St James Souvlaki is a classic Greek street food of marinated pork skewers, grilled until charred at the edges and juicy in the middle. The name comes from the Greek word souvlaki, meaning “little skewer,” and this version—often associated with the St James area of Montreal’s Greek neighborhood—focuses on a boldly seasoned, tender pork loin or shoulder. It works because the marinade does double duty: the acid and salt tenderize the meat while the oregano, garlic, and lemon create a fragrant crust when grilled. Serve it straight off the skewer with pita, tzatziki, and a squeeze of lemon for the full experience.
Ingredients
- 2 lb (900 g) pork shoulder or pork loin, cut into 1½-inch (4 cm) cubes
- ¼ cup (60 ml) olive oil
- ¼ cup (60 ml) fresh lemon juice (about 2 lemons)
- 4 cloves garlic, minced
- 2 tbsp (8 g) dried oregano
- 1 tbsp (15 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin (optional)
- 1 tsp (2 g) smoked paprika (optional)
- 12–14 wooden or metal skewers (if wooden, soak in water for 30 minutes)
Instructions
- In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, pepper, cumin, and paprika until combined.
- Add the pork cubes to the marinade and toss well to coat every piece. Cover the bowl and refrigerate for at least 3 hours, or up to 12 hours for deeper flavor.
- If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
- Preheat a grill (charcoal or gas) or a grill pan over medium-high heat, about 400°F (200°C).
- Thread the pork cubes onto the skewers, leaving a small gap between pieces so they cook evenly. Do not pack them tightly.
- Place the skewers on the grill. Cook for 4–5 minutes per side, turning once or twice, until the pork is well browned and charred at the edges. The internal temperature should reach 145°F (63°C) as the safe minimum for whole cuts of pork, checked with a food thermometer.
- Remove the skewers from the grill and let them rest for 3 minutes. This rest is essential for the juices to redistribute and ensures the pork stays tender.
- Serve hot, straight off the skewer or pulled onto a plate, with lemon wedges and your choice of sides.
Tips
- Choose the right cut: Pork shoulder (butt) has more fat and stays juicier on the grill, while pork loin is leaner and can dry out if overcooked. If using loin, don’t skip the marinade time and pull it off the grill right at 145°F (63°C).
- Don’t rush the marinade: At least 3 hours is ideal; overnight (up to 12 hours) makes the meat even more flavorful and tender. But don’t go beyond 24 hours—the acid can make the pork mushy.
- Soak wooden skewers: If using bamboo or wooden skewers, soak them for 30 minutes in water. This prevents them from catching fire and breaking on the grill. Metal skewers are a great reusable alternative.
- Don’t overcrowd the skewers: Leave a little space between the pork cubes. This allows heat to circulate and ensures even browning rather than steaming.
Serving Suggestions
Serve the souvlaki with warm pita bread, a generous dollop of tzatziki (cucumber-yogurt sauce), sliced red onion, and fresh tomatoes. A Greek salad with feta and olives, or lemon-roasted potatoes, makes a hearty side. For a lighter meal, wrap the pork in lettuce leaves with herbs and a squeeze of lemon. A sprinkle of chopped fresh parsley or dill over the top adds brightness.
Variations
- Chicken souvlaki: Substitute boneless, skinless chicken thighs or breasts. Cook to an internal temperature of 165°F (74°C) as the safe minimum for poultry. Chicken thighs stay juicier than breasts.
- Lamb souvlaki: Use lamb leg or shoulder, cut into cubes. Lamb pairs beautifully with the same marinade; cook to 145°F (63°C) for medium-rare, or longer if you prefer well-done.
- Vegetarian version: Use firm tofu, halloumi cheese, or big chunks of mushrooms (like portobello) and bell pepper. Halloumi can be grilled directly; tofu benefits from a longer marinade. Cook until the vegetables are tender and the cheese is golden.
- Oven method: If you don’t have a grill, broil the skewers in the oven on a baking sheet lined with foil, about 6 inches from the heat, for 4–5 minutes per side. Watch them closely so they don’t burn.
Storage and Reheating
Leftover souvlaki can be refrigerated in an airtight container for up to 3–4 days. To reheat, place the skewers on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes, or until heated through to 165°F (74°C) for leftovers. You can also reheat in a skillet over medium heat with a splash of water or broth to keep the meat moist. Avoid microwaving, as it can make the pork tough and rubbery. The cooked pork can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use pork tenderloin instead of shoulder or loin? Yes, pork tenderloin is very lean and tender, but it can dry out easily. Marinate it for the full 3 hours and cook it quickly over high heat to 145°F (63°C). Let it rest for 3 minutes before serving.
Why is my souvlaki tough? Toughness usually comes from overcooking or using a very lean cut without enough fat. Pork shoulder is more forgiving. If you’re using loin, don’t cook beyond 145°F (63°C) and always let it rest. Also, cutting the meat against the grain after grilling (if serving off skewers) helps.
Can I make the marinade ahead of time? Absolutely. Mix the marinade and store it in a sealed jar in the refrigerator for up to 3 days. Add the pork cubes to the marinade up to 12 hours before grilling.
Do I need to soak metal skewers? No, only wooden or bamboo skewers need soaking. Metal skewers heat up quickly and can cook the meat from the inside, so they may reduce cooking time slightly. Use flat metal skewers to prevent the meat from spinning when you turn them.
What if I don’t have a grill? A grill pan or a regular cast-iron skillet works well. Heat it over medium-high heat and cook the skewers in batches, turning occasionally, until the pork is charred and cooked through. You can also broil them in the oven as described above.
Can I use dried oregano instead of fresh? Yes, dried oregano is traditional and actually preferred in this marinade because it doesn’t burn as quickly as fresh. If you only have fresh, use about 3 tablespoons (12 g) chopped, but add it in the last 10 minutes of marinating to avoid bitterness.
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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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