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Souvlaki

Serves 4 to 6 Entree meat

Souvlaki

Souvlaki, a beloved staple of Greek street food, finds its roots in the bustling corners of every city and the cozy warmth of local tavernas. It's a dish that transforms simple, everyday ingredients into a flavorful feast, often enjoyed as a quick bite during a busy day or a casual evening meal shared with friends. This home version captures the essence of those familiar flavors, bringing the vibrant taste of Greece to your own kitchen.

The juicy, tender pork shoulder, marinated in a fragrant blend of olive oil, lemon, and oregano, is grilled to perfection, imparting a smoky char that enhances its savory profile. Served in warm pita bread and accompanied by creamy tzatziki, fresh tomato, and onion, each bite is a harmonious balance of textures and tastes. Generously seasoned with fine sea salt and black pepper, this souvlaki is both simple and satisfying, transporting you straight to the heart of Greece with every mouthful.

Ingredients

  • 800 gpork shoulder — cubed for skewers
  • 80 mlolive oil
  • 2lemons — juiced
  • 2 tspdried oregano
  • 4 clovesgarlic — minced
  • pita bread — to serve
  • tzatziki — to serve
  • tomato and onion — to serve
  • to tastefine sea salt and black pepper

Method

  1. Cut the 800 g pork shoulder into bite-sized cubes, ensuring they are uniform for even cooking. In a large bowl, combine the pork cubes with 80 ml olive oil, the juice of 2 lemons, 2 tsp dried oregano, 4 minced cloves of garlic, and a generous pinch of fine sea salt and black pepper. Mix well, making sure each piece is coated, and let it marinate in the refrigerator for at least an hour to absorb the flavors.
  2. After marinating, remove the pork from the refrigerator and allow it to come to room temperature. This step ensures even cooking. Thread the pork cubes onto skewers, leaving a small gap between each piece to allow heat to circulate.
  3. Preheat your grill to high heat. Once hot, place the skewers on the grill. Cook the pork, turning occasionally, until the edges are charred and the inside is juicy and cooked through. You will know it's done when the pork is firm to the touch and has a slight pink hue in the center.
  4. While the pork is grilling, warm the pita bread on the grill or in a dry skillet over medium heat until soft and pliable. Remove from heat and smear each pita with a generous amount of tzatziki, spreading it evenly over the surface.
  5. To serve, place the grilled pork skewers on a platter. Offer them with the warmed pita, sliced tomato, and onion. You can either slide the pork off the skewers into the pita with the vegetables or serve the skewers alongside the pita and vegetables, with additional lemon wedges for squeezing over the top.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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