Name: Greek Pork Souvlaki (Grilled Skewers) with Tzatziki
Prep time: 20 min
Cook time: 12 min
Yield: 4 servings
Cuisine: Greek
Ingredients: ⅓ cup (80 ml) extra virgin olive oil; Juice of 2 lemons (about ¼ cup); 4 garlic cloves, minced; 2 tablespoons dried Greek oregano; 1 teaspoon sea salt; ½ teaspoon freshly ground black pepper; 2 lbs (900g) boneless pork shoulder or pork neck, trimmed and cut into 1-inch (2.5 cm) cubes; 1 red onion, cut into large chunks (optional, for threading between the meat); 8–10 wooden or metal skewers; 4 warm pita breads; 1 cup tzatziki sauce; 1 tomato, sliced; ½ red onion, thinly sliced; A handful of thin-cut fries (optional, but traditional); Extra oregano and lemon wedges

Greek Pork Souvlaki (Grilled Skewers) with Tzatziki

Souvlaki is the food you eat standing up on a Greek sidewalk, wrapped in paper, dripping with tzatziki down your wrist. Small cubes of pork are bathed in a bright lemon, olive oil, and oregano marinade, then threaded onto skewers and grilled hard and fast until the edges char and the inside stays juicy. It is humble, cheap, and endlessly satisfying — the dish nearly every Greek taverna and souvlaki stand builds its reputation on.

Instructions

Whisk the olive oil, lemon juice, minced garlic, oregano, salt, and pepper together in a large bowl until combined.
Add the pork cubes to the marinade and toss until every piece is coated. Cover and refrigerate for at least 2 hours, ideally overnight — the acidity and oil tenderize the meat and let the oregano and garlic soak in.
If using wooden skewers, soak them in water for at least 30 minutes before grilling so they don't scorch.
Remove the pork from the fridge about 20 minutes before cooking so it isn't cold going onto the grill. Thread the cubes onto the skewers, leaving a small gap between pieces so the heat circulates evenly; alternate with a chunk of red onion if you like.
Heat a charcoal or gas grill to medium-high (roughly 450–500°F / 230–260°C). Lightly oil the grates.
Lay the skewers on the grill and cook for about 10–12 minutes total, turning every 2–3 minutes, until the pork is charred and golden outside and reaches an internal temperature of 145°F (63°C), then rest for a couple of minutes off the heat.
While the meat rests, warm the pita breads directly on the grill or in a dry skillet for about 20–30 seconds per side, just until soft and lightly toasted.
Serve the skewers with a squeeze of fresh lemon, or slide the meat off the skewer into a warm pita with a generous spoonful of tzatziki, sliced tomato, red onion, and fries for the classic wrapped souvlaki.

Souvlaki skewers roasting over charcoal on an outdoor rotisserie grill. — Skewers turning slowly over hot coals

A chicken souvlaki pita wrap with tzatziki and tomato, served with french fries. — Wrapped in warm pita with fries on the side

Tips for Success

Choose a slightly fatty cut like pork shoulder or pork neck rather than lean tenderloin — the marbling keeps the small cubes from drying out over high heat.
Always soak wooden skewers before grilling, and keep exposed skewer ends angled away from direct heat.
For a chicken version, use boneless chicken thighs instead of pork; marinate at least 30 minutes and grill 8–10 minutes, until the internal temperature hits 165°F (74°C).
Don't skip the tzatziki and warm pita — souvlaki is traditionally eaten as a hand-held wrap ("souvlaki pita") with fries tucked inside, though the skewers are just as good served plain with a Greek salad on the side.