Pork Souvlaki
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
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.
Notes
Serve with pita bread, tzatziki sauce, and tomato-cucumber salad.