Greek Souvlaki
The lemon-oil-oregano-garlic quartet that defines Greek grilling. Simple, and it never misses. Best on pork and chicken.
Ingredients
- 1/4 cup olive oil
- 2 lbsPork shoulder (boneless)— Cut into 1-inch cubes
- 3 tbsp lemon juice
- 0.3 cupLemon juice— Freshly squeezed
- 3 tbsp red wine vinegar
- 0.3 cupOlive oil— Extra virgin
- 4 garlic cloves, minced
- 1 tbspDried oregano— Greek preferably
- 4 clovesGarlic— Minced
- 2 tbsp dried oregano
- 1.5 tspSalt
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tspBlack pepper— Freshly ground
- 10 countWooden skewers— Soaked in water for 30 minutes
Method
1.Mix the marinade
Combine everything in a bowl or jar.
2.Prepare the Marinade
5 minIn a medium bowl, combine the lemon juice, olive oil, dried oregano, minced garlic, salt, and black pepper. Whisk thoroughly to emulsify.
Why it matters
Creating a well-balanced marinade is crucial for the classic Greek flavor profile and helps tenderize the meat.
Common mistake
Not whisking enough, which can lead to oil and water separating and an uneven distribution of flavors.
3.Marinate — watch the clock
Marinate 4 to 12 hours. Watch the clock on chicken since there's real acid here — over-marinating turns the surface chalky.
4.Marinate the Pork
3hAdd the 1-inch pork cubes to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate.
Why it matters
Marinating for at least 3 hours allows the flavors to deeply penetrate the meat and helps break down muscle fibers for a more tender bite.
Common mistake
Marinating too short (less than 30 minutes) means the flavors won't fully develop in the meat.
5.Soak Skewers and Preheat Smoker
400°F30 minWhile the pork marinates, soak your wooden skewers in water for at least 30 minutes. Preheat your pellet grill or smoker to a high temperature, preparing for direct grilling.
Why it matters
Soaking wooden skewers prevents them from burning on the grill, and preheating the smoker ensures a consistent cooking temperature from the start.
Common mistake
Forgetting to soak skewers, which causes them to ignite and potentially burn your food.
6.Skewer the Souvlaki
15 minRemove the pork from the marinade and thread the pork cubes onto the soaked wooden skewers, leaving a small space between each piece for even cooking.
Why it matters
Properly spacing the meat allows heat to circulate evenly around each cube, promoting consistent cooking and a good sear.
Common mistake
Packing the meat too tightly on the skewers, leading to steamed rather than grilled meat.
7.Smoke/Grill the Souvlaki
400°F15 minPlace the skewers directly on the preheated smoker grates. Grill for 12-15 minutes, turning occasionally, until the pork is nicely browned and cooked through. Use a reliable instant-read thermometer.
Why it matters
High direct heat creates a delicious crust (Maillard reaction) and cooks the pork quickly while retaining juiciness. Turning ensures even browning on all sides.
Common mistake
Overcooking the pork, which will result in dry, tough souvlaki.
8.Rest the Souvlaki
5 minOnce cooked, remove the souvlaki from the smoker and place them on a clean plate. Tent loosely with foil.
Why it matters
Allowing the meat to rest redistributes the juices throughout the pork, ensuring a more tender and flavorful final product.
Common mistake
Cutting into the meat immediately after cooking, causing the juices to escape and resulting in drier souvlaki.
9.Serve Immediately
Serve the Greek Souvlaki hot, directly off the skewers, or slide the meat off and serve with pita, tzatziki, and a Greek salad.
Why it matters
Souvlaki is best enjoyed hot off the grill to appreciate its fresh flavors and tender texture.
Common mistake
Letting the souvlaki sit too long after resting, causing it to cool down and lose some of its appeal.
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