St James Souvlaki in Patterson Lakes has built a loyal following for its generous, no-fuss Greek street food. This recipe recreates that experience at home: tender, well-seasoned pork skewers grilled over high heat, wrapped in warm pita with tomato, onion, and a generous helping of tangy tzatziki. It works because it focuses on the fundamentals—a simple, effective marinade, proper skewering technique, and a screaming-hot grill—to deliver that classic, smoky, and satisfying souvlaki you crave.
Ingredients
- 2 lb (900 g) pork shoulder or leg, cut into 1-inch (2.5 cm) cubes
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
- 4 cloves garlic, minced
- 2 tsp (10 g) dried oregano
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 cup (60 ml) Greek yogurt (for tzatziki)
- 1/2 English cucumber, grated and squeezed dry (for tzatziki)
- 1 clove garlic, minced (for tzatziki)
- 1 tbsp (15 ml) fresh dill, chopped (for tzatziki)
- 1 tbsp (15 ml) red wine vinegar (for tzatziki)
- 6 pita breads, warmed
- 1 large tomato, sliced
- 1/2 red onion, thinly sliced
- Fries, for serving (optional but traditional)
Instructions
- Make the marinade: In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the pork cubes and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, or up to 24 hours for deeper flavor.
- Make the tzatziki: While the pork marinates, combine the Greek yogurt, grated and squeezed cucumber, minced garlic, dill, and red wine vinegar in a small bowl. Stir to combine. Season with a pinch of salt. Cover and refrigerate until ready to serve.
- Preheat the grill: When ready to cook, preheat your grill to high heat (about 450–500°F / 230–260°C). If using wooden skewers, soak them in water for at least 30 minutes before threading the meat.
- Skewer the pork: Thread the marinated pork cubes onto the skewers, leaving a small gap between each piece so they cook evenly. Discard any leftover marinade.
- Grill the souvlaki: Place the skewers on the hot grill. Cook for 10–15 minutes, turning every 2–3 minutes, until the pork is nicely charred on all sides and reaches an internal temperature of 145°F (63°C) for medium, or 160°F (71°C) for well-done, as measured by a food thermometer. The USDA FSIS recommends a safe minimum internal temperature of 145°F (63°C) with a 3-minute rest for whole cuts of pork.
- Rest the meat: Transfer the skewers to a cutting board and let them rest for 5 minutes. This allows the juices to redistribute, ensuring moist, tender meat.
- Assemble the souvlaki: Warm the pita breads on the grill for about 30 seconds per side. Slide the pork off the skewers onto each pita. Top with tzatziki, tomato slices, red onion, and a handful of fries if using. Fold and serve immediately.
Tips
- Don’t skip the squeeze: For the tzatziki, it’s crucial to squeeze as much water as possible out of the grated cucumber. This prevents the sauce from becoming watery and keeps it thick and creamy.
- Cut the pork evenly: Uniform 1-inch cubes are key for even cooking. If some pieces are larger, they’ll be undercooked while smaller ones dry out.
- Use a thermometer: Pork can go from perfectly juicy to dry in a minute. Use an instant-read thermometer to check the temperature at the thickest part of a cube to guarantee perfect results every time.
- Substitutions: Chicken thigh or lamb leg work beautifully in place of pork. For a vegetarian version, use firm tofu or halloumi cheese, and reduce the grilling time to about 5–7 minutes, just until nicely charred.
Serving Suggestions
Serve the souvlaki immediately while the meat is hot and the pita is warm. Alongside, offer extra tzatziki, a Greek salad with feta and olives, and a side of lemon wedges for squeezing over the top. For a truly authentic touch, serve with a pile of hot, crispy fries—either tucked inside the pita or on the side. A cold glass of Greek beer or a crisp white wine like Assyrtiko pairs perfectly.
Variations
- Chicken Souvlaki: Substitute boneless, skinless chicken thighs for the pork. Cook to an internal temperature of 165°F (74°C).
- Lamb Souvlaki: Use lamb leg or shoulder, cut into cubes. Lamb has a stronger flavor that stands up well to the same marinade.
- Spicy Souvlaki: Add 1/2 teaspoon of smoked paprika or a pinch of cayenne pepper to the marinade for a subtle kick.
- Gyro-Style: Instead of skewers, cook the marinated meat in a hot skillet or on a griddle, breaking it up into smaller pieces as it cooks. Serve piled high in a pita with all the fixings.
Storage and Reheating
Leftover cooked pork can be stored in an airtight container in the refrigerator for up to 3–4 days. To reheat, place the pork in a skillet over medium heat with a splash of water or chicken broth, and cook until warmed through. Alternatively, microwave in 30-second bursts, but be careful not to overcook. The tzatziki is best enjoyed fresh but can be refrigerated for up to 2 days; stir well before serving. Pita breads are best warmed just before serving.
Frequently Asked Questions
What cut of pork is best for souvlaki? Pork shoulder or pork leg (butt) are ideal because they have enough fat to stay moist during grilling. Lean cuts like pork tenderloin can be used, but they dry out more easily, so watch them closely.
Can I cook souvlaki in the oven? Yes. Preheat your oven to 425°F (220°C). Place the skewers on a baking sheet lined with foil and roast for 15–20 minutes, turning once, until the pork reaches your desired internal temperature. For extra char, you can finish them under the broiler for 1–2 minutes.
How long should I marinate the pork? At least 2 hours is good, but 4–6 hours is better. Overnight (up to 24 hours) is ideal for the most flavorful and tender results. Avoid marinating longer than 24 hours, as the acid in the lemon juice can start to break down the meat’s texture, making it mushy.
What if I don’t have wooden skewers? Metal skewers are a great reusable alternative. If using wooden skewers, remember to soak them in water for at least 30 minutes before grilling to prevent them from burning.
Can I make this gluten-free? Yes. To make it gluten-free, simply serve the souvlaki and tzatziki in lettuce wraps or on a bed of rice instead of pita bread. Ensure your tzatziki ingredients are certified gluten-free.
Why is my pork tough? Tough pork is usually the result of overcooking. Using a meat thermometer and pulling the meat off the grill at 145°F (63°C) for medium, followed by a 5-minute rest, will help keep it tender and juicy. Also, cutting against the grain when serving can make a significant difference.
Related
- Tabbouleh Salad Dressing: Bright, Fresh & Easy
- Bagel Loops Wayne NJ Recipe: Copycat at Home
- Vacuum Sealing Drainage: Step-by-Step Guide
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
Spotted an error? Tell us and we will correct it (corrections policy).