Souvlaki is a beloved Greek street food of skewered, grilled meat, typically pork or chicken, marinated in olive oil, lemon, and oregano. This version, inspired by the classic Greek-style souvlaki found in Newmarket and across Canada, delivers juicy, flavorful skewers that are perfect for a weeknight dinner or a backyard barbecue. The key is a simple, vibrant marinade and a hot grill to get that perfect char.
Ingredients
- 2 lbs (900 g) pork shoulder or pork tenderloin, 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 tbsp (8 g) dried oregano
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 1/4 cup (60 ml) Greek yogurt (for serving, optional)
- 6 pita breads, warmed
- 1 cup (240 ml) tzatziki sauce (store-bought or homemade)
- 1 medium red onion, thinly sliced
- 2 medium tomatoes, chopped
- 1 cup (30 g) fresh parsley, chopped (for garnish)
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the cubed pork and toss to coat evenly. Cover and refrigerate for at least 3 hours, or up to 24 hours for more 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).
- Thread the marinated pork cubes onto the skewers, leaving a small space between each piece to ensure even cooking.
- Grill the skewers for about 8–10 minutes, turning occasionally, until the pork is charred on the edges and cooked through. The safe minimum internal temperature for pork is 145°F (63°C) with a 3-minute rest, as per USDA FSIS guidelines. Use a food thermometer to check.
- Remove the skewers from the grill and let them rest for 3 minutes. This allows the juices to redistribute.
- To serve, warm the pita breads on the grill or in a dry skillet. Slide the pork off the skewers onto a plate. Serve with pita, tzatziki, sliced red onion, tomatoes, and a sprinkle of fresh parsley.
Tips
- Substitutions: Chicken breast or thighs work well in place of pork. If you don’t have fresh lemon juice, use 2 tablespoons of red wine vinegar mixed with 1 tablespoon of water.
- Marinating time: Don’t skip the marinating time – it’s essential for flavor and tenderness. If you’re in a hurry, at least 1 hour will still give good results, but 3+ hours is best.
- Grilling without a grill: Use a cast-iron skillet or grill pan on high heat. Cook in batches to avoid overcrowding, which would steam the meat instead of browning it.
- Common mistake: Overcooking pork dries it out. Use a meat thermometer to pull it off the grill at exactly 145°F (63°C), then rest.
Serving Suggestions
Serve the souvlaki directly on warm pita with a generous dollop of tzatziki, fresh tomatoes, red onion, and a sprinkle of parsley. For a fuller meal, add a Greek salad (horiatiki) with feta, olives, and cucumber, or serve alongside roasted potatoes and a wedge of lemon. A side of warm, crusty bread is also perfect for soaking up any juices.
Variations
- Chicken Souvlaki: Replace pork with boneless, skinless chicken thighs or breast. Adjust cooking time to ensure chicken reaches 165°F (74°C).
- Lamb Souvlaki: Use lamb leg or shoulder for a richer flavor. Lamb is a whole cut, so cook to 145°F (63°C) with a 3-minute rest.
- Vegetarian Souvlaki: Use firm tofu or halloumi cheese. Marinate and grill until golden. Halloumi doesn’t need to be cooked to a specific internal temperature, but should be heated through.
- Spicy Souvlaki: Add 1 teaspoon of crushed red pepper flakes or a minced fresh chili to the marinade for a kick.
Storage and Reheating
Refrigerate leftover souvlaki in an airtight container for up to 3–4 days. To reheat, place the pork on a baking sheet and warm in a 350°F (175°C) oven for about 8–10 minutes, or until heated through to 165°F (74°C). You can also reheat in a skillet over medium heat with a splash of olive oil. Avoid microwaving, as it can make the meat tough and rubbery. The pita and toppings are best stored separately and assembled fresh.
Frequently Asked Questions
Can I use pork tenderloin instead of shoulder? Yes, pork tenderloin is leaner and cooks faster, but it can dry out if overcooked. Use a meat thermometer and remove from the grill at 145°F (63°C). Shoulder has more fat, which keeps it moist and adds flavor.
Do I need to soak wooden skewers? Yes, if using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill. Metal skewers are a reusable alternative and don’t require soaking.
Can I make this in the oven? Absolutely. Preheat your oven to 425°F (220°C). Place the skewers on a baking sheet lined with foil and roast for about 15–20 minutes, turning once, until the pork reaches the safe internal temperature. For extra browning, you can broil for the last 2–3 minutes.
How long can I marinate the pork? You can marinate for up to 24 hours in the refrigerator. Any longer and the acid in the lemon juice may start to break down the meat’s texture, making it mushy.
What is the best way to warm pita bread? Wrap the pitas in foil and warm them in a 350°F (175°C) oven for 5–7 minutes, or heat them directly on the grill for 30 seconds per side. This makes them soft and pliable.
Can I freeze cooked souvlaki? Yes, you can freeze cooked souvlaki for up to 3 months. Let it cool completely, then store in a freezer-safe container. Thaw overnight in the refrigerator and reheat as directed above.
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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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