Souvlaki is Greece’s beloved street food: small cubes of pork (or chicken) marinated in olive oil, lemon, and oregano, then grilled on skewers until charred at the edges and juicy in the middle. It’s traditionally served with warm pita, fresh tomatoes, onions, and a dollop of creamy tzatziki. This recipe delivers that authentic taverna flavor at home, with a simple marinade that tenderizes the meat and a hot grill that creates the perfect smoky crust.
Ingredients
- 2 lb (900 g) pork shoulder or pork leg, cut into 1½-inch (4 cm) cubes
- ½ cup (120 ml) extra-virgin olive oil
- ¼ cup (60 ml) fresh lemon juice (about 2 lemons)
- 4 cloves garlic, minced
- 2 tbsp (6 g) dried oregano
- 1 tsp (5 g) fine sea salt
- ½ tsp (2 g) freshly ground black pepper
- 1 bay leaf, crumbled (optional)
- 8-10 wooden or metal skewers (if wooden, soak in water for 30 minutes)
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, pepper, and crumbled bay leaf (if using). Add the pork cubes and toss well to coat every piece. Cover the bowl and refrigerate for at least 4 hours, or up to 24 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) to medium-high heat, about 400°F (200°C). If using a grill pan, heat it over medium-high on the stovetop.
- Thread the marinated pork onto the skewers, leaving a small gap between cubes so they cook evenly. Do not pack them tightly.
- Place the skewers on the grill. Cook for 8-10 minutes, turning every 2-3 minutes, 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 in the thickest part of a cube.
- Remove the skewers from the grill and let them rest for 3 minutes. This rest is essential for the juices to redistribute, ensuring tender, moist meat.
- Serve hot, pulling the pork off the skewers or leaving them on for the table.
Tips
- Don’t skip the rest: The 3-minute rest after grilling is non-negotiable for whole cuts of meat. It allows the muscle fibers to relax, so the souvlaki is juicy, not dry.
- Soak wooden skewers: Always soak wooden skewers for at least 30 minutes. Otherwise, they will catch fire on the grill and ruin your meat.
- Cut meat uniformly: Cubes of the same size cook at the same rate. If some are larger, they’ll be undercooked while smaller ones become tough.
- Substitute for oregano: If you don’t have dried Greek oregano, use a mix of dried marjoram and thyme. Fresh oregano can be used, but double the amount and chop it finely.
Serving Suggestions
Serve the souvlaki the traditional way: wrapped in warm pita bread with sliced tomatoes, red onion, and a generous spoonful of tzatziki. Add a wedge of lemon for squeezing over the meat. For a fuller meal, serve alongside Greek salad, lemon-roasted potatoes, or rice pilaf. You can also serve the skewers on a platter with the pita and toppings on the side, letting everyone assemble their own.
Variations
- Chicken Souvlaki: Use boneless, skinless chicken thighs or breasts. Cook to 165°F (74°C) safe minimum internal temperature. Chicken thighs stay juicier than breasts.
- Lamb Souvlaki: Substitute lamb leg or shoulder for pork. Lamb pairs beautifully with the same marinade; cook to 145°F (63°C) with a 3-minute rest.
- Vegetarian Souvlaki: Use firm tofu or halloumi cheese. Marinate tofu for 30 minutes and grill until charred. Halloumi doesn’t need marinating; just brush with oil and grill until golden.
- Add a kick: Add 1 teaspoon of smoked paprika or a pinch of cayenne to the marinade for a smoky or spicy twist.
Storage and Reheating
Refrigerate leftover souvlaki in an airtight container within 2 hours of cooking. It will keep for 3-4 days. To reheat, place the pork on a baking sheet and warm in a 350°F (175°C) oven for 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 water or olive oil, turning frequently. Avoid the microwave, as it makes the meat rubbery.
Frequently Asked Questions
Can I use pork tenderloin instead of shoulder? Yes, tenderloin is leaner and will cook faster, so reduce grilling time to 6-8 minutes and watch carefully to avoid drying out. Shoulder is more forgiving and has more flavor.
How long should I marinate the pork? At least 4 hours is ideal for the flavors to penetrate. You can go up to 24 hours, but any longer and the acid in the lemon may start to break down the meat’s texture, making it mushy.
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 internal temperature reaches 145°F (63°C). For extra char, broil for the last 2 minutes.
What is the difference between souvlaki and gyros? Souvlaki is grilled meat on skewers, while gyros is meat stacked on a vertical rotisserie and shaved off. They are often served similarly, but the cooking method is different.
Can I freeze marinated pork? Yes. Place the pork and marinade in a freezer-safe bag, squeeze out air, and freeze for up to 3 months. Thaw overnight in the refrigerator before grilling.
Why is my pork tough? Overcooking is the most common cause. Use a thermometer and pull the meat off the grill at 145°F (63°C). Also, cutting against the grain after resting helps, though for cubes it’s less critical.
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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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