Pork Souvlaki
Greek pork skewers: cubed pork shoulder marinated in lemon, olive oil, oregano and garlic, then grilled over high heat. Served with pita, tzatziki, salad and grilled vegetables. The Athens lunch counter staple.
Overview
Pork shoulder cubes marinate at least two hours in a lemon-olive oil-garlic-oregano mix. Threaded onto skewers and grilled hot. Three minutes a side; rest briefly; serve with the standard mezze.
Ingredients
Pork
- 800 g pork shoulder (cut into 3 cm cubes)
- 8 wooden skewers (soaked 30 minutes) or metal
Marinade
- 100 ml olive oil
- 2 lemons (juice)
- 4 garlic cloves (crushed)
- 1 tablespoon dried Greek oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon sweet paprika
To serve
- 4 pita breads (warmed)
- Tzatziki
- 1 red onion (sliced)
- 2 tomatoes (sliced)
- A handful of fresh oregano (or parsley)
- Lemon wedges
Method
Stage 1 - Marinate
- Whisk all marinade ingredients in a bowl.
- Toss the pork cubes through; cover and refrigerate at least 2 hours, ideally 4-6.
Stage 2 - Skewer
- Thread 5-6 pork cubes onto each skewer, leaving small gaps for even cooking.
Stage 3 - Grill
- Heat a griddle pan or BBQ over high heat until smoking.
- Cook the skewers for 3 minutes a side, turning twice (12 minutes total) until well charred and cooked through.
Stage 4 - Rest and serve
- Rest the skewers on a board for 3 minutes.
- Warm the pitas briefly on the grill.
- Serve skewers with pita, tzatziki, sliced onion and tomato, fresh oregano and a squeeze of lemon.
Notes
- Greek oregano (rigani): Drier and more aromatic than Italian oregano; defines the marinade. Find at any Mediterranean grocer.
- Pork shoulder, not loin: Loin is too lean; shoulder has the fat to stay juicy on the grill.
- High heat for char: A medium grill steams the meat. Smoking-hot grill, fast cook, then rest.
Storage
- Best fresh. Keeps 2 days refrigerated; reheat briefly under a hot grill.
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