Pork Souvlaki: Greek Pork Skewers with Lemon and Oregano

Pork souvlaki is the original Greek street-food skewer: cubes of pork marinated simply in olive oil, lemon, garlic and dried oregano, grilled over charcoal and eaten with pita, tomato, onion and tzatziki. Souvlaki means “little skewer”, from souvla, a spit. Chicken and lamb are popular too, but in Greece pork is the classic, and the seasoning is deliberately plain so the grilled meat, lemon and oregano do the talking.

Pork souvlaki recipe

Serves: 4 servings (8 skewers). Prep: 20 minutes, plus 2 hours marinating. Cook: 10–12 minutes. Total: about 2 hours 30 minutes.

Ingredients

Souvlaki

• 2 lb (900 g) boneless pork shoulder (butt) or pork neck, cut into 1-inch (2.5 cm) cubes
• ⅓ cup (80 ml) extra virgin olive oil, such as our Rapti Koroneiki olive oil
• Juice of 1 lemon, plus lemon wedges to serve
• 3 garlic cloves, grated
• 1 tbsp dried Greek oregano, such as our dried Greek oregano
• 1 tsp sea salt and ½ tsp black pepper
• 8 skewers (soak wooden ones in water for 30 minutes)

To serve

• Warm pita breads
• Sliced tomato and red onion
• Tzatziki
• A pinch more oregano and a squeeze of lemon

Method

1. Put the pork in a bowl or container. Mix the olive oil, lemon juice, garlic, oregano, salt and pepper, set aside 2 tablespoons for basting, and pour the rest over the pork. Mix well.
2. Cover and marinate in the fridge for at least 2 hours, or up to 12 hours.
3. Thread the pork onto the skewers, leaving a little space between pieces so they brown evenly.
4. Heat a grill, barbecue or griddle pan to medium-high. Cook the skewers for 10–12 minutes, turning every few minutes and brushing with the reserved marinade in the first half of cooking, until browned outside.
5. Check the thickest piece with a thermometer: pork should reach 145°F (63°C). Rest the skewers for 3 minutes.
6. Serve with warm pita, tomato, onion and tzatziki, with lemon wedges and a final pinch of oregano.

The best cut of pork for souvlaki

Use pork shoulder (also sold as pork butt) or pork neck. Both have enough fat running through them to stay juicy on a hot grill. Lean cuts such as tenderloin or loin cook faster and dry out easily; if you use them, cut larger cubes and cook them for less time. Trim off any thick outer fat, but leave the marbling.

A simple, Greek-style marinade

A Greek souvlaki marinade is short: good olive oil, lemon juice, garlic, salt, pepper and plenty of dried oregano. Rub the dried oregano between your palms as you add it to release its aroma. Dried Greek oregano is the classic choice for grilling because its strong, peppery flavour holds up to the heat; our Greek vs Italian oregano guide explains the difference. Marinate pork for 2–12 hours. Much longer and the lemon starts to make the surface mushy.

Keep the meat in the fridge while it marinates. Set some marinade aside before it touches raw meat if you want it for basting or as a sauce, and don’t reuse marinade that has been in contact with raw pork without boiling it first. If you prefer chicken, our Greek chicken marinade uses the same flavours, and our gyro and souvlaki seasoning is a handy dry mix for both.

Grilling tips

• Soak wooden skewers for 30 minutes so they don’t burn, or use flat metal skewers, which also stop the meat spinning.
• Don’t pack the pieces tightly. A little space lets the heat brown every side.
• Use medium-high heat and turn the skewers often for even colour.
• Check the temperature. The USDA recommends cooking pork to 145°F (63°C) followed by a 3-minute rest. A quick-read thermometer in the thickest cube is the easiest way to know.
• Finish with lemon and oregano straight off the grill.

How to serve souvlaki

In Greece souvlaki is served two ways: on the skewer as a plate (merida) with fried potatoes, salad and pita, or wrapped in a pita with tomato, onion and tzatziki. For a full Greek meal, add a Greek salad, Greek lemon potatoes or Greek lemon rice, and a few Kalamata olives on the side.

Cooking without a grill

A ridged griddle pan or heavy frying pan works well. Heat it until very hot, oil the meat rather than the pan, and cook the skewers in batches so they brown rather than steam. You can also roast them on a rack at 450°F (230°C) for about 15 minutes, turning once, then finish them under the broiler for colour.

Leftovers

Refrigerate leftover souvlaki within 2 hours and eat it within 3–4 days. Reheat it until steaming hot (165°F / 74°C, as the USDA advises for leftovers), or slice it cold into a salad or wrap.

Find the herbs in our Greek oregano collection and more ideas in the Greek pantry recipes.

Sources

• USDA FSIS: Safe minimum internal temperature chart
• USDA FSIS: Leftovers and food safety

Pork souvlaki: frequently asked questions