Marinated pork skewers, grilled until charred and juicy
Souvlaki represents the essence of Greek street food and summer dining. Tender pork marinated in lemon, garlic, and oregano is threaded onto skewers and grilled over charcoal until smoky and charred. Served with tzatziki, it's pure joy.
Serves 4
Combine olive oil, lemon juice, minced garlic, oregano, and red pepper flakes in a bowl.
Toss pork cubes with marinade. Refrigerate for at least 4 hours, preferably overnight.
Thread marinated pork onto soaked wooden or metal skewers, leaving a small gap between pieces.
Grill over hot coals or high heat for 12-15 minutes, turning every few minutes until charred on all sides and cooked through.
Don't skip the marinating time—it tenderizes and flavors the meat
Soak wooden skewers in water for at least 30 minutes
High heat creates flavorful char while keeping interiors juicy
Let cooked souvlaki rest 5 minutes before serving
Use chicken for a lighter version
Add bell pepper and onion between pork pieces
Serve with different yogurt sauces or fresh salads
Marinated pork keeps for up to 2 days. Cooked souvlaki can be refrigerated for 3 days and reheated gently.
Souvlaki comes from the Turkish word 'şiş,' meaning skewer, reflecting the long Ottoman influence on Greek cuisine. It became especially popular in Greece during the 1950s-60s as a quick, satisfying street food.
Souvlaki uses smaller meat pieces and a simpler herb marinade. Kebab is often minced meat shaped around a skewer with more complex spices. Both are skewered and grilled.
Yes, broil on a preheated broiler pan at high temperature for 10-12 minutes, turning halfway through, though charring won't be as dramatic.
Per serving · 4 servings total
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