Authentic Greek Pork Souvlaki Recipe with Tzatziki and Pita

I’ve been making this pork souvlaki for years, and it’s always a favorite at family gatherings.

The secret to great souvlaki is the marinade—if you can, let the pork sit overnight so the flavors fully penetrate the meat.

The smoky char from the grill pairs perfectly with the bright, zesty marinade and garlic, creating a classic balance of flavors.

Cut the pork into even pieces so each bite cooks evenly and stays juicy.

One of the best things about this recipe is how simple it is; a handful of quality ingredients delivers a deeply satisfying result.

Serve with warm pita and a generous spoonful of tzatziki for a comforting, flavorful meal.

Once you’ve tried homemade souvlaki, shop-bought versions just won’t compare.

How to Make Pork Souvlaki

Ingredients List

To prepare delicious pork souvlaki, gather the following:

• 1.5 lbs pork tenderloin (cut into 1-inch cubes)
• Wooden skewers
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2 cloves garlic, minced
• 2 tsp Greek oregano
• Salt and pepper to taste

Step-by-step process

Step 1

In a mixing bowl, whisk together the olive oil, fresh lemon juice, minced garlic, Greek oregano, salt, and pepper to make the marinade.

Add the pork cubes and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes; for best results marinate up to 24 hours.

Step 2

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated pork onto the skewers, leaving small gaps between pieces to allow even cooking.

Step 3

Preheat your grill to medium-high heat. If you’re using a stovetop grill or griddle pan, preheat it over medium-high heat as well.

Step 4

Place the pork skewers on the hot grill and cook for about 10 minutes, turning occasionally so all sides brown evenly.

Use a meat thermometer to ensure the internal temperature reaches at least 145°F (63°C).

Serve the souvlaki with warm pita, rice, or a simple cucumber and tomato salad. Enjoy!

Side Dishes for Pork Souvlaki

Greek Salad

A Greek salad is a refreshing accompaniment—cucumbers, tomatoes, olives, red onion and feta dressed with olive oil and lemon brighten the plate and pair beautifully with grilled pork.

Lemon Wedges

Fresh lemon wedges are essential. A squeeze of lemon cuts the richness of the meat and lifts the overall flavor.

Warm Pita Bread

Warm, soft pita provides a perfect contrast to the grilled pork and soaks up any juices or sauce—great for making wraps.

Greek Yogurt

A dollop of Greek yogurt, plain or turned into tzatziki with grated cucumber and garlic, balances the garlic and herbs in the souvlaki with cool, creamy tang.

Feta Cheese

Crumpled feta adds a salty, tangy finish—sprinkle a little over the souvlaki or add it to your Greek salad for authenticity.

These sides let you assemble a full, balanced Greek-inspired meal centered on the souvlaki.

Ingredients Substitutes

Garlic

If fresh garlic isn’t available, substitute garlic powder at a ratio of approximately 1/8 teaspoon per clove.

Marinade Ingredients

For oregano, dried or fresh oregano both work; marjoram is a milder alternative. If you don’t have fresh lemon juice, bottled lemon juice can be used in a pinch.

Pork Shoulder

Pork shoulder is a good substitute for tenderloin and will remain juicy because of its higher fat content. Pork loin or pork steak are other suitable alternatives.

How to Store Pork Souvlaki

Proper storage preserves freshness and flavor. Cool the cooked souvlaki, then refrigerate within two hours to avoid spoilage.

Using Plastic Wrap

Wrap skewers or individual pieces tightly in plastic wrap, keeping pieces separated so they don’t stick. Store in the refrigerator for up to three days.

Using an Airtight Container

Alternatively, cool the pork and place pieces or skewers in an airtight container. Use parchment between layers to prevent sticking. Seal and refrigerate for up to three days.

Common Mistakes to Avoid

Here are common pitfalls to avoid when preparing pork souvlaki:

Not soaking the skewers in water

Soak wooden or bamboo skewers for at least 30 minutes to prevent them from burning on the grill.

Cutting the pork into inconsistent sizes

Cut the pork into uniform 1-inch cubes so pieces cook at the same rate and remain tender.

Not allowing enough time for the marinade to penetrate

For best flavor, marinate at least 2 hours and preferably overnight so the lemon, garlic, and herbs can infuse the meat.

Overcrowding the skewers

Leave a little space between pieces on the skewer. Overcrowding traps steam and prevents a good char and even cooking.

Not properly preheating the grill

Always preheat to medium-high so the meat sears quickly and cooks evenly, producing that desirable grilled flavor.

Overlooking the importance of fresh ingredients

Fresh lemon juice, fresh garlic, and freshly grated cucumber for tzatziki elevate the dish more than bottled or pre-packaged alternatives. Freshly ground pepper also improves the overall flavor.