This Authentic Greek Pork Souvlaki brings the vibrant flavors of the Mediterranean straight to your table with tender, marinated pork skewers that are bursting with the classic combination of lemon, garlic, and oregano. The pork is cut into perfect cubes and marinated in olive oil, fresh herbs, and aromatic spices until it becomes incredibly flavorful and juicy. When grilled over high heat, the meat develops a beautiful golden crust while staying tender and succulent on the inside. Served with warm pita bread, creamy tzatziki, and fresh vegetables, this dish captures the essence of Greek street food and makes for a perfect summer meal or entertaining option. The recipe serves 4-6 people and requires 2-4 hours of marinating time, but the actual cooking takes just 10-12 minutes, making it ideal for outdoor grilling or quick weeknight dinners.
For the Pork Marinade
- 2 pounds pork shoulder or pork tenderloin, cut into 1-inch cubes
- 1/3 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 4 garlic cloves, minced
- 2 tablespoons dried oregano
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon red pepper flakes
- 1 bay leaf, crumbled
For the Tzatziki Sauce
- 1 cup Greek yogurt
- 1 cucumber, grated and drained
- 3 garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For Serving
- 6 pita breads, warmed
- 1 red onion, thinly sliced
- 2 tomatoes, sliced
- 1 cucumber, sliced
- 1/2 cup kalamata olives
- Fresh lemon wedges
- Extra oregano for sprinkling
Preparing the Pork
Trim any excess fat from the pork and cut it into uniform cubes about 1 inch in size. Consistent sizing ensures even cooking and prevents some pieces from drying out while others remain undercooked.
Pat the pork cubes dry with paper towels to remove excess moisture. This helps the marinade adhere better and allows for better browning when grilled.
Creating the Flavorful Marinade
In a large bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, fresh oregano, salt, black pepper, paprika, red pepper flakes, and crumbled bay leaf until well combined.
The marinade should smell intensely aromatic and have a bright, acidic quality from the lemon juice that will help tenderize the meat while infusing it with Mediterranean flavors.
Marinating the Pork
Add the pork cubes to the marinade and toss thoroughly to ensure every piece is well coated. Use your hands to massage the marinade into the meat, making sure all surfaces are covered.
Transfer the marinated pork to a sealed container or zip-lock bag and refrigerate for at least 2 hours, though 4-6 hours will give you even better flavor. Turn the container occasionally to redistribute the marinade.
Making the Tzatziki Sauce
While the pork marinates, prepare the tzatziki. Grate the cucumber using the large holes of a box grater, then place it in a fine-mesh strainer set over a bowl. Sprinkle with a pinch of salt and let it drain for 30 minutes.
After draining, squeeze the grated cucumber firmly in your hands or press it in the strainer to remove as much liquid as possible. This prevents the tzatziki from becoming watery.
Finishing the Tzatziki
In a medium bowl, combine the drained cucumber with Greek yogurt, minced garlic, olive oil, lemon juice, fresh dill, salt, and white pepper. Stir everything together until smooth and creamy.
Taste the tzatziki and adjust the seasoning with more lemon juice, garlic, or salt as needed. The sauce should be tangy, garlicky, and refreshing. Cover and refrigerate until ready to serve.
Preparing the Skewers
Remove the marinated pork from the refrigerator 30 minutes before cooking to bring it closer to room temperature. Meanwhile, soak wooden skewers in water for at least 30 minutes to prevent burning.
Thread the pork cubes onto the skewers, leaving small spaces between pieces to ensure even cooking. You should have about 8-10 skewers depending on their size.
Grilling the Souvlaki
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking. You can also use a grill pan on the stovetop if outdoor grilling isn’t possible.
Place the pork skewers on the hot grill and cook for 10-12 minutes total, turning every 2-3 minutes to ensure even browning on all sides. The pork should develop a golden-brown crust while remaining juicy inside.
Checking for Doneness
The pork is done when it reaches an internal temperature of 145 degrees and the exterior is nicely caramelized. The meat should feel firm but still have some give when pressed gently.
Remove the skewers from the grill and let them rest for 2-3 minutes before serving. This allows the juices to redistribute throughout the meat.
Warming the Pita and Preparing Accompaniments
While the meat rests, warm the pita breads on the grill for 30 seconds per side or wrap them in damp paper towels and microwave for 20-30 seconds until soft and pliable.
Arrange the sliced red onion, tomatoes, cucumber, and olives on a serving platter alongside the tzatziki sauce for a beautiful Mediterranean presentation.
Serving the Souvlaki
Serve the hot pork souvlaki immediately while the meat is still warm and juicy. Traditionally, the meat is removed from the skewers and served in warm pita bread with tzatziki, vegetables, and a sprinkle of oregano.
Provide lemon wedges on the side for an extra burst of citrus that brightens all the flavors. Each person can customize their pita with their preferred combination of toppings.
Traditional Serving Style
For an authentic Greek experience, serve the souvlaki family-style with all the accompaniments in the center of the table. This encourages sharing and creates a festive, communal dining experience.
Consider serving with Greek-style roasted potatoes, a simple village salad with feta cheese, or rice pilaf to make it a complete meal.
Storage and Leftover Tips
Leftover souvlaki can be stored in the refrigerator for up to 3 days and makes excellent additions to salads, grain bowls, or sandwiches. The tzatziki will keep for up to 5 days and actually improves in flavor as it sits.
The marinated raw pork can be prepared up to 24 hours in advance, making this dish perfect for entertaining. Simply marinate overnight and grill when your guests arrive for maximum freshness and flavor.
