Savory LifeRECIPES

Souvlaki in the Oven: Easy Greek Pork Skewers

Updated November 4, 2026

Total time
2 hr 40 min
prep 25 min · cook 15 min
Serves
4
portions as written

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Souvlaki in the Oven: Easy Greek Pork Skewers

Souvlaki is a classic Greek street food of skewered, grilled meat, typically pork, marinated in olive oil, lemon, and oregano. This oven-baked version delivers the same juicy, flavorful result without needing a grill, making it a practical choice for any home cook. The high heat of the oven mimics the char of the grill, while the marinade keeps the meat tender and aromatic.

Ingredients

  • 1.5 lbs (680 g) pork shoulder or pork tenderloin, cut into 1-inch cubes
  • 1/4 cup (60 ml) olive oil
  • 3 tablespoons (45 ml) fresh lemon juice (about 1 lemon)
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional, for extra color)
  • Wooden or metal skewers (if wooden, soak in water for 30 minutes)

Instructions

  1. In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, pepper, and paprika if using. Add the pork cubes and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, or up to 24 hours for more flavor.
  2. Preheat your oven to 450°F (230°C). If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
  3. Thread the marinated pork onto skewers, leaving a small gap between pieces so they cook evenly. You should get about 8 skewers.
  4. Place the skewers on a baking sheet lined with aluminum foil or parchment paper. For extra char, place a wire rack on the baking sheet and put the skewers on top.
  5. Roast for 12-15 minutes, turning once halfway through, until the pork is browned and cooked through. The safe minimum internal temperature for pork is 145°F (63°C) as per USDA FSIS, followed by a 3-minute rest. Use a food thermometer to check.
  6. Remove from oven and let rest for 3-5 minutes before serving. This allows the juices to redistribute.

Tips

  • Cut evenly: For even cooking, cut the pork into uniform 1-inch cubes. Smaller pieces may dry out, larger ones may not cook through.
  • Marinate longer: If you have time, marinate overnight for deeper flavor. The acidity of lemon helps tenderize the meat, but don’t exceed 24 hours or the texture may become mushy.
  • No skewers? You can skip skewers and spread the cubes in a single layer on the baking sheet. Increase cooking time by a few minutes, stirring once.
  • Don’t overcook: Pork tenderloin can dry out quickly. Use a thermometer and pull it out at 145°F (63°C) for juicy results.

Serving Suggestions

Serve the souvlaki hot with warm pita bread, sliced tomatoes, red onion, and tzatziki sauce. For a complete meal, add a Greek salad or lemon-roasted potatoes. You can also serve it over rice or in a pita wrap with fries and tzatziki, as is common in Greece.

Variations

  • Chicken Souvlaki: Use boneless, skinless chicken thighs or breasts. Cook until the internal temperature reaches 165°F (74°C) as per USDA FSIS. Adjust time to about 15-18 minutes.
  • Lamb Souvlaki: Substitute lamb leg or shoulder for pork. Lamb pairs beautifully with the same marinade; cook to 145°F (63°C) with a 3-minute rest.
  • Add vegetables: Thread bell peppers, red onion, or cherry tomatoes between the meat pieces for extra color and flavor. Note that vegetables may cook faster than the meat, so check them early.
  • Spicy version: Add 1/2 teaspoon of cayenne pepper or red pepper flakes to the marinade for a kick.

Storage and Reheating

Refrigerate leftover souvlaki in an airtight container for up to 3-4 days. To reheat, place skewers on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through. You can also microwave, but the texture may become softer. For best results, remove the meat from the skewers before storing.

Frequently Asked Questions

Can I use pork loin instead of shoulder? Yes, pork loin is leaner and will cook faster. Be careful not to overcook it; check for doneness at 12 minutes.

Do I need to soak wooden skewers? Yes, soaking prevents them from catching fire in the oven. Soak for at least 30 minutes in warm water.

Can I cook souvlaki without skewers? Absolutely. Just spread the marinated pork cubes on a baking sheet in a single layer. Roast at 450°F (230°C) for 15-18 minutes, stirring once, until cooked through.

How can I get more char on the meat? For a deeper char, place the skewers under the broiler for the last 2-3 minutes of cooking. Watch closely to avoid burning.

What is the best way to serve souvlaki? Traditionally, it’s served with pita, tzatziki, tomatoes, and onions. You can also serve it with rice, salad, or roasted vegetables.

Can I freeze cooked souvlaki? Yes, let it cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven.

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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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