Marinated pork skewers grilled to perfection, a Cypriot BBQ favorite.
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.
Serves 4
Combine oil, lemon juice, garlic, oregano, salt, and pepper. Marinate pork for at least 2 hours.
Soak wooden skewers in water, then thread marinated pork chunks onto them.
Grill over medium-high heat for 12-15 minutes, turning occasionally, until cooked through.
Let rest for 5 minutes, then serve with pita, tzatziki, and fresh vegetables.
Marinate overnight for deeper flavor
Use pork shoulder for tenderness
Substitute with chicken or lamb
Add peppers and onions to skewers
Refrigerate marinated pork up to 24 hours before grilling.
Souvla is a traditional Cypriot dish that represents the island's grilling traditions and love of charcoal-cooked meats.
Yes, cook in batches over high heat for 3-4 minutes per side.
Souvla uses thick chunks on skewers; keftedes are ground meat patties.
Per serving (250g) · 4 servings total
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