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Pork Souvlaki
Greek pork skewers marinated in lemon, oregano, and olive oil — simple, fast, and the best street food in the Mediterranean.
15 mins
15 mins
4 people
Greek
Pork shoulder or neck
Cut into 3cm cubes
800g
Olive oil
4 tbsp
Lemon juice
2 lemons
Dried Greek oregano
2 tsp
Garlic
Minced
4 cloves
Salt and pepper
generously
Pita bread
4
Tzatziki
to serve
Tomatoes, onion, parsley
to serve
🍽️ Charcoal grill
→ Cast iron griddle or BBQ grill
High direct heat is the key, not the smoke
Marinate pork in olive oil, lemon, oregano, garlic for at least 2 hours.
💡 Pro Tip: Don't over-marinate with acid — more than 8 hours and the texture becomes mushy.
Thread onto skewers, don't pack too tight. Season again with salt.
💡 Pro Tip: Small gaps between cubes allow all sides to char.
Grill on very high heat, turning every 2 minutes until charred in spots and cooked through.
💡 Pro Tip: High heat is essential — medium heat steams rather than grills.
Rest skewers 3 minutes. Warm pita on the grill.
💡 Pro Tip: Warm pita on the grill — cold pita tears when folded.
Serve pita spread with tzatziki, topped with pork, tomato, onion, and fresh herbs.
💡 Pro Tip: Traditional souvlaki wrap is rolled tightly in paper — it holds together and concentrates flavors.
- ✓Greek dried oregano (rigani) tastes completely different to Italian oregano — source authentically
- ✓High heat grilling is the goal
- ✓Don't marinate more than 8 hours in acid
- →Wrapped in pita (souvlaki pita)
- →On a plate with chips and salad
- →With extra lemon