Greek Souvlaki SLC UT: Easy Grilled Pork Skewers

Greek souvlaki is a Greek street-food favorite of marinated meat grilled on skewers and served with pita, lemon, and cool tzatziki. This pork version uses olive oil, oregano, garlic, and lemon for a bright, savory flavor, and it works well on an outdoor grill or a stovetop grill pan in Salt Lake City.

Ingredients

2 lb (900 g) boneless pork shoulder, trimmed and cut into 1¼-inch (3 cm) cubes
¼ cup (60 ml) extra-virgin olive oil
3 tbsp (45 ml) fresh lemon juice, plus lemon wedges for serving
2 tsp finely grated lemon zest
4 garlic cloves (about 12 g), finely grated or minced
2 tsp (4 g) dried Greek oregano, or regular dried oregano
1 tsp (5 g) fine salt
½ tsp (1 g) freshly ground black pepper
8 wooden skewers, soaked in water for 30 minutes, or metal skewers
4 pita breads (about 240 g total)
1 small red onion (about 110 g), thinly sliced
2 medium tomatoes (about 300 g), cut into wedges
1 cup (240 g) tzatziki, homemade or store-bought

Instructions

In a medium bowl, whisk together the 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; up to 8 hours is fine. Avoid marinating overnight, since the lemon can make the exterior of the meat mushy.
About 20 minutes before cooking, take the pork out of the refrigerator. If using wooden skewers, soak them in water for at least 30 minutes so the exposed ends are less likely to scorch. Thread the pork onto the skewers, leaving a little space between pieces so heat can circulate.
Heat an outdoor grill to medium-high, about 400–450°F (204–232°C), and lightly oil the grates. Alternatively, heat a grill pan over medium-high and lightly oil it. Let excess marinade drip off the pork; do not pour leftover raw-meat marinade over cooked food.
Grill the skewers for 10–12 minutes, turning every 2–3 minutes, until browned on several sides. Cooking time depends on the size of the cubes and the heat of the grill. Check the center of the largest pieces with a food thermometer: the USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C), followed by a 3-minute rest. Keep the thermometer probe away from the skewer.
Transfer the cooked pork to a clean plate and rest it for 3 minutes. Warm the pita briefly on the grill, about 20–30 seconds per side, until soft and lightly marked. Serve the skewers with pita, onion, tomatoes, tzatziki, and lemon wedges.

Tips

Cut the pork into evenly sized cubes so pieces finish cooking at roughly the same time. Pork shoulder has enough fat to stay tender; lean pork loin can be used, but watch it carefully because it dries out more easily.
If Greek oregano is unavailable, use regular dried oregano in the same quantity. It has a slightly different aroma, but still gives the marinade its familiar herbal note.
For a stovetop grill pan, cook in batches without crowding. Crowded meat steams rather than browns, and a strong exhaust fan helps manage smoke.
Keep raw pork and its marinade separate from ready-to-eat foods. Wash hands, utensils, and surfaces after handling raw meat, and use a clean plate for the cooked skewers.

Serving Suggestions

For a classic souvlaki plate, serve the pork with warm pita, tzatziki, sliced red onion, tomato, and lemon. Add a simple Greek-style salad of cucumber, tomato, olives, and feta, or pair it with roasted potatoes, rice pilaf, or grilled vegetables. For a handheld meal, slide the pork off the skewers into pita and add the vegetables and sauce just before eating so the bread does not become soggy.

Set out extra lemon wedges and a little olive oil for the table. If serving a group, keep the pork warm in a covered dish and put the cold tzatziki out just before the meal; do not leave perishable food at room temperature for more than 2 hours.

Variations

Chicken souvlaki: Substitute 2 lb (900 g) boneless, skinless chicken thighs, cut into 1¼-inch (3 cm) pieces. Grill until the thickest pieces reach 165°F (74°C), the USDA FSIS safe minimum for poultry. Chicken breast also works but is less forgiving of overcooking.

Lamb souvlaki: Use boneless lamb leg or shoulder cut into cubes. Follow the same method, cooking whole cuts of lamb to at least 145°F (63°C) and resting for 3 minutes. Shoulder may take a little longer than lean leg pieces.

Vegetable skewers: Make a separate batch with chunks of bell pepper, red onion, and zucchini tossed in olive oil, oregano, salt, and pepper. Grill until browned and tender, about 8–10 minutes. Keep the vegetables on their own skewers to avoid mixing them with raw meat.

Oven method: Arrange the skewers on a foil-lined rimmed baking sheet and broil, turning once, until browned and the pork reaches the safe temperature. Broilers vary, so watch closely and use a thermometer rather than relying on color alone.

Storage and Reheating

Refrigerate cooked pork within 2 hours of cooking, in a covered container. It keeps for 3–4 days in the refrigerator. Store pita, vegetables, and tzatziki separately for the best texture; discard tzatziki that has been left out for more than 2 hours.

Reheat pork in a covered skillet over medium-low heat with a tablespoon of water, turning until steaming hot, or microwave it in a covered dish in short intervals. Leftovers should reach 165°F (74°C) throughout. Reheating can dry the meat, so remove it as soon as it reaches temperature. Freeze cooked pork for up to 2–3 months for best quality, then thaw in the refrigerator before reheating.

Frequently Asked Questions

Can I marinate souvlaki for less than 2 hours?
Yes. Even 30–60 minutes gives the pork some flavor, though the longer 2-hour rest allows the garlic, oregano, and lemon to season it more thoroughly. Keep it refrigerated while it marinates.

Can I make souvlaki without skewers?
Yes. Grill the pork cubes in a grill basket or cook them in a hot skillet in batches, turning until browned and cooked through. Use the same thermometer check and 3-minute rest as for skewered pork.

What cut of pork is best?
Boneless pork shoulder is a reliable choice because its marbling helps the cubes stay juicy on a hot grill. Pork loin is leaner and cooks faster, so check it early to avoid drying it out.

Why is my souvlaki tough?
Common causes include using very lean meat, cutting pieces too small, or cooking beyond the safe temperature. Keep cubes around 1¼ inches (3 cm), avoid excessively long lemon marinades, and check the largest piece with a thermometer.

Can I cook the pork ahead?
You can marinate the pork up to 8 hours ahead and keep it refrigerated, then grill shortly before serving. Cooked skewers can also be refrigerated for 3–4 days, but they are juiciest freshly grilled.

Is souvlaki the same as gyros?
No. Souvlaki is typically meat grilled on skewers. Gyros is meat cooked on a rotating vertical spit and shaved off to serve. Both are often served with pita and sauces, though toppings vary.

More recipes to cook

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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