Pork Souvlaki Recipe UK: Juicy Greek Pork Skewers

Pork souvlaki is a Greek dish of marinated pork grilled on skewers, usually served with warm pita, salad and tzatziki. This UK-friendly version uses easy-to-find pork shoulder, lemon, garlic and dried oregano for tender, savoury kebabs with lightly charred edges.

Ingredients

700 g (1 lb 9 oz) boneless pork shoulder, trimmed and cut into roughly 2.5 cm (1-inch) cubes
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice, plus 1 tsp finely grated lemon zest
3 cloves garlic, finely grated or crushed
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
½ tsp (1 g) sweet paprika, optional
8 wooden or metal skewers

Instructions

If using wooden skewers, soak them in water for at least 30 minutes so they are less likely to scorch. Metal skewers need no soaking.
In a medium bowl, mix the olive oil, lemon juice and zest, garlic, oregano, salt, pepper and paprika, if using. Add the pork and turn the pieces until coated. Cover and refrigerate for 2 hours, turning once if convenient. Do not leave raw pork marinating at room temperature. Avoid marinating much longer than 4 hours: the lemon can make the meat’s surface soft.
Take the pork out of the fridge while you heat the grill, but keep it out for no longer than 30 minutes. Thread the pieces onto the skewers, leaving a little space between them so the heat can circulate. Discard the marinade that touched the raw pork.
Heat a barbecue or grill to medium-high. If using a UK oven grill, heat it to high and position the rack about 10–15 cm (4–6 inches) from the element. Cook the skewers for about 10–12 minutes, turning every 2–3 minutes, until browned on several sides. Cooking time varies with the size of the cubes and heat of the grill.
Check the centre of the largest pork cubes with a food thermometer, inserting it from the side. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork; allow the skewers to rest for 3 minutes before serving. If they have not reached that temperature, continue cooking and check again. Keep cooked skewers separate from plates or utensils that held raw pork.

Tips

Choose shoulder for juiciness. Pork shoulder has enough fat to stay succulent on a hot grill. Lean pork loin works too, but cut it evenly and watch the temperature closely because it can dry out more quickly.
Cut evenly, not too small. Cubes around 2.5 cm cook at a manageable pace and are easy to check. Very small pieces can overcook before they develop good colour.
Use lemon with care. The lemon adds the bright flavour associated with souvlaki, but a long soak can affect the texture. Stick to the stated two-hour marinade and refrigerate it throughout.
Check doneness with a thermometer. Colour alone is not a dependable way to judge pork. Insert the probe into the thickest piece without touching the skewer, and give the meat its full three-minute rest.

Serving Suggestions

Serve the skewers straight from the grill with warm pita or flatbreads, tzatziki, sliced tomato, red onion and crisp lettuce. A Greek-style salad with cucumber, tomato, olives and feta makes a fresh side, while lemony roast potatoes or chips turn the meal into a more substantial supper. Set out extra lemon wedges and let everyone build their own wraps.

For a simple table sauce, stir together ½ cup (120 g) thick Greek yoghurt, ½ grated cucumber squeezed dry, 1 small crushed garlic clove, 1 tsp lemon juice and a pinch of salt. This is a quick tzatziki-style accompaniment rather than a required part of the marinade.

Variations

Use pork loin: Substitute an equal weight of boneless pork loin, cut into even cubes. It is leaner than shoulder, so keep the pieces slightly larger and check them early to avoid overcooking.

Add fresh herbs: Replace half the dried oregano with 1 tbsp (about 3 g) finely chopped fresh oregano or thyme. Fresh herbs give a softer, greener flavour; dried oregano is convenient and robust.

Make it in the oven: Arrange the skewers on a foil-lined tray and grill under a high, preheated UK oven grill, turning regularly. If the grill is too small, cook in batches rather than crowding the tray. Use the same thermometer check and resting time.

Skip the skewers: Grill the pork cubes in a grill basket or cook them in a hot, lightly oiled frying pan in batches. The edges may be less evenly charred, but the lemon, garlic and oregano seasoning remains the same.

Storage and Reheating

Remove leftover pork from the skewers if that helps it cool and store it in a covered, shallow container. Refrigerate within 2 hours of cooking and use within 3–4 days. For longer storage, freeze in an airtight container for up to 2–3 months; thaw overnight in the refrigerator before reheating.

Reheat only the amount you need, covered, in a microwave or in a frying pan with a splash of water to limit drying. Turn or stir so it heats evenly, and check that leftovers reach 165°F (74°C) throughout, the USDA FSIS safe temperature for reheated leftovers. Do not reheat the same portion repeatedly.

Frequently Asked Questions

What cut of pork is best for souvlaki?
Boneless pork shoulder is a dependable choice because its fat helps it stay tender over high heat. Pork loin is a leaner alternative, but it needs careful monitoring so it does not become dry.

Can I marinate the pork overnight?
It is better not to leave this lemon-based marinade overnight. Two hours gives the garlic, oregano and citrus time to flavour the pork, while an overly long acidic marinade can make the surface soft. Keep it covered in the fridge while it marinates.

Can I cook pork souvlaki without a barbecue?
Yes. Use a high oven grill or a hot frying pan, cooking in batches if necessary. Turn the pieces regularly for browning and use a food thermometer to check the thickest piece.

Can I prepare the skewers in advance?
You can thread the marinated pork onto skewers a few hours ahead and keep them covered in the refrigerator. Cook them within the same day, and do not leave raw pork at room temperature while preparing other parts of the meal.

Why is my pork souvlaki tough?
Common causes include using very lean meat, cutting uneven cubes or cooking the pork for too long. Shoulder is more forgiving; cut pieces evenly and check temperature rather than relying only on the clock.

Can I freeze the pork in its marinade?
Yes. Freeze the raw pork with the marinade in a freezer-safe bag, then thaw it in the refrigerator. Once thawed, cook it promptly and discard the marinade after it has contacted the raw meat.

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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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