Greek Pork Souvlaki with Tzatziki

Name: Greek Pork Souvlaki with Tzatziki
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: greek
Ingredients: 800 g boneless pork neck or shoulder, cut into 2.5 cm cubes; 4 tbsp olive oil; 2 tbsp lemon juice; 2 tbsp red wine vinegar; 3 pcs garlic cloves, finely minced; 1.5 tbsp dried Greek oregano; 1 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 1 pcs English cucumber, coarsely grated; 0.5 tsp fine sea salt (for salting cucumber); 300 g thick Greek yoghurt (10% fat); 1 pcs garlic clove, finely grated or crushed; 1.5 tbsp extra virgin olive oil; 1 tbsp red wine vinegar; 1 tbsp fresh dill, finely chopped; 4 pcs Greek pita breads; 1 pcs lemon, cut into wedges

By Culiora

Greek Pork Souvlaki with Tzatziki served on a plate, photographed in natural light

Tender cubes of marinated pork neck are threaded onto skewers and grilled until charred and juicy. Served with a thick, garlicky cucumber tzatziki and warm flatbreads, this quintessential Greek street food balances rich, savoury meat with cool, herby acidity.

Servings: 4
Prep time: 30 min
Cook time: 15 min
Total time: 45 min

Ingredients

800 g boneless pork neck or shoulder, cut into 2.5 cm cubes
4 tbsp olive oil
2 tbsp lemon juice
2 tbsp red wine vinegar
3 pcs garlic cloves, finely minced
1.5 tbsp dried Greek oregano
1 tsp fine sea salt
0.5 tsp freshly ground black pepper
1 pcs English cucumber, coarsely grated
0.5 tsp fine sea salt (for salting cucumber)
300 g thick Greek yoghurt (10% fat)
1 pcs garlic clove, finely grated or crushed
1.5 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp fresh dill, finely chopped
4 pcs Greek pita breads
1 pcs lemon, cut into wedges

Instructions

Soak 8 wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
In a medium bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper. Add the pork cubes and toss until evenly coated. Cover and refrigerate for at least 1 hour, or ideally 4 to 6 hours.
Toss the grated cucumber with 0.5 tsp fine sea salt in a colander and let it drain for 15 minutes. Wrap the cucumber in a clean kitchen towel or cheesecloth and squeeze vigorously to extract as much liquid as possible.
In a bowl, combine the strained cucumber, Greek yoghurt, grated garlic, extra virgin olive oil, red wine vinegar, and chopped dill. Stir well, taste, and adjust seasoning with a pinch of salt if needed. Refrigerate until ready to serve.
Thread 5 to 6 cubes of marinated pork onto each soaked skewer, pushing the pieces snugly together without packing them overly tight.
Preheat a grill pan, charcoal grill, or heavy cast-iron skillet over medium-high heat (around 220°C). Lightly brush the grates or pan with oil.
Grill the skewers for 10 to 12 minutes, turning every 2 to 3 minutes, until nicely browned and charred on all sides and the internal temperature reaches at least 71°C. Transfer to a warm plate and let rest for 3 minutes.
Briefly toast the pita breads on the hot grill or pan for 1 to 2 minutes per side until warm and pliable. Serve the skewers hot alongside the chilled tzatziki, warm pitas, and fresh lemon wedges.