pestle and mortar and add to the bowl. Toss everything together and pop in the fridge to marinate for at least half an hour, preferably overnight.
When you are ready to cook the kebabs, preheat the oven to 140ºC/275ºF/gas 1 and place a non-stick griddle pan over a high heat. Wrap the flatbreads together in tin foil and pop in the oven to warm through.
Meanwhile, peel and finely slice the onion, then add to a large bowl along with 1 tablespoon of red wine vinegar. Roughly chop the tomatoes and pick and roughly chop the herb leaves, then add to the bowl of sliced onion. Destone and add the olives. Score the outside of the cucumber with a fork, then halve lengthways, scoop out and discard the seeds and roughly chop and add to the bowl. Drizzle over 2 tablespoons of extra virgin olive oil, season and toss together well. Crumble over the feta and sprinkle over the remaining oregano, and leave to one side.
Divide the pork between 4 skewers, leaving little gaps between the pieces, then place on the screaming hot griddle. Cook for around 10 minutes in total, turning regularly until charred and cooked through. Serve with the warm flatbreads, a bowl of yoghurt and the Greek salad on the side (plus a pickled chilli, if you fancy).