Souvlaki (Greek Pork Skewers)
Classic souvlaki Greek pork skewers made with pork shoulder marinated in olive oil, lemon, and dried oregano, grilled over high heat and served in warm pita with tzatziki.
Ingredients
For the Pork and Marinade
- 900 g pork shoulder cut into 2.5-3 cm (1-inch) cubes
- 60 ml extra-virgin olive oil
- 3 tablespoons fresh lemon juice about 1 large lemon
- 2 teaspoons dried Greek oregano (rigani)
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 garlic cloves minced, optional
For Serving
- 4-6 Greek-style pita breads
- tzatziki homemade or store-bought
- 2 ripe tomatoes sliced thin
- 1 small red onion sliced thin
- lemon wedges
Instructions
- Cut pork shoulder into uniform 2.5-3 cm (1-inch) cubes, trimming large fat caps but leaving some fat for moisture.
- Whisk olive oil, lemon juice, dried oregano, salt, pepper, and garlic (if using) in a large bowl until well combined.
- Add pork cubes and toss to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight (8-12 hours). Do not exceed 24 hours.
- If using wooden skewers, soak in cold water for at least 30 minutes before grilling to prevent burning.
- Thread 4-5 pork cubes onto each skewer, pressing together slightly but leaving a small gap between pieces.
- Preheat grill or cast-iron grill pan to very high heat. Lightly oil the grate. The grill must be very hot before the skewers go on.
- Grill skewers over direct high heat, 3-4 minutes per side without moving, until deep golden-brown with char marks. Internal temperature should reach 70°C (160°F).
- Rest skewers 2 minutes. Meanwhile, grill pita 30-45 seconds per side until warm and lightly charred at the edges.
- Spread tzatziki on warm pita, add tomato and red onion slices, slide pork off skewer onto pita, fold and serve immediately.
Notes
Pork shoulder is essential — pork loin will dry out over high heat.
A charcoal grill produces the most authentic result; a hot cast-iron grill pan is a good indoor substitute.
Souvlaki can also be made with chicken thighs or lamb shoulder using the same marinade and technique.
A charcoal grill produces the most authentic result; a hot cast-iron grill pan is a good indoor substitute.
Souvlaki can also be made with chicken thighs or lamb shoulder using the same marinade and technique.
Nutrition
Calories: 420kcal | Carbohydrates: 8g | Protein: 34g | Fat: 28g