cook · Cook
How to Make Souvlaki from Scratch
Real souvlaki starts with chunks of pork shoulder or leg marinated in olive oil, lemon juice, oregano, and garlic for at least 2 hours. Thread the meat onto metal skewers and grill over high heat for 8-10 minutes, turning once. The key is not overthinking it — this is street food, not restaurant food.
- Total time: 2 hr 20 min
- Hands-on: 20 min
- Serves: 8
- Difficulty: Medium
Ingredients
- 2 pounds pork shoulder or leg
- 1/3 cup olive oil
- 2 lemons
- 3 garlic cloves
- 2 tablespoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Step by step
- Prepare the meat. Cut 2 pounds of pork shoulder or leg into 1-inch cubes. Trim excess fat but leave some — it keeps the meat juicy. Pat the pieces dry with paper towels.
- Make the marinade. Whisk together 1/3 cup olive oil, juice of 2 lemons, 3 minced garlic cloves, 2 tablespoons dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl.
- Marinate the pork. Toss the pork cubes in the marinade until well coated. Cover and refrigerate for at least 2 hours, or overnight. The acid in the lemon will start to tenderize the meat.
- Prepare the skewers. Remove meat from marinade and thread onto metal skewers, leaving small gaps between pieces for even cooking. You should get about 8 skewers from this amount of meat.
- Heat the grill. Preheat your grill to high heat. Clean the grates and oil them lightly. If using a gas grill, keep one side on high and one on medium for temperature control.
- Grill the souvlaki. Place skewers on the hottest part of the grill. Cook for 4-5 minutes without moving them, then turn and cook another 4-5 minutes. The meat should be golden brown and slightly charred on the outside.
- Rest and serve. Let the souvlaki rest for 2-3 minutes after grilling. Serve immediately with warm pita bread, sliced tomatoes, onions, and tzatziki if desired.
Tips & troubleshooting
- Soak wooden skewers in water for 30 minutes if you don't have metal ones, but metal conducts heat better for more even cooking
- Don't pack the meat too tightly on skewers — air circulation helps everything cook evenly
- Save some of the marinade before adding raw meat to brush on the cooked souvlaki for extra flavor
- Let your grill preheat for at least 15 minutes — hot grates prevent sticking and create better searing
Variations
- Chicken Souvlaki. Use boneless chicken thighs instead of pork. Cut into similar-sized pieces and reduce grilling time to 6-8 minutes total.
- Lamb Souvlaki. Substitute lamb shoulder or leg for pork. Add a pinch of dried mint to the marinade for traditional flavor.
- Indoor Version. Use a cast iron grill pan over high heat if you don't have an outdoor grill. Cook the same way but expect less char.
Questions
- Can I make souvlaki without a grill?
- Yes, use a cast iron pan or grill pan over high heat on your stovetop. The results won't have the same smoky flavor but the meat will still be tender and well-seasoned.
- How do I know when the pork is done?
- The outside should be golden brown with some char marks, and the meat should feel firm when pressed with tongs. Pork should reach an internal temperature of 145°F if you want to check with a thermometer.
- What's the best cut of pork for souvlaki?
- Pork shoulder or pork leg work best because they have enough fat to stay moist during grilling. Avoid lean cuts like tenderloin which can dry out quickly over high heat.
- How long can I marinate the meat?
- Minimum 2 hours, maximum 24 hours. Longer than that and the acid starts to make the meat mushy rather than tender.