Greek feast souvlaki is a crowd-friendly spread of marinated pork grilled on skewers and served with warm pita, lemon, and a cool yogurt sauce. This Greek-style version uses oregano, garlic, olive oil, and lemon for bright, savory flavor; regional and family recipes vary, and the pork can be swapped for chicken.
Ingredients
- 2 lb (900 g) boneless pork shoulder, trimmed and cut into 1¼-inch (3 cm) cubes
- ⅓ cup (80 ml) extra-virgin olive oil
- ¼ cup (60 ml) fresh lemon juice, from about 2 lemons
- 4 garlic cloves, finely grated or minced
- 2 tbsp (6 g) dried Greek oregano, or regular dried oregano
- 1 tsp (2 g) finely grated lemon zest
- 1 tsp (6 g) fine salt
- ½ tsp (1 g) freshly ground black pepper
- 1 medium red onion, cut into 1-inch (2.5 cm) wedges (optional, for skewering)
- 6 pita breads, about 6 inches (15 cm) each
- 1 lemon, cut into wedges, for serving
- Chopped parsley, 2 tbsp (8 g), for serving (optional)
Instructions
- Marinate the pork. In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, lemon zest, salt, and pepper. Add the pork and turn to coat. Cover and refrigerate for 2–3 hours, turning once if convenient. Do not leave raw pork at room temperature to marinate.
- Prepare the skewers and grill. If using wooden skewers, soak them in water for 30 minutes so they are less likely to scorch. Heat a gas or charcoal grill to medium-high, about 400–450°F (204–232°C), and clean and lightly oil the grates. Thread pork pieces onto metal or soaked wooden skewers, leaving a little space between pieces so heat can circulate. Add onion wedges between pieces if desired; keep the pieces similar in size.
- Grill the pork. Place the skewers over direct heat and cook for about 10–15 minutes, turning every 2–3 minutes so the surfaces brown evenly. Cooking time depends on cube size and grill heat. Check the thickest pork pieces with an instant-read thermometer: whole cuts of pork must reach the USDA FSIS safe minimum of 145°F (63°C), followed by a 3-minute rest. Do not rely on color alone, and avoid touching the thermometer to a skewer.
- Warm the pita and rest the meat. Transfer cooked skewers to a clean platter and let them rest for 3 minutes. Warm pita on the grill for about 20–30 seconds per side, just until pliable and lightly marked. Serve the skewers whole or slide the pork off onto the pita, with lemon wedges and parsley.
Tips
- Choose shoulder for succulence. Pork shoulder has enough fat to stay tender over high heat. Lean pork loin works too, but cut it evenly and start checking temperature early so it does not dry out.
- Keep the marinade time sensible. Lemon is acidic, so do not marinate the pork overnight; 2–3 hours gives good flavor without an overly soft surface. Discard marinade that touched raw pork rather than using it as a sauce.
- Make room on the skewers. Crowded pieces steam instead of browning. Leave small gaps and grill in batches if needed. If flare-ups occur, move the skewers briefly to a cooler part of the grill.
- Use fresh oregano if available. Greek oregano is a traditional choice; regular dried oregano is a practical substitute, though its aroma may be less pronounced. Use about 1 tablespoon (3 g) chopped fresh oregano instead of 2 tablespoons dried.
Serving Suggestions
Build a Greek-style platter with the pork skewers, warm pita, lemon wedges, sliced tomato, cucumber, and thinly sliced red onion. Tzatziki—a yogurt, cucumber, garlic, and dill or mint sauce—is a familiar accompaniment; it can be bought ready-made or prepared separately. Add a simple village-style salad with tomatoes, cucumber, olives, and feta, or serve roasted potatoes for a more substantial feast. Provide small plates and let everyone assemble their own pita with sauce and vegetables.
Variations
For chicken souvlaki, use 2 lb (900 g) boneless, skinless chicken thighs cut into 1¼-inch (3 cm) pieces and the same marinade. Grill until a thermometer in the thickest piece reads 165°F (74°C), the USDA FSIS safe minimum for poultry; chicken may cook faster than pork, so check early. For lamb, use boneless leg cut into even cubes and cook to 145°F (63°C) with a 3-minute rest for whole cuts. To make the meal meatless, grill thick pieces of halloumi, bell pepper, zucchini, and red onion on separate skewers; the vegetables need only become tender and browned. This is a variation rather than a traditional meat souvlaki.
Storage and Reheating
Refrigerate cooked pork within 2 hours in a covered, shallow container; it keeps for 3–4 days. Store pita and fresh toppings separately. Reheat pork gently in a covered skillet with a splash of water, or in a microwave, until leftovers reach 165°F (74°C). Avoid repeated reheating, which can dry out the meat. Freeze cooked pork in an airtight freezer-safe container for up to 2–3 months for best quality; thaw in the refrigerator before reheating. Discard perishable food left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I prepare souvlaki ahead?
Mix the marinade and cut the pork a day ahead, but keep them separate until you are ready to marinate. Marinate for 2–3 hours in the refrigerator, then grill. You can also grill the pork ahead and refrigerate it promptly, though it is juiciest served soon after cooking.
Can I cook souvlaki without an outdoor grill?
Yes. Use a grill pan over medium-high heat, or broil the skewers on a foil-lined, rimmed baking sheet, turning as needed. Keep the meat spaced apart and use a thermometer to verify the same safe temperature; broiler times vary by oven and distance from the element.
Do I have to soak wooden skewers?
Soaking for 30 minutes helps reduce scorching, but does not make wood fireproof. Keep the exposed ends away from direct flames, or use metal skewers. Do not handle hot skewers with bare hands.
Can I use bottled lemon juice?
Fresh lemon juice and zest give the marinade a brighter aroma, but bottled juice can be used in the same quantity if necessary. Omit the zest if you do not have fresh lemons, and serve lemon wedges if available.
Why is my pork tough?
Common causes are cutting pieces too small, using very lean meat, crowding the skewers, or cooking past the safe temperature. Choose evenly sized shoulder cubes, grill over steady medium-high heat, and remove the meat as soon as it reaches 145°F (63°C); allow the required 3-minute rest.
What does souvlaki mean?
Souvlaki refers to Greek food cooked on small skewers, commonly pork or chicken, and often served with pita and accompaniments. The exact seasoning and serving style vary by region and household.
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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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