Greek

Serving

Pork Souvlaki Skewers

Name: Pork Souvlaki Skewers
Total time: 40 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 lbs pork shoulder, cut into 1-inch cubes; 1/3 cup olive oil; 1/4 cup lemon juice; 4 cloves garlic, minced; 2 tbsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 1 red bell pepper, cut into chunks; 1 red onion, cut into chunks; Wooden or metal skewers

Cubes of pork marinated in lemon, garlic, and oregano, grilled on skewers until charred and juicy.

40 minutes

Serves 4

Dinner

14 min prep

22 min cook

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
2
Add the pork cubes to the marinade, toss to coat, cover, and refrigerate for at least 2 hours or overnight.
3
If using wooden skewers, soak them in water for 30 minutes to prevent burning.
4
Thread the marinated pork onto skewers, alternating with pieces of bell pepper and red onion.
5
Grill over medium-high heat for 10-12 minutes, turning occasionally, until the pork is charred outside and cooked through.
6
Serve hot with pita, tzatziki, and a squeeze of fresh lemon.

Pork Souvlaki Skewers — plated and served — Serving moment. How Pork Souvlaki Skewers looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

70/100

Good fit for most families

Allergen-friendly 100

Kid-friendly 55

Weeknight-easy 54

Budget-friendly 72

Great leftovers 65

Pantry-friendly 54

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

745

Calories

62 g

Protein

9 g

Carbs

50 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Souvlaki, small skewered pieces of meat grilled over charcoal, dates back to ancient Greece, with similar skewer-cooking tools found in archaeological digs on Santorini. It remains one of Greece's most common street foods today, sold from small grill stands and paired with pita, and takes its name from 'souvla,' meaning skewer.

Listahan note

This version marinates pork shoulder in a classic lemon-oregano-garlic mixture for at least two hours, the minimum time needed to actually tenderize and flavor the meat rather than just coat its surface.

Technique cues

Pork shoulder, rather than a leaner cut like loin, is the right choice here because its marbled fat stays juicy through direct grilling, where a leaner cut would dry out and toughen.
The acid from the lemon juice does real tenderizing work over the 2-plus hour soak, but marinating much longer than overnight can start to break the meat's texture down into mush.
Threading the pork in its own sections rather than always alternating with vegetables lets the meat and vegetables cook at their own pace, since peppers and onion char faster than pork cooks through.

Kitchen flow

Parallel prep: While the pork marinates at least 2 hours, prep and refrigerate the bell pepper and onion chunks so they're ready to thread straight from the fridge.
Make-ahead: The pork can marinate up to 24 hours ahead for deeper flavor; don't go beyond that or the lemon juice starts to over-tenderize the texture.
Leftover move: Pull cooked meat off the skewers and fold it into a pita gyro-style with tzatziki, or toss over a Greek salad instead of reheating on skewers.
Cleanup rhythm: Marinate directly in a zip-top bag instead of a bowl to cut down on dish washing, and discard the marinade once the pork goes on the skewers.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

pork shoulder

main protein

Purpose: its fat content keeps the cubes juicy over direct high heat where leaner cuts would seize up

Handling: cut into uniform 1-inch cubes so they cook evenly

Adaptation: chicken thigh works well at a similar cook time, though it becomes a different traditional dish, kotosouvlaki

lemon juice

marinade acid and tenderizer

Purpose: breaks down surface proteins and brightens the finished dish

Handling: use fresh juice, not bottled, for real acidity and flavor

Adaptation: reduce to 3 tablespoons for a milder tang

dried oregano

the defining herb of Greek grilled meats

Purpose: its slightly bitter, resinous flavor stands up to direct grill heat better than delicate fresh herbs

Handling: rub between your palms as you add it to release its oils

Adaptation: fresh oregano at triple the quantity, added just before grilling rather than during the long marinade

garlic

aromatic backbone of the marinade

Purpose: mellows and sweetens over the marinating time, permeating the meat

Handling: mince finely so it distributes evenly rather than clumping

Adaptation: garlic powder works in a pinch at about a third the volume

red bell pepper and red onion

char-sweet vegetable contrast on the skewer

Purpose: they caramelize under grill heat and balance the savory, acidic meat

Handling: cut into chunks close in size to the meat cubes so everything cooks at a similar rate

Adaptation: zucchini or cherry tomatoes work as alternates, added later since they cook faster

Technique notes

Bring the marinated pork close to room temperature for 15-20 minutes before grilling so it cooks evenly instead of searing outside while staying cold in the center.
Turn the skewers only every few minutes rather than constantly, giving each side real contact time with the grates to build good char.
Use a meat thermometer on one of the larger pork cubes to confirm a safe internal temperature, since pork shoulder cubes vary in size even when cut carefully.

Ingredient swaps

Gluten-free direction: This dish is naturally gluten-free as written; serve with rice instead of pita to keep it that way.
Dairy-free option: Skip the tzatziki side and serve with a lemon-oregano vinaigrette drizzle instead.
Weeknight shortcut: Cut the marinating time to 30 minutes if pressed for time - the flavor will be lighter but still recognizably souvlaki.

Serve alongside

Greek salad
tzatziki with warm pita
lemon rice pilaf
a crisp Greek white like assyrtiko
cold beer
sparkling water with lemon

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate cooked skewers up to 3 days.
Reheat gently in a covered skillet or low oven to avoid drying out the pork.
The raw marinated pork also freezes well for up to 2 months before grilling.

Equipment

skewers, wooden or metal
grill or grill pan
mixing bowl
sharp knife

Make this household-aware

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