greekporkskewersgrilledclassicbeginnerstreet-food

Souvlaki

Name: Souvlaki
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Yield: 2
Cuisine: Greek
Ingredients: 400 g pork shoulder, cut into 2.5 cm cubes; 20 ml olive oil; 15 ml lemon juice; 2 cloves garlic, finely grated; 2 tsp dried oregano; 1 tsp sweet paprika; 1 tsp fine salt; 1/2 tsp black pepper; 150 g Greek yogurt; 80 g cucumber, grated and squeezed dry; 1 small clove garlic, finely grated; 5 ml olive oil; 5 ml lemon juice; 1/4 tsp dried mint or oregano; 1/4 tsp fine salt; 2 pita breads; 120 g tomato, sliced; 60 g red onion, thinly sliced; 5 ml olive oil; 2 wedges lemon wedges

These quick pork skewers are juicy, oregano-scented, and lightly charred, with bright lemon and garlic in every bite. Served with warm pita, cool tzatziki, sweet tomato, and sharp onion, they make a classic, satisfying meal with bold but simple flavors.

30 min

2 servings

735 kcal

Greek

Ingredients

Pork marinade

400 gpork shoulder, cut into 2.5 cm cubes
20 mlolive oil
15 mllemon juice
2 clovesgarlic, finely grated
2 tspdried oregano
1 tspsweet paprika
1 tspfine salt
1/2 tspblack pepper

Tzatziki

150 gGreek yogurt
80 gcucumber, grated and squeezed dry
1 small clovegarlic, finely grated
5 mlolive oil
5 mllemon juice
1/4 tspdried mint or oregano
1/4 tspfine salt

To serve

2pita breads
120 gtomato, sliced
60 gred onion, thinly sliced
5 mlolive oil
2 wedgeslemon wedges

Instructions

1
If using wooden skewers, soak 4 skewers in water. Preheat a grill pan, heavy frying pan, or barbecue over medium-high heat. In a bowl, combine the pork shoulder with olive oil, lemon juice, garlic, oregano, paprika, salt, and black pepper. Mix well so every piece is coated, then leave to marinate while you prepare the tzatziki and garnishes; even 10 minutes helps because the small pieces absorb seasoning quickly.
2
Make the tzatziki: stir together the Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, dried mint or oregano, and salt. The cucumber should be well squeezed so the sauce stays thick rather than watery. Chill or set aside until serving.
3
Thread the marinated pork onto 4 skewers, packing the pieces fairly snugly but not so tightly that heat cannot circulate. This helps the meat stay juicy while still browning well.
4
Grill the skewers for 10-12 minutes, turning every 2-3 minutes, until the pork is well browned on the edges and cooked through. The center should no longer be pink and the juices should run clear; if you have a thermometer, aim for at least 63°C followed by a short rest.
5
While the pork cooks, warm the pita breads for about 30-60 seconds per side on the grill or in a dry pan until soft and lightly charred. Brush or drizzle with a little olive oil if you like. Keep warm wrapped in a clean towel.
6
Let the skewers rest for 3 minutes so the juices redistribute. Serve the souvlaki with warm pita breads, tzatziki, sliced tomato, red onion, and lemon wedges. Either eat the skewers alongside the breads or slide the meat into the pita and top with tzatziki, tomato, and onion.

Nutrition per serving

735 kcal

Calories

43g

Protein

34g

Carbs

47g

Fat

Fiber

Notes

•For the best beginner-friendly result within 30 minutes, cut the pork evenly; smaller, uniform cubes cook fast and stay tender.
•Pork shoulder is traditional and flavorful, but do not overcrowd the pan or the meat will steam instead of char.
•If you have time, marinate the pork for 30 minutes to 2 hours in the fridge for deeper flavor.
•A grill pan gives good browning, but a charcoal grill adds the classic smoky character.

Background

Souvlaki is one of Greece's most iconic street foods, consisting of small pieces of meat grilled on skewers and often served with pita, onion, and tomato. Its roots go back to ancient Greek cooking traditions, while the modern pita-and-tzatziki style became especially popular in the 20th century in cities such as Athens and Thessaloniki.

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