Souvlaki Edinburgh Rose Street: Make It at Home

This Greek-style souvlaki recipe brings Rose Street’s Edinburgh takeaway favourite into your kitchen: marinated pork grilled on skewers and tucked into warm pita with tzatziki, tomato, onion and chips. Souvlaki varies across Greece and modern takeaway menus, so this version focuses on juicy, lemony pork and the generous wrap-style serving.

Ingredients

1½ lb boneless pork shoulder, cut into 1-inch (2.5 cm) cubes (680 g)
3 tbsp extra-virgin olive oil (45 ml)
3 tbsp fresh lemon juice (45 ml)
2 garlic cloves, finely grated or minced (about 6 g)
1 tsp dried oregano (1 g)
½ tsp fine salt (3 g)
¼ tsp freshly ground black pepper (0.5 g)
4 medium pita breads, about 6 inches (15 cm) each
1 medium tomato, thinly sliced (about 150 g)
½ small red onion, thinly sliced (about 60 g)
1 cup prepared tzatziki (240 g)
2 cups cooked thick-cut chips or fries, for serving (about 280 g)
2 tbsp chopped fresh parsley (8 g), optional

Instructions

Marinate the pork. Whisk together the olive oil, lemon juice, garlic, oregano, salt and pepper in a medium bowl. Add the pork and turn to coat. Cover and refrigerate for 2 hours, turning once if convenient. Do not leave raw pork at room temperature while it marinates.
Prepare the skewers and grill. If using wooden skewers, soak four to six in water for at least 20 minutes so they are less likely to scorch. Heat an outdoor grill to medium-high, about 400°F (205°C), or heat a grill pan over medium-high. Thread the pork onto the skewers, leaving a little space between pieces so heat can circulate. Discard the marinade.
Cook the pork. Grill the skewers for about 10–14 minutes, turning every few minutes, until browned and cooked through. Check the thickest pork 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. If a piece has not reached that temperature, continue cooking and check again. Rest the skewers for 3 minutes before serving.
Warm the pita and chips. While the pork rests, warm pita briefly on the grill or in a dry pan, turning once, until pliable. Heat the chips according to their package directions, or prepare them separately so they are hot when the wraps are assembled.
Assemble and serve. Spread tzatziki over each pita. Add pork removed from the skewers, tomato, red onion and a handful of chips. Sprinkle with parsley if using, fold or roll the pita around the filling and serve straight away with extra tzatziki.

Tips

Choose shoulder for juicy pieces. Pork shoulder has enough fat to stay tender on a hot grill. Pork loin works in a pinch, but it is leaner, so cut it evenly and avoid cooking beyond the required temperature.
Cut evenly and leave breathing room. Similar-sized cubes cook at roughly the same rate. Crowded pieces steam instead of browning, so thread loosely and use an extra skewer if needed.
Keep the marinade food-safe. Lemon and oil add flavour but do not make raw pork safe to eat. Discard marinade that touched the meat; for a sauce, make a separate fresh batch.
No outdoor grill? Use a heavy grill pan or a broiler. Keep the meat a few inches from the heat, turn as it browns and rely on the thermometer rather than colour alone.

Serving Suggestions

Serve the souvlaki as a filled pita for a classic takeaway-style meal, or arrange the pork, warm pita, tzatziki, sliced vegetables and chips separately so everyone can build their own. A Greek salad of cucumber, tomato, olives and feta makes a fresh side; lemon wedges and a little extra oregano suit the flavours. If serving the meat without bread, add rice or a simple green salad and keep the chips on the side.

Variations

For chicken souvlaki, replace the pork with 1½ lb (680 g) boneless chicken thighs cut into similar pieces. Grill until the thickest piece reaches 165°F (74°C), the USDA FSIS safe minimum for poultry; chicken may cook faster than pork. For lamb, use boneless leg or shoulder cubes and cook whole cuts to 145°F (63°C), then rest for 3 minutes. A meat-free version can use firm halloumi or hearty vegetables such as zucchini and red pepper; cook until browned and tender, turning as needed. These options change the texture and cooking time, so check each ingredient as it cooks rather than following the pork timing blindly.

Storage and Reheating

Refrigerate cooked pork, tzatziki and cut vegetables in separate covered containers within 2 hours of cooking. Cooked pork keeps for 3–4 days in the refrigerator; keep pita and chips separate because they soften as they sit. Reheat pork in a covered skillet with a splash of water, or in the microwave, until it reaches 165°F (74°C). Reheat chips separately for a crisper result, and assemble the pita just before eating. Do not reheat the same portion repeatedly.

Frequently Asked Questions

Can I marinate the pork overnight?
For the best texture, keep this lemon-based marinade to about 2–4 hours. A longer time is not necessary, and prolonged exposure to acidic lemon can make the outside of the pork softer or slightly mealy. Keep it covered in the refrigerator throughout.

Can I cook souvlaki without skewers?
Yes. Grill the pork cubes in a grill basket or cook them in a hot, lightly oiled skillet in batches. Turn them often and check several of the largest pieces with a thermometer, since loose cubes can brown at different rates.

What can I use instead of tzatziki?
Use plain Greek-style yogurt mixed with grated, squeezed-dry cucumber, lemon juice, garlic, salt and a little olive oil. If cucumber is unavailable, serve the pork with plain thick yogurt and sliced vegetables; the result will be simpler but still refreshing.

Why is my pork dry?
Common causes are cutting the pieces too small, grilling them too long or using very lean meat. Cut shoulder into even 1-inch cubes, turn the skewers regularly and use a thermometer; remove the pork once it reaches 145°F (63°C), then allow the required 3-minute rest.

Can I freeze cooked souvlaki?
Yes. Freeze cooled pork in an airtight freezer-safe container for up to 2–3 months for best quality. Thaw it in the refrigerator and reheat to 165°F (74°C); freeze pita separately, and do not freeze the assembled wrap or tzatziki if you want their usual texture.

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

Spotted an error? Tell us and we will correct it (corrections policy).