Savory LifeRECIPES

Souvlaki Street Farmingdale Recipe: Greek Street Food at Home

Updated November 4, 2026

Total time
2 hr 45 min
prep 30 min · cook 15 min
Serves
4
portions as written

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Souvlaki Street Farmingdale Recipe: Greek Street Food at Home

Souvlaki Street Farmingdale is a beloved Long Island spot known for its juicy, charred pork souvlaki served in warm pita with fresh veggies and tangy tzatziki. This recipe brings that Greek street food experience to your home kitchen, using simple ingredients and a few key techniques to get that authentic, smoky flavor. It’s perfect for a weeknight dinner or a weekend gathering, and it’s easier than you think to recreate that iconic taste.

Ingredients

  • 2 lbs (900 g) pork shoulder or pork tenderloin, cut into 1-inch cubes
  • 1/4 cup (60 ml) olive oil
  • 3 cloves garlic, minced
  • 1 lemon, juiced (about 2 tablespoons / 30 ml)
  • 1 tablespoon (15 ml) dried oregano
  • 1 teaspoon (5 ml) dried thyme
  • 1 teaspoon (5 ml) salt
  • 1/2 teaspoon (2.5 ml) black pepper
  • 1/4 cup (60 ml) plain Greek yogurt
  • 1/2 cucumber, grated and squeezed dry
  • 1 tablespoon (15 ml) fresh dill, chopped
  • 1 tablespoon (15 ml) olive oil (for tzatziki)
  • 1 teaspoon (5 ml) white vinegar
  • 4 pita breads
  • 1 tomato, sliced
  • 1/2 red onion, thinly sliced
  • 1 cup (150 g) crumbled feta cheese (optional)

Instructions

  1. Marinate the pork: In a large bowl, combine the olive oil, garlic, lemon juice, oregano, thyme, salt, and pepper. Add the pork cubes and toss to coat well. Cover and refrigerate for at least 2 hours, or up to 24 hours for more flavor.
  2. Make the tzatziki: In a small bowl, mix the Greek yogurt, grated cucumber, dill, olive oil, and vinegar. Season with a pinch of salt. Refrigerate until ready to serve.
  3. Preheat the grill or skillet: If using a grill, preheat to medium-high heat (about 400°F / 200°C). If using a skillet, heat it over medium-high heat with a little oil.
  4. Skewer the pork: If using wooden skewers, soak them in water for 30 minutes first. Thread the pork cubes onto skewers, leaving a small space between pieces.
  5. Cook the pork: Grill or pan-sear the skewers for 8–10 minutes, turning occasionally, until the pork is browned and cooked through. The safe minimum internal temperature for whole cuts of pork is 145°F (63°C) with a 3-minute rest, as per USDA FSIS guidelines. Use a food thermometer to check.
  6. Rest the meat: Remove the skewers from the heat and let them rest for 3 minutes. This allows the juices to redistribute.
  7. Warm the pita: While the meat rests, warm the pita breads on the grill or in a dry skillet for 30 seconds per side.
  8. Assemble: Slide the pork off the skewers onto each pita. Top with tzatziki, tomato slices, red onion, and feta if using. Serve immediately.

Tips

  • Substitutions: If you don’t have pork, chicken thighs or lamb work well. For a vegetarian version, use firm tofu or halloumi cheese, but adjust cooking time and temperature accordingly.
  • Storage: Leftover cooked pork can be stored in an airtight container in the refrigerator for up to 3 days. Keep the tzatziki separate.
  • Common mistake: Don’t skip the marinating time – it’s essential for flavor and tenderness. Also, don’t overcrowd the skillet; cook in batches to get a good sear.
  • Make ahead: You can marinate the pork the night before to save time. The tzatziki can also be made a day ahead.

Serving Suggestions

Serve the souvlaki with a Greek salad (tomatoes, cucumber, olives, feta, and red onion with a simple vinaigrette), lemon wedges, and extra tzatziki on the side. For a heartier meal, add roasted potatoes or rice pilaf. A cold glass of Greek beer or a crisp white wine pairs beautifully.

Variations

  • Chicken Souvlaki: Use boneless, skinless chicken thighs instead of pork. Cook to 165°F (74°C) safe minimum.
  • Lamb Souvlaki: Substitute lamb shoulder for pork. Lamb has a stronger flavor; you may want to add a bit more oregano.
  • Spicy Version: Add 1/2 teaspoon (2.5 ml) of red pepper flakes or a pinch of cayenne to the marinade for a kick.
  • Wrap Style: Instead of pita, serve the souvlaki in a warm flour tortilla or flatbread with lettuce, tomato, and tzatziki.

Storage and Reheating

Store leftover souvlaki and tzatziki separately in airtight containers in the refrigerator. The pork will keep for 3–4 days. To reheat, place the pork in a skillet over medium heat with a splash of water or olive oil, and warm until heated through (165°F / 74°C for leftovers). Alternatively, microwave in 30-second bursts. The tzatziki is best served cold and doesn’t need reheating. Pita can be reheated in a toaster or dry skillet.

Frequently Asked Questions

Can I use pork tenderloin instead of shoulder? Yes, tenderloin is leaner and will be less juicy, but it’s still good. Just be careful not to overcook it, as it can dry out quickly.

How long should I marinate the pork? At least 2 hours is recommended, but overnight (up to 24 hours) will give you the most flavorful and tender result. Don’t go beyond 24 hours, as the acid in the lemon can start to break down the meat too much.

Can I cook souvlaki in the oven? Yes, you can. Preheat the oven to 425°F (220°C) and place the skewers on a baking sheet. Roast for 15–20 minutes, turning once, until the pork reaches 145°F (63°C) and then rest for 3 minutes.

What if I don’t have a grill? A cast-iron skillet or grill pan works perfectly. Just make sure it’s hot enough to get a nice sear.

Can I freeze the marinated pork? Absolutely. Place the pork and marinade in a freezer-safe bag, remove the air, and freeze for up to 3 months. Thaw in the refrigerator overnight before cooking.

Is tzatziki gluten-free? Yes, as long as you use gluten-free Greek yogurt and check the vinegar. Most are gluten-free.

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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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