Grilled marinated pork skewers with tzatziki
Greek Pork Souvlaki
Greek Pork Souvlaki
25 minEasy
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
4
8 skewers
Difficulty
Easy
Cost
Budget
$
Greek Pork Souvlaki
Grilled marinated pork skewers with tzatziki
Tender pork marinated in olive oil, lemon, and oregano, grilled on skewers and served in warm pita with tzatziki, tomatoes, onion, and a squeeze of lemon.
15m
Prep Time
10m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Souvlaki is Greek street food at its finest—small pieces of marinated pork grilled over charcoal and stuffed into warm pita. The combination of smoky meat, cool tzatziki, and fresh vegetables is perfection.
Ingredients
- 2 lbs pork shoulder, cut into 1-inch cubes
- 1/4 cup olive oil, juice of 2 lemons
- 2 tsp dried oregano, 3 cloves garlic minced
- 4 pita breads, warmed
- Tzatziki sauce, sliced tomatoes, red onion
- Fresh parsley, lemon wedges
PrecisionUtility
Test Kitchen Pick
Thermometer
Helpful Tool
Why a thermometer helps here
This is the kind of recipe where doneness changes the result fast. A quick thermometer helps you pull it at the right moment instead of guessing.
The easiest upgrade here is accuracy, not another pan.
- Makes doneness more repeatable
- Helps avoid dry or overcooked protein
If you cook meat or fish regularly, an instant-read thermometer gets used constantly.
Shop thermometer options for this recipeInstructions
- 1
Marinate pork cubes in olive oil, lemon juice, oregano, garlic, salt, and pepper for at least 1 hour or overnight.
- 2
Thread pork onto metal or soaked wooden skewers, leaving small gaps between pieces.
- 3
Grill over high heat for 3-4 minutes per side, turning occasionally, until charred and cooked through.
- 4
Warm pita on the grill for 30 seconds per side.
- 5
Serve skewers over or inside pita with generous tzatziki, sliced tomatoes, red onion, and lemon wedges.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Pork shoulderChicken thighs or lamb shoulder
Chicken is popular; lamb is more traditional in some regions
Dried oreganoFresh oregano (double the amount)
Fresh oregano is milder so use more
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
Pork shoulder has the right fat content for juicy souvlaki—don't use lean loin.
Leave small gaps between pork pieces on the skewer so heat circulates and chars all sides.
Storage
Refrigerate cooked pork for up to 3 days. Store tzatziki separately.
Reheating
Reheat pork in a hot skillet or briefly on the grill.
Nutrition Facts
Per serving (85mg) · 4 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates18g
Fat24g
Fiber520mg
Sugar2g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use chicken instead?
- Yes, chicken thighs work great. Marinate the same way but cook slightly less time.
- What is the difference between souvlaki and gyros?
- Souvlaki is grilled on skewers; gyros is spit-roasted, sliced meat. Both are served in pita.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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