The Souvlaki Derby is a Greek street-food classic turned into a hearty main: marinated pork skewers grilled until charred at the edges, served with warm pita, a bright tomato-cucumber salad, and two sauces—a garlicky tzatziki and a smoky spicy red sauce. It works because the marinade does double duty: the acid and olive oil tenderize the pork while the oregano and lemon give it that unmistakable Greek flavor. This recipe is designed for a weeknight cookout or a casual weekend spread, and it scales easily for a crowd.
Ingredients
- 2 lb (900 g) pork shoulder or pork butt, cut into 1-inch cubes
- 1/4 cup (60 ml) extra-virgin olive oil
- 3 tbsp (45 ml) fresh lemon juice (about 1 lemon)
- 4 cloves garlic, minced
- 2 tsp (10 g) dried oregano
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 1/4 tsp (1 g) cayenne pepper (optional, for heat)
- 8-10 wooden or metal skewers
- 4-6 pita breads, warmed
- 1 cup (240 g) plain Greek yogurt
- 1/2 cucumber, grated and squeezed dry
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) white vinegar
- 1/2 tsp (2 g) salt
- 1/4 tsp (1 g) garlic powder
- 1/4 cup (60 g) tomato paste
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2 g) ground cumin
- 1/4 tsp (1 g) cayenne pepper
- 1/2 cup (120 ml) water
- 1 tbsp (15 ml) red wine vinegar
- 1/2 tsp (2 g) salt
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) red wine vinegar
- 1/4 tsp (1 g) dried oregano
- Salt and pepper to taste
Instructions
- Marinate the pork: In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, black pepper, and cayenne (if using). Add the pork cubes and toss to coat. Cover and refrigerate for at least 2 hours, or up to 24 hours. If using wooden skewers, soak them in water for 30 minutes before grilling.
- Make the tzatziki: In a small bowl, combine Greek yogurt, grated cucumber (squeezed dry), olive oil, vinegar, salt, and garlic powder. Stir well. Cover and refrigerate until serving.
- Make the red sauce: In a small saucepan, heat olive oil over medium heat. Add tomato paste, smoked paprika, cumin, and cayenne. Cook for 1 minute, stirring constantly. Add water, red wine vinegar, and salt. Bring to a simmer and cook for 5 minutes, until slightly thickened. Remove from heat and set aside.
- Prepare the salad: In a medium bowl, combine cherry tomatoes, cucumber, red onion, olive oil, red wine vinegar, oregano, and salt and pepper. Toss to combine. Set aside.
- Preheat the grill: Heat a gas grill to medium-high (about 400°F / 200°C) or prepare a charcoal grill. If using a grill pan, heat over medium-high heat.
- Skewer the pork: Thread the marinated pork cubes onto skewers, leaving a small gap between pieces so they cook evenly. Discard any leftover marinade.
- Grill the pork: Place skewers on the grill. Cook for 4-5 minutes per side, turning occasionally, until the pork is browned and cooked through. The safe minimum internal temperature for pork is 145°F (63°C) per USDA FSIS, followed by a 3-minute rest. Check with a food thermometer inserted into the thickest piece.
- Rest and serve: Remove skewers from the grill and let rest for 3 minutes. Warm the pita on the grill for 30 seconds per side. Serve the pork with pita, tzatziki, red sauce, and salad.
Tips
- Cut the pork uniformly: Aim for 1-inch cubes so they cook evenly. If some pieces are larger, they will be undercooked while smaller ones dry out.
- Don’t skip the resting time: Resting the pork after grilling lets the juices redistribute, making it more tender. The 3-minute rest is also part of the USDA safety guideline.
- Use a thermometer: Pork shoulder is forgiving, but a thermometer ensures you hit 145°F (63°C) without overcooking. Insert it into the side of a cube, not touching the skewer.
- Make ahead: The marinade and both sauces can be made a day ahead. The tzatziki and red sauce will keep in the fridge for up to 4 days.
Serving Suggestions
Serve the souvlaki hot off the grill with warm pita, the tomato-cucumber salad, and both sauces on the side. Add a wedge of lemon for squeezing over the meat, and a sprinkle of fresh oregano if you have it. For a fuller meal, serve with Greek-style rice or roasted potatoes. A simple Greek salad with feta and olives also works well.
Variations
- Chicken souvlaki: Replace pork with boneless, skinless chicken thighs. Cook to 165°F (74°C) safe minimum internal temperature.
- Lamb souvlaki: Use lamb shoulder or leg, cut into cubes. Lamb pairs well with the same marinade; cook to 145°F (63°C) with a 3-minute rest.
- Vegetarian option: Substitute halloumi cheese or firm tofu. Halloumi doesn’t need marinating; just brush with olive oil and grill until golden. Tofu should be pressed and marinated for 30 minutes. No internal temperature requirement for vegetables or cheese.
- Spicy red sauce: Add 1/2 teaspoon of red pepper flakes or a minced fresh chili to the red sauce for extra heat.
Storage and Reheating
Leftover pork can be stored in an airtight container in the refrigerator for up to 4 days. The sauces and salad should also be refrigerated separately. To reheat, place the pork on a baking sheet and warm in a 350°F (175°C) oven for 10 minutes, or until heated through to 165°F (74°C) for leftovers. The pita can be wrapped in foil and warmed in the oven for 5 minutes. The salad is best eaten fresh but will keep for a day if the dressing is added just before serving.
Frequently Asked Questions
Can I use pork tenderloin instead of shoulder? Yes, but tenderloin is leaner and cooks faster. Reduce grilling time to 3-4 minutes per side and watch closely to avoid drying out. The safe minimum temperature is still 145°F (63°C).
Can I cook the skewers in the oven? Yes. Preheat the oven to 425°F (220°C) and place skewers on a wire rack over a baking sheet. Roast for 15-20 minutes, turning once, until the pork reaches 145°F (63°C). Broil for the last 2 minutes for browning.
Do I really need to soak wooden skewers? Yes, if you’re using wooden skewers. Soaking prevents them from burning on the grill. Metal skewers don’t need soaking, but they do conduct heat and can cook the inside faster.
Can I make the marinade without lemon juice? Yes, you can substitute white wine vinegar or red wine vinegar. The acid helps tenderize the meat, but the flavor will be slightly different. Use the same quantity.
How do I keep the pork from sticking to the grill? Make sure the grill grates are clean and well-oiled. Use tongs to dip a folded paper towel in oil and rub it over the grates before grilling. Also, don’t move the skewers too early; they should release easily when properly seared.
Can I freeze the marinated pork? Yes. Place the pork and marinade in a freezer-safe bag, remove air, and freeze for up to 3 months. Thaw overnight in the refrigerator before grilling. Do not refreeze after cooking.
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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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