Villa du Souvlaki is a Greek-style dish of marinated pork skewers, typically served with warm pita, tomatoes, onions, and a garlicky tzatziki sauce. It works because the simple lemon-oregano marinade tenderizes the meat while the high-heat grilling creates a smoky, charred exterior. This recipe delivers juicy, flavorful souvlaki that is perfect for a weeknight dinner or a weekend barbecue.
Ingredients
- 1.5 lbs (680 g) pork shoulder or pork tenderloin, cut into 1-inch cubes
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
- 4 cloves garlic, minced
- 2 teaspoons (4 g) dried oregano
- 1 teaspoon (5 g) salt
- 1/2 teaspoon (2 g) black pepper
- 1/4 cup (60 g) plain Greek yogurt
- 1/2 cucumber, grated and squeezed dry
- 1 tablespoon (15 ml) olive oil (for tzatziki)
- 1 teaspoon (5 ml) red wine vinegar
- 1 clove garlic, minced (for tzatziki)
- 4 pita breads
- 1 tomato, sliced
- 1/2 red onion, thinly sliced
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. Cover and refrigerate for at least 2 hours, or up to 4 hours.
- While the pork marinates, make the tzatziki: In a small bowl, combine Greek yogurt, grated cucumber, olive oil, red wine vinegar, and minced garlic. Season with a pinch of salt. Cover and refrigerate until ready to serve.
- If using wooden skewers, soak them in water for 30 minutes. Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C).
- Thread the marinated pork onto the skewers, dividing the meat evenly. Discard any leftover marinade.
- Grill the skewers for 8–10 minutes, turning occasionally, until the pork is cooked through and has nice char marks. The safe minimum internal temperature for pork is 145°F (63°C) as per USDA FSIS, followed by a 3-minute rest.
- Remove the skewers from the grill and let them rest for 3 minutes.
- Warm the pita breads on the grill for about 30 seconds per side.
- Serve the pork skewers with warm pita, tzatziki, tomato slices, and red onion.
Tips
- Don’t over-marinate: Pork can become mushy if left in the acidic marinade for more than 4 hours. Stick to the 2–4 hour window.
- Cut meat evenly: Cube the pork into uniform 1-inch pieces so they cook evenly on the grill.
- Let it rest: Resting the cooked pork for 3 minutes allows the juices to redistribute, ensuring moist, tender bites.
- Make it ahead: The tzatziki can be made up to 2 days in advance; just give it a stir before serving.
Serving Suggestions
Serve the souvlaki as a platter with the warm pita, tzatziki, fresh tomato, and red onion. Add a side of Greek salad, roasted potatoes, or rice pilaf. For a lighter option, serve the pork over a bed of greens with the tzatziki as a dressing.
Variations
- Chicken Souvlaki: Substitute boneless, skinless chicken thighs for pork; cook to 165°F (74°C).
- Lamb Souvlaki: Use lamb leg or shoulder; cook to 145°F (63°C) with a 3-minute rest.
- Vegetarian: Replace pork with firm tofu or halloumi cheese; grill until heated through and marked.
- Spicy: Add 1 teaspoon of red pepper flakes or a pinch of cayenne to the marinade.
Storage and Reheating
Refrigerate leftover souvlaki in an airtight container for up to 3 days. To reheat, place the skewers in a 350°F (175°C) oven for 10 minutes, or until heated through to 165°F (74°C). You can also reheat in a skillet over medium heat for 3–4 minutes per side. The tzatziki will keep in the fridge for up to 3 days; stir before using.
Frequently Asked Questions
Can I use pork tenderloin instead of shoulder? Yes, tenderloin works well and cooks faster, but it’s leaner, so be careful not to overcook it. Shoulder has more fat, which adds flavor and moisture.
Do I need to soak wooden skewers? Yes, soaking wooden skewers in water for at least 30 minutes prevents them from burning on the grill. If using metal skewers, no soaking is needed.
Can I cook souvlaki in the oven? Absolutely. Preheat the oven to 425°F (220°C) and place the skewers on a baking sheet lined with parchment. Roast for 12–15 minutes, turning once, until cooked through.
What if I don’t have Greek yogurt? Use regular plain yogurt, but strain it through a cheesecloth for 30 minutes to thicken it. Alternatively, use sour cream mixed with a little lemon juice.
Can I freeze the marinated pork? Yes, place the pork and marinade in a freezer-safe bag and freeze for up to 3 months. Thaw overnight in the refrigerator before grilling.
How do I know when the pork is done? Use an instant-read thermometer inserted into the thickest part of a cube; it should read 145°F (63°C) for pork, then rest for 3 minutes before serving.
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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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