Souvlaki is a classic Greek street food of marinated meat grilled on skewers, and this version pairs tender pork with colorful vegetables for a complete, satisfying meal. The bright lemon-oregano marinade tenderizes the meat and infuses it with Mediterranean flavor, while the vegetables char beautifully alongside. It’s a simple, reliable recipe that works for both outdoor grilling and indoor cooking, bringing a taste of Greece to your table any night of the week.
Ingredients
- 1 ½ lbs (680 g) pork shoulder or pork tenderloin, cut into 1-inch cubes
- 2 large bell peppers (any color), cut into 1-inch pieces
- 1 large red onion, cut into 1-inch wedges
- 1 large zucchini, sliced into ½-inch rounds
- 8-10 wooden or metal skewers (if wooden, soak in water for 30 minutes)
For the marinade:
- ¼ cup (60 ml) olive oil
- 3 tablespoons (45 ml) fresh lemon juice (about 1 lemon)
- 4 cloves garlic, minced
- 2 teaspoons (2 g) dried oregano
- 1 teaspoon (5 g) salt
- ½ teaspoon (1 g) black pepper
- 1 teaspoon (5 g) Dijon mustard (optional, helps emulsify)
For serving (optional):
- Warm pita bread
- Tzatziki sauce
- Lemon wedges
- Chopped fresh parsley
Instructions
- Make the marinade: In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, pepper, and Dijon mustard (if using).
- Marinate the pork: Place the pork cubes in a large resealable bag or bowl. Pour the marinade over the pork, seal, and massage to coat well. Refrigerate for at least 2 hours, or up to 24 hours for deeper flavor.
- Prep the vegetables: While the pork marinates, prepare the vegetables. Cut the peppers, onion, and zucchini as directed. Toss them with a drizzle of olive oil and a pinch of salt.
- Soak wooden skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Preheat the grill: Preheat your outdoor grill to medium-high heat (about 400°F / 200°C). If using a grill pan or skillet, heat it over medium-high heat on the stovetop.
- Assemble the skewers: Thread the marinated pork and vegetables onto the skewers, alternating as you go. Don’t overcrowd; leave a small gap between pieces for even cooking.
- Grill the skewers: Place the skewers on the hot grill. Cook for 8-12 minutes, turning every 2-3 minutes, until the pork is nicely charred and cooked through. The pork should reach a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer (USDA FSIS). Let the skewers rest for 3 minutes before serving.
- Serve: Remove the pork and vegetables from the skewers, or serve them on the skewers. Sprinkle with fresh parsley and serve with pita, tzatziki, and lemon wedges.
Tips
- Don’t skip the marinating time: The 2-hour minimum is key for the pork to absorb the flavors and become tender. If you’re short on time, cut the pork into smaller pieces and marinate for at least 1 hour, but know that the flavor will be less developed.
- Cut ingredients uniformly: Cut the pork and vegetables into similar-sized pieces so they cook evenly. If some pieces are much larger, they’ll be undercooked while others burn.
- Don’t overload the skewers: Leave a little space between pieces to allow heat to circulate. This helps everything cook evenly and get a nice char.
- Use a thermometer: Pork is safe at 145°F (63°C), but it can quickly become tough if overcooked. A digital thermometer is the best way to hit the perfect temperature.
Serving Suggestions
Serve the souvlaki hot off the grill with warm pita bread, a generous dollop of tzatziki, and a squeeze of fresh lemon. For a complete meal, add a Greek salad with tomatoes, cucumbers, olives, and feta. You can also serve it over rice or with roasted potatoes. For a fun presentation, let everyone assemble their own pita wraps.
Variations
- Chicken souvlaki: Substitute boneless, skinless chicken thighs or breasts for the pork. Cook until the chicken reaches 165°F (74°C).
- Lamb souvlaki: Use lamb leg or shoulder meat for a richer flavor. Cook to 145°F (63°C) and rest for 3 minutes.
- Add more vegetables: Cherry tomatoes, mushrooms, or eggplant are excellent additions. If using cherry tomatoes, add them to the skewers just before grilling so they don’t get too soft.
- Different herbs: Try fresh thyme or rosemary in the marinade instead of oregano for a different flavor profile.
Storage and Reheating
Store leftover souvlaki in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the skewers in a 350°F (175°C) oven for 10-12 minutes, or until heated through to 165°F (74°C). You can also reheat in a skillet over medium heat, turning occasionally. Avoid microwaving, as it can make the meat tough and the vegetables soggy.
Frequently Asked Questions
Can I use pork tenderloin instead of pork shoulder? Yes, pork tenderloin is leaner and cooks faster, but it can dry out more easily. If using tenderloin, reduce the grilling time to 6-10 minutes and watch carefully. Marinating for at least 2 hours helps keep it moist.
Can I make this in the oven? Absolutely. Preheat your oven to 425°F (220°C) and place the skewers on a baking sheet lined with parchment paper. Roast for 15-20 minutes, turning once, until the pork reaches 145°F (63°C). You can also broil for the last 2 minutes to get a nice char.
Do I need to soak wooden skewers? Yes, if you’re grilling, soaking wooden skewers in water for at least 30 minutes prevents them from burning and catching fire. If you’re using metal skewers, no soaking is needed.
Can I prepare the skewers ahead of time? Yes, you can assemble the skewers up to a day in advance. Store them covered in the refrigerator, and let them sit at room temperature for 15-20 minutes before grilling so they cook more evenly.
What if I don’t have Dijon mustard? You can omit it or use a teaspoon of honey or a little extra lemon juice. The mustard helps the marinade cling to the meat, but it’s not essential.
How do I know when the pork is done without a thermometer? While a thermometer is the most reliable method, you can check by cutting into a piece; the juices should run clear and there should be no pink in the center. However, for safety, always use a food thermometer to confirm 145°F (63°C).
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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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