Few dishes capture the spirit of Greek cuisine like pork souvlaki — juicy, marinated skewers of tender pork grilled over an open flame, wrapped in warm pita, and topped with creamy tzatziki, red onions, ripe tomatoes, and a sprinkle of oregano. It’s a simple dish, but when done right, it’s nothing short of phenomenal.
In this blog post, I’ll walk you through everything you need to know to make authentic pork souvlaki at home. From the history and cultural background of the dish to marination secrets, grill techniques, and serving tips — this is your complete guide to mastering one of Greece’s most beloved street foods.

Ingredients
Although pork souvlaki might taste like it is difficult to make, it really doesn’t require a lot of ingredients. This is simple food that also happens to be incredibly delicious.

- Pork steak / pork fillet or shoulder
- Olive oil
- Lemon juice
- Garlic
- Dried thyme
- Dried oregano
- Rosemary
- Salt
- Black pepper
See recipe card for quantities.
Instructions
Check out the following step by step photographs to see how easy it is to make authentic pork souvlaki at home! The ingredient measurements are in the recipe card at the bottom of this page.

- Step 1: Add the marinade ingredients to the pork in a bowl. If you would like to marinate the meat for longer than 4 hours (recommended) don’t stir in the lemon juice until 30 minutes to 4 hours before cooking.

- Step 2: Rub this marinade right into the flesh of the pork. You can go straight to cooking if you like but I recommend marinating the meat for at least 4 hours or overnight.

- Step 3: When ready to cook, skewer the meat onto metal or wooden skewers. This recipe works very well in my Doori tandoor but you could go more authentic and cook it over a direct heat fire on your barbecue, turning and basting regularly with any leftover marinade until charred and cooked through.

- Step 4: Watch it carefully but the whole cooking process should take no more than about 15 minutes.

- Step 3: One of the most popular ways to serve pork souvlaki is on a pita topped with tzatziki and crisp salad vegges.

- Step 4: Roll it all up and enjoy some of the best Greek street food there is!
What Is Souvlaki?
Souvlaki (pronounced soov-LAH-kee) is the Greek term for small skewers of grilled meat, usually pork, although chicken, lamb, and beef versions exist. The word comes from souvla, meaning "spit" or "skewer." While it may look similar to kebabs or satay, souvlaki has its own distinctive identity rooted in Greek culinary tradition.
In Greece, pork is the most traditional and popular choice, and it’s typically served:
- On the skewer (as a snack or meze)
- In a pita wrap with toppings
- On a plate with fries, salad, and tzatziki
The dish is beloved for its simplicity, flavor, and freshness and is one of the most popular Greek street foods.
A Brief History of Souvlaki
Souvlaki dates back thousands of years. In fact, archaeological evidence shows that the ancient Greeks were cooking meat on skewers over open flames as early as the 17th century BCE. The tradition continued through the Byzantine era into modern Greece, where it became a staple of urban street food in the 20th century.
Today, souvlaki is found at every corner grill, beach tavern, and family barbecue. Each region — and even each cook — has their own variation of the marinade and toppings, but the core remains the same: quality meat, balanced seasoning, and the smoky char of fire.
Equipment You’ll Need
As you will see from my photos above, I used a Doori tandoor to cook my pork souvlaki. If using a barbecue, the following will come in handy.
Meat thermometer: To ensure perfect doneness.
Grill: Charcoal gives the most authentic flavor, but gas works well too. If using charcoal, be sure to use a good quality lump wood charcoal. I think of the charcoal as an ingredient as it does add amazing, smoky, grilled flavor.
Skewers: Metal or soaked wooden skewers.
Mixing bowls: For marinating and prepping toppings.
Tongs: For flipping skewers safely.
Storage and Reheating Instructions
Storage
- Cooked souvlaki can be stored in an airtight container in the fridge for up to 3 days.
- Freeze uncooked, marinated pork for up to 2 months — just thaw and skewer when ready to grill.
Reheating
Avoid the microwave if possible, as it can dry out the meat.
Reheat gently in a skillet with a splash of olive oil.
Top Tip
Marinate the meat overnight but don’t add the lemon juice until 30 minutes to 4 hours before you start cooking.
Final Thoughts
Authentic pork souvlaki is a dish that proves the power of simplicity. With just a handful of ingredients and a grill, you can recreate the magic of a Greek street-side taverna in your own backyard. Whether served on a skewer, wrapped in a warm pita, or plated with fresh sides and sauces, souvlaki is the kind of meal that brings people together.
So fire up the grill, grab a lemon, and let the scent of sizzling pork and oregano transport you straight to the Mediterranean.
FAQ
Yes! The souvlaki marinade goes well with many different meats such as lamb, beef and chicken. I tend to vary the marinade a little for different meats but not much. I just do it to keep things interesting.
Souvlaki is grilled chunks of meat on skewers. Gyro is spit-roasted meat shaved off a vertical rotisserie. The seasoning and presentation are often but not always different, though the toppings and pita are similar.
Yes. Place the pork skewers under a grill (broiler) and turn often until charred and cooked through.
More Mediterranean Recipes? Try These…
Looking for other recipes like this? Try these:
Recipe
Pork Souvlaki
You are going to love the traditional recipe for pork souvlaki! It is easy to prepare and you don’t need a lot of difficult to find ingredients. It’s a recipe you need to try soon!
Ingredients
- 2.2lbs (1 kg) pork loin, neck or shoulder, cut into bit sized pieces
- ¼ cup (70ml) extra virgin olive oil
- Juice of two large lemons
- 6 garlic cloves, minced
- 1 teaspoon dried thyme
- 2 teaspoon dried oregano
- 2 teaspoon rosemary, finely chopped
- 2 teaspoon salt
- 2 teaspoon black pepper
Instructions
- Add the marinade ingredients to the pork in a bowl. If you would like to marinate the meat for longer than 4 hours (recommended) don’t stir in the lemon juice until 30 minutes to 4 hours before cooking.
- Rub this marinade right into the flesh of the pork. You can go straight to cooking if you like but I recommend marinating the meat for at least 4 hours or overnight.
- When ready to cook, skewer the meat onto metal or wooden skewers. This recipe works very well in my tandoor but you could go more authentic and cook it over a direct heat fire on your barbecue, turning and basting regularly with any leftover marinade until charred and cooked through.
- Watch it carefully but the cooking process should take no more than about 15 minutes.
- When cooked to your liking, transfer the skewers to a cutting board and let them rest for about five minutes. Then serve on pitas with tzatziki and crisp salad veggies.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 364Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 133mgSodium: 878mgCarbohydrates: 10gFiber: 2gSugar: 6gProtein: 45g




