Lemon and Paprika Yogurt Pork Skewers

Simplicity and time often make the best dishes. I had a couple of pork chops to use up and I wanted to do something tasty with them. 

The chops were from the shoulder and were marbled beautifully. I knew that the meat would be gorgeous slow cooked, and that they would also be perfect cooked on a skewer. A long marinade would make them tender and the fat would make them moist and delicious. I wanted spice and colour.

I settled on this simple dish. I have a fierce hot paprika from Budapest which when combined with lemon and yogurt made a perfect simple dish for lunch today. A writing day that demanded all of my time and energy (yes, that bacon book! Nearly finished. I will write a book on the writing of it some day). 


I removed the meat from the bones and wrapped the bones up for the freezer, I will use them for a broth sometime soon. The meat I diced into 1 inch chunks (the meat was less than an inch thick), and marinaded it overnight, leaving the seasoning until before I cooked them, as I didn’t want to dry water out of the pork with salt in the marinade overnight. 

Sometimes, it is the little things. The simplicity of lovely ingredients treated well. Treated kindly, isn’t it the same for all things? I highly recommend you seek out some quality Hungarian paprika, it is a terrific ingredient. You can substitute Spanish paprika also, it is much smokier so you may want to adjust the lemon to taste. 

This would also be perfect for lunch and would make a great lunchbox filling along with some cous cous or some rice. 


Paprika and Lemon Yogurt Pork Skewers
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Paprika and Lemon Yogurt Pork Skewers

You can cook these over fire on the BBQ or you can cook them on a chargrill pan, or under the grill. Marinade time not included in the prep time, aim for overnight if you can.


  • 500g diced pork, skin removed - shoulder works well, also belly
  • 4 tbsp natural yogurt
  • 1 heaped tbsp good Hungarian paprika
  • juice of half a lemon
  • sea salt to taste
  • 6 skewers, soaked in water for 20 minutes so that they don't burn
  • garnish: chopped chives


  • Make your marinade by combining the yogurt, lemon and paprika. Adjust to taste (add more lemon or more paprika if necessary).
  • Massage into the diced pork (dice the pork as you prefer, you can even make the yakitori style in long strips). Leave for a minimum of 2 hours (covered in the fridge), preferably overnight.
  • Remove from the fridge a half an hour before cooking it. Season with sea salt. Divide the meat between the 6 skewers and leave at room temperature.
  • Heat a chargrill pan (or BBQ) until very hot (I leave it over high heat for at least a couple of minutes). I would always say to oil the meat but with the marinade, oil the pan and brush the pan with the oil using a silicon brush or similar.
  • Cook the skewers for a few minutes on each side until cooked through (you can check by cutting through with a knife). Pork can have a reputation for being dry but the fat in the meat and the marinade will keep it moist.
  • Enjoy! I love this with rice or cous cous. Salad and a wrap would work very well too.
  • https://eatlikeagirl.com/lemon-and-paprika-yogurt-pork-skewers/




    Written by Niamh
    Cooking and travelling, and sharing it all with you.