Yummy Souvlaki Keswick is a Greek-inspired dish of marinated pork skewers, grilled to juicy perfection and typically served with pita bread, tomatoes, onions, and tzatziki. This recipe delivers tender, flavorful meat every time, thanks to a simple marinade of olive oil, lemon, and oregano. It’s perfect for a weeknight dinner or a weekend barbecue, bringing the taste of a Greek taverna to your own backyard.
Ingredients
- 1.5 lbs (680 g) pork shoulder or pork tenderloin, cut into 1-inch cubes
- 1/4 cup (60 ml) extra-virgin olive oil
- 3 tablespoons (45 ml) fresh lemon juice (about 1 lemon)
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup (60 ml) plain Greek yogurt (for serving)
- 1 cucumber, grated and squeezed dry (for tzatziki)
- 1 clove garlic, minced (for tzatziki)
- 1 tablespoon fresh dill, chopped (for tzatziki)
- 1 tablespoon olive oil (for tzatziki)
- 1 tablespoon lemon juice (for tzatziki)
- 4 pita breads, for serving
- 1 tomato, sliced, for serving
- 1/2 red onion, thinly sliced, for serving
Instructions
- In a large bowl, combine the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the pork cubes and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.
- While the pork marinates, prepare the tzatziki: In a small bowl, mix together the Greek yogurt, grated cucumber, minced garlic, dill, olive oil, and lemon juice. Season with a pinch of salt. Cover and refrigerate until ready to serve.
- Preheat your grill to medium-high heat (about 400°F / 200°C). If using wooden skewers, soak them in water for 30 minutes first.
- Thread the marinated pork cubes onto the skewers, leaving a small space between each piece.
- 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 from the grill and let rest for 3 minutes before serving.
- Warm the pita breads on the grill for about 1 minute per side.
- Serve the souvlaki hot with warm pita, tzatziki, tomato slices, and red onion.
Tips
- Marinating time: While 30 minutes is the minimum, marinating for 2–4 hours will make the pork more flavorful and tender. Avoid marinating overnight as the acid can make the meat mushy.
- Cut evenly: Cut the pork into uniform 1-inch cubes so they cook evenly. If some pieces are larger, they may be undercooked while others are overdone.
- Don’t overcook: Pork tenderloin can dry out quickly. Use a meat thermometer to check for 145°F (63°C) and remove from the grill immediately.
- Substitutions: If you don’t have pork, chicken breast or thighs work well. Use the same marinade and cook until the chicken reaches 165°F (74°C).
Serving Suggestions
Serve the souvlaki skewers on a platter with warm pita, tzatziki, sliced tomatoes, red onion, and perhaps some Greek salad or lemon potatoes. For a lighter option, serve over a bed of greens with a simple vinaigrette. You can also serve with rice or roasted vegetables.
Variations
- Chicken Souvlaki: Substitute chicken breast or thighs for pork. Adjust cooking time to ensure chicken reaches 165°F (74°C).
- Lamb Souvlaki: Use lamb leg or shoulder for a richer flavor. Cook to 145°F (63°C) for medium-rare, or longer for well done.
- Vegetarian Souvlaki: Use halloumi cheese or firm tofu instead of meat. Marinate and grill until golden and heated through.
- Spicy Souvlaki: Add 1/2 teaspoon of cayenne pepper or red pepper flakes to the marinade for a kick.
Storage and Reheating
Refrigerate any leftover souvlaki in an airtight container within 2 hours of cooking. It will keep for up to 3–4 days. To reheat, place the skewers on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes, or until heated through. You can also microwave, but the meat may become a bit rubbery. The tzatziki should be stored separately and used within 3 days.
Frequently Asked Questions
Can I use a grill pan instead of an outdoor grill? Yes, a grill pan works well. Heat it over medium-high heat and cook the skewers in batches, being careful not to crowd the pan.
How do I prevent the skewers from burning? Soak wooden skewers in water for at least 30 minutes before threading the meat. Alternatively, use metal skewers.
Can I make the marinade ahead of time? Absolutely. You can mix the marinade up to 2 days in advance and keep it in the refrigerator. Add the pork when you’re ready to marinate.
What if I don’t have Greek yogurt for tzatziki? You can use regular plain yogurt, but it may be thinner. Strain it through a cheesecloth for 30 minutes to thicken it. Sour cream also works in a pinch.
Is it necessary to rest the meat after grilling? Yes, resting allows the juices to redistribute throughout the meat, making it more tender and flavorful. For pork, a 3-minute rest is recommended.
Can I bake the souvlaki in the oven? Yes, you can bake the skewers on a baking sheet at 400°F (200°C) for about 15–20 minutes, turning once, until the pork is cooked through. For a charred effect, you can broil for the last 2 minutes.
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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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