Souvlaki is Greece’s beloved street food: tender cubes of pork (or chicken) marinated in olive oil, lemon, and oregano, threaded onto skewers and grilled until charred at the edges. This recipe recreates the version you’d get from a Greek souvlaki shop—where the meat is juicy, well-seasoned, and served with warm pita, tangy tzatziki, and a bright Greek salad. It works because the marinade does double duty: the acid tenderizes the meat while the oregano and garlic build a deeply savory crust on the grill.
Ingredients
- 2 lb (900 g) pork shoulder or pork tenderloin, cut into 1½-inch (4 cm) cubes
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
- 4 cloves garlic, minced
- 2 tbsp (6 g) dried oregano
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 8-10 wooden or metal skewers (if wooden, soak in water for 30 minutes)
- For serving: warm pita bread, tzatziki, sliced tomatoes, red onion, and chopped parsley
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, 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 an outdoor grill or grill pan to medium-high heat (about 400°F / 200°C).
- Thread the marinated pork onto the skewers, leaving a small space between each cube so they cook evenly. Discard any leftover marinade.
- Grill the skewers for 8–10 minutes, turning every 2–3 minutes, until the pork is nicely charred on all sides and reaches an internal temperature of 145°F (63°C) for whole cuts, as recommended by USDA FSIS. Use an instant-read thermometer inserted into the thickest cube.
- Remove from the grill and let rest for 3 minutes before serving. This allows the juices to redistribute.
- Serve hot with warm pita, tzatziki, and your favorite accompaniments.
Tips
- Cut meat evenly: Cubes of similar size ensure even cooking. If using pork shoulder, trim excess fat but leave some for moisture.
- Don’t skip the rest: Letting the skewers rest for 3 minutes after grilling is essential—cutting too soon will release the juices and dry out the meat.
- Substitute chicken: For chicken souvlaki, use boneless skinless chicken thighs and cook to 165°F (74°C) as per USDA FSIS. The same marinade works beautifully.
- Make it ahead: The marinade can be made 2 days ahead; keep it refrigerated. You can also assemble the skewers a day in advance and store them covered in the fridge.
Serving Suggestions
Serve the souvlaki directly off the skewers or slide the meat into warm pita bread with a generous spoonful of tzatziki, sliced red onion, tomato, and a sprinkle of parsley. A side of Greek salad (tomatoes, cucumber, feta, olives) and lemon potatoes complete the meal. For a lighter option, serve over a bed of Greek orzo salad.
Variations
- Lamb souvlaki: Substitute lamb leg or shoulder for pork. Cook to 145°F (63°C) for medium-rare, or 160°F (71°C) for well-done.
- Vegetarian: Use firm tofu or halloumi cheese. Marinate for 30 minutes, then grill until golden. Halloumi will soften but hold its shape.
- Spicy: Add 1 tsp (2 g) of Aleppo pepper or red pepper flakes to the marinade for heat.
- Indoor grilling: Use a cast-iron grill pan or broiler. If broiling, place the skewers on a foil-lined baking sheet and broil 4–5 inches from the heat, turning once, until done.
Storage and Reheating
Store leftover souvlaki in an airtight container in the refrigerator for up to 4 days. To reheat, place the skewers on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, or until heated through to 165°F (74°C). You can also reheat in a skillet over medium heat with a splash of water or olive oil. Avoid microwaving, as it can make the meat tough.
Frequently Asked Questions
Can I use pork tenderloin instead of shoulder? Yes, tenderloin works well and is leaner. It cooks faster, so watch the internal temperature closely—remove at 145°F (63°C) and rest.
How long should I marinate the pork? At least 3 hours is ideal for flavor penetration, but you can go up to 24 hours. Marinating longer than 24 hours may make the meat mushy due to the acid.
Can I cook souvlaki in the oven? Yes, broil or bake at 425°F (220°C) for 12–15 minutes, turning once, until the internal temperature reaches 145°F (63°C). For extra char, finish under the broiler for 2 minutes.
What if I don’t have wooden skewers? Metal skewers are perfect and reusable. If using wooden, soak them for at least 30 minutes to prevent burning.
Is it safe to eat pork at 145°F? Yes, the USDA FSIS states that whole cuts of pork are safe at 145°F (63°C) followed by a 3-minute rest. Ground pork must reach 160°F (71°C).
Can I freeze marinated pork? Absolutely. Place the pork and marinade in a freezer-safe bag, press out air, and freeze for up to 3 months. Thaw overnight in the refrigerator before grilling.
Related
- How to Steam Asparagus in a Steamer
- Bagel Kitchen Grand Rapids: A Complete Recipe Guide
- Salmon Rillettes Thomas Keller Style Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).