Name: Greek Cafe Grills Souvlaki Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 lb pork shoulder (or pork leg), cut into 1-inch cubes; 3 tbs extra-virgin olive oil; 2 tbsp fresh lemon juice; 1 tsp red wine vinegar; 2 cloves garlic, minced (about 2 cloves); 1 tsp dried oregano; 1 tbsp fresh oregano or parsley, finely chopped (optional); 1 tsp salt; 0.5 tsp black pepper, freshly ground; 6 units wooden or metal skewers (if wooden, soaked); 0.5 cup fine bulgur wheat; 0.5 cup boiling water; 2 cups fresh flat-leaf parsley, very finely chopped; 0.25 cup fresh mint leaves, finely chopped; 2 units ripe tomatoes, seeds removed and finely diced; 0.5 unit small cucumber, peeled and finely diced (optional); 2 units green onions, thinly sliced; 3 tbsp fresh lemon juice; 3 tbsp extra-virgin olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 4 units pita breads (6-inch or 8-inch); 0.75 cup plain Greek yogurt or tzatziki; 4 units lemon wedges; 1 tsp extra-virgin olive oil (for drizzling)

Method

Pork Souvlaki

Prepare marinade and pork

In a medium bowl combine 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp red wine vinegar, minced garlic, 1 tsp dried oregano, 1 tbsp chopped fresh oregano or parsley (if using), 1 tsp salt and 1/2 tsp freshly ground black pepper. Whisk to combine.

Add the 1 lb cubed pork to the marinade and toss so each piece is coated. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, 15–30 minutes will still add flavor.

If using wooden skewers, soak them in water for at least 20 minutes to prevent burning. Preheat a grill or grill pan to medium-high heat (about 425°F/220°C).

Thread the marinated pork cubes onto skewers, leaving a little space between pieces for even cooking. Discard excess marinade or reserve a small amount to brush while grilling (bring to a boil first if you plan to brush).

Grill the skewers 8–12 minutes, turning every 2–3 minutes, until the pork is nicely charred at the edges and registers 145°F (63°C) at the center. Timing varies by chunk size and heat; adjust to reach safe internal temp. Let rest 5 minutes off the heat.

Tabbouleh Salad

Place 1/2 cup fine bulgur in a small bowl and pour 1/2 cup boiling water over it. Cover and let sit 15 minutes until the bulgur has absorbed the water and softened. If any excess water remains, drain and gently squeeze out liquid with a fine sieve or clean towel.

While bulgur rests, finely chop 2 cups flat-leaf parsley and 1/4 cup mint, dice the tomatoes and cucumber (if using), and thinly slice the green onions. Place all chopped vegetables and herbs into a large mixing bowl.

Fluff the softened bulgur with a fork and add to the bowl with the herbs and vegetables. Add 3 tbsp fresh lemon juice, 3 tbsp extra-virgin olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss thoroughly to combine and taste-adjust seasoning. Refrigerate for 10–20 minutes to let flavors meld.

To Serve

Warm the pita breads briefly on the grill or in a dry skillet for 30–60 seconds per side until pliable and lightly charred.

If using plain Greek yogurt instead of tzatziki, season the yogurt with a pinch of salt, 1/2 tsp lemon juice and 1 tsp olive oil for a quick sauce. Place yogurt or tzatziki in a small bowl for serving.

Assemble: place a warmed pita on a plate, spoon 2–3 tbsp tabbouleh down the center, top with 2 skewers' worth of pork pieces (or remove pork from skewers and place on pita), drizzle a little yogurt/tzatziki and a tiny drizzle of olive oil, and finish with a squeeze of lemon. Serve remaining tabbouleh, pitas, and lemon wedges family-style.

Leftovers: refrigerate pork and tabbouleh separately in airtight containers for up to 3 days. Reheat pork gently in a 325°F oven or quickly on a skillet; keep tabbouleh chilled.