🇬🇷 Greece · Food
Authentic Greek Souvlaki
By eatmundo · July 2, 2026
Embark on a culinary journey to the heart of Greece with our Authentic Pork Souvlaki. Succulent cubes of prime pork are meticulously marinated in a vibrant blend of fresh lemon juice, fragrant Greek oregano, crushed garlic, and robust olive oil, transforming them into tender, flavor-packed morsels. Skewered and perfectly grilled to achieve a tantalizing char and juicy interior, each piece offers an explosion of Mediterranean essence. Served traditionally with warm, pillowy pita bread, a dollop of cooling tzatziki, and crisp salad accompaniments, this dish is a celebration of simple ingredients achieving extraordinary taste. A true street-food hero, elevated to a gourmet delight.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the Pork: Cut 600g of boneless pork shoulder or loin into 2.5 cm (1-inch) cubes. Ensure the cubes are roughly uniform in size for even cooking. Place the pork cubes in a large bowl.
- 2
Marinate the Pork: To the pork, add the juice of 1 large lemon (approx. 60ml), 2 tablespoons of dried Greek oregano, 2 cloves of minced garlic, 60 ml of extra virgin olive oil, 1 teaspoon of sea salt, and 0.5 teaspoon of freshly ground black pepper. Mix thoroughly to ensure all pork pieces are coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate deeply.
- 3
Prepare Tzatziki: While the pork marinates, prepare the tzatziki. Grate 1 large cucumber (approx. 200g) and squeeze out as much excess water as possible using a clean kitchen towel or paper towels. In a medium bowl, combine the grated cucumber with 250g (1 cup) of full-fat Greek yogurt, 1 clove of minced garlic, 1 tablespoon of finely chopped fresh dill, 1 tablespoon of red wine vinegar, 2 tablespoons of extra virgin olive oil, and salt and pepper to taste. Mix well and refrigerate until ready to serve.
- 4
Skewer the Pork: Thread the marinated pork cubes onto metal or pre-soaked wooden skewers (if using wooden, soak for at least 30 minutes to prevent burning). Aim for 4-5 pieces of pork per skewer, leaving a small space between each piece for even cooking.
- 5
Grill the Souvlaki: Preheat your grill (charcoal, gas, or a grill pan) to medium-high heat. Lightly oil the grill grates. Place the skewers on the hot grill and cook for 10-14 minutes, turning them every 2-3 minutes, until the pork is cooked through, slightly charred on the outside, and registers an internal temperature of 63-68°C (145-155°F) for tender pork. For chicken, ensure it reaches 74°C (165°F).
- 6
Warm the Pita and Serve: While the souvlaki cooks, lightly brush 4-6 pieces of pita bread with olive oil and warm them on the grill for 1-2 minutes per side until soft and slightly puffed. Serve the hot souvlaki skewers immediately with warm pita bread, a generous serving of homemade tzatziki, sliced fresh tomatoes, red onion rings, and a sprinkle of fresh parsley or oregano.
Frequently Asked Questions
What is the best cut of pork to use for authentic Greek Souvlaki?+
Pork shoulder (also known as pork butt or Boston butt) is the best choice for Souvlaki, as its marbling keeps the meat moist and flavorful during grilling. Cut it into uniform 1-inch cubes for even cooking.
What is the ideal grilling temperature and time for perfect Souvlaki?+
Grill the souvlaki skewers over medium-high heat (around 400-450°F or 200-230°C) for 10-15 minutes, turning every few minutes, until the pork is golden brown and cooked through. Ensure the internal temperature reaches 145°F (63°C) for a juicy result, followed by a brief rest.
What kind of yogurt should I use for Tzatziki, and what's important for its consistency?+
For truly authentic tzatziki, use full-fat Greek yogurt, as its thick consistency holds up well and provides a rich, tangy base. Be sure to grate and thoroughly drain the cucumber to prevent a watery sauce.
How long should I marinate the pork for the best Souvlaki flavor, and what's a common mistake to avoid?+
For maximum flavor and tenderness, marinate the pork for at least 4 hours, or ideally overnight, in the refrigerator. A common mistake is marinating for too short a time, which prevents the meat from fully absorbing the aromatic flavors of lemon, oregano, and garlic.
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