Loading...
Loading...
Transport yourself to the Greek islands with these Grilled Greek Souvlaki Pork Skewers, marinated in olive oil, lemon juice, garlic, and fragrant oregano. Threaded onto skewers and grilled over high heat, the pork shoulder develops charred, savory edges while remaining tender inside. Serve wrapped in warm pita bread with homemade tzatziki.
Prep Time
20 min
Per serving
330kcal
Calories
34g
Protein
2g
Carbs
20g
Cook Time
10 min
Servings
4 people
Difficulty
easy
Fat
Follow step-by-step with voice guidance.
1. In a mixing bowl, combine extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, red wine vinegar, salt, and black pepper.
2. Cut pork shoulder into uniform bite-sized cubes and add to the marinade.
3. Toss to coat, cover, and refrigerate for at least 3 hours or overnight.
4. Soak wooden skewers in water for 30 minutes before assembling.
5. Thread marinated pork cubes snugly onto skewers.
6. Preheat outdoor grill or grill pan to medium-high heat and oil grates.
7. Place skewers on grill and cook for 4 to 5 minutes per side, turning occasionally until charred and cooked through.
8. Remove from grill, rest for 3 minutes, and serve warm with tzatziki and pita.
Choose Pork Shoulder: Pork shoulder has ideal fat distribution to stay juicy during grilling. Soak Skewers: Prevent wooden skewers from burning by soaking them in water beforehand. High Heat Grilling: Cook over medium-high heat to achieve char marks without drying meat.
Yes, chicken breast or thigh meat makes a delicious alternative.
0 reviews • 0.0 / 5 Average Rating
No reviews yet. Be the first to review this recipe!
More Like This
Savor plant-based excellence with these Grilled Portobello Mushroom Steaks, marinated in balsamic vinegar, garlic, and fresh herbs. Portobello caps develop a rich, meaty texture when grilled over open flames, absorbing savory umami notes effortlessly. This low-calorie vegan main course satisfies meat-lovers and vegetarians alike.
This Smokey Pakistani Chicken Tikka Boti features boneless chicken chunks marinated in a tangy yogurt-spice blend, threaded onto skewers, and grilled until charred at the edges and juicy inside. A finishing dhungar (charcoal smoke) infusion gives it that authentic street-side barbecue aroma, right from your own kitchen.
Experience bold Southern flavors with this Blackened Cajun Catfish, featuring a fiery spice rub that chars into a savory crust in a cast-iron skillet. Dredged in melted butter and coated with smoked paprika, garlic, and cayenne, the tender fish flakes apart effortlessly beneath the crust. This quick weeknight recipe delivers restaurant-quality punch in minutes.
Celebrate summer evenings with these Southern Grilled Peach and Pork Chops, combining savory thick-cut pork with sweet, caramelized grilled peaches. Brushed with a brown sugar and bourbon glaze, this dish strikes the ultimate balance of sweet, tangy, and smoky flavors. It is down-home comfort food at its finest.