Greek Souvlaki
The best souvlaki relies on the contrast between the crisp, browned edges of the meat and a soft, warm pita. Avoid over-marinating with too much lemon, or the meat will turn mushy; balance the acidity with good olive oil and dried herbs.
Control your heat and your timing.
Pork shoulder or loin works best here. Soak wooden skewers in water for thirty minutes before use so they do not catch fire on the grill.
- Chef's knife
- Mixing bowl
- Wooden or metal skewers
- Charcoal or gas grill
What goes in.
- 2 lbpork shoulder, cut into 1-inch cubes
- 1/4 cupextra virgin olive oil
- 2 tbspfresh lemon juice
- 1 tbspdried oregano
- 3 clovesgarlic, minced
- 1 tspsea salt
- 1/2 tspcracked black pepper
High heat, fast movement
Use the hottest part of your grill to achieve a dark crust within 8 to 10 minutes. If you cook them too slowly over low heat, the meat will steam and lose its texture.
The method.
Marinate the meat
Whisk olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl. Add the pork cubes and toss until coated. Cover and refrigerate for 4 to 6 hours.
Prepare the skewers
Thread the pork cubes onto skewers, pushing them close together but not so tight that they touch completely; small gaps help the heat circulate.
Heat the grill
Get your grill to high heat. Clean the grates thoroughly and brush them with a light oil so the meat doesn't stick.
Grill
Place skewers directly over the flames. Turn every 2 minutes. The meat is done when it is deeply browned with dark, charred edges, usually around 8 to 10 minutes total.
Rest
Remove from the heat and let the skewers rest on a warm plate for 3 minutes before serving.
Other turns to take.
Chicken Souvlaki
Substitute chicken thighs for pork. Reduce marinating time to 2 hours, as chicken absorbs the acid faster and can lose its texture.
When it doesn't go to plan.
Cut your pork into uniform cubes so they cook at the same rate.
Use high-quality dried oregano, ideally from a Greek supplier, for a more potent herbal aroma.
Serve with warm pita, a squeeze of fresh lemon, and thick tzatziki.
The ones that keep coming up.
Can I use bamboo skewers?
Yes, but they must be submerged in water for at least 30 minutes before threading, otherwise, the exposed parts will burn to ash on the grill.
How do I know the pork is cooked through?
The meat will be firm to the touch and the exterior will show deep, caramelized char marks. If you are unsure, cut into the thickest piece; it should be opaque throughout.
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