Herby Pork Souvlaki with Mustard Sauce and Tzatziki

Ingredients

Cut the pork into even 2–3 cm chunks and place into a mixing bowl. Pick and finely chop the rosemary and thyme leaves, then add them to the pork. Peel and finely grate in the garlic. Season generously with salt and pepper, stir in the olive oil and red wine vinegar, and cover.
Refrigerate and leave to marinate for at least 30 minutes, or longer if time permits. If using wooden skewers, be sure to soak them in water beforehand to prevent burning.
For the mustard sauce, combine the Greek yogurt, mayonnaise, honey, and English mustard in a small bowl; mix until smooth, then set aside.
When ready to cook, preheat a griddle pan over high heat (or prepare your barbecue). Thread the marinated pork onto 4 large skewers (or 8 small ones), taking care not to pack the pieces too tightly together so they cook evenly throughout.
Cook the skewers on the hot griddle pan for about 10–12 minutes, turning regularly, until charred on the outside and thoroughly cooked through.

Salting and draining the cucumber is a brief but essential step that ensures an intensely creamy dip that isn't watery.

Trim the cucumber and coarsely grate it into a mixing bowl. Stir in 1 teaspoon of flaky sea salt (or ½ teaspoon of fine sea salt), then transfer to a clean, fine-mesh sieve. Let it drain over the bowl for 1 hour, stirring occasionally to extract as much liquid as possible.
Transfer the drained cucumber to a clean mixing bowl. Peel and finely grate in the garlic clove, then add the dried mint and a generous pinch of freshly ground black pepper.
Place the Greek yogurt into the fine-mesh sieve to drain off any excess whey (without pressing it through).
Add the drained yogurt to the cucumber mixture. Drizzle in 2 tablespoons of extra virgin olive oil, add a squeeze of fresh lemon juice to taste, and mix well until combined.
Serve garnished with a light drizzle of extra virgin olive oil and an extra pinch of dried mint.