Variation
Add chunks of red onion and green bell pepper between the pork cubes.
Dinner · Grilling · Main Course · Greek
Pork Souvlaki Skewers With Charred Lemon
These pork souvlaki skewers are marinated in a bright garlic and herb oil before being grilled to juicy perfection and served with charred lemon halves.
Prep
20 min
Cook
15 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Marinating
- 1
Mix Aromatics
Whisk olive oil, garlic, oregano, paprika, salt, pepper, and vinegar in a large bowl.
Tip: Do not add fresh lemon juice to the marinade itself as the acid can toughen the raw meat over time.
- 2
Coat Pork
Toss the pork cubes in the marinade until every piece is well coated. Cover and refrigerate for at least 2 hours.
Tip: For the best flavor, marinate the pork overnight.
How to Make Pork Souvlaki Skewers With Charred Lemon
Total time: 35 min · Yields 4 servings
- 1
Preheat the Grill
Set your grill to medium high heat, approximately 200 degrees Celsius. Clean and lightly oil the grates to prevent sticking.
- 2
Thread the Skewers
Pierce 5 to 6 cubes of pork onto each skewer. Do not pack them too tightly; leaving a tiny space between cubes ensures even cooking and browning.
- 3
Grill the Pork
Place the skewers on the hot grill. Cook for 8 to 12 minutes total, turning every 3 minutes, until the internal temperature reaches 63 degrees Celsius and the edges are charred.
- 4
Char the Lemons
Place the lemon halves cut-side down on the grill during the last 4 minutes of cooking. Remove once the flesh is dark brown and caramelized.
- 5
Rest and Serve
Transfer the skewers to a plate and tent loosely with foil. Let them rest for 5 minutes before serving with the warm charred lemons.
Chef's Tips
- Use pork shoulder instead of tenderloin for more flavor and moisture.
- If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Ensure the grill is fully preheated to get those iconic sear marks.
What to Serve with Pork Souvlaki Skewers With Charred Lemon
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Warm pita bread
- Thick Greek tzatziki
- Fresh sliced cucumbers and tomatoes
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Swap pork for leg of lamb using the same marinade.
Variation
Brush with a little honey in the last minute of grilling for a sweet glaze.
Storage & Reheating
Store leftover pork off the skewers in an airtight container for up to 3 days. Reheat gently in a pan with a splash of water.
Further reading
Frequently asked questions
What is the best cut of meat for pork souvlaki skewers?
Pork shoulder (butt) is the best choice because it has enough intramuscular fat to stay juicy during high-heat grilling.
How long should I marinate pork souvlaki skewers?
A minimum of 2 hours is necessary, but 12 to 24 hours will yield the most tender and flavorful results.
Can I cook these skewers in the oven?
Yes, you can use a broiler. Place skewers on a wire rack over a baking sheet and broil for 5-7 minutes per side.
Why do you char the lemons?
Charring the lemons softens the fruit and caramelizes the sugars, resulting in a juice that is less sharp and more complex.
Is pork souvlaki gluten free?
Yes, the skewers themselves are naturally gluten-free. Just ensure you serve them with gluten-free sides instead of pita.
Can I use pork tenderloin instead?
You can, but be careful not to overcook it, as tenderloin dries out much faster than shoulder.
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