🍢 Pork Souvlaki
Souvlaki is the classic Greek skewer: cubes of pork marinated in olive oil, lemon juice and dried oregano, grilled over high heat until charred at the edges and juicy inside. It is served on the skewer with warm pita, sliced tomato and onion, and a final squeeze of lemon — either on a plate or wrapped up to eat on the go.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 800 g pork shoulder or neck, cut into 3 cm cubes
- 3 tbsp olive oil
- Juice of 1 lemon
- 2 tsp dried oregano
- 2 garlic cloves, crushed
- Salt, pepper
- 4 pita breads
- Tomato, red onion and lemon wedges, to serve
Method
- Mix the oil, lemon, oregano, garlic, salt and pepper and marinate the pork for at least 1 hour.
- Thread onto skewers.
- Grill over high heat for 10–12 minutes, turning, until browned and cooked through.
- Warm the pitas on the grill and serve with tomato, onion and lemon.
How to make it lighter
- Use pork tenderloin, which is leaner than shoulder.
- Have the skewers with salad and half a pita.
- Shake off excess marinade before grilling — 1 tbsp oil ≈ 120 kcal.
History
Grilling small pieces of meat on skewers has a long history in Greece, and the name souvlaki, 'little skewer', is a diminutive of souvla, 'skewer'. Today souvlaki is one of the most popular street foods in Greece.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →