Greece · Meat Dishes

Souvlaki

Pork cubes marinated in olive oil, lemon juice, garlic, and dried oregano, skewered and grilled over high heat until the edges char and the inside stays juicy.

30 min✻4 servings✻380 kcal
Souvlaki

Ingredients

  • pork neck or shoulder, cut into 2.5 cm cubes800 g
  • good Greek extra virgin olive oil5 tbsp
  • fresh lemon juice3 tbsp
  • garlic cloves, grated or finely minced3
  • dried Greek oregano1.5 tsp
  • fine salt1 tsp
  • black pepper0.5 tsp
  • red onion, cut into 2.5 cm chunks, layers separated1
  • pita breads4
  • large lemon1

Method

  1. 1Marinate. Combine 2 tablespoons of the olive oil, all of the lemon juice, the garlic, oregano, salt, and pepper in a large bowl. Add the pork cubes and mix thoroughly, pressing the marinade into each piece. Cover and refrigerate for at least 2 hours — overnight is better. Remove from the fridge 30 minutes before cooking so the meat comes to room temperature: cold meat on a hot grill cooks unevenly, with the outside done before the center warms through.
  2. 2Prepare the skewers. If using wooden skewers, soak in water for at least 30 minutes to prevent burning. Thread the pork and onion pieces onto the skewers alternating as you go — about 5 to 6 pork pieces and a few onion chunks per skewer. Pack the pieces moderately close together: pieces with a little space char on all sides; pieces pressed too tight steam in the middle.
  3. 3Grill. Heat the grill or grill pan to medium-high — it must be genuinely hot before the meat goes on. Brush the grates or pan lightly with oil. Place the skewers on the grill and do not move them for the first 2 to 3 minutes: this builds the sear and prevents sticking. Turn every 2 to 3 minutes for a total of 10 to 12 minutes until the pork is cooked through and the edges have genuine char marks. Internal temperature: 71°C (160°F). Let rest 5 minutes off the heat.
  4. 4Finish with ladolemono. While the skewers rest, whisk together the remaining 3 tablespoons of olive oil, the juice of half the large lemon, a pinch of dried oregano, salt, and pepper. This simple Greek vinaigrette called ladolemono is what you drizzle over hot souvlaki just before serving — it lifts the char with acid, adds freshness, and is the small detail that separates street-quality souvlaki from the home version.
  5. 5Serve. On a platter: arrange the skewers on a bed of thinly sliced red onion, drizzle with ladolemono, and serve with warm pita, lemon wedges, and tzatziki on the side. In a pita wrap: pull the meat off the skewer onto a warm pita, add sliced tomato, red onion, and a generous spoonful of tzatziki, wrap and eat.