Pork Souvlaki Recipe
These are the pork skewers I make when I want something that tastes like it came off a Greek street cart. The key is the yogurt-based marinade; it tenderizes the pork shoulder perfectly, keeping it juicy while it develops a great char on the grill.
Ingredients
- 2 pounds pork shoulder (butt), cut into 1-inch cubes
- 1/3 cup full-fat plain Greek yogurt
- 1/2 cup olive oil
- 5 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1 tablespoon red wine vinegar
- 5 cloves garlic, grated or minced
- 3 tablespoons fresh oregano, chopped
- 1 tablespoon Diamond Crystal kosher salt
- 1 teaspoon freshly ground black pepper
- Wooden or metal skewers
Marinate the Pork
If you are using wooden skewers, place them in water to soak for at least 30 minutes. This prevents them from burning on the grill.
In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice and zest, red wine vinegar, garlic, oregano, salt, and pepper.
Add the cubed pork shoulder to the marinade and toss until every piece is thoroughly coated.
Cover the bowl and refrigerate for at least 2 hours, or up to 8 hours.
Skewer and Grill the Pork
About 30 minutes before cooking, remove the pork from the refrigerator to let it come to room temperature. Thread the marinated pork cubes onto your skewers, leaving a small amount of space between each piece.
Preheat your grill to medium-high heat, around 450F.
Place the skewers on the hot grill grates. Cook for ~10-15 minutes, turning every 3-4 minutes, until the pork is cooked through and has a nice char on all sides. The internal temperature should reach at least 145F.
Rest and Serve
Transfer the cooked skewers to a platter and let them rest for 5 minutes. This is a critical step that allows the juices to redistribute, ensuring the pork is moist and tender.
Serve the souvlaki hot, typically with pita bread, tzatziki sauce, and a simple tomato and cucumber salad.
Pork Souvlaki
Ingredients
- 2 pounds pork shoulder butt, cut into 1-inch cubes
- 1/3 cup full-fat plain Greek yogurt
- 1/2 cup olive oil
- 5 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1 tablespoon red wine vinegar
- 5 cloves garlic grated or minced
- 3 tablespoons fresh oregano chopped
- 1 tablespoon Diamond Crystal kosher salt
- 1 teaspoon freshly ground black pepper
- Wooden or metal skewers
Method
- Soak wooden skewers in water for 30 minutes if using.
- Whisk together yogurt, oil, lemon juice, zest, vinegar, garlic, oregano, salt, and pepper in large bowl.
- Toss pork cubes in marinade until well coated.
- Cover and refrigerate 2-8 hours.
- Remove pork from fridge 30 minutes before cooking.
- Thread pork onto skewers, leaving small gaps between pieces.
- Heat grill to medium-high (450°F).
- Grill skewers 10-15 minutes, turning every 3-4 minutes, until charred and internal temp reaches 145°F.
- Rest 5 minutes before serving.
