Greek Pork Souvlaki with Lemon and Oregano

Greek pork souvlaki is tender pork marinated with olive oil, lemon, garlic and oregano, then grilled on skewers and served hot with pita, salad or tzatziki. The simple marinade seasons the meat without hiding its savory flavor; recipes vary by region and household, but this version is easy to make on a grill or stovetop grill pan.

Ingredients

2 lb (900 g) boneless pork shoulder, trimmed and cut into 1¼-inch (3 cm) cubes
¼ cup (60 ml) extra-virgin olive oil
3 tbsp (45 ml) fresh lemon juice
1 tbsp (15 ml) red wine vinegar
3 garlic cloves, finely grated or minced
2 tsp (4 g) dried Greek oregano, or regular dried oregano
1 tsp (5 g) fine salt
½ tsp (1 g) freshly ground black pepper
½ tsp (1 g) sweet paprika, optional
8 wooden or metal skewers; if using wooden skewers, soak them in water for 30 minutes
1 lemon, cut into wedges, for serving
2 tbsp (8 g) chopped fresh parsley, optional, for serving

Instructions

Make the marinade. In a medium bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, pepper and paprika, if using. Cut the pork into similarly sized cubes so they cook at about the same rate.
Marinate the pork. Add the pork and toss until each piece is coated. Cover and refrigerate for 2 hours. Do not leave raw pork at room temperature to marinate. The lemon and vinegar add flavor, but a long acid marinade can make the surface of the meat soft, so avoid extending this much beyond 4 hours.
Prepare the skewers and grill. If using wooden skewers, soak them in water for 30 minutes while the pork marinates. Heat a grill to medium-high, about 400–450°F (204–232°C), and clean and lightly oil the grates. For a grill pan, heat it over medium-high until hot and work in batches if needed.
Thread the pork. Lift the pork from the marinade, letting excess drip back into the bowl. Thread the cubes onto the skewers with a little space between pieces so heat can circulate. Discard the marinade that held the raw pork; do not use it as a sauce unless you boil it thoroughly.
Grill until safely cooked. Grill the skewers for about 10–12 minutes, turning every 2–3 minutes so several sides brown. Cooking time varies with cube size and grill heat. Check the center of a large cube with an instant-read thermometer, inserting it from the side; USDA FSIS sets 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork. Transfer the skewers to a clean plate and rest for 3 minutes.
Finish and serve. Sprinkle with parsley if desired and serve with lemon wedges. Remove the pork from the skewers at the table or before serving, taking care with hot metal skewers.

Tips

Choose pork with some fat. Boneless shoulder stays juicier than very lean cuts and is a dependable choice for skewers. Pork loin can be used, but it cooks quickly and is easier to dry out; check it early with a thermometer.
Keep the cubes even. Pieces close to 1¼ inches (3 cm) cook more evenly. Avoid packing them tightly against one another, and leave space between the skewers on the grill.
Adjust the seasoning thoughtfully. Greek oregano has a particularly fragrant, slightly earthy flavor. Regular dried oregano works well if it is unavailable. Taste the cooked pork before adding extra salt, especially if serving it with salty feta or olives.
Prevent cross-contamination. Use separate plates and utensils for raw and cooked pork, and wash hands and surfaces after handling raw meat. Never return cooked skewers to the plate that held raw pork.

Serving Suggestions

Serve the skewers with warm pita, tzatziki, sliced tomato, red onion and cucumber for a souvlaki-style meal. A Greek salad with feta and olives, lemon potatoes, or rice pilaf makes a more substantial plate. For an easy wrap, slide the pork off the skewer into pita and add salad and sauce just before eating so the bread does not become soggy.

Set out extra lemon wedges and a bowl of tzatziki or plain yogurt sauce. If you are serving several dishes, keep the skewers hot and put cold toppings out separately; this keeps the vegetables crisp and lets everyone build a plate to taste.

Variations

Use a grill pan or broiler: A hot grill pan works well indoors; cook in batches and turn the skewers regularly. To broil, arrange skewers on a foil-lined pan a few inches from the heat and turn as they brown, checking the pork’s temperature rather than relying only on timing.

Make it without skewers: Grill the marinated pork cubes in a grill basket or cook them in a single layer in a hot skillet, turning until browned and safely cooked. Cook in batches instead of crowding the pan, which can cause the meat to steam.

Change the herb profile: Add 1 tsp (2 g) dried thyme alongside the oregano for a slightly different herbal note. For a gentle heat, add ¼ tsp (0.5 g) crushed red pepper. Keep the lemon, garlic and oregano as the backbone for the familiar Greek-inspired flavor.

Make a lemon-free version: Replace the lemon juice with an equal amount of red wine vinegar and add 1 tbsp (15 ml) water to soften its sharpness. The result will be tangier and less citrusy; serve with fresh lemon wedges if available.

Storage and Reheating

Refrigerate cooked pork within 2 hours of cooking, in a shallow airtight container. It keeps for 3–4 days in the refrigerator at 40°F (4°C) or below. Remove the meat from the skewers before storing if that makes it easier to pack and reheat. Freeze cooked pork in a sealed freezer-safe container for up to 2–3 months for best quality; thaw it in the refrigerator.

Reheat only the amount you plan to eat. Warm the pork in a covered skillet over medium-low heat with a spoonful of water, or microwave it in a covered dish, stirring or turning the pieces midway. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Avoid repeatedly cooling and reheating the same portion, which can dry out the pork and makes safe handling harder.

Frequently Asked Questions

Can I marinate the pork overnight?
It is better to keep this lemon-and-vinegar marinade to about 2 hours, with 4 hours as a practical upper limit. A longer soak can make the outside of the pork mushy. If you need to prepare ahead, cut the pork and mix the marinade separately, then combine them a couple of hours before cooking.

Can I make souvlaki without an outdoor grill?
Yes. Use a preheated grill pan, skillet, or broiler, turning the pork often so it browns on multiple sides. Avoid crowding the pan, and use a thermometer to confirm the center reaches the safe temperature and rest specified in the instructions.

Is pork shoulder the best cut for souvlaki?
Shoulder is a good choice because its fat and connective tissue help the cubes stay flavorful and moist. Pork loin is leaner and can work, but cut it evenly, watch it closely and remove it promptly once it is safely cooked.

Do I need to soak wooden skewers?
Soak wooden skewers for at least 30 minutes before grilling to reduce the chance that exposed ends scorch. Metal skewers do not need soaking, but they get hot, so handle them with tongs or heat-resistant gloves.

Can I freeze the raw pork in the marinade?
Yes. Place the pork and marinade in a freezer-safe sealed bag, freeze promptly, and thaw in the refrigerator before cooking. Once thawed, cook it soon; discard the used marinade and never thaw raw pork on the counter.

How can I tell when the pork is done?
Color alone is not a reliable safety check. Use an instant-read thermometer in the center of a larger cube. For whole cuts of pork, the USDA FSIS safe minimum is 145°F (63°C), followed by a 3-minute rest.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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