Souvlaki Time Carina: Greek Pork Souvlaki at Home

Souvlaki is a Greek dish of marinated meat grilled on skewers and often served with pita, fresh vegetables, and tzatziki. This pork version uses lemon, olive oil, garlic, and oregano for a bright, savory marinade; the name “souvlaki time carina” may refer to a particular place or recipe, so this is a practical home-style Greek-inspired version rather than a claim to reproduce a specific restaurant dish.

Ingredients

1½ lb (680 g) boneless pork shoulder or pork loin, cut into 1-inch (2.5 cm) cubes
¼ cup (60 ml) extra-virgin olive oil
3 tbsp (45 ml) fresh lemon juice
2 tsp finely grated lemon zest
3 garlic cloves, minced, about 1 tbsp (15 g)
2 tsp (2 g) dried Greek oregano, or 1 tbsp (3 g) fresh oregano leaves, finely chopped
1 tsp (5 g) fine salt
½ tsp (1 g) freshly ground black pepper
8 wooden or metal skewers; if wooden, soak in water for 30 minutes
4 pita breads, about 8 inches (20 cm) each, for serving
1 medium red onion, thinly sliced, about 1 cup (150 g)
2 medium tomatoes, cut into wedges, about 2 cups (300 g)
1 medium cucumber, sliced, about 2 cups (300 g)
1 cup (240 g) tzatziki, store-bought or homemade, for serving
1 tbsp (15 ml) olive oil, for brushing the grill

Instructions

In a medium bowl, whisk together the ¼ cup olive oil, lemon juice and zest, garlic, oregano, salt, and pepper. Add the pork and toss until every piece is coated. Cover and refrigerate for 2 hours. Do not leave raw pork marinating on the counter; discard the marinade after use.
If using wooden skewers, cover them with water and soak for 30 minutes so they are less likely to scorch. Heat a gas or charcoal grill to medium-high, about 400°F (200°C). Clean the grate and brush it lightly with the remaining tablespoon of olive oil. For indoor cooking, heat a grill pan over medium-high heat and ventilate the kitchen.
Thread the pork onto the skewers, leaving a little space between pieces so heat can circulate. Let excess marinade drip off. Arrange the skewers on the hot grill and cook for about 10–14 minutes, turning every 2–3 minutes, until browned on several sides.
Check the largest pork pieces with an instant-read food thermometer, inserting it into the center without touching a skewer. Whole cuts of pork must reach the USDA FSIS safe minimum of 145°F (63°C), followed by a 3-minute rest. If needed, return the skewers to the grill and check again; time varies with cube size and grill heat. Rest the cooked pork on a clean plate for 3 minutes.
While the pork rests, warm the pita on the grill for about 20–30 seconds per side, just until soft and lightly marked. Serve the skewers with pita, onion, tomatoes, cucumber, and tzatziki. Guests can slide the pork into pita or eat it directly from the skewers.

Tips

Choose shoulder for juicier, richer bites; loin is leaner and cooks quickly, so cut it evenly and check its temperature early to avoid drying it out.
Cut the pork into similar 1-inch cubes. Large pieces take longer to cook, while very small pieces can dry out before they brown.
Fresh oregano works well, but dried oregano is convenient and traditional in many Greek-style marinades. If Greek oregano is hard to find, ordinary dried oregano is a suitable substitute with a slightly less pungent flavor.
Keep raw-pork utensils and plates separate from cooked food. Never use the raw marinade as a sauce unless you bring it to a full boil; it is simpler and safer to discard it.

Serving Suggestions

Make a platter with warm pita, tzatziki, sliced red onion, tomato, and cucumber. Add lemon wedges and a little extra oregano for guests who want a sharper, herbier finish. For a more filling meal, serve the pork with lemon potatoes, rice pilaf, or a simple Greek salad. A small bowl of olives or crumbled feta makes an easy addition, but keep sauces and toppings separate so everyone can assemble their own pita.

Variations

For chicken souvlaki, replace the pork with 1½ lb (680 g) boneless, skinless chicken thighs or breasts and use the same marinade. Grill until the center reaches the USDA FSIS safe minimum internal temperature of 165°F (74°C); chicken may cook faster or slower depending on the cut and cube size. For lamb, use boneless leg cut into cubes and cook whole pieces to at least 145°F (63°C), then rest 3 minutes.

To cook indoors, use a preheated grill pan or a heavy skillet, working in batches so the meat sears instead of steaming. You can also broil the skewers on a foil-lined pan, turning once and watching closely for browning. For a dairy-free plate, omit tzatziki and serve with lemon, olive oil, and chopped herbs. Tzatziki is a yogurt-and-cucumber sauce; a dairy-free yogurt alternative changes its tang and thickness but works as a substitute.

Storage and Reheating

Refrigerate cooked pork within 2 hours of grilling, storing it in a covered shallow container. It keeps for 3–4 days at 40°F (4°C) or colder. Store pita, cut vegetables, and tzatziki separately so they do not become soggy. Freeze cooked pork in a tightly sealed freezer-safe container for up to 2–3 months for best quality; thaw it in the refrigerator rather than on the counter.

Reheat pork in a covered skillet over medium-low heat with a spoonful of water, or microwave it in short bursts with a lid, stirring or turning between bursts. Reheat leftovers to 165°F (74°C), checked with a food thermometer. Avoid repeated reheating; warm only the portion you plan to eat.

Frequently Asked Questions

Can I marinate the pork overnight?
Two hours gives the pieces time to take on the lemon and herbs. Because the marinade contains lemon juice, avoid leaving small pork cubes in it for much longer than 8 hours; prolonged acid exposure can make the surface soft. Keep it covered and refrigerated throughout.

Can I make souvlaki without skewers?
Yes. Cook the marinated cubes in a hot grill pan or skillet in a single layer, turning them until browned and safely cooked. Cook in batches if necessary; overcrowding traps steam and prevents good browning.

How do I keep pork souvlaki tender?
Cut the pieces evenly, avoid packing them tightly on the skewers, and use a thermometer rather than relying only on color or a fixed cooking time. Shoulder has more fat than loin and is forgiving, while loin benefits from close temperature checks and the required 3-minute rest.

Can I prepare any parts ahead?
You can mix the marinade and cut the vegetables a day ahead, keeping them covered and refrigerated. Marinate the pork for about 2 hours before cooking, and assemble skewers shortly before grilling. Keep raw meat away from ready-to-eat ingredients.

What can I use instead of tzatziki?
Serve the souvlaki with plain Greek yogurt mixed with grated, squeezed cucumber, lemon, and a pinch of salt, or use hummus for a different flavor. Lemon juice and olive oil alone also make a simple dairy-free finish.

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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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