Pork Souvlaki
This is how you make Greek street-food skewers at home. The process is simple, but the details matter. A potent, acidic marinade does all the heavy lifting, but leaving the pork in it for too long will turn the meat mushy. The goal is a quick marinade followed by a fast, high-heat grilling to char the outside while keeping the pork juicy.
Ingredients
- Wooden skewers
- 2.5 pounds pork loin
- 1/2 cup extra-virgin olive oil
- 1/4 cup lemon juice
- 1 tablespoon red wine vinegar
- 4 cloves garlic minced
- 2 tablespoons dried oregano
- 3 teaspoons Diamond Crystal kosher salt
- 1.5 teaspoons freshly ground black pepper
Instructions
- Whisk together the olive oil, lemon juice, the red wine vinegar, the minced garlic, the oregano, the salt, and the pepper in a medium bowl until emulsified.
- Cut the pork loin into 1-inch cubes, removing any large fat pieces.
- Add the pork to the marinade and coat each piece thoroughly.
- Cover and refrigerate for at least 2 hours but no more than 8 hours.
- Soak the wooden skewers in a dish of water for at least 30 minutes.
- Thread the marinated pork onto the soaked skewers, leaving 1/4 inch space between pieces.
- Preheat your grill to high heat (450-500F).
- Place the skewers on the hot grill and cook for 3 minutes without moving.
- Flip and continue cooking, turning every 2-3 minutes, until the pork reaches 145F (about 10-14 minutes total).
- Remove from the grill and let rest for 5 minutes.
- Serve hot with the pita bread, tzatziki, and lemon wedges.
Notes
Do not marinate longer than 8 hours as the acid will break down the meat.
Keep space between meat pieces on skewers to ensure proper searing.