Pork Souvlaki (Σουβλάκι) — Greek Grilled Marinated Pork Skewers with Tzatziki

• 700 gPork shoulder, trimmed and cut into 3 cm cubes
• 45 mlExtra-virgin olive oil
• 60 mlLemon juice (freshly squeezed)
• 12 gGarlic, finely grated (about 4 cloves)
• 6 tspDried oregano
• 1 tspGround cumin (optional but traditional in many homes)
• 2 tspSweet paprika
• 8 gFine sea salt
• 1 tspBlack pepper, freshly ground
• 150 gRed onion, cut into 3 cm chunks
• 8Wooden skewers (soak in water 30 minutes to reduce burning)
• 300 gGreek yogurt (plain, full-fat)
• 200 gCucumber, peeled and coarsely grated
• 10 mlRed wine vinegar
• 8 gFresh dill, finely chopped
• 4Pita bread (about 60 g each)
• 200 gTomato, sliced

Instructions

1. 1

   Make the marinade by whisking olive oil, lemon juice, grated garlic, oregano, cumin, paprika, salt, and black pepper in a bowl until emulsified. Add the pork cubes and toss thoroughly so every piece is coated, then cover and refrigerate for at least 2 hours and up to 12 hours for deeper flavor.

2. 2

   Prepare the tzatziki while the pork marinates so the flavors can meld. Salt the grated cucumber with 2 g salt, rest it for 10 minutes, then squeeze it very dry in a clean towel to prevent watery sauce.

3. 3

   In a bowl, combine Greek yogurt, squeezed cucumber, grated garlic, olive oil, red wine vinegar, chopped dill, and black pepper. Mix until smooth, then cover and refrigerate for at least 30 minutes so the garlic and dill soften into the yogurt.

4. 4

   Soak the wooden skewers in water for 30 minutes if grilling over high heat, then preheat a grill or grill pan to medium-high (about 230–260°C surface temperature). Clean the grates and lightly oil them so the pork releases easily and you get a clean char.

5. 5

   Thread the pork onto skewers, alternating with chunks of red onion, leaving a small gap between pieces for even browning. Let the skewers sit at room temperature for 10 minutes before grilling so the exterior doesn’t seize and burn before the center cooks.

6. 6

   Grill the skewers for 10–12 minutes total, turning every 2–3 minutes to build even color and light charring on all sides. The pork is done when the thickest piece reaches 63°C internal temperature, then rest the skewers for 3 minutes so the juices redistribute.

7. 7

   Warm the pita briefly on the grill for 20–30 seconds per side, just until pliable with a few toasted spots. Serve the souvlaki immediately with tzatziki, sliced tomato, and any extra lemon wedges you like for brightness.