Pork Souvlaki (Marinated Pork Skewers)
This Greek pork souvlaki recipe is an easy, flavor-packed weeknight dinner, with great leftovers for lunch the next day. Juicy, marinated pork skewers grill up tender and juicy, then get tucked into warm pita bread with tzatziki sauce, fresh veggies and a sprinkle of feta.
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This simple recipe for pork souvlaki makes a delicious pita sandwich that’s full of bright Greek flavors like lemon, garlic and herbs.
A simple marinade of fresh lemon juice, red wine vinegar, oregano, and cumin ensures the pork cubes stay juicy and flavorful.
You can eat them on their own with rice or potatoes and veggies or Horiatiki (Greek salad), or serve them wrapped in warm pita bread with a dollop of tzatziki sauce, a quick tomato cucumber salad and tangy feta.
It's a really easy meal that tastes like it came from your favorite Greek restaurant!
What is Souvlaki?
Souvlaki is one of the most popular street foods in Greece, dating back to ancient times. The word souvlaki comes from the Greek word “souvla,” meaning skewer.
Traditionally, small meat cubes are marinated, threaded onto wooden skewers, and cooked over hot charcoal grills until charred and golden brown.
In Greece, you’ll often find chicken souvlaki, lamb or pork served in pita sandwiches with traditional Greek salad or simply eaten straight off a little skewer.
This Greek cuisine classic is loved for its simplicity, juicy, flavorful meat, and versatility.
Want more Greek recipes? Try my creamy skordalia, these crispy Greek tomato fritters, or this comforting eggplant moussaka.
Why This Recipe Works
- The souvlaki marinade is quick to make with simple ingredients like lemon, garlic and red wine vinegar.
- Pork loin is a lean cut of meat that cooks fast, giving the best flavor with minimal cooking time.
- Works on charcoal grills, a gas grill or even an indoor grill pan.
- Easy to adapt with chicken, lamb or beef for next time.
Ingredient Notes
Pork loin or pork shoulder - Use good quality pork for the best flavor. You can use different cuts such as boneless pork chops or cubed pork tenderloin for tender skewers. Pork shoulder will also work, but it needs to marinate a bit longer to help tenderize the meat. Always cut into 1-inch cubes for even cooking.
Red onion - Fresh red onion adds sweetness to the souvlaki marinade and can also be served raw in the pita sandwich.
Fresh lemon juice - Always use fresh lemon juice, not bottled, for the best flavor. A good squeeze of lemon juice brightens the whole dish.
Red wine vinegar - Adds acidity and helps tenderize the marinated pork.
Garlic cloves - Use several fresh cloves of garlic for a lot of flavor.
Greek oregano - Dried Greek oregano is traditional, but fresh thyme can be added for an added dimension. See my guide to Italian herbs and spices for tips.
Extra virgin olive oil - Use a good quality extra virgin olive oil for the marinade and for drizzling at the end.
Feta cheese - Buy a good quality feta cheese in a block (I like sheep's milk), preferably in brine, and crumble it yourself. Avoid pre crumbled feta which has a chalky texture. I also love finishing with a dollop of a creamy yogurt-based sauce like tzatziki sauce balance the charred pork beautifully.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Outdoor grill
- Gas grill or charcoal grill
- Metal skewers or bamboo skewers
- Large bowl
- Medium bowl
- Ziploc bag
- Instant-read thermometer
- Baking sheet
How to Make Pork Souvlaki
Marinate the Pork
- Add the red onion, garlic cloves, fresh lemon juice, red wine vinegar, honey, extra virgin olive oil, oregano, paprika, cumin, black pepper and salt into a blender.
- Blend until smooth, then add to a bowl or ziploc bag along with the pork cubes.
- Seal the bag and squish it around so that all the pork is coated with the marinade ingredients. Cover with plastic wrap if placing in a bowl. Marinate in the refrigerator for at least 6 hours or overnight for the best flavor.
Pro Tip: For best results, remove the pork from the fridge about 30 minutes before grilling so the meat cubes come closer to room temperature.
Grill the Pork
- Preheat grill to medium-high heat (about 400-425°F).
- Skewer the pork cubes onto wooden or metal skewers. If using wooden skewers, soak them in cold water for at least 30 minutes so they don’t burn.
- Toss together a simple salad in a medium bowl with tomato, cucumber, red onion, greek oregano, a drizzle of extra virgin olive oil, and a squeeze of fresh lemon juice.
- Place pork cubes on the preheated grill and cook, turning occasionally, until golden brown on all sides. Cooking time will vary, about 8-10 minutes total.
Pro Tip: Pork can still be slightly pink in the center. Remove when the internal temperature reaches 140°F on an instant-read thermometer. The pork rests and finishes cooking off the heat.
Serve
- Warm pita bread on the grill while the pork rests for 5 minutes.
- To serve, place pita slices on a plate, add pork from the skewers, spoon tzatziki sauce and salad over top, then sprinkle with crumbled feta. Fold and enjoy immediately.
Tips for Success
- Don’t overcook. A lean cut of meat like pork loin dries out quickly, so always check internal temperature with a thermometer.
- Pork does not need to be fully cooked through, like chicken, anymore. Remove from the grill when it's medium-well and it will stay juicy without appearing "rare" inside.
- Allow pork to rest before serving. This locks in juices and keeps the pork skewers tender.
- Use a preheated grill. A hot oven or pan won’t give the same charred edges as an outdoor grill or gas grill at medium-high heat.
- Cut meat evenly. Uniform 1 or 2 inch cubes ensure the pork cooks at the same rate for the best results.
Variations
- Swap pork for chicken, lamb, or beef.
- Fill the pita sandwich with French fries for a Greek street-food style wrap.
- Serve pork skewers over a bed of traditional Greek salad instead of pita.
- Try boneless pork chops, pork butt or cubed pork tenderloin if that’s what you have on hand.
- Add fresh herbs like mint or dill to the marinade recipe for a different twist.
Serving Suggestions
Serve these delicious pork souvlaki skewers tucked into warm pita bread with a dollop of homemade tzatziki.
For extra heat, try a spoonful of my tangy jalapeño hot sauce or an Italian long hot pepper.
You can also add French fries, sweet potato fries or grilled marinated eggplant for added bulk!
How to Store and Reheat
Store leftover pork souvlaki in an airtight container in the refrigerator for up to 3 days.
To reheat, place pork skewers on a baking sheet, cover loosely with foil, and warm in a hot oven at 325°F until heated through. Avoid reheating in the microwave, which can make the meat tough.
Leftover souvlaki also makes a great salad topping the next time.
FAQ
Use an instant-read thermometer to check the internal temperature. Remove pork skewers from the grill at 140°F, then let the pork rest before serving.
Yes. You can marinate pork a day ahead, then keep it covered with plastic wrap in the refrigerator. Grill when ready for the best results.
Yes. While outdoor grills give the best flavor, you can use a grill pan over medium heat or roast skewers in a 425°F oven on a baking sheet.
This recipe works with pork tenderloin, boneless pork chops, or pork shoulder. Each gives slightly different texture but all deliver a lot of flavor.
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Greek Marinated Pork Skewers (Souvlaki)
Ingredients
For the Pork
- ½ red onion small
- 4 cloves garlic
- 1 lemon juiced
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- ¼ cup extra virgin olive oil
- 1 teaspoon dried oregano 1 tablespoon fresh oregano
- 2 teaspoons sweet paprika
- ¼ teaspoon cumin
- 2 teaspoons kosher salt
- 1 ½ lbs pork loin fat trimmed, cut into large cubes
For the Assembly
- 1 cup cherry or grape tomatoes halved
- ½ English cucumber diced
- ¼ small red onion very thinly sliced
- ½ teaspoon dried oregano or 2 teaspoons fresh oregano, roughly chopped
- ½ lemon juiced
- 3 tablespoons extra virgin olive oil
- kosher salt to taste
- 4 pieces pocketless pitas or flatbreads
- tzatziki sauce optional
- crumbled feta cheese optional
Instructions
Marinate the Pork
- Add the red onion, garlic, lemon juice, red wine vinegar, honey, olive oil, oregano, cumin, paprika, and salt into a blender.
- Blend until smooth, then add to a zip top bag along with the pork.
- Seal the bag and squish it around so that all the pork is coated with the mixture. Marinate in the refrigerator for at least 6 hours or overnight.
Grill the Pork
- Preheat a grill to medium-high heat.
- Skewer the pork cubes onto metal or wooden skewers. If using wooden skewers, be sure to soak them for at least 30 minutes beforehand so they don’t burn up on the grill.
- Grill pork until slightly charred on all sides, but be careful not to overcook. Pork can still be slightly pink in the center, and it will continue cooking after removing from the grill, so it’s better to have it be slightly underdone than over, which will cause the meat to be tough.
- Allow the meat to rest for about 5 minutes before serving. While the meat is resting, warm the pitas or flatbreads on the grill for a few minutes and mix together the salad.
- Toss together the tomato, cucumber, red onion and oregano, then drizzle with olive oil, lemon juice, and salt.
- To serve, place a pita down on a plate, then place several pieces of pork (removed from the skewer) on top. Spoon tzatziki and tomato cucumber salad over, then sprinkle with crumbled feta. Fold up the pita and serve immediately.
Notes
- Don’t overcook. A lean cut of meat like pork loin dries out quickly, so always check internal temperature with a thermometer.
- Pork does not need to be fully cooked through, like chicken, anymore. Remove from the grill when it's medium-well and it will stay juicy without appearing "rare" inside.
- Allow pork to rest before serving. This locks in juices and keeps the pork skewers tender.
- Use a preheated grill. A hot oven or pan won’t give the same charred edges as an outdoor grill or gas grill at medium-high heat.
- Cut meat evenly. Uniform 1 or 2 inch cubes ensure the pork cooks at the same rate for the best results.
So glad to find you ! Will be back ! Thank you !
Thank you!!! 🙂
That toum sauce looks so amazing, love that you used sweet potatoes in these pitas...this is an incredible recipe in every level
Thank you so much! Toum is seriously the most amazing condiment ever! Hope you try it 🙂
Thank you for this recipe. I LOVE Farm Promise ground beef and didn't know they also sold pork. I'll give it a try! Also... thank you for giving the "cup" measurement for the garlic cloves! I know it sounds like a small thing, but I have an issue with recipes when they don't give either actual weight or volume measurements when it comes to items that vary greatly in size (like garlic cloves, bananas, apples, etc). It can make a huge difference in someone saying that the recipe worked or didn't work. Thanks again, Coley!
Thanks Joy!! I agree, it's always helpful to have a measurement. Luckily this sauce is fairly forgiving when it comes to how much garlic you use - it is STRONG either way!