Pork Souvlaki Stick Recipe

Prepare Marinade

In a medium bowl combine 3 tbs olive oil, 2 tbs fresh lemon juice, 1 tbs red wine vinegar, minced garlic, 2 tsp dried oregano, 1 tsp dried thyme, 1 tsp smoked paprika, 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk until blended.

Marinate Pork

Place the 1.5 lbs cubed pork into a large resealable bag or shallow dish. Pour the marinade over the pork and toss to coat thoroughly. Press out excess air (if using a bag) and refrigerate for at least 1 hour and up to 6 hours (avoid much longer for tender cut; shoulder can handle longer).

Soak Wooden Skewers (if using)

If using wooden skewers, submerge them in water for 30 minutes before grilling to prevent burning. Skip this step for metal skewers.

Thread Pork on Skewers

Remove pork from refrigerator about 15 minutes before cooking to take the chill off. Thread 5–6 cubes of pork onto each skewer, leaving a small gap between pieces so heat circulates and meat cooks evenly.

Grill or Broil

Preheat a grill or grill pan over medium-high heat (about 425°F / 220°C). Lightly oil the grill grates or brush the pan with oil. Place skewers on the hot grates and cook for about 3–4 minutes per side, turning to get even browning, for a total of 10–12 minutes, until an instant-read thermometer inserted into the center registers 145°F (63°C). If broiling in an oven, place skewers on a foil-lined baking sheet 4–5 inches from broiler and broil 3–5 minutes per side, watching closely to avoid burning.

Rest Pork

Transfer cooked skewers to a plate and tent loosely with foil. Let rest 5 minutes to allow juices to redistribute before serving or removing from skewers.

While pork is marinating or cooking, prepare tzatziki. Grate half a cucumber, press out excess water using a clean towel or paper towels until about 1/2 cup remains. In a small bowl combine 1 cup Greek yogurt, 1/2 cup grated cucumber, 1 minced garlic clove, 1 tsp lemon juice, 1 tsp olive oil, 1 tbs chopped dill or mint, 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth and taste-adjust for salt, pepper or lemon. Chill until ready to serve.

Warm pitas: Lightly brush 4 pitas with 1 tbs olive oil. Warm on the grill for 30–45 seconds per side over medium heat, or heat in a dry skillet for about 30 seconds per side, until pliable and lightly charred in places. Keep warm wrapped in a clean cloth.

Prepare toppings: Thinly slice 1/2 red onion and 2 tomatoes. Toss tomatoes and onion with 1/4 tsp salt and 1/4 tsp black pepper, if desired. Crumble 1/2 cup feta and chop 2 tbs fresh parsley.

Assemble: Remove pork from skewers and divide evenly among the warmed pitas (about 4–5 oz pork per pita). Spoon 2–3 tbs tzatziki over the pork, add sliced tomatoes and red onion, sprinkle with crumbled feta and chopped parsley. Serve with a lemon wedge alongside; squeeze lemon over pork to taste.

Serve: Present pitas folded or wrapped in parchment for ease of eating. Leftover tzatziki keeps covered in the refrigerator for up to 3 days.