Greek Pork Souvlaki
Servings:
4
Difficulty:
Medium
Ingredients
- 2 lb (about 900 g) pork shoulder or tenderloin, cut into 1-inch cubes
- ¼ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 2-3 tablespoons white or red wine vinegar (or 1 tablespoon for milder)
- 3-4 cloves garlic, minced
- 1-2 tablespoons dried oregano (Greek if possible)
- 1-2 teaspoons fresh rosemary, finely minced (or ½-1 teaspoon dried)
- 1 teaspoon salt, plus more to finish
- ½-1 teaspoon black pepper
- Optional: 1 teaspoon lemon zest
- 1 medium onion, cut into 1-inch pieces
- Wooden or metal skewers
- Lemon wedges, pita, and tzatziki to serve
Instructions
- Trim excess fat from pork and cut into even 1-inch cubes so they cook evenly.
- In a large bowl, whisk together olive oil, lemon juice, vinegar, garlic, oregano, rosemary, salt, pepper, and optional lemon zest until well combined.
- Add pork cubes to the bowl and toss very well so every piece is coated. Cover and refrigerate at least 2 hours, preferably overnight for best flavor.
- If using wooden skewers, soak them in water for 30 minutes so they do not burn. Take pork out of the fridge about 20-30 minutes before grilling so it loses the chill for more even cooking.
- Thread pork pieces onto the skewers, optionally alternating with pieces of onion. Pack the pieces snugly but not crushed.
- Preheat grill or grill pan to medium-high and lightly oil the grates. Grill skewers about 4-6 minutes per side, turning to brown on all sides, until nicely charred and internal temperature reaches about 145°F / 63°C.
- Let skewers rest 3-5 minutes off the heat, lightly covered. Taste and sprinkle a bit more salt if needed, squeeze fresh lemon on top.
- Serve hot with pita, tzatziki, tomato, and onion.