Pork Souvlaki

About Pork Souvlaki

Pork souvlaki is arguably the original and most traditional form of Greece's beloved skewer, as pork has long been the everyday grilling meat across much of the country. Cubes of pork loin are steeped in the classic marinade of lemon juice, garlic, dried oregano, and olive oil, then threaded onto skewers and grilled hard until charred outside and cooked through. The lemon does double duty here, seasoning the lean loin and gently tenderizing it, while the oregano supplies the resinous, herbal note that defines Greek grilling. Giving the pork a proper rest in the marinade, at least twenty minutes, is what lets those flavors penetrate the meat.

Eating it, you get the contrast of smoky, caramelized edges against juicy, lemon-and-herb-scented pork, clean and bright rather than heavy. It is sociable, informal food, meant to be eaten off the skewer or wrapped in warm pita, often with tzatziki, sliced onion, and tomato alongside. Souvlaki is the quintessential Greek grill for gatherings and warm evenings, and this version stays fast at around forty minutes. Warm the pita on the same grill just before serving so it is soft and pliable when the hot skewers come off.