Souvlaki is a Greek street-food classic: cubes of pork (or chicken) marinated in olive oil, lemon, and oregano, then grilled on skewers and often served in warm pita with tomato, onion, and tzatziki. This version captures the spirit of the beloved Providence, Rhode Island, Greek-grill style—generous seasoning, a bright vinegar-forward marinade, and a quick sear over high heat. It works because the marinade tenderizes the meat while the high-heat grill creates charred edges and juicy centers, all in under 30 minutes of active cooking.
Ingredients
- 1 ½ lbs (680 g) pork shoulder or pork tenderloin, cut into 1-inch cubes
- ¼ cup (60 ml) olive oil
- 3 tbsp (45 ml) fresh lemon juice (about 1 lemon)
- 2 tbsp (30 ml) red wine vinegar
- 4 cloves garlic, minced
- 2 tsp (4 g) dried oregano
- 1 tsp (2 g) dried thyme
- 1 tsp (5 g) salt
- ½ tsp (1 g) black pepper
- 1 small red onion, cut into wedges (optional, for skewering)
- 1 lemon, cut into wedges, for serving
- Fresh oregano or parsley, for garnish (optional)
Instructions
- In a large bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, thyme, salt, and pepper. Add the pork cubes and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to 4 hours. Do not marinate longer than 4 hours, as the acid can make the meat mushy.
- If using wooden skewers, soak them in water for 30 minutes before grilling. Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C).
- Thread the pork onto skewers, leaving a small gap between pieces so they cook evenly. If using onion wedges, alternate them with the pork.
- Grill the skewers for 8–10 minutes, turning every 2–3 minutes, until the pork is charred on the outside and cooked through. For whole cuts of pork, the USDA FSIS safe minimum internal temperature is 145°F (63°C) with a 3-minute rest; check with a food thermometer inserted into the thickest piece.
- Remove from the grill and let rest for 3–5 minutes. Serve hot with lemon wedges and fresh herbs, if desired.
Tips
- Choose the right cut: Pork shoulder has more fat, so it stays juicy; tenderloin is leaner and can dry out if overcooked. If using tenderloin, reduce grill time by 1–2 minutes.
- Don’t skip the rest: Resting the meat after grilling allows the juices to redistribute—cutting too soon will make the pork dry.
- Make it ahead: The marinade can be prepared up to 2 days in advance and stored in the fridge. Add the pork the day you plan to cook.
- Common mistake: Overcrowding the skewers. Leave space between cubes so they sear, not steam.
Serving Suggestions
Serve the souvlaki on warm pita bread with sliced tomato, red onion, and a generous dollop of tzatziki (yogurt, cucumber, garlic, and dill). Add a side of Greek salad or lemon-roasted potatoes. For a Providence-style touch, offer hot sauce or a sprinkle of sumac.
Variations
- Chicken souvlaki: Substitute boneless, skinless chicken thighs or breasts. Grill until the internal temperature reaches 165°F (74°C) per USDA FSIS guidance.
- Lamb souvlaki: Use lamb leg or shoulder; cook to 145°F (63°C) for medium-rare, or longer if you prefer well-done.
- Vegetarian option: Replace pork with firm tofu or halloumi cheese. Halloumi needs no marinating—just brush with oil and grill until golden. Tofu should be pressed and marinated for 30 minutes.
- Oven method: Broil on a baking sheet for 8–10 minutes, turning once, if you don’t have a grill.
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 skewers on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, or microwave in 30-second bursts. Avoid reheating more than once. The pork can also be sliced and used cold in salads or sandwiches.
Frequently Asked Questions
Can I use pork loin instead of shoulder? Yes, but loin is leaner and can dry out. Marinate for the full hour and cook to exactly 145°F (63°C), then rest—don’t overcook.
Do I need to soak wooden skewers? Yes, soak them in water for 30 minutes before grilling to prevent burning. Metal skewers are a reusable alternative.
Can I grill indoors? Use a cast-iron grill pan over medium-high heat, or broil on a baking sheet. The char will be slightly less, but the flavor is still great.
Why is my pork tough? Overcooking is the usual culprit. Use a thermometer and pull the meat off the grill at 145°F (63°C), then rest. Also, cutting against the grain after resting helps.
Can I freeze the marinated pork? Yes, freeze in a zip-top bag with the marinade for up to 3 months. Thaw overnight in the fridge, then grill as directed.
What is tzatziki, and can I buy it? Tzatziki is a Greek yogurt-cucumber sauce. You can buy it at most grocery stores, or make it by mixing 1 cup Greek yogurt, ½ grated cucumber (drained), 1 clove garlic, 1 tbsp olive oil, and a pinch of salt.
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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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