Souvlaki is a classic Greek street food of skewered, grilled meat—typically pork, chicken, or lamb—marinated in olive oil, lemon, and oregano, then served hot off the grill. This recipe recreates the beloved version from Souvlaki Zone in Providence, Rhode Island, where the pork is tender, charred at the edges, and packed with garlicky, herbaceous flavor. It works because the marinade both tenderizes and flavors the meat, and grilling over high heat gives that signature smoky char.
Ingredients
- 2 lb (900 g) pork shoulder or pork tenderloin, 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)
- 6 cloves garlic, minced
- 2 tbsp (30 g) dried oregano
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 1/4 cup (60 ml) dry white wine (optional, for deglazing)
- Wooden or metal skewers (if wooden, soak in water 30 minutes)
Instructions
- In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the pork cubes and toss to coat thoroughly. Cover and refrigerate for at least 3 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.
- Preheat a 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 so they cook evenly. Discard any leftover marinade.
- Grill the skewers for 10–12 minutes, turning every 2–3 minutes, until the pork is charred on all sides and reaches a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer. Let rest for 3 minutes before serving.
- If desired, deglaze the grill pan with white wine and drizzle over the skewers before serving.
Tips
- Pork shoulder is more flavorful and forgiving, but pork tenderloin is leaner and cooks faster—adjust grilling time to avoid drying out.
- Don’t skip the resting time after grilling; it allows the juices to redistribute, keeping the meat moist.
- To make ahead, marinate the pork in a zip-top bag and freeze for up to 3 months. Thaw overnight in the refrigerator before grilling.
- If you don’t have a grill, use a cast-iron skillet on high heat; you’ll get a good sear but less smoky flavor.
Serving Suggestions
Serve the souvlaki hot off the skewer with warm pita bread, sliced red onion, tomato, and a side of tzatziki sauce. For a complete meal, add Greek salad (horiatiki) with feta, olives, and cucumber, or lemon-oregano roasted potatoes. A squeeze of fresh lemon over the top brightens everything.
Variations
Chicken souvlaki: substitute boneless, skinless chicken thighs for pork and grill until 165°F (74°C). Lamb souvlaki: use leg of lamb, cut into cubes, and add a teaspoon of ground cumin to the marinade. For a vegetarian version, use firm tofu or halloumi cheese (skip the marinade for halloumi and just brush with oil).
Storage and Reheating
Refrigerate leftover souvlaki in an airtight container for up to 4 days. To reheat, place skewers on a baking sheet and warm in a 350°F (175°C) oven for 10 minutes, or microwave in 30-second bursts—but be careful not to overcook, as pork can dry out. For best texture, reheat in a skillet over medium heat with a splash of water or broth.
Frequently Asked Questions
Can I use pork loin instead of shoulder? Yes, pork loin is leaner and will be drier if overcooked. Marinate for at least 3 hours and grill to 145°F (63°C) with a 3-minute rest; consider brining for extra moisture.
How long should I marinate the pork? At least 3 hours is ideal, but 12–24 hours gives the best flavor. Marinating longer than 24 hours can make the meat mushy due to the acid in lemon juice.
Can I cook souvlaki in the oven? Yes, broil on a baking sheet lined with foil for 10–12 minutes, turning once, or bake at 425°F (220°C) for 15–20 minutes. You won’t get the same char, but it’s a good alternative.
What if I don’t have wooden skewers? Metal skewers work perfectly and don’t need soaking. If using wooden skewers, soak them for at least 30 minutes to prevent burning.
Can I freeze marinated pork? Absolutely. Place the pork and marinade in a freezer-safe bag, remove air, and freeze for up to 3 months. Thaw overnight in the fridge before grilling.
How do I know when the pork is done? Use a food thermometer inserted into the thickest piece: it should read 145°F (63°C). Let rest for 3 minutes before serving—this is the USDA FSIS safe minimum for whole cuts of pork.
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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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