Succulent Pork Souvlaki: A Step-by-Step Guide to Grilling Perfection

Pork souvlaki, a beloved street food staple in Greece, is a simple yet incredibly flavorful dish that’s perfect for grilling season or any time you crave a taste of the Mediterranean. These marinated pork skewers are tender, juicy, and bursting with herbaceous flavors, making them an ideal appetizer, light meal, or party snack. This guide will walk you through every step, from selecting the best pork to mastering the marinade and achieving perfectly grilled souvlaki every time.

What is Souvlaki?

Before we dive into the recipe, let’s define what souvlaki actually is. Souvlaki (σουβλάκι) translates to “little skewer” in Greek. Traditionally, it consists of small pieces of meat (usually pork, chicken, or lamb) grilled on a skewer. It’s often served plain, with a squeeze of lemon, or wrapped in pita bread with various toppings like tzatziki sauce, tomatoes, onions, and fries. This recipe focuses on pork souvlaki, a classic and arguably the most popular variety.

Why This Recipe Works

• Flavorful Marinade: The marinade is the key to exceptional souvlaki. This recipe uses a blend of olive oil, lemon juice, garlic, oregano, and other herbs to infuse the pork with authentic Greek flavors.
• Tender Pork: Choosing the right cut of pork and marinating it properly ensures that the souvlaki is incredibly tender and juicy.
• Easy to Grill: Grilling souvlaki is quick and easy, making it a perfect weeknight meal.
• Versatile: Serve it as an appetizer, main course, or in pita bread for a complete meal.

Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to make the most delicious pork souvlaki:

• Pork: 2 pounds pork shoulder (butt), cut into 1-inch cubes. Pork shoulder is ideal because it has enough fat to keep the souvlaki moist and flavorful during grilling. You can also use pork tenderloin, but be careful not to overcook it.
• Olive Oil: 1/2 cup extra virgin olive oil. Olive oil is essential for the marinade, adding richness and helping to tenderize the pork.
• Lemon Juice: 1/4 cup freshly squeezed lemon juice. Lemon juice brightens the flavor and helps tenderize the meat.
• Garlic: 4 cloves garlic, minced. Garlic adds a pungent and savory flavor to the marinade.
• Dried Oregano: 2 tablespoons dried oregano. Oregano is a quintessential Greek herb that provides a warm and aromatic flavor.
• Dried Thyme: 1 tablespoon dried thyme. Thyme adds a slightly earthy and herbaceous note.
• Dried Rosemary: 1 teaspoon dried rosemary, crushed. Rosemary adds a fragrant and slightly piney flavor. Use it sparingly, as it can be overpowering.
• Salt: 1 1/2 teaspoons salt, or to taste. Salt enhances the flavor of the pork and helps to tenderize it.
• Black Pepper: 1 teaspoon freshly ground black pepper, or to taste. Black pepper adds a touch of spice and complexity.
• Red Wine Vinegar: 2 tablespoons red wine vinegar (optional). Red wine vinegar adds a bit of tang and acidity to the marinade.
• Wooden or Metal Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.

Equipment You’ll Need

• Large Bowl: For marinating the pork.
• Cutting Board: For preparing the pork.
• Sharp Knife: For cutting the pork into cubes.
• Garlic Press or Minced: For mincing the garlic.
• Measuring Cups and Spoons: For measuring the ingredients.
• Grill: Gas or charcoal grill.
• Tongs: For turning the souvlaki on the grill.
• Basting Brush (optional): For basting the souvlaki with marinade while grilling.

Step-by-Step Instructions: Making the Best Pork Souvlaki

Follow these detailed instructions to create incredibly flavorful and tender pork souvlaki:

Step 1: Prepare the Pork

Start by preparing the pork. Rinse the pork shoulder under cold water and pat it dry with paper towels. Using a sharp knife, trim away any excess fat and cut the pork into 1-inch cubes. Try to keep the cubes as uniform in size as possible to ensure even cooking. Place the cubed pork in a large bowl.

Step 2: Make the Marinade

In a separate bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, dried rosemary, salt, black pepper, and red wine vinegar (if using). Make sure all the ingredients are well combined.

Step 3: Marinate the Pork

Pour the marinade over the pork cubes in the bowl. Use your hands (or a spoon) to toss the pork thoroughly, ensuring that each piece is evenly coated with the marinade. Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or preferably overnight. The longer the pork marinates, the more flavorful and tender it will become. Aim for a minimum of 4 hours and ideally 12-24 hours for the best results.

Step 4: Prepare the Skewers

If using wooden skewers, soak them in water for at least 30 minutes before grilling. This will help prevent them from burning on the grill. Thread the marinated pork cubes onto the skewers, leaving a small space between each piece. Don’t overcrowd the skewers, as this can prevent the pork from cooking evenly.

Step 5: Preheat the Grill

Preheat your grill to medium-high heat (around 375-450°F or 190-230°C). If using a charcoal grill, make sure the coals are evenly distributed and have a light ash coating.

Step 6: Grill the Souvlaki

Place the skewers on the preheated grill. Grill for about 8-12 minutes, turning occasionally to ensure even cooking. The souvlaki is done when the pork is cooked through and has a slight char on all sides. The internal temperature of the pork should reach 145°F (63°C) for safe consumption. You can use a meat thermometer to check the temperature.

Optional: During the last few minutes of grilling, you can baste the souvlaki with any remaining marinade for added flavor. Be careful not to over-baste, as this can cause flare-ups on the grill.

Step 7: Rest and Serve

Once the souvlaki is cooked through, remove it from the grill and let it rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful meat.

Tips for Perfectly Grilled Souvlaki

Here are some additional tips to ensure your pork souvlaki is a success:

• Don’t Overcook: Overcooked pork souvlaki can be dry and tough. Use a meat thermometer to ensure the pork is cooked to the correct internal temperature (145°F or 63°C).
• Marinate Properly: Marinating the pork for at least 4 hours is crucial for flavor and tenderness. Overnight marinating is even better.
• Use the Right Cut of Pork: Pork shoulder (butt) is the best choice for souvlaki because it has enough fat to keep the meat moist during grilling.
• Soak Wooden Skewers: Soaking wooden skewers in water before grilling prevents them from burning.
• Don’t Overcrowd the Skewers: Leave a small space between each piece of pork on the skewers to ensure even cooking.
• Grill at Medium-High Heat: Grilling at medium-high heat ensures that the pork cooks quickly and develops a nice char on the outside.
• Rest Before Serving: Letting the souvlaki rest for a few minutes before serving allows the juices to redistribute, resulting in more tender meat.

Variations and Additions

While this recipe provides a solid foundation for classic pork souvlaki, feel free to experiment with different variations and additions to customize it to your taste:

• Spicy Souvlaki: Add a pinch of red pepper flakes or a dash of hot sauce to the marinade for a spicy kick.
• Herb Variations: Try using different combinations of herbs, such as fresh oregano, thyme, or rosemary.
• Vegetable Skewers: Thread some vegetables onto separate skewers and grill them alongside the pork souvlaki. Bell peppers, onions, zucchini, and cherry tomatoes are all great options.
• Lemon Herb Marinade: Add the zest of one lemon to the marinade for an extra burst of citrus flavor. You can also add fresh chopped parsley or dill.
• Mustard Marinade: Add a tablespoon of Dijon mustard to the marinade for a tangy and slightly spicy flavor.

Serving Suggestions

Pork souvlaki is incredibly versatile and can be served in a variety of ways:

• In Pita Bread: The most classic way to serve souvlaki is wrapped in warm pita bread with tzatziki sauce, tomatoes, onions, and fries.
• As an Appetizer: Serve the souvlaki skewers as an appetizer with a side of tzatziki sauce or hummus for dipping.
• As a Main Course: Serve the souvlaki alongside a Greek salad, roasted vegetables, or rice pilaf for a complete meal.
• With Lemon Wedges: Squeeze fresh lemon juice over the souvlaki for added brightness and flavor.
• With Tzatziki Sauce: Tzatziki sauce, a creamy yogurt-based sauce with cucumbers, garlic, and dill, is the perfect accompaniment to pork souvlaki.

Make-Ahead Instructions

Pork souvlaki is a great dish to prepare ahead of time. You can marinate the pork up to 24 hours in advance and store it in the refrigerator. You can also thread the marinated pork onto the skewers ahead of time and store them in the refrigerator until you’re ready to grill. Just be sure to cover them tightly to prevent them from drying out. When ready to cook, simply preheat the grill and follow the grilling instructions.

Storage Instructions

Leftover pork souvlaki can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave it, bake it in the oven, or grill it briefly. Microwaving can make the pork slightly tougher, so the oven or grill are preferred methods. When reheating, be careful not to overcook the pork, as it can dry out.

Recipe Card: Pork Souvlaki

Yields: 6-8 servings
Prep time: 20 minutes
Marinating time: 4 hours (minimum), preferably overnight
Cook time: 8-12 minutes

Ingredients:

• 2 pounds pork shoulder (butt), cut into 1-inch cubes
• 1/2 cup extra virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• 4 cloves garlic, minced
• 2 tablespoons dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 1 1/2 teaspoons salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste
• 2 tablespoons red wine vinegar (optional)
• Wooden or metal skewers

Instructions:

1. Rinse the pork shoulder under cold water and pat it dry with paper towels. Trim away any excess fat and cut the pork into 1-inch cubes. Place the cubed pork in a large bowl.
2. In a separate bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, dried rosemary, salt, black pepper, and red wine vinegar (if using).
3. Pour the marinade over the pork cubes in the bowl. Toss the pork thoroughly to ensure that each piece is evenly coated. Cover and refrigerate for at least 4 hours, or preferably overnight.
4. If using wooden skewers, soak them in water for at least 30 minutes before grilling. Thread the marinated pork cubes onto the skewers, leaving a small space between each piece.
5. Preheat your grill to medium-high heat (around 375-450°F or 190-230°C).
6. Place the skewers on the preheated grill. Grill for about 8-12 minutes, turning occasionally, until the pork is cooked through and has a slight char on all sides. The internal temperature of the pork should reach 145°F (63°C).
7. Remove the souvlaki from the grill and let it rest for a few minutes before serving.

Serving Suggestions:

• Serve in pita bread with tzatziki sauce, tomatoes, onions, and fries.
• Serve as an appetizer with a side of tzatziki sauce or hummus.
• Serve as a main course alongside a Greek salad, roasted vegetables, or rice pilaf.

Nutrition Information (Approximate, per serving)

(Note: Nutritional information can vary depending on the specific ingredients used and portion sizes.)

• Calories: 350-450
• Protein: 30-40g
• Fat: 20-30g
• Carbohydrates: 5-10g (primarily from additions like pita bread or sauces)

Conclusion

Pork souvlaki is a delicious and easy-to-make dish that’s perfect for any occasion. With its flavorful marinade, tender pork, and simple grilling process, this recipe is sure to become a favorite. Whether you serve it in pita bread, as an appetizer, or as a main course, pork souvlaki is a guaranteed crowd-pleaser. So, fire up the grill and enjoy a taste of Greece!