Savory LifeRECIPES

Uncle Nick’s Souvlaki: Easy Greek Pork Skewers

Updated November 4, 2026

Total time
3 hr 35 min
prep 25 min · cook 10 min
Serves
4
portions as written

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Uncle Nick's Souvlaki: Easy Greek Pork Skewers

Uncle Nick’s souvlaki is a classic Greek street food of marinated pork skewers, grilled until charred at the edges and tender inside. This recipe delivers juicy, flavorful meat with a simple marinade of olive oil, lemon, garlic, and oregano—no complicated techniques or hard-to-find ingredients. It works because the marinade both flavors and tenderizes the pork, and the high-heat grilling creates that signature smoky crust.

Ingredients

  • 2 lb (900 g) pork shoulder or pork butt, cut into 1-inch 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) salt
  • 1/2 tsp (2.5 g) black pepper
  • 1/2 tsp (2.5 g) smoked paprika (optional, for extra smokiness)
  • 8-10 wooden or metal skewers (if wooden, soak in water for 30 minutes)
  • For serving: warm pita bread, sliced red onion, diced tomatoes, tzatziki sauce, and lemon wedges

Instructions

  1. In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, black pepper, and smoked paprika (if using).
  2. Add the pork cubes to the marinade and toss to coat thoroughly. Cover the bowl and refrigerate for at least 3 hours, or up to 24 hours for deeper flavor.
  3. If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
  4. Preheat an outdoor grill or grill pan to medium-high heat (about 400°F / 200°C).
  5. Thread the pork onto the skewers, leaving a small gap between pieces so they cook evenly. Discard any leftover marinade.
  6. Grill the skewers for 8–10 minutes, turning occasionally, until the pork is charred on the outside and cooked through. The safe minimum internal temperature for pork is 145°F (63°C) as per USDA FSIS, followed by a 3-minute rest.
  7. Remove from the grill and let rest for 3 minutes before serving.
  8. Serve hot with pita, onion, tomatoes, tzatziki, and lemon wedges.

Tips

  • Substitutions: Use chicken thigh instead of pork (cook to 165°F / 74°C). For a vegetarian version, use firm tofu or halloumi cheese, but reduce marinating time to 30 minutes.
  • Storage: Cooked souvlaki can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
  • Common mistake: Don’t skip the rest time after grilling—it keeps the juices in. Also, avoid overcrowding the skewers; leave space for even cooking.
  • Make ahead: Marinate the pork the night before for the best flavor. You can also prep the skewers a few hours ahead and keep them refrigerated until ready to grill.

Serving Suggestions

Serve the souvlaki wrapped in warm pita with tzatziki, sliced red onion, and fresh tomatoes. Add a side of Greek salad (cucumber, feta, olives) and some lemon potatoes for a full meal. For a lighter option, serve over a bed of rice or a green salad.

Variations

  • Chicken Souvlaki: Swap pork for chicken thigh, and reduce marinating time to 2 hours.
  • Lamb Souvlaki: Use lamb leg or shoulder; cooking time may be slightly longer, and the internal temperature should reach 145°F (63°C) with a 3-minute rest.
  • Spicy Souvlaki: Add 1–2 teaspoons of red pepper flakes or a chopped fresh chili to the marinade.
  • Oven-Baked: If you don’t have a grill, bake the skewers on a baking sheet at 425°F (220°C) for 12–15 minutes, turning once, until cooked through.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Cooked souvlaki keeps for 3–4 days in the fridge. To reheat, place the skewers in a 350°F (175°C) oven for 5–7 minutes, or microwave on high for 1–2 minutes. You can also freeze cooked souvlaki (without the vegetables) for up to 2 months; thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use pork tenderloin instead of shoulder? Yes, but tenderloin is leaner and can dry out. Marinate for only 2 hours and cook to 145°F (63°C) with a 3-minute rest.

Do I need to soak wooden skewers? Yes, soaking for 30 minutes prevents them from catching fire on the grill.

Can I make this in a cast-iron skillet? Absolutely. Heat the skillet over medium-high heat and cook the skewers in batches, turning occasionally, until done.

What if I don’t have tzatziki? You can use plain Greek yogurt mixed with a little lemon juice and garlic, or even a simple yogurt-cucumber sauce.

How do I know when the pork is done without a thermometer? A thermometer is the only reliable way. If you don’t have one, cut into a piece: it should be white throughout with no pink, and juices should run clear.

Can I grill the skewers on a gas grill? Yes, preheat to medium-high and follow the same instructions. If using a charcoal grill, wait until the coals are glowing and covered with gray ash.

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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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