Souvlaki (Greek Grilled Meat Skewers)

🧂 Ingredients

• 700 g Pork shoulder(Cut into 2.5 cm (1-inch) cubes. Pork shoulder is ideal for its fat content, which keeps the meat moist during grilling.)
• 120 ml Extra virgin olive oil(Use good quality olive oil for the best flavor.)
• 60 ml Fresh lemon juice(About 2 medium lemons. Freshly squeezed juice is essential.)
• 2 tbsp Dried oregano(Preferably Greek oregano for authentic flavor. If using fresh, use 4 tbsp chopped.)
• 4 cloves Garlic(Minced or finely grated.)
• 1 tsp Salt(Or to taste.)
• 0.5 tsp Black pepper(Freshly ground, or to taste.)
• 8-12 Wooden or metal skewers(If using wooden skewers, soak them in water for at least 30 minutes before use to prevent burning.)
• 4 Pita bread(Thick, fluffy pita bread is best for wrapping.)
• approx. 200 g Tzatziki sauce(Store-bought or homemade, for serving.)
• 2 Tomatoes(Medium, ripe tomatoes, thinly sliced or diced.)
• 1 Red onion(Small, thinly sliced. Soaking in cold water for 10 minutes can mellow its sharpness.)

👨‍🍳 Instructions

1. 1

   Prepare the marinade: In a large bowl, whisk together the olive oil, lemon juice, dried oregano, minced garlic, salt, and black pepper. Ensure the garlic is finely minced or grated for even distribution.

   ⏱️ 5 minutes
2. 2

   Marinate the pork: Add the cubed pork shoulder to the marinade. Toss well to ensure every piece is coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 3 hours, or preferably overnight (up to 24 hours), to allow the flavors to penetrate the meat.

   ⏱️ 3-24 hours
3. 3

   Prepare for grilling: If using wooden skewers, drain them after soaking. Thread the marinated pork cubes onto the skewers, leaving a small space between each piece to ensure even cooking. Aim for 4-6 pieces per skewer, depending on size. Discard any excess marinade.

   ⏱️ 10 minutes
4. 4

   Preheat the grill: Prepare your grill for direct, high-heat cooking. For a charcoal grill, arrange coals for a hot zone. For a gas grill, preheat to high, around 230-260°C (450-500°F). Clean and oil the grill grates to prevent sticking.

   ⏱️ 10 minutes
5. 5

   Grill the souvlaki: Place the skewers on the hot grill. Cook for approximately 10-15 minutes, turning every 3-4 minutes, until the pork is cooked through and has a nice char on all sides. The internal temperature should reach 71°C (160°F).

   ⏱️ 10-15 minutes
6. 6

   Rest the meat: Once cooked, remove the skewers from the grill and let them rest for 5 minutes. This allows the juices to redistribute, resulting in more tender and flavorful meat.

   ⏱️ 5 minutes
7. 7

   Warm the pita: While the meat rests, lightly warm the pita bread on the grill for about 30 seconds per side, or in a dry skillet until pliable. This makes them easier to fold and enhances their flavor.

   ⏱️ 1 minute
8. 8

   Assemble the souvlaki: Carefully remove the pork from the skewers. Lay a warm pita flat. Spread a generous layer of tzatziki sauce, then add some souvlaki pork, sliced tomatoes, and red onion. Fold the pita to create a wrap.

   ⏱️ 5 minutes
9. 9

   Serve immediately: Enjoy your homemade souvlaki while it's warm and fresh.

💡 Pro Tips

• ✓Soak wooden skewers for at least 30 minutes in water to prevent them from burning on the grill.
• ✓Don't overcrowd the skewers; leave a small space between meat pieces for even cooking and better charring.
• ✓Grilling over high heat is crucial for achieving that signature smoky flavor and attractive char.
• ✓For an even richer flavor, consider adding a pinch of dried mint to the tzatziki.
• ✓If you don't have a grill, you can cook the souvlaki under a hot broiler or in a very hot cast-iron skillet.

🔄 Variations

• Chicken Souvlaki: Substitute pork with boneless, skinless chicken thighs or breast, cut into cubes. Adjust marinating time to 1-4 hours.
• Lamb Souvlaki: Use lamb shoulder or leg, cut into cubes. Marinate for at least 4 hours or overnight.
• Vegetarian Souvlaki: Marinate halloumi cheese, firm tofu, or large chunks of vegetables like bell peppers and zucchini, and grill them.

🥗 Nutrition

Per serving