Peter and Emily Andre served up a tasty pork souvlaki with pita bread and a garlic and herb dip in their Cyprus Kitchen on today’s episode of Lorraine.

The ingredients are: 500g boneless pork loin or pork tenderloins, trimmed and cut into 2.5cm cubes (can also be made with chicken, prawns, lamb or vegetables).

For the marinade:, 4 tbsp lemon juice, 2 tbsp olive oil, 4 cloves garlic, crushed, 1 tbsp dried oregano, Pinch salt and ¼ tsp ground black pepper.

For the Garlic and Herb Dip: 250g natural set yogurt, or Greek natural yogurt, Ground black pepper, 2 spring onions, finely chopped 1 clove garlic, crushed 1 tbsp chopped dill, 1 tbsp chopped chives, Juice ½ lemon

To serve: pita breads, cucumber strips, sliced red onion, lettuce, tomatoes, lemon halves.