Souvlaki is a classic Greek street food of skewered, marinated meat—usually pork, chicken, or lamb—grilled over high heat until charred at the edges and juicy within. This recipe recreates the style of the beloved Greek-American tavernas of Union, New Jersey, where the pork is marinated in a bright lemon-oregano-garlic mixture, then grilled and served with warm pita, tzatziki, and a simple Greek salad. It works because the marinade does double duty: the acid tenderizes the meat while the olive oil and herbs build a flavorful crust on the grill.
Ingredients
- 2 lb (900 g) pork shoulder or pork butt, cut into 1½-inch cubes
- 4 cloves garlic, minced
- 3 tbsp (45 ml) fresh lemon juice (about 1 lemon)
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 tsp (10 g) dried oregano
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 1/4 cup (60 ml) dry white wine (optional, adds depth)
- 8–10 wooden or metal skewers
Instructions
- In a large bowl, whisk together the garlic, lemon juice, olive oil, oregano, salt, pepper, and white wine (if using). Add the pork cubes and toss to coat thoroughly.
- Cover the bowl and refrigerate for at least 3 hours, or up to 24 hours. The longer it marinates, the more tender and flavorful the meat.
- If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
- Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C).
- Thread the pork cubes onto the skewers, leaving a small gap between pieces so they cook evenly. Do not pack them too tightly.
- Grill the skewers for 4–5 minutes per side, turning once, until nicely charred on the outside and cooked through. The internal temperature should reach 145°F (63°C) as the USDA FSIS safe minimum for whole cuts of pork, plus a 3-minute rest.
- Remove from the grill and let rest for 3 minutes before serving.
Tips
- Cut meat uniformly: Cubes of the same size ensure even cooking. If some pieces are much smaller, they will dry out before the larger ones are done.
- Don’t skip the rest: Resting the cooked pork allows the juices to redistribute; cutting too soon will leave you with dry meat.
- Use a thermometer: Guessing doneness is risky. Insert an instant-read thermometer into the thickest cube; it should read 145°F (63°C).
- Substitute chicken or lamb: If using chicken, cook to 165°F (74°C). For lamb, keep the same 145°F (63°C) target. Adjust cooking time accordingly.
Serving Suggestions
Serve the souvlaki hot off the grill with warm pita bread, a generous dollop of tzatziki, sliced red onion, and a wedge of lemon. Add a Greek salad with tomatoes, cucumber, olives, and feta. For a heartier meal, serve over rice pilaf or alongside roasted potatoes. In the Union, NJ style, it’s also common to serve the meat wrapped in pita with fries inside.
Variations
- Chicken souvlaki: Use boneless, skinless chicken thighs instead of pork. They stay moister than breasts and pick up the marinade well.
- Lamb souvlaki: Substitute lamb shoulder or leg, cut into cubes. The marinade’s lemon and oregano complement lamb’s richness.
- Vegetarian option: Replace the meat with extra-firm tofu or halloumi cheese. Halloumi needs no marinating; just brush with olive oil and grill briefly.
- Spicy version: Add 1 teaspoon of red pepper flakes or a minced chili to the marinade for a kick.
Storage and Reheating
Leftover souvlaki can be refrigerated in an airtight container for up to 3–4 days. To reheat, place the skewers in a 350°F (175°C) oven for 5–7 minutes, or until warmed through. You can also reheat in a skillet over medium heat with a splash of water or broth to prevent drying. Avoid microwaving, as it can make the meat tough.
Frequently Asked Questions
Can I use pork tenderloin instead of shoulder? Yes, tenderloin is leaner and will cook faster. Cut it into cubes and grill for about 3–4 minutes per side, watching closely to avoid overcooking.
How long should I marinate the pork? At least 3 hours is ideal, but overnight (up to 24 hours) gives the best flavor and tenderness. Avoid marinating longer than 24 hours, as the acid can break down the meat too much, making it mushy.
Can I cook souvlaki in the oven? Yes. Preheat the oven to 425°F (220°C) and place the skewers on a baking sheet lined with foil. Roast for 12–15 minutes, then broil for 2–3 minutes for char. Check the internal temperature.
What is the best wood for skewers? Metal skewers are reusable and conduct heat, cooking the meat from the inside. If using wooden skewers, soak them for at least 30 minutes. Hardwood skewers like oak or hickory add a subtle smoky flavor.
Can I freeze marinated pork? Yes, you can freeze the pork in the marinade in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before grilling.
What if I don’t have a grill? A cast-iron grill pan on the stove works perfectly. Heat it over medium-high heat and cook the skewers in batches, turning as needed.
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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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