Grilled Souvlaki Skewers
The secret to real souvlaki is the marinade and the heat. You want the lemon juice to break down the fibers of the pork shoulder just enough, while the high heat of the charcoal or gas grill seals the outside.
Patience with the marinade is not optional.
Pork shoulder has enough fat to stay juicy, but it needs at least four hours in the acid to properly tenderize.
- Large mixing bowl
- Bamboo skewers
- Grill
- Tongs
What goes in.
- 2 lbpork shoulder, cut into 1.5-inch cubes
- 1/3 cupextra virgin olive oil
- 1/4 cupfresh lemon juice
- 3 tbspdried oregano
- 4 clovesgarlic, smashed and minced
- 2 tspkosher salt
- 1 tspcracked black pepper
Managing the flame
Do not crowd the skewers on the grill. Give them space so the meat sears rather than steams, creating a dark, crusted exterior while the center remains juicy.
The method.
Marinate the meat
Whisk the oil, lemon juice, oregano, garlic, salt, and pepper in a large bowl. Toss the pork cubes to coat thoroughly. Cover and refrigerate for 4 to 6 hours.
Prepare skewers
If using wood, submerge skewers in water for 30 minutes so they don't catch fire. Thread 5-6 cubes of pork onto each skewer, pressing them snugly together.
Grill
Get your grill to high heat. Place skewers directly over the flame. Cook for 4-5 minutes per side. You are looking for deep, mahogany-colored char marks.
Rest
Move the skewers to a warm plate and let them sit for 5 minutes before serving. This redistributes the juices.
Other turns to take.
Chicken Souvlaki
Use boneless, skinless chicken thighs instead of pork. Reduce the marination time to 2 hours, as chicken absorbs the acid much faster.
When it doesn't go to plan.
Use pork shoulder (or pork butt). Leaner cuts like loin will dry out and turn tough over the grill.
If your grill has hot spots, rotate the skewers halfway through the cooking time on each side.
Do not add onions or peppers to the skewer. They cook at a different rate than the meat and will either burn or remain raw.
The ones that keep coming up.
Can I use metal skewers instead of wood?
Yes, metal is preferred if you have them as they conduct heat into the center of the meat, helping it cook more evenly from the inside out.
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