Charred, marinated pork skewers seasoned with smoked paprika and oregano, served with pita, tzatziki, and a Greek salad.
Souvlaki is Greece's iconic grilled meat skewer, typically pork or chicken marinated in olive oil, lemon, garlic, and oregano before being threaded onto skewers and grilled over high heat until charred at the edges. This version adds smoked paprika to the marinade, a modern addition not traditional to classic souvlaki but one that adds a deeper, smokier dimension that works well alongside the char from the grill. The technique that matters most is cutting the pork into evenly sized cubes so they cook at the same rate, and marinating for at least a few hours so the acidic lemon juice tenderizes the meat while the garlic and herbs penetrate. Grilling over high, direct heat and turning frequently gives the signature charred edges without drying out the interior -- souvlaki should have real color, not just grill marks. Served as a full plate with warm pita, tzatziki, a simple Greek salad, and a scattering of red onion, this is the definitive Greek taverna meal -- built on the country's foundational technique of marinating and grilling meat over live fire.
Serves 4
Whisk olive oil, lemon juice, garlic, oregano, smoked paprika, salt, and pepper together.
Toss pork cubes in the marinade, cover, and refrigerate at least 3 hours, ideally overnight.
Thread marinated pork cubes onto skewers, packing them fairly close together for even cooking.
Grill over high, direct heat, turning every 2-3 minutes, for 10-12 minutes total until charred at the edges and cooked through (internal temp 63C/145F, then rest).
Warm pita breads briefly on the grill or in a dry skillet just before serving.
Serve the skewers with warm pita, tzatziki, sliced tomato, red onion, and crumbled feta, either plated or wrapped.
Cut the pork into evenly sized cubes so every piece cooks at the same rate and nothing dries out while other pieces catch up.
Marinate at least 3 hours, and overnight if you can -- the lemon juice needs real time to tenderize the pork shoulder.
Grill over high, direct heat and turn frequently for real char, not just faint grill lines -- souvlaki should look genuinely charred at the edges.
Use chicken thighs instead of pork for classic chicken souvlaki, reducing marinating time slightly since chicken is more delicate.
Serve as a wrap instead of a plate, rolling the meat, tzatziki, and vegetables inside the warm pita.
Add bell pepper and onion chunks to the skewers alongside the pork for more traditional kebab-style variety.
Refrigerate cooked skewers up to 3 days. Reheat gently in a skillet or low oven to avoid drying out the meat further; tzatziki keeps separately up to 4 days.
Souvlaki has ancient roots in Greece, with evidence of skewered, grilled meat dating back to Minoan and Mycenaean times, and remains one of the most iconic and widely eaten dishes across modern Greece, sold at countless souvlaki stands and tavernas nationwide.
Yes, chicken thighs work very well and are actually the most common alternative to pork for souvlaki -- reduce the marinating time slightly to about 2 hours since chicken is more delicate.
Yes, use a very hot grill pan or broil the skewers on high, turning frequently, though you'll get slightly less smoky flavor than cooking over live fire or charcoal.
It was likely either not marinated long enough or overcooked -- pork shoulder benefits from a longer marinade for tenderness, and should be pulled from the heat as soon as it reaches a safe internal temperature to avoid drying out.
Per serving (380g / 13.4 oz) · 4 servings total
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