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GET IT NOWMy Greek Souvlaki Recipe Will Take You To Greece
Okay, not quite, but it feels that way every time I make this Greek souvlaki! Many of you know I used to work at an authentic restaurant owned by an immigrant from Greece, so many of my Greek dishes are inspired by that experience. Including this one.
Souvlaki recipes can be made with pork, chicken, or lamb. While pork isn’t usually my favorite, I went for it this time to give you some variety. I was pleasantly surprised at how amazing it turned out. Here’s why:
- Juicy, tender, and flavorful – My simple little marinade turned this unassuming cut into the juiciest pork souvlaki, with a garlicky, herby flavor and gorgeous golden brown crust.
- Just 6 ingredients – Plus salt and pepper. One of my favorite parts of grilling is you don’t need a long ingredient list to get a lot of flavor.
- It’s food on a stick – Admit it, it’s more fun!
- Cooks fast – Perfect just in time for summer.
If you saw my Greek spinach pie post recently, you know we’re going to Greece this year and in my excitement, I’m re-making my Mediterranean recipes. I’ll try to report back on how close this souvlaki recipe is to their street food. Compared to the restaurant, I’d say pretty close. Grab some skewers and make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my Greek pork souvlaki recipe, what each one does, and substitution options. For measurements, see the recipe card.
- The Meat – I used pork shoulder, but you can also use pork tenderloin, pork loin, or even thicker pork steaks. If you want to make chicken souvlaki, you can definitely make my recipe using chicken breasts or thighs, too. Cut the meat you choose into 1 to 1.5-inch pieces.
- Extra Virgin Olive Oil – Feel free to use regular olive oil or avocado oil.
- Lemon Juice – This is key not just for tangy flavor, but to tenderize the meat. Lime juice or even vinegar works the same way, but I recommend fresh lemon here to match the flavors.
- Herbs & Spices – Garlic powder, dried oregano and rosemary, sea salt, and black pepper. Sometimes I use dill instead of rosemary. This recipe is quite garlicky, so you’ll need 8 cloves of garlic if you want to use fresh garlic in the marinade.
How To Make Souvlaki
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Marinate the meat. Place the diced pork in a large bowl and pat dry with paper towels. Add the marinade ingredients: olive oil, lemon juice, garlic powder, oregano, rosemary, salt, and pepper. Mix, cover, and marinate in the refrigerator.
- Thread the skewers. While your grill preheats, thread the pork onto skewers. (See my tips below on the best ones to use!) Or if it’s raining I use this grill pan inside, but for that it’s best to preheat after threading.
- Place the Greek souvlaki skewers on the grill. Cook, flipping every few minutes, until juicy and browned. I do recommend closing the lid when you’re not flipping.
My Recipe Tips
- Don’t marinate the meat for longer than 24 hours. It starts to get mushy after that, but the longer the better up to that point!
- What type of skewers to use: I used to always use wood skewers because they’re inexpensive and disposable (less dishes!), or an older set of metal ones (shown in these pictures). But I recently got these new metal skewers and will never go back. They’re flat so the food doesn’t spin, they’re just the right length, and the food comes off so easily (unlike wood that gets stuck).
- If using wooden skewers, soak them first. Otherwise, they can catch on fire while you’re grilling souvlaki.
- If some pieces are thinner, fold them over when skewering. See my process picture above for a visual. This helps ensure they won’t overcook.
- Don’t move the skewers around constantly. They need to stay in one spot for a while to get that golden crust. I flip them every 3 minutes or so.
- Use a meat thermometer for the juiciest Greek souvlaki. This one is my favorite and so precise! You can use my time estimate on the recipe card below if you don’t have one, but I promise the results are better if you check the internal temperature. Aim for 145 degrees F for pork, 165 degrees F for white meat chicken, 170 degrees F for dark meat chicken, or 135-145 degrees F for beef or lamb. But, I actually usually pull the souvlaki off the grill a few degrees earlier and let it come to these temperatures as it rests.
- Want to make it a meal? Use more skewers and alternate vegetables with the souvlaki meat — the same ones from my chicken kabobs work well. This isn’t traditional, but I think it’s so delicious. When I do this, I double the marinade to brush extra on the veggies.
- Try a different marinade: My Greek chicken marinade also works beautifully on pork, and you can still cook on skewers.
Serving Ideas
I serve this souvlaki recipe with Greek salad (above), grilled zucchini, and Greek lemon potatoes most often, all inspired by the same restaurant. Sometimes I add tzatziki sauce or simply Greek yogurt for dipping.
Feel free to wrap it in pita bread with tomatoes, cucumbers, and red onions, similar to a gyro!
It would also pair well with my eggplant caponata, Mediterranean salad, a base of rice, or garlic parmesan fries.
Greek Souvlaki (Easy Recipe)
Grill my easy Greek souvlaki recipe inspired by an authentic Greek restaurant! It's packed with flavor, so juicy, and easy to make.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Place diced pork into a large bowl and pat dry with paper towels.
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Add olive oil, lemon juice, garlic powder, oregano, rosemary, salt, and pepper. Mix well. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, up to 24 hours. Remove from the fridge 30 minutes before cooking.
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Preheat an outdoor grill for 10-15 minutes, or a grill pan on the stove for 2-3 minutes, over medium-high heat.
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Skewer the pork pieces onto 6 wood or metal skewers — these are my current favorites. (If using wood skewers, soak them in water for 30 minutes first, to prevent burning.)
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Place the pork souvlaki on the grill or grill pan. Cook for 10-15 minutes, flipping about every 3 minutes, until golden brown and cooked through.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 pork souvlaki skewer
- Tips: Check out my recipe tips above to help you decide what kind of skewers to use, how to skewer the meat correctly, how to guarantee juicy results with a golden brown crust, and a couple variations I’ve made.
- Store: Keep leftovers in the fridge for up to 3-5 days. I recommend removing them from the skewers before placing in an airtight container.
- Meal prep: Marinate the pork in the fridge up to 1 day before.
- Reheat: I usually toss the pieces in my air fryer, but you can use the oven or a hot skillet, too.
- Freeze: After cooking, this souvlaki recipe will keep in the freezer for up to 3 months. You can also freeze the meat right in the marinade without cooking it.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Greek Souvlaki
19 Comments
Sara
1Absolutely delicious! I used pork tenderloin and juiced a whole lemon. We loved it!!
Shan
0This recipe was perfect. It was tender and juicy, so good.
Wholesome Yum D
0Shan, I’m so happy it turned out perfect for you!
Minna Lopez
0Hi! Can you make this recipe with chicken instead of pork?
Maya | Wholesome Yum
0Hi Minna, Yes, absolutely! These seasonings are great on chicken, too.
Glenda
0Made this last night and it was delicious! We added a little goat cheese on the side.
Wholesome Yum D
0I’m so glad you liked it, Glenda! Goat cheese sounds like a delicious addition.
Diana
0Hi Maya, I wanted to know if you have a recipe for grape leaves, I love this recipe. Thank you.
Maya | Wholesome Yum
0I’m so happy you love it, Diana! Sorry, I don’t have a recipe for grape leaves yet, but will add this to my list.
Judy Gargone
0I wonder why a lot of recipes do not include the sodium content. I realize that as one who follows low carb I don’t have to worry about it too much….but my husband has CKD and has to really watch it. I adapt them as well as I can but it would be nice to have the count. Thanks.
Maya | Wholesome Yum
0Hi Judy, You can read more about that in my nutrition policy.
Janet
0I would like to know if I can cook these in the oven. My oven is also an air fryer so can I use that option as well? Thank you
Maya | Wholesome Yum
0Hi Janet, You could, but you won’t get much browning. I would cook these in a grill pan if you don’t have an outdoor grill.
Cherie
0Why does it say that the olive oil is divided? Do you put all of the 1/4 cup of oil in the marinade or only half ? If half what do you do with the rest of the oil ?
Maya | Wholesome Yum
0Hi Cherie, Sorry about the confusion. The olive oil is only used the in the marinade.
Jane
0The Greek souvlaki is one of my favorite meals. I love the way the meat is cooked and the sauce that it comes with. It’s a little bit spicy, but not too much for my taste buds!
Jessica
0We’ve recently started raising and butchering pigs on our little homestead and I’ve been looking for tasty but easy pork recipes that use a variety of cuts. This recipe is perfect! It’s also a great excuse to kick back and spend time with the family outside while it cooks.
Giangi Townsend
0We are all so much in love with this recipe. Tender, rich in flavor. Best part is that it is so easy to make, which I love that. Making this weekend again for our friends.
Janice
0I absolutely love this Greek souvlaki recipe! The combination of flavors is simply irresistible, and I love how easy it is to make! I would definitely recommend this to my friends!