Souvlaki is Greece’s beloved street food: tender, marinated meat grilled on skewers and often served in warm pitta with tomato, onion, and tzatziki. This UK-friendly recipe uses pork shoulder or leg, a classic lemon-oregano marinade, and straightforward grilling or oven-roasting methods, so you can recreate that authentic taverna flavour at home without a specialist grill.
Ingredients
- 800 g (1¾ lb) pork shoulder or leg, cut into 3 cm (1¼ in) chunks
- 4 tbsp (60 ml) extra virgin olive oil
- 3 tbsp (45 ml) lemon juice (about 1 large lemon)
- 1 tbsp dried oregano
- 3 garlic cloves, minced
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 8 wooden or metal skewers (if wooden, soak in water for 30 minutes)
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, oregano, garlic, salt, and pepper. Add the pork chunks and toss well to coat. Cover and refrigerate for at least 4 hours, or overnight for deeper flavour.
- If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
- Thread the pork onto the skewers, leaving a small gap between pieces so they cook evenly. Press the meat firmly but not too tightly.
- Preheat a grill (or griddle pan) to medium-high heat. If using the oven, preheat to 220°C (425°F) and line a baking tray with foil.
- Grill the skewers for 10–12 minutes, turning every 3–4 minutes, until the pork is cooked through and has nice charred edges. If oven-roasting, place the skewers on the tray and roast for 12–15 minutes, turning once halfway.
- Check the internal temperature with a food thermometer: whole cuts of pork must reach 145°F (63°C) as the USDA FSIS safe minimum, followed by a 3-minute rest. If you prefer well-done, cook to 160°F (71°C).
- Remove from heat, cover loosely with foil, and let rest for 3 minutes before serving.
Tips
- Don’t skip the marinade time: The lemon and oregano need at least 4 hours to tenderise and flavour the meat. Overnight is even better, but avoid marinating longer than 24 hours as the acid can make the pork mushy.
- Cut even chunks: Uniform pieces ensure even cooking. If some pieces are larger, they’ll be undercooked while smaller ones dry out.
- Soak wooden skewers: This prevents them from charring and breaking on the grill. Metal skewers are reusable and conduct heat, which can speed up cooking.
- Let it rest: Resting the skewers after cooking lets the juices redistribute, keeping the meat moist. Don’t skip this step.
Serving Suggestions
Serve the souvlaki straight off the skewers with warm pitta bread, sliced tomato, red onion, and a generous dollop of tzatziki. Add a wedge of lemon for squeezing, and a side of Greek salad or lemon-roasted potatoes. For a more substantial meal, serve over rice or with a simple Greek-style grain salad.
Variations
- Chicken souvlaki: Use boneless, skinless chicken thighs or breasts. Marinate for 2–4 hours, and cook until the internal temperature reaches 165°F (74°C).
- Lamb souvlaki: Replace pork with lamb leg or shoulder. The cooking time and temperature are the same as for pork.
- Vegetarian option: Use firm halloumi cheese or extra-firm tofu. Marinate for 30 minutes, then grill for 4–5 minutes per side until golden. Halloumi won’t soften like meat, so keep the heat medium.
- Add vegetables: Thread chunks of bell pepper, red onion, or courgette between the meat pieces. They’ll cook in the same time and add colour and flavour.
Storage and Reheating
Refrigerate leftover souvlaki within 2 hours of cooking. It will keep in an airtight container for 3–4 days. To reheat, place the skewers on a baking tray and warm in a preheated oven at 180°C (350°F) for 8–10 minutes, or until piping hot throughout (165°F / 74°C). You can also reheat in a microwave, but the meat may become drier. For best texture, slice the meat off the skewers and reheat in a hot pan with a splash of water or olive oil.
Frequently Asked Questions
Can I use pork tenderloin instead of shoulder? Yes, tenderloin is leaner and cooks faster, but it can dry out. Reduce the grilling time to 8–10 minutes and check the temperature earlier. Shoulder has more fat, so it stays juicier.
How do I know when the souvlaki is done without a thermometer? The meat should be firm to the touch, with no pink in the centre, and the juices should run clear. However, a food thermometer is the only reliable way to ensure it reaches 145°F (63°C).
Can I cook souvlaki in the oven? Yes, as described in the recipe. Oven-roasting won’t give the same char, but you can achieve a similar effect by placing the skewers on a preheated baking tray or using the grill (broiler) for the last 2 minutes.
What if I don’t have oregano? Dried thyme or a mix of thyme and marjoram can substitute, though the flavour will be slightly different. Fresh oregano can be used, but use triple the amount as it’s less concentrated.
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 fridge before grilling. The texture may be slightly softer after thawing, but it’s still delicious.
Why is my souvlaki tough? Overcooking is the most common cause. Pork shoulder needs enough time to break down connective tissue, but if you cook it too long or at too high a heat, it becomes dry and chewy. Also, cutting against the grain after cooking can help.
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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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