Pork Souvlakia On The Charcoal

If you’ve seen my video, you’ll know that if you want to get lucky, your going to have to make some souvlaki! This Greek pork souvlaki recipe has two pork meat cuts and carries all my favourite flavours: lemon, oregano, mustard, and smoked paprika! You’ve got to try it.

The texture of the pork is a golden and crusty on the outside and tender in the middle. Mouth-watering! Serve this traditional pork souvlaki recipe with my homemade tzatziki, a fresh Greek salad, and some warm pita bread. But if you want to take things to the next level, then you have to give my pork souvla recipe a try!

Why you’ll love this recipe for Pork Souvlaki

• The incredible marinade: The blend of ingredients in the pork souvlaki marinate infuses the meat with a rich, tangy, and smoky flavour. It takes your pork to a whole new level.
• Simple and easy: Marinating the pork and skewering it for grilling is super simple; this is a great recipe to try whether you are new to cooking or a pro.
• Customizable: The marinade ingredients can be easily adjusted to suit you. The recipe is adaptable whether you prefer a bit more spice or additional herbs.
• Authentic Greek flavours: My friends, this pork souvlaki recipe embodies the traditional flavours of Greek cuisine. From the olive oil to the aromatic oregano and smoked paprika, this dish offers an authentic taste of Greece in every bite.
• Perfect for gatherings: Souvlaki is a fantastic dish for gatherings, barbecues, or outdoor events. Its skewered presentation makes it easy to handle and serve.
• Pairs well with tons of sides: Pork Souvlaki can be served with a wide array of sides, from pita bread and tzatziki sauce to salads and roasted vegetables. Check out my list below for more inspiration.

Watch the short video tutorial

Ingredients to make Pork Souvlaki

• Pork belly: This is a fatty cut with loads of flavour in the meat – it’s also commonly used in souvlakia. Removing the skin can help in marination, allowing the flavours to penetrate the meat better.
• Pork neck: This cut is called pork collar or neck fillet. It is a tender cut with a good balance of meat and fat. When used in souvlakia, it adds juiciness and absorbs the flavours well during marination.

• Greek olive oil: You will love its rich, fruity flavor. You can also use Italian or other olive oil if you prefer.
• Dijon mustard adds a tangy and slightly spicy flavor to the marinade. It also helps in tenderizing the meat.
• Black peppercorns and sea salt: You want to season the meat well in this pork dish. The salt also draws out moisture, letting the marinade seep into the meat.
• Oregano: This is a classic herb in Greek cuisine. Its earthy, slightly bitter taste pairs excellently with pork. Use dried oregano, but make sure it’s fresh and has a bright fragrance.
• Smoked paprika: I love this spice – of course, try to find the Greek smoked paprika, but any variety will do. It adds a smoky and slightly sweet taste to the recipe.

Top tips for making a traditional pork souvlaki recipe

• Marination time for the pork souvlaki marinade: If you have the time, marinade it overnight. This will give you the best result.
• Prep the skewers: Soak them to prevent them from burning while cooking.
• Resting period: Let the cooked souvlaki rest for a few minutes before serving. This helps redistribute the juices within the meat. The result is a moist and tender bite.
• Experimentation: Feel free to make it your own with additional herbs or spices to personalize the marinade
• Quality ingredients: Use high-quality ingredients, especially when it comes to olive oil and spices. Fresh, good-quality ingredients contribute to the overall taste and authenticity of the dish.

What to serve with your souvlakia

• Pita bread: Serve the pork souvlakia wrapped in warm, soft pita bread. It is a perfect vessel to hold the meat and other toppings together. If you’re looking for a different style of pita, try my Cypriot pita bread recipe for a pocket-style option that’s perfect for stuffing.
• Tzatziki: Tzatziki, a traditional Greek sauce, is a refreshing and tangy side to the rich flavors of the pork. It can be used as a dipping sauce or drizzled over the souvlaki.
• Chopped onions and tomatoes: Freshly chopped onions and tomatoes add a crunch and freshness to the dish. They can be used as toppings or a side salad alongside the souvlaki.
• Greek salad: Create a classic Greek salad with tomatoes, cucumbers, red onions, bell peppers, olives, and feta cheese. These textures are perfect with the savory souvlaki.
• Greek chicken wings: If you want to add a second grilled meat to your spread, try my Greek chargrilled chicken wings cooked over charcoal. The
• Greek-style chargrilled octopus: For a delicious mezze to complement your souvlakia, serve some Greek-style chargrilled octopus. The smoky flavours and tender texture make a perfect addition to the spread.
• Roasted vegetables: Grilled or roasted veggies like bell peppers, zucchini, and eggplant can be served alongside your delicious pork souvlaki.
• Rice or Greek lemon potatoes: Serve the souvlaki with fluffy rice or roasted Greek lemon potatoes. Chips or even a baked potato are also delicious if you like.
• Feta cheese: Sprinkle crumbled feta cheese over the souvlaki or as a side salad. Its salty and tangy taste complements the recipe well.
• Grilled Halloumi cheese: Add slices of grilled halloumi cheese as a side dish or within the souvlaki wrap. I love its unique texture and salty taste paired with the pork.
• Herbed yogurt sauce: Create a simple herbed yogurt sauce by mixing yogurt with chopped herbs like mint, parsley, and dill. This sauce can be used as a topping or dip.

Can you cook souvlakia in the oven?

Yes, you absolutely can cook your pork souvlakia in the oven. First, preheat your oven to a high temperature, typically around 400°F (200°C).

Prepare the skewer and marinated pork pieces according to my recipe. You can also use metal skewers. Arrange the skewered pork on a lined baking sheet or a roasting pan.

Place the pan with the skewered pork in the preheated oven. Cook for about 20-25 minutes, turning the skewers occasionally to ensure even cooking.

I recommend using a meat thermometer to check the internal temperature of the pork. Ensure it reaches a minimum safe temperature of 145°F (63°C).

Once done, rest the meat for a few minutes before serving. This resting period helps retain juices within the meat.

📖 Recipe

Pairing