Pork Souvlaki Recipe

Prepare pork

Trim excess fat from the pork and cut into roughly 1-inch cubes so they cook evenly. Pat pieces dry with paper towel.

Make marinade

In a medium bowl whisk together 1/4 cup olive oil, 3 tablespoons lemon juice, 1 tablespoon red wine vinegar, minced garlic (3 cloves), 2 teaspoons dried oregano, chopped fresh oregano (if using), 1.5 teaspoons kosher salt, 1 teaspoon freshly ground black pepper and 1/2 teaspoon honey or sugar (optional). Taste and adjust salt or lemon as desired.

Marinate pork

Place cubed pork in a resealable bag or nonreactive bowl. Pour the marinade over the pork, press out excess air (if using a bag), then toss to coat. Refrigerate for at least 1 hour and up to 4 hours. Do not marinate more than 6 hours to avoid meat texture changes from acid.

Soak skewers (if wooden)

If using wooden skewers, submerge them in water for at least 30 minutes while the pork marinates to prevent burning on the grill.

Thread pork on skewers

When ready to cook, remove pork from refrigerator and let sit 15 minutes to temper. Thread 4–5 pieces of pork per skewer, leaving small gaps so heat circulates. Arrange skewers on a tray.

Preheat grill or broiler

Preheat a grill to medium-high (about 425–475°F / 220–245°C). Alternatively, preheat oven broiler and place a rack 6 inches from the heat source. Brush grill grates with oil or lightly oil a sheet pan for broiling.

Grill or broil the skewers

Place skewers on the hot grill and cook 3–4 minutes per side, turning once or twice, until nicely browned and an instant-read thermometer inserted into the thickest piece reads 145°F (63°C). If broiling, place on prepared sheet pan and broil 4–5 minutes per side, watching carefully to avoid burning.

Rest

Remove skewers from heat and let rest 5 minutes. Resting allows juices to redistribute and the internal temperature to settle.

Finish

Squeeze fresh lemon over the skewers before serving and sprinkle with a pinch of extra oregano or chopped parsley if desired.

Make quick tzatziki

If preparing tzatziki, grate the peeled, seeded cucumber into a fine bowl, then press or squeeze out excess moisture with a towel or cheesecloth. Combine the drained grated cucumber with 1 cup Greek yogurt, 1 minced garlic clove, 1 teaspoon lemon juice, 1 teaspoon olive oil, 1 teaspoon chopped fresh dill, 1/4 teaspoon salt and a pinch of black pepper. Stir to combine and refrigerate until serving.

Assemble

Warm pitas briefly on the grill or in the oven. Place a few pieces of pork in each pita or on a plate, top with tzatziki (or plain yogurt), sliced tomatoes, thinly sliced red onion, and lettuce. Serve with lemon wedges.

Leftovers & storage

Store cooled cooked pork in an airtight container in the refrigerator for up to 3 days. Tzatziki will keep up to 2 days. Reheat gently in a skillet or microwave (avoid overcooking).