Deliciously Easy Pork Souvlaki

By James Kimble September 2, 2025 5 mins read 232 Views

Attention all Greek food lovers! This deliciously easy pork souvlaki recipe is a must-try. If you’re looking for a flavorful meal, pop these simple, budget-friendly skewers right on the grill!

Sure, gyros are fantastic, but nothing and I mean nothing staunches that meat craving like pork souvlaki. Those tender chunks of pork, marinated in lemon juice, garlic, olive oil, and oregano, will work magic on your taste buds. Wrapped in warm pita bread with sliced red onion, tomatoes, fresh herbs, and a dollop of creamy tzatziki sauce, you can’t ask for anything better, except maybe a side of fluffy yellow rice and a Greek salad to accompany it.

Our recipe for pork souvlaki is straightforward and a great choice for weekly meal prep. The meat can be marinated in as little as 2 hours, making it a perfect choice for a fun meal at casual weekend gatherings or game nights.

What cut of pork is best for pork souvlaki?

Use pork butt, pork loin, or pork tenderloin for this recipe. Boston butt is the best choice since it offers both light and dark meat with a fair amount of marbling that helps to keep the meat moist during cooking. Pork loin is quite lean, so marinating it for at least 3 hours is recommended for optimal flavor. Pork tenderloin is a great option for smaller groups.

Ingredients

1 1/2 pounds of pork (butt, loin, or tenderloin), cut into 2- 1/2-inch cubes
5-6 wood or metal skewers (presoak the wooden skewers for 30 minutes in water before using)
Fresh dill or parsley (garnish)
Fresh-squeezed lemon juice
Olive oil
Garlic
Dried oregano
Salt
Black pepper
Dried thyme
Greek yogurt
Grated cucumber (squeeze out excess liquid once grated)
Pita bread
1 large red onion
2 medium tomatoes

How to Make Pork Souvlaki

The process is quite easy: cube the meat, marinate it, thread the skewers, grill, and serve. Cook them over charcoal, in a pellet grill, a gas unit, Blackstone Griddle, or indoor grill. Feel free to substitute the pork with cubed chicken breast, boneless skinless thighs, beef, or lamb.

Marinating the Pork

Prepare the pork: Remove any excess pieces of surface fat from the roast, and then cut it into 2″ cubes.
Make the marinade: Whisk together the marinade ingredients in a small bowl or add the ingredients to a jar, cover tightly with a lid, and shake vigorously. Taste and adjust seasoning to your liking.
Marinate the pork: Place the pork cubes into a resealable plastic bag. Pour the marinade over top, making sure that all of the meat is well coated. Seal the bag and marinate the pork for 2-6 hours in the refrigerator.
Thread skewers: Once marinated, thread 6 or more pieces of meat onto skewers just before grilling. Keep in mind that skewers vary in size, and some can hold 4-5 pieces of meat, while others can hold up to 9 pieces.

Grilling Pork Souvlaki

Grill Set-up: Preheat your grill to 375 degrees (or medium-high heat) for direct cooking.
Make the tzatziki sauce: Combine the tzatziki ingredients in a medium bowl. Make sure to squeeze out and discard the excess liquid from the grated cucumber before adding it to the sauce ingredients. You can make it up to 3 days in advance in an airtight container in the fridge.
Cook the pork skewers: Once the grill is up to temp, place the skewers on the grate, and cook for 10 minutes, turning halfway through. They are once multiple pieces of pork have an internal temperature between 145-150°F.

Serving and Leftovers

Plating: Serve these deliciously easy pork souvlaki skewers on a large platter, garnished with dill, with warmed pita bread, sliced red onion and tomatoes, and the tzatziki sauce. Have your guests help themselves and enjoy!
Leftovers: Store leftover pork souvlaki in an airtight container in the refrigerator for 3 to 4 days. Reheat them in the microwave until warmed all the way through.

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