Greek-Style Pork Souvlaki
- gpapadop31
- Jun 26, 2022
- 1 min read
Updated: Jun 3, 2023
A fatty, well seasoned pork souvlaki cooked on the grill, topped with lemon is one of the enduring memories and cravings from Greece. The preparation is quite simple, but a few steps can take this dish from good to exquisite. Pork shoulder works best, and pork belly pieces can be interchanged, but this can also work with pork tenderloin for a healthier option. Chicken can also be used.
Ingredients
Pork Shoulder - 1 shoulder can make somewhere between 12-16 skewers.
Skewers - 8-12 inches - high quality so the wood doesn't split. Metal can be used as well.
Marinade:
1/4 cup Olive Oil
1/8 cup water
1 Lemon - Juice
1 Tbsp Red Wine Vinegar
1 Tbsp Salt
1 Tsp Dried Thyme
1 Tsp Dried Greek Oregano
1 Tbsp Garlic Powder (or 2 cloves of fresh garlic)
1 Tbsp Onion Powder
Steps
Soak the skewers if wooden, for at least a few hours.
The key to the perfect souvlaki is cutting uniform small pieces (1/2 inch cubes) of pork to allow for even cooking and marination.
Marinade the pork in a bowl or ziploc bag for at least 8-24 hours, refrigerated.
Skewer the pork, keeping the pieces tight. Work quickly and return to the refrigerator if the meat is sitting out for long periods at room temperature.
This works best on charcoal, but any grill can be used. Cook on medium heat, with direct flames, until charring develops. Flip and repeat. The high fat content in the pork will keep the skewers from drying out.
Top with a dash of oregano, and salt and lemon to taste.
Serve with Bread, Pita, Fries and Tzatziki:
This can also be used as a meat alternative in a Souvlaki Pita:
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