Souvlaki Queen, a beloved Portland food cart turned brick-and-mortar, is famous for its juicy, charred pork skewers, tangy tzatziki, and warm pita. This recipe recreates that iconic Greek street food experience in your own kitchen. With a simple marinade and a hot grill, you can achieve that perfect balance of smoky, savory, and fresh flavors that makes souvlaki so irresistible.
Ingredients
- 2 lbs (900 g) pork shoulder or boneless leg, 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
- 2 tsp (10 g) dried oregano
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 1/2 tsp (2 g) smoked paprika (optional)
- 4 pita breads
- 1 cup (240 ml) tzatziki sauce (store-bought or homemade)
- 1 large tomato, sliced
- 1/2 red onion, thinly sliced
- 1 cup (30 g) fresh parsley, chopped (optional)
Instructions
- In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, pepper, and smoked paprika if using. Add the pork cubes and toss to coat evenly. Cover and refrigerate for at least 2 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. If using metal skewers, no prep needed.
- Preheat an outdoor grill or grill pan to medium-high heat (about 400°F / 200°C). Thread the marinated pork onto skewers, leaving a small space between pieces for even cooking.
- Grill the skewers for 10–12 minutes, turning every 2–3 minutes, until nicely charred on all sides. The pork is done when it reaches a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer, followed by a 3-minute rest.
- While the pork cooks, warm the pita breads on the grill or in a dry skillet for 30 seconds per side.
- Remove the pork from skewers and let rest for 3 minutes. Serve hot with warm pita, tzatziki, tomato, red onion, and parsley. Let everyone assemble their own wraps.
Tips
- Substitutions: Chicken thighs or lamb work beautifully in this marinade. For chicken, cook to 165°F (74°C). If you don’t have oregano, use a mix of thyme and marjoram.
- Don’t skip the rest: Letting the cooked pork rest for 3 minutes allows the juices to redistribute, making it more tender and flavorful.
- Soak wooden skewers: Always soak wooden skewers for at least 30 minutes to prevent them from catching fire on the grill.
- Make it ahead: The marinade can be made a day in advance, and the pork can marinate overnight for even more flavor.
Serving Suggestions
Serve the souvlaki as a wrap with warm pita, tzatziki, and fresh veggies, or as a platter with Greek salad, lemon potatoes, and rice. For a true Portland food cart experience, add a side of crispy fries and a drizzle of extra tzatziki.
Variations
Chicken Souvlaki: Use boneless, skinless chicken thighs instead of pork. Marinate for 2–4 hours and grill until 165°F (74°C). Lamb Souvlaki: Substitute lamb leg or shoulder, and add a teaspoon of ground cumin to the marinade. Vegetarian Option: Use firm tofu or halloumi cheese, marinate for 30 minutes, and grill until golden. For tofu, press it well before marinating.
Storage and Reheating
Store leftover cooked pork in an airtight container in the refrigerator for up to 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 microwave in 30-second bursts until hot. Avoid overcooking to prevent dryness. Tzatziki and pita should be stored separately and consumed within 3 days.
Frequently Asked Questions
Can I use pork tenderloin instead of shoulder? Yes, but tenderloin is leaner and can dry out quickly. Cook it to 145°F (63°C) and rest for 3 minutes, and consider marinating for at least 2 hours to add moisture.
What if I don’t have a grill? You can cook the skewers on a grill pan over medium-high heat, or broil them in the oven on a baking sheet lined with foil. Broil for 10–12 minutes, turning once.
How do I make homemade tzatziki? Grate 1/2 cucumber, squeeze out excess water, and mix with 1 cup Greek yogurt, 2 minced garlic cloves, 1 tbsp olive oil, 1 tsp lemon juice, and salt. Refrigerate for 30 minutes before serving.
Can I freeze marinated pork? Yes, place the pork and marinade in a freezer-safe bag and freeze for up to 3 months. Thaw overnight in the refrigerator before grilling.
Why is my pork tough? Overcooking is the most common cause. Use a meat thermometer and remove the pork from the grill as soon as it reaches 145°F (63°C). Also, cutting against the grain after resting helps.
Is it safe to eat pork that’s slightly pink? Yes, as long as the internal temperature has reached 145°F (63°C) and rested for 3 minutes, it is safe to eat even if slightly pink.
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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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