Authentic Greek Souvlaki Recipe (Pork Skewers)

Authentic Greek Souvlaki are minimally marinated pork skewers with lemon and oregano. They're charred and tender, served drizzled with traditional Ladolemono sauce (lemon and olive oil), and a sprinkle of dried mountain oregano.

If you’ve ever visit a traditional Greek psistaria (grill house), this is what they will serve you!

Table Of Contents

• What Is Greek Souvlaki?
• Choosing the Right Cut of Pork
• The Pork Marinade
• Making Pork Souvlaki
• Grilling
• TIPS
• Serve With
• Recipe

Unlike the oversized, individual metal skewers often served at tavernas (traditional Greek restaurants), these classic wooden-skewer pork souvlakis are smaller.

Flavored simply with lemon and oregano. And served drizzled with plenty of lemon and olive oil. This dressing combines with the meat juices and leaves a bread-soaking goodness at the bottom of the plate.

If you’re looking for the most authentic Greek pork souvlaki recipe, this is it. Exactly how you’ll find it in neighborhood grill houses throughout Greece.

What Is Greek Souvlaki?

The word Souvlaki means “threaded”. It derives from the word Souvla, which is the large spit Greeks use to make Kokoretsi and Easter Lamb.

Unlike the larger pork skewers commonly served as an individual main course in many tavernas, the Souvlakia sold at Greek grill houses are much smaller. Each skewer holds only a handful of bite-sized pieces of pork, cut into cubes of about 2 cm (¾ inch). Because they’re smaller, it’s common to order two, three, or even more at a time.

These are also the traditional skewers used to make Greek pita souvlaki (wraps). Where the meat is slipped off the skewer and wrapped inside warm Pita bread with Tzatziki, potato fries, onions, and tomatoes.

Choosing the Right Cut of Pork

To make truly authentic Greek pork souvlaki, begin by choosing the right cut of meat.

In Greece, we prefer a boneless pork neck cut for souvlaki. Because it has just the right amount of marbling. Those thin streaks of fat melt as the meat cooks, keeping every piece juicy, tender, and full of flavor.

Since souvlaki cooks quickly over high heat, a lean cut can dry out before it has a chance to develop that delicious char.

Pork shoulder is another good option, but if you want tender, succulent souvlaki, then pork neck is your best option.

The Pork Marinade

The Greek marinade for traditional Pork Souvlaki consists simply of lemon juice and dried oregano. 

The lemon gently tenderizes the meat while the oregano gives souvlaki its distinct Greek aroma. The goal isn’t to mask the flavor of the pork but to enhance it.

You can marinate the meat for one hour or up to 24 hours.

Making Pork Souvlaki

After marinating, thread the meat securely on wooden skewers. Pat dry with paper towels and brush the skewers on both sides with olive oil. Then season them with salt and pepper.

Salt is added at the last minute, so it won't draw the meat's juices out while marinating.

Grilling

Grill the Pork Skewers briefly over medium-high to high heat, depending on the strength of your grill. The authentic Greek Souvlaki is cooked on a charcoal grill, which adds more flavor to the meat. However, gas grills are mostly used today.

Cooking on high heat gives the meat a nice charred, smoky flavor. It also gets cooked briefly before it has time to dry out.

TIPS

• Soak wooden skewers in water before using them. This helps them not to burn easily while grilling. Also, they won't peel or break as you thread the meat on them.
• You can also wrap the bottom piece of the skewer with aluminum foil to prevent it from burning while cooking on an open flame.
• Press the bottom piece of meat with a fork once or twice as it cooks. This part tends to cook slower and usually stays underdone compared to the rest.
• Don't flip the skewers too soon. Let them char on one side first.
• Leave some space between the skewers so the heat can circulate evenly during grilling.
• Drizzle with Ladolemono sauce right as you get the souvlaki out of the grill. The olive oil will be soaked by the hot meat, keeping it more juicy and tender as it cools.
• When you don't have a grill, a cast-iron grill pan gives a very similar char and roasted flavor.
• A great way to make and store Ladolemono dressing is in a squeezing bottle. Because lemon juice and olive oil tend to separate. You can shake and drizzle whenever you want this way!

Serve With

Serve pork souvlaki with Ladolemono sauce and dried Greek oregano for an Authentic Greek taste. Tzatziki, Pita Bread, and a Classic Greek Salad are also classic pairings for these Greek skewers.

Recipe