Pork Souvlaki

For the longest time, I didn’t want to cook pork souvlaki at home. I couldn’t imagine how I’d be able to grill flavorful, juicy meat as well my local souvlaki restaurant did.

That hole-in-the-wall spot was owned by my friend’s parents, and had an open grill and four small wooden tables. My friend’s father would stand all day basting and grilling while his wife took orders at the cash register. Living a block away, I grew quite fond of these two, eventually spending more time with them than I did with my friend.

Thanks to my Egyptian heritage, I recognize the overlaps between Greek and Egyptian cuisine, and we often had playful jokes about which version of moussaka or dolmades is better. When the couple retired and closed up shop, I was heartbroken at the loss of our conversations about food—and my weekly souvlaki order, of course.

I took down all the notes I could about how to make souvlaki myself, which they shared while arguing lovingly about all the tiny details. Since then, I’ve been making pork souvlaki at home, and think of them whenever I do.

What is pork souvlaki?

Souvlaki, sometimes also called kalamaki, is a popular Greek street food consisting of cubes of marinated meat grilled on skewers. You’ll often find chicken, beef and lamb souvlakis at Greek restaurants and taverns outside of Greece, but pork is the most common type you’ll find in Greece. Perhaps because it’s a more affordable meat or because it’s the most tasty, pork souvlaki is the food that defines the streets of Greek cities.

These succulent meat skewers are grilled to perfection and served hot on their own or with pita bread. What’s great about pork souvlaki is that it’s easy to make at home, and the results are just as tasty as what the professionals sell. It all comes down to the marinade, which is the secret to pork souvlaki’s bright Mediterranean flavors.

Ingredients for Pork Souvlaki

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• Pork tenderloin: This cut of pork is lean, tender and juicy, and is often used for making souvlaki. It’s an easy piece of meat to cut into cubes and pierce with a skewer, and it soaks up a lot of flavor when left to marinate.
• Extra virgin olive oil: You can use any type of olive oil, but a good-quality olive oil will taste better. It’s the base of your marinade and will keep the meat moist as it cooks.
• Lemon: The juice of one lemon will add the acidity you’re looking for to lift the dish. You can add even more bright lemon flavor by including the zest in the marinade.
• Red wine vinegar: Souvlaki makers sometimes add a touch of sweetness in the form of sugar or honey. Red wine vinegar adds more subtle sweetness and reinforces the acidity of the lemon juice, creating a more complex tang. You can use white wine vinegar for the same effect or cut out the sweetness completely and add plain grape or spirit vinegar.
• Garlic: Using fresh garlic in the marinade imparts a powerful kick of flavor, which works in tandem with the lemon to deliver that signature souvlaki taste. Four cloves will add plenty of garlic flavor, so you won’t need to add any more to the tzatziki (which can sometimes be overpowering).
• Fresh thyme: Thyme is an essential herb in Greek cuisine. Fresh thyme adds an earthy herbaceousness, so it’s really worth seeking out the fresh herb—though if you can’t find it, dried thyme will do.

Directions

Step 1: Prepare the pork

Cut the pork tenderloin into pieces, roughly 1-inch cubes. There’s no need to be exact, but they should be uniform enough to help the pork cook evenly. Trim off any thick pieces of fat.

Editor’s Tip: If you’re buying pork from a butcher, ask them to do this step for you.

Step 2: Prepare the souvlaki marinade

In a large bowl, whisk together the olive oil, vinegar, lemon juice, garlic, thyme, salt, oregano, paprika and pepper.

Editor’s Tip: For even more intense lemon flavor, add the zest of the lemon to the marinade in addition to the juice.

Step 3: Marinate the pork

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Add the cubed pork tenderloin to the marinade and toss to coat. Cover the bowl tightly and refrigerate the pork for at least one hour.

Editor’s Tip: Your meat will change color and become more white because of the acid in the lemon and vinegar.

Step 4: Skewer the meat

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Preheat your grill to 400°F. Thread the cubed pork tenderloin onto skewers and brush the meat with the excess marinade.

Editor’s Tip: If you’re using wooden or bamboo skewers, soak them in water for 30 minutes before use them. This keeps them from burning on your grill. Be careful not to pack the cubes too tightly together on the skewer; about four or five cubes to a skewer works well. This will ensure more even cooking.

Step 5: Grill the pork souvlaki

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Grill the skewers for four to five minutes per side or until pork is cooked through but still juicy. Brush them with additional marinade as desired, then discard any remaining marinade.

Editor’s Tip: To check if the meat is cooked through, remove one skewer and cut one of the cubes (preferably, the thickest one) down the middle to check. If it’s still pink, put it back on the grill for another minute on each side.

Step 6: Make the tzatziki

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In a small bowl, whisk together yogurt, cucumber, lemon juice, olive oil, salt and mint, if desired.

Step 7: Serve the pork souvlaki

Remove the pork from the skewers and serve it on top of pita bread with tomatoes, red onion and drizzle of tzatziki.

Editor’s Tip: Throw your pitas on the grill for a few seconds to warm them up!

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Recipe Variations

• Make pork souvlaki on the stovetop: If you don’t have a grill, you can make souvlaki on the stovetop. I use a griddle pan for nice grill lines, but a normal pan will work, too. They’ll take about four to five minutes per side when seared over medium-high heat. For nice browning on your meat, remove any excess moisture from your pan as the meat releases it.
• Use another type of meat: You can use different cuts of pork to make souvlaki. I recommend using pork ribeye or rib chop if you want a cut with more fatty flavor. If you do, increase the cooking time to about six minutes a side. You can also make souvlaki using chicken, beef or lamb.

How to Store Pork Souvlaki

Store leftover pork souvlaki in an airtight container in the refrigerator for up to four days. Pull the meat off the skewers to help it fit in your container.

Can you freeze pork souvlaki?

Yes, you can freeze pork souvlaki. If you have leftovers, transfer them to a freezer-safe airtight container and store them in the freezer for up to three months.

If you want to prepare your pork souvlaki in advance, it’s best to freeze your prepared skewers before they’re cooked. After marinating and adding your meat to the skewers, place them in a freezer bag and freeze them for 4 to 12 months, though they will be freshest before the four-month mark.

Pork Souvlaki Tips

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Should your guests assemble their pita and toppings themselves?

Absolutely! It’s messy and laborious to assemble everyone’s plate yourself, and there’s a chance the souvlaki will get cold in the meantime. Instead, invite people to take a plate and serve themselves. This will be in everyone’s best interest, since everyone has their own preferences. Guests can help themselves to as much tzatziki as they want, and can decide whether they want to wrap up their souvlaki in a pita or eat the meat on its own.

What cut of pork is best for souvlaki?

There’s some debate about which cut of pork makes for the best souvlaki. You want a balance of flavor and tenderness, so souvlaki vendors often use a combination of more tender parts with fattier cuts to get the best of both. For a lean and easy-to-find cut, use tenderloin. If you prefer a slightly fattier cut, opt for boneless pork rib chop or neck.