Souvla (Pork Skewers)

About This Recipe

Souvla is Cyprus's answer to kebabs—thick chunks of pork marinated in olive oil, lemon, and spices, then threaded onto skewers and grilled over charcoal. The result is tender, juicy meat with a smoky crust. Rooted in the everyday cooking of Greek Cypriot kitchens, Souvla (Pork Skewers) balances technique and tradition: the pork shoulder, cubed is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight lunch or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the pork shoulder, cubed, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 4

• 800 gpork shoulder, cubed
• 1/4 cupolive oil
• 3 tbsplemon juice
• 4 clovesgarlic, minced
• 1 tspdried oregano
• to tastesalt and pepper

Instructions

1. 1

   Marinate the pork

   Combine oil, lemon juice, garlic, oregano, salt, and pepper. Marinate pork for at least 2 hours.

2. 2

   Thread onto skewers

   Soak wooden skewers in water, then thread marinated pork chunks onto them.

3. 3

   Grill the skewers

   Grill over medium-high heat for 12-15 minutes, turning occasionally, until cooked through.

4. 4

   Rest and serve

   Let rest for 5 minutes, then serve with pita, tzatziki, and fresh vegetables.

Variations

• •

  Substitute with chicken or lamb

• •

  Add peppers and onions to skewers

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

• •

  Lighter: reduce the fat by a third and use stock in its place — flavour stays intact but the dish feels less rich.

Storage

Refrigerate marinated pork up to 24 hours before grilling. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions