These tender Greek pork souvlaki skewers bring Mediterranean magic straight to your table in just 40 minutes. Marinated chunks of juicy pork, threaded onto skewers and grilled to perfection, pair beautifully with cool, creamy tzatziki sauce.
This authentic recipe delivers restaurant-quality results with minimal effort, making it perfect for both casual family dinners and outdoor entertaining.
The combination of chargrilled meat and traditional tzatziki creates an irresistible flavor duo that’ll transport you straight to a sunny Greek taverna.
Ingredients for Pork Souvlaki
- Pork: 800g tenderloin or neck, cut into 2cm chunks for perfect grilling
- Marinade: 100ml olive oil, lemon juice, vinegar, dried oregano, and honey for flavor-packed meat
- Equipment: 8 wooden skewers, soaked in water
For Tzatziki Sauce
- Base: 500g yogurt, thick and creamy
- Vegetables: 1 cucumber (grated), 2 garlic cloves
- Seasonings: Olive oil, red wine vinegar, dill, salt, and pepper
For Serving
- Breads: 8 pita breads, brushed with oil
- Garnish: Sliced red onions and tomatoes
Step-by-Step Instructions
- Marinate: Mix pork with marinade ingredients, refrigerate for 20 minutes
- Prepare Tzatziki: Blend oil and garlic, mix with grated cucumber (squeezed dry), yogurt, and seasonings
- Skewer: Thread marinated pork onto soaked wooden skewers
- Grill: Cook skewers for 10 minutes on high heat, rotating for even cooking
- Warm Pitas: Brush with oil, season, and bake at 250°C for 1-2 minutes
- Serve: Arrange with sliced onions, drizzle with olive oil and lemon juice, accompanied by tzatziki and warm pitas
Cooking Techniques
The magic of souvlaki happens in two key steps – marinating and grilling! Let the pork soak up all those Greek flavors for at least 20 minutes (though you can leave it longer for even more taste). When you’re grilling, keep an eye on those skewers and turn them now and then for nice, even browning. Here’s a handy tip: if you don’t have a griddle pan, a regular grill or even a broiler works great too. Just remember to soak those wooden skewers – nobody likes burnt wood with their dinner!
Make-Ahead Tips
You can prep most of this dish ahead of time! Mix up your marinade and let the pork hang out in it overnight – this actually makes it even tastier. The tzatziki sauce is also perfect for making in advance. In fact, it gets better after a day in the fridge when all the flavors come together. Just keep both the marinated meat and sauce covered in the fridge. When you’re ready to cook, just thread the meat onto skewers and fire up the grill!
Serving Suggestions
Souvlaki is all about the build-your-own fun! Set up a little DIY station with warm pita bread, tzatziki sauce, sliced onions, and tomatoes. You might want to add some extra lemon wedges on the side – a fresh squeeze really makes the flavors pop! For a full Greek feast, serve with a simple salad of cucumbers, tomatoes, and feta cheese. Want to make it even more special? Add some crispy Greek-style roasted potatoes or a side of rice pilaf.
Storage and Leftovers
Pork Souvlaki (Skewers) with Tzatziki Sauce
Equipment
- Wooden skewers
- Food processor
- griddle pan
- Oven
Ingredients
For the pork souvlaki
- 800 g pork tenderloin or pork neck boneless, cut in 2cm chunks
- 100 ml olive oil good-quality
- 1/2 lemon juiced
For the tzatziki sauce
- 1 cucumber
- 2 cloves garlic
- 500 g yogurt
Instructions
- To prepare the pork souvlaki (skewers), cut the pork into 2 cm pieces and place them in a large bowl, along with all the marinade ingredients. Use your hands to mix really well, cover with plastic wrap and put in the fridge for 20 minutes.
- In the meantime prepare the tzatziki sauce for the pork souvlaki. Pour into a food processor the olive oil and 2 cloves of garlic; blend until the garlic is diluted. Into a large bowl, grate the cucumber, season with salt and pepper and leave it aside for 10 minutes.
- Thread the pieces of pork, comfortably, on the skewers. Preheat a grill or griddle pan on a high heat. Cook the pork skewers for about 10 minutes, turning occasionally, until nicely coloured and cooked through.
Got leftovers? Lucky you! Keep the cooked souvlaki in an airtight container in the fridge for up to 3 days. The tzatziki sauce stays fresh for about 4-5 days. When you’re ready to eat, warm the meat gently in the microwave or in a pan with a splash of olive oil. The pita bread can be wrapped in foil and reheated in a warm oven. Just remember to store your tzatziki sauce separately from the meat and pita – nobody likes soggy bread!