Grilled souvlaki is a true Greek classic, featuring tender, marinated pork skewers cooked over an open flame until perfectly charred and full of flavor.
This grilled souvlaki recipe highlights the simplicity and bold flavors of authentic Greek cuisine. Cubes of pork are marinated in a bright mixture of lemon, garlic, olive oil, and herbs, then skewered and grilled to achieve a smoky char on the outside while staying juicy and tender inside. The balance of citrus and savory seasoning creates that unmistakable souvlaki flavor that’s both fresh and deeply satisfying. Serve it traditionally with warm pita, tzatziki, and crisp vegetables, or enjoy it straight off the skewer for a no-frills, fire-kissed bite that brings Mediterranean street food straight to your backyard grill.
Feeds 4-5 people
Prep time 6 hours
Cook time 15 minutes
Why Grilled Souvlaki Recipe Works
Balanced Marinade for Maximum Flavor The combination of olive oil, lemon juice, Dijon mustard, and herbs creates a perfectly balanced marinade that hits every note—rich, tangy, and savory. The olive oil helps carry the flavors deep into the pork, while the lemon juice and mustard add brightness that cuts through the richness of the pork butt, giving you that authentic Greek flavor in every bite.
Proper Cut Ensures Juicy, Even Cooking Cutting the pork into 1–1½ inch cubes allows for even heat distribution on the grill. This size is ideal because it cooks through without drying out, while still being large enough to stay juicy and tender inside. It also creates more surface area for that flavorful char.
Marinating Time Tenderizes and Enhances Texture Letting the pork marinate for 4–6 hours gives the кислотy ingredients enough time to break down the muscle fibers, resulting in more tender meat. At the same time, the herbs and garlic fully infuse into the pork, ensuring the flavor isn’t just on the outside but throughout every piece.
Consistent Grilling Technique Builds Perfect Char Rotating the skewers every couple of minutes ensures even cooking and prevents burning. This method creates that signature souvlaki char on all sides while keeping the inside juicy. Cooking to just the right internal temperature and allowing the meat to rest locks in those juices for the perfect final bite.
Ingredients:
- 6 lb pork butt
- ¾ cup olive oil
- 1 tablespoons Dijon mustard
- 2 tablespoons dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried dill (or substitute 2 tablespoons Mediterranean seasoning)
- 6 garlic cloves, minced
- Juice of 1 large lemon
- 2 tablespoons red wine vinegar (adds classic Greek tang)
- 1 tablespoon fresh lemon zest (brightens the marinade)
- 2 teaspoons kosher salt (adjust to taste)
- 1 teaspoon black pepper
Good Sides for this are a fresh greek side salad, tzatziki sauce for dipping and warm pita bread
Souvlaki Prep
Prep the Pork: First, cut your pork butt into 1–1½ inch cubes to ensure even cooking and the perfect bite-sized skewers.
Build the Marinade: Next, place the cubed pork into a deep dish and add the olive oil, Dijon mustard, oregano, basil, dill, minced garlic, lemon juice, lemon zest, salt, and pepper. Then, mix everything thoroughly using your hands or a spatula until the pork is fully coated and evenly seasoned.
Marinate for Maximum Flavor: Once combined, cover the dish and transfer it to the refrigerator for at least 4 hours. However, for best results, marinate for 6 hours to allow the ingredients to fully tenderize the meat and deepen the flavor.
Soak the Skewers: Meanwhile, if you’re using wooden skewers, soak them in water while the pork marinates. This step helps prevent burning on the grill.
Prepare Your Sides: At the same time, assemble a quick and easy Greek salad and place it in the fridge. Letting it sit for a few hours enhances the flavor and allows everything to meld together.
Directions
Assemble the Skewers: After the pork has finished marinating, thread the pork pieces onto skewers. Be careful not to pack them too tightly—you’ll want to leave a little space so they cook evenly and are easy to handle.
Grill to Perfection: Then, preheat your grill to medium heat. Place the skewers on the grill and cook, rotating every 2 minutes to achieve an even char on all sides.
Check for Doneness: Continue grilling until the pork reaches an internal temperature of 143°F (62°C). Once done, remove from the grill and let the skewers rest for 5 minutes to lock in the juices.
Serve and Enjoy: Finally, plate your grilled souvlaki with a fresh Greek salad and a generous side of tzatziki sauce for the ultimate Mediterranean experience.
Final Thoughts For Grilled Souvlaki
Grilled souvlaki is one of those recipes that proves simple ingredients can deliver incredible flavor when done right. With a well-balanced marinade, proper prep, and a consistent grilling technique, you get tender, juicy pork with a beautiful char every single time. Whether you’re serving it for a backyard BBQ or a casual weeknight dinner, this dish brings bold Mediterranean flavor straight to your table with minimal effort and maximum payoff.
If you want to change this up this Grilled Chicken Souvlaki never misses!
Grilled Souvlaki
This grilled souvlaki recipe highlights the simplicity and bold flavors of authentic Greek cuisine. Cubes of pork are marinated in a bright mixture of lemon, garlic, olive oil, and herbs, then skewered and grilled to achieve a smoky char on the outside while staying juicy and tender inside. The balance of citrus and savory seasoning creates that unmistakable souvlaki flavor that’s both fresh and deeply satisfying. Serve it traditionally with warm pita, tzatziki, and crisp vegetables, or enjoy it straight off the skewer for a no-frills, fire-kissed bite that brings Mediterranean street food straight to your backyard grill.
Ingredients
- 6 lb pork butt
- ¾ cup olive oil
- 1 tablespoons Dijon mustard
- 2 tablespoons dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried dill (or substitute 2 tablespoons Mediterranean seasoning)
- 6 garlic cloves, minced
- Juice of 1 large lemon
- 2 tablespoons red wine vinegar (adds classic Greek tang)
- 1 tablespoon fresh lemon zest (brightens the marinade)
- 2 teaspoons kosher salt (adjust to taste)
- 1 teaspoon black pepper
Instructions
Prep the Pork: First, cut your pork butt into 1–1½ inch cubes to ensure even cooking and the perfect bite-sized skewers.
Build the Marinade: Next, place the cubed pork into a deep dish and add the olive oil, Dijon mustard, oregano, basil, dill, minced garlic, lemon juice, lemon zest, salt, and pepper. Then, mix everything thoroughly using your hands or a spatula until the pork is fully coated and evenly seasoned.
Marinate for Maximum Flavor: Once combined, cover the dish and transfer it to the refrigerator for at least 4 hours. However, for best results, marinate for 6 hours to allow the кислотy ingredients to fully tenderize the meat and deepen the flavor.
Soak the Skewers: Meanwhile, if you’re using wooden skewers, soak them in water while the pork marinates. This step helps prevent burning on the grill.
Prepare Your Sides: At the same time, assemble a quick and easy Greek salad and place it in the fridge. Letting it sit for a few hours enhances the flavor and allows everything to meld together.
Assemble the Skewers: After the pork has finished marinating, thread the pork pieces onto skewers. Be careful not to pack them too tightly—you’ll want to leave a little space so they cook evenly and are easy to handle.
Grill to Perfection: Then, preheat your grill to medium heat. Place the skewers on the grill and cook, rotating every 2 minutes to achieve an even char on all sides.
Check for Doneness: Continue grilling until the pork reaches an internal temperature of 143°F (62°C). Once done, remove from the grill and let the skewers rest for 5 minutes to lock in the juices.
Serve and Enjoy: Finally, plate your grilled souvlaki with a fresh Greek salad and a generous side of tzatziki sauce for the ultimate Mediterranean experience.
Notes
Marinating Time Tenderizes and Enhances Texture Letting the pork marinate for 4–6 hours gives the кислотy ingredients enough time to break down the muscle fibers, resulting in more tender meat. At the same time, the herbs and garlic fully infuse into the pork, ensuring the flavor isn’t just on the outside but throughout every piece.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 523Sodium: 780mgProtein: 46g