This recipe recreates the classic Greek pork souvlaki that made Souvlaki Hut on Queen Street East a beloved Toronto spot. It’s all about the simple, honest marinade of olive oil, lemon, oregano, and garlic that tenderizes the pork and gives it that iconic, charred, and tangy flavor. Served with warm pita, fresh tomatoes, onions, and a dollop of creamy tzatziki, this is the perfect street-food-style meal you can easily make at home.
Ingredients
- 2 lbs (900 g) pork shoulder or pork tenderloin, cut into 1-inch cubes
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
- 4 cloves garlic, minced
- 1 tbsp (15 ml) dried oregano
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 4 large pita breads
- 1 cup (240 g) tzatziki sauce (store-bought or homemade)
- 1 large tomato, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup (75 g) crumbled feta cheese (optional)
- Wooden skewers, soaked in water for 30 minutes (if using)
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the cubed pork and toss to coat thoroughly. Cover and refrigerate for at least 3 hours, or up to 24 hours for deeper flavor.
- If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning. Thread the marinated pork cubes onto the skewers, leaving a small gap between pieces for even cooking.
- Preheat your grill to medium-high heat (about 400°F / 200°C). If using a grill pan, heat it over medium-high heat on the stovetop.
- Place the skewers on the grill and cook for 8-10 minutes, turning occasionally, until the pork is browned on all sides and reaches a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer. Let the skewers rest for 3 minutes before serving.
- While the pork rests, warm the pita breads on the grill for about 30 seconds per side, or wrap them in foil and heat in a 350°F (175°C) oven for 5 minutes.
- To serve, remove the pork from the skewers and place a generous portion onto each warm pita. Top with tzatziki, tomato slices, red onion, and crumbled feta if desired. Fold the pita over and enjoy immediately.
Tips
- Pork cut: Pork shoulder is more forgiving and stays juicy, while tenderloin is leaner and cooks faster. If using tenderloin, reduce cooking time by 2-3 minutes to avoid drying out.
- Don’t skip the marinade time: The 3-hour minimum is crucial for the lemon and oregano to penetrate the meat. Overnight marinating yields the most flavorful and tender results.
- Skewer spacing: Leave a small gap between meat cubes on the skewer so the heat circulates and cooks the pork evenly. Overcrowding causes steaming instead of grilling.
- No grill? You can cook the skewers under a broiler (broil on high for 6-8 minutes, turning once) or in a cast-iron skillet over medium-high heat with a little oil.
Serving Suggestions
Serve these souvlaki skewers with a Greek salad (tomatoes, cucumber, olives, feta, olive oil), lemon potatoes, or a simple rice pilaf. For a true street-food experience, serve the pork and toppings in a warm pita with extra tzatziki on the side. A squeeze of fresh lemon over the hot meat just before serving brightens all the flavors.
Variations
- Chicken Souvlaki: Substitute boneless, skinless chicken thighs or breasts for the pork. Chicken must be cooked to a safe minimum internal temperature of 165°F (74°C).
- Lamb Souvlaki: Use lamb leg or shoulder meat for a richer, more traditional Greek flavor. Cook to 145°F (63°C) with a 3-minute rest.
- Vegetarian: Replace the meat with large chunks of halloumi cheese, mushrooms, or firm tofu. Marinate and grill as directed, reducing cooking time to 5-7 minutes.
- Spicy: Add 1/2 teaspoon of crushed red pepper flakes or a pinch of cayenne to the marinade for a kick.
Storage and Reheating
Store leftover cooked souvlaki in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the pork on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through to 165°F (74°C). You can also reheat in a skillet over medium heat with a splash of water or olive oil. Avoid microwaving, as it can make the meat tough. The tzatziki and fresh toppings should be stored separately and used within 2 days.
Frequently Asked Questions
Can I use pork tenderloin instead of shoulder? Yes, absolutely. Tenderloin is leaner and will cook faster, so watch it closely to avoid overcooking. The result will be less fatty but still delicious.
Why is my souvlaki tough? Tough souvlaki is usually the result of overcooking or using a lean cut without enough marinade time. Make sure you don’t exceed the recommended cooking time and always let the meat rest for 3 minutes after grilling to allow the juices to redistribute.
Can I cook souvlaki indoors? Yes, you can use a grill pan, a cast-iron skillet, or a broiler. For the broiler, place the skewers on a baking sheet and broil 4-5 inches from the heat for 6-8 minutes, turning once.
What is the best way to warm pita bread? Warm pita on a hot grill for 30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 5 minutes. This makes them pliable and soft. Avoid microwaving, which makes them chewy.
Can I make the marinade ahead of time? Yes, you can prepare the marinade up to 2 days in advance and store it in the refrigerator. Just whisk it again before adding the pork.
Is it safe to eat pork that is slightly pink? Pork is safe to eat when it reaches an internal temperature of 145°F (63°C) as measured with a food thermometer, followed by a 3-minute rest. A slight blush of pink is normal and safe at this temperature.
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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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