Souvlaki GR Sunbury: Greek Pork Souvlaki at Home

Souvlaki is a Greek dish of marinated meat cooked on skewers, often served with warm pita, lemon and tzatziki. This pork version takes its cue from the “Souvlaki GR Sunbury” search, pairing oregano, garlic and olive oil with a hot grill for juicy, charred pieces; Greek families and shops vary their marinades and accompaniments.

Ingredients

1½ lb (680 g) boneless pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
¼ cup (60 ml) extra-virgin olive oil
3 tbsp (45 ml) fresh lemon juice, plus lemon wedges for serving
2 tbsp (30 ml) red wine vinegar
3 garlic cloves (about 9 g), finely grated or minced
2 tsp (4 g) dried Greek oregano, or regular dried oregano
1 tsp (3 g) fine salt
½ tsp (1 g) freshly ground black pepper
8 wooden or metal skewers; if using wooden skewers, soak them in water for 30 minutes
4 pita breads (about 240 g total), for serving
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

Cut the pork into evenly sized cubes so they cook at about the same rate. In a medium bowl, whisk together the olive oil, lemon juice, vinegar, garlic, oregano, salt and pepper. Add the pork and turn to coat. Cover and refrigerate for 2 hours; do not leave raw pork marinating at room temperature. If using wooden skewers, soak them during the final 30 minutes of marinating.
Take the pork out of the refrigerator while you heat the grill, but do not let it sit out for more than 20 minutes. Heat a gas or charcoal grill to medium-high, about 400–450°F (204–232°C). Clean and lightly oil the grates. Thread the pork onto the skewers, leaving a little room between pieces so heat can circulate. Discard the marinade that touched raw pork.
Grill the skewers for about 10–14 minutes, turning every 2–3 minutes to brown the sides evenly. Cooking time depends on cube size and grill heat, so use a food thermometer rather than relying only on timing. Check the center of several of the largest pieces: whole cuts of pork must reach the USDA FSIS safe minimum of 145°F (63°C), followed by a 3-minute rest.
Transfer the cooked skewers to a clean plate and rest for 3 minutes. While they rest, warm the pita on the grill for about 30 seconds per side, just until pliable and lightly marked. Keep the pita away from the plate or utensils that held raw pork.
Serve the skewers with warm pita, tzatziki, onion, tomato and lemon wedges. Pull the pork from the skewers before eating, or wrap the pieces and toppings in the pita.

Tips

Choose shoulder for juiciness. Pork shoulder has enough fat to stay tender over high heat. Pork loin is a leaner substitute, but it can dry out more quickly, so cut it evenly and check the temperature early.
Keep the marinade balanced. Lemon and vinegar add brightness, but a much longer soak can make the outer texture soft. Two hours is enough for flavor; keep the bowl covered and refrigerated throughout.
Prevent flare-ups. Shake excess marinade from each piece before grilling. If flames flare, move the skewers to a cooler part of the grill until they settle rather than letting the pork burn.
Use a thermometer correctly. Insert it from the side into the center of a large cube, avoiding the skewer. If cooking on a stovetop grill pan, work in batches so the meat sears instead of steaming.

Serving Suggestions

For a souvlaki-style meal, put the skewers, pita, tzatziki, sliced onion, tomato and lemon on a platter and let everyone assemble their own wraps. A Greek salad with cucumber, olives and feta, or simple roasted potatoes, makes the meal more substantial. Add a little chopped parsley or extra oregano if desired, but keep the lemon wedges handy so each serving can be adjusted at the table.

If serving a group, keep hot pork hot and cold toppings chilled until serving. Set out a clean serving platter and utensils rather than reusing anything that touched the raw meat. Pita can be wrapped in a clean towel after warming to help it stay soft while the skewers finish cooking.

Variations

Chicken souvlaki: Substitute 1½ lb (680 g) boneless chicken thighs, cut into 1-inch pieces. Grill until the thickest pieces reach 165°F (74°C), the USDA FSIS safe minimum for poultry. Thighs are more forgiving than breast; chicken breast can be used but may cook faster and dry out sooner.

Lamb souvlaki: Use boneless leg or shoulder of lamb cut into cubes and follow the same marinade. For whole cuts of lamb, the USDA FSIS minimum is 145°F (63°C) with a 3-minute rest. The flavor is richer and more pronounced than pork.

Oven method: Arrange the skewers on a foil-lined, rimmed baking sheet and roast at 425°F (220°C), turning once, until browned and the pork reaches 145°F (63°C) with a 3-minute rest. Broilers vary, so keep the tray several inches from the element and watch closely to avoid scorching.

No skewers: Cook the marinated cubes directly in a lightly oiled grill basket or in a hot skillet, turning often. This is convenient and produces similar flavor, though it will not have the same presentation as skewers.

Storage and Reheating

Refrigerate cooked pork and toppings within 2 hours of cooking, separately in covered containers. Cooked pork keeps for 3–4 days in the refrigerator at 40°F (4°C) or below; discard it if it has been left out longer than 2 hours, or 1 hour when the temperature is above 90°F (32°C). Freeze cooked pork in a well-sealed container for up to 2–3 months for best quality, then thaw in the refrigerator.

Reheat only the amount you plan to eat, using a covered skillet with a splash of water or broth, or a microwave-safe dish. Stir or turn as needed and heat leftovers to 165°F (74°C), checking with a food thermometer. Warm pita separately; add fresh tzatziki and vegetables after reheating.

Frequently Asked Questions

Can I marinate the pork overnight?
It is better not to leave this lemon-and-vinegar marinade on the pork overnight. The two-hour marinating time gives it flavor without making the surface overly soft. Keep the pork covered in the refrigerator while marinating.

Can I cook souvlaki without an outdoor grill?
Yes. Use the oven method above or cook the cubes in batches in a hot grill pan or skillet. Leave space between pieces and turn them frequently; crowding the pan can release moisture and prevent browning.

How do I know when the pork is done?
Check the center of several of the largest cubes with a food thermometer. Pork must reach 145°F (63°C), followed by a 3-minute rest, according to USDA FSIS guidance. Color alone is not a reliable way to determine doneness.

Can I prepare the skewers ahead?
You can marinate the pork up to 2 hours ahead and thread it shortly before grilling. Keep it refrigerated until you are ready to cook. For the best texture, grill close to serving time and prepare the vegetables and tzatziki separately.

What can I use instead of tzatziki?
Serve plain Greek yogurt with lemon, cucumber and a pinch of salt, or use a garlicky yogurt sauce. Tzatziki is a classic cool accompaniment, but the dish also works with hummus or a simple chopped salad.

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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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