Village Grec Souvlaki is a classic Greek street food of tender, marinated pork skewers, grilled to perfection and typically served with warm pita, fresh tomatoes, onions, and creamy tzatziki. This recipe captures the rustic flavors of a Greek village taverna, using simple ingredients that create a juicy, flavorful result. The key is a well-balanced marinade and proper grilling technique, ensuring every bite is succulent and aromatic.
Ingredients
- 2 lbs (900 g) pork shoulder or pork butt, cut into 1.5-inch cubes
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 8-10 wooden or metal skewers (if wooden, soak in water for 30 minutes)
Instructions
- In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, pepper, and smoked paprika (if using).
- Add the pork cubes to the marinade and toss well to coat every piece. Cover and refrigerate for at least 2 hours, or up to 24 hours for deeper flavor.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- Preheat your grill to medium-high heat (about 400°F / 200°C). If using a charcoal grill, wait until the coals are glowing and covered with white ash.
- Thread the marinated pork onto the skewers, leaving a small gap between pieces for even cooking. Discard any leftover marinade.
- Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until the pork is browned on all sides and reaches a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer.
- Remove from the grill and let rest for 3 minutes before serving. This allows the juices to redistribute.
Tips
- Cut meat uniformly: Cut the pork into even-sized cubes so they cook evenly. Aim for 1.5-inch pieces.
- Don’t skip the rest: Letting the cooked skewers rest for 3 minutes is crucial for juiciness. It’s part of the cooking process.
- Substitution: If you don’t have pork shoulder, you can use pork tenderloin, but reduce grilling time to about 8-10 minutes to avoid drying out.
- Common mistake: Overcrowding the skewers with too much meat can cause uneven cooking. Leave small gaps between cubes.
Serving Suggestions
Serve the souvlaki hot off the grill with warm pita bread, sliced red onions, ripe tomatoes, and a generous dollop of tzatziki sauce. For a complete meal, add Greek salad, lemon wedges, and a sprinkle of extra oregano. You can also serve it over rice or with roasted potatoes.
Variations
While pork is the traditional choice for souvlaki, you can easily swap it for chicken (use thighs for more moisture) or lamb (shoulder or leg). For a vegetarian version, use firm tofu or halloumi cheese, but reduce grilling time to 5-7 minutes. You can also add vegetables like bell peppers, zucchini, or cherry tomatoes to the skewers for a colorful twist.
Storage and Reheating
Store leftover souvlaki in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the skewers in a preheated oven at 350°F (175°C) for 10-12 minutes, or until warmed through. You can also reheat in a skillet over medium heat for a few minutes. Avoid microwaving, as it can make the meat tough.
Frequently Asked Questions
Can I use a grill pan instead of an outdoor grill? Yes, a grill pan works well. Heat it over medium-high heat and cook the skewers in batches, making sure not to overcrowd the pan.
How long should I marinate the pork? At least 2 hours is recommended, but overnight (8-12 hours) gives the best flavor. Don’t marinate for more than 24 hours, as the acid can start to break down the meat too much, making it mushy.
Can I use lemon juice from a bottle instead of fresh? Fresh lemon juice is preferred for its brighter flavor. Bottled juice can be used in a pinch, but the taste will be less vibrant.
What is the best cut of pork for souvlaki? Pork shoulder (also called pork butt) is ideal because it has enough fat to stay juicy during grilling. Pork tenderloin works too but is leaner and can dry out if overcooked.
Can I cook souvlaki in the oven? Yes, you can broil the skewers in the oven. Place them on a baking sheet lined with foil and broil for 10-12 minutes, turning once, until cooked through.
Is it necessary to soak wooden skewers? Yes, soaking prevents the skewers from burning on the grill. If using metal skewers, no soaking is needed.
Storage and Reheating
Store leftover souvlaki in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the skewers in a preheated oven at 350°F (175°C) for 10-12 minutes, or until warmed through. You can also reheat in a skillet over medium heat for a few minutes. Avoid microwaving, as it can make the meat tough.
Frequently Asked Questions
Can I use a grill pan instead of an outdoor grill? Yes, a grill pan works well. Heat it over medium-high heat and cook the skewers in batches, making sure not to overcrowd the pan.
How long should I marinate the pork? At least 2 hours is recommended, but overnight (8-12 hours) gives the best flavor. Don’t marinate for more than 24 hours, as the acid can start to break down the meat too much, making it mushy.
Can I use lemon juice from a bottle instead of fresh? Fresh lemon juice is preferred for its brighter flavor. Bottled juice can be used in a pinch, but the taste will be less vibrant.
What is the best cut of pork for souvlaki? Pork shoulder (also called pork butt) is ideal because it has enough fat to stay juicy during grilling. Pork tenderloin works too but is leaner and can dry out if overcooked.
Can I cook souvlaki in the oven? Yes, you can broil the skewers in the oven. Place them on a baking sheet lined with foil and broil for 10-12 minutes, turning once, until cooked through.
Is it necessary to soak wooden skewers? Yes, soaking prevents the skewers from burning on the grill. If using metal skewers, no soaking is needed.
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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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