Yeah Boi Souvlaki is a Greek street-food classic: tender pork chunks marinated in olive oil, lemon, garlic, and oregano, then grilled on skewers until charred at the edges and juicy in the middle. It’s a simple, high-flavor dish that works for weeknight dinners or weekend BBQs, and the marinade does double duty as a basting sauce. Serve it with warm pita, tzatziki, and a Greek salad for a meal that tastes like a trip to Athens.
Ingredients
- 2 lbs (900 g) pork shoulder or pork butt, cut into 1.5-inch 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 tsp (4 g) dried oregano
- 1 tsp (2 g) dried thyme
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 1/4 cup (60 ml) dry white wine (optional, see Tips)
- Wooden or metal skewers (if wooden, soak in water for 30 minutes)
Instructions
- In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, pepper, and white wine (if using). Add the pork cubes and toss to coat evenly. Cover and refrigerate for at least 2 hours, or up to 24 hours for deeper flavor.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Preheat your grill to medium-high heat (about 400°F / 200°C). If using a grill pan, heat over medium-high.
- Thread the pork onto skewers, leaving a small gap between pieces so they cook evenly. Discard any leftover marinade.
- Grill the skewers for 8–10 minutes, turning every 2–3 minutes, until the pork is charred on the outside 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.
- Serve hot with pita, tzatziki, sliced tomatoes, red onion, and lemon wedges.
Tips
- Cut meat evenly: Cubes of similar size cook at the same rate. Aim for 1.5-inch pieces; too small and they dry out, too large and they burn outside before cooking through.
- Don’t skip the rest: Letting the pork rest for 3 minutes after grilling allows juices to redistribute, keeping the meat moist.
- Substitute wine: If you don’t want to use wine, replace it with an extra 2 tablespoons (30 ml) of lemon juice and 2 tablespoons (30 ml) of water.
- Marinate overnight: For even more flavor, marinate up to 24 hours. Any longer and the acid can make the meat mushy.
Serving Suggestions
Serve the souvlaki straight off the skewer or wrapped in warm pita bread with tzatziki, sliced tomatoes, red onion, and a sprinkle of fresh parsley. Add a Greek salad (cucumber, tomato, feta, olives) and some lemon wedges on the side. For a low-carb option, serve over a bed of greens instead of pita.
Variations
- Chicken Souvlaki: Use boneless, skinless chicken thighs instead of pork. Cook to 165°F (74°C) safe minimum internal temperature.
- Lamb Souvlaki: Substitute lamb leg or shoulder for pork. Lamb has a stronger flavor; reduce oregano to 1 teaspoon (2 g) if you prefer.
- Veggie Souvlaki: For a vegetarian version, use firm tofu or halloumi cheese. Halloumi can be grilled directly; tofu should be pressed and marinated for at least 1 hour. No temperature requirement for vegetables, but halloumi should be cooked until golden.
- Spicy: Add 1 teaspoon (2 g) of smoked paprika or a pinch of cayenne pepper to the marinade for a smoky kick.
Storage and Reheating
Refrigerate leftover souvlaki in an airtight container within 2 hours of cooking. It will keep for 3–4 days. To reheat, place skewers on a baking sheet in a 350°F (175°C) oven for 5–7 minutes, or until heated through to 165°F (74°C). You can also reheat in a skillet over medium heat for 3–4 minutes, turning occasionally. Avoid microwaving, as it can make the meat rubbery.
Frequently Asked Questions
Can I use pork tenderloin instead of shoulder? Yes, but tenderloin is leaner and can dry out quickly. If using tenderloin, reduce grilling time to 6–8 minutes and check temperature early.
What if I don’t have a grill? Use a grill pan or a cast-iron skillet over high heat. You won’t get the same smoky char, but the flavor will still be great.
Can I make the marinade ahead of time? Absolutely. Mix the marinade up to 2 days in advance and store in the fridge. Add the meat when ready.
Is it necessary to soak wooden skewers? Yes, soaking prevents them from catching fire on the grill. If you forget, use metal skewers or double up wooden ones.
What’s the best way to know when the pork is done? Use a food thermometer. The USDA FSIS safe minimum internal temperature for whole cuts of pork is 145°F (63°C) with a 3-minute rest. Never rely on color alone.
Can I freeze the marinated pork? Yes, freeze in a zip-top bag with the marinade for up to 3 months. Thaw in the fridge overnight before grilling.
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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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