How to make the best Greek pork souvlaki step by step

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner, while pork shoulder is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is less expensive.

tzatziki sauce

🥗Healthier: yogurt with herbs

💰Cheaper: sour cream

Yogurt provides a similar texture and flavor with fewer calories.

red onion

🥗Healthier: green onion

💰Cheaper: yellow onion

Green onions add freshness, while yellow onions are more economical.

Trim pork loin and dice to the size of your liking (preferably just over an inch cube).

Make the marinade sauce by mixing olive oil, lemon juice, Dijon mustard, cumin, and smoked paprika well; pour over the meat and mix well.

Refrigerate for at least an hour (keep some of the marinade for brushing the meat while grilling).

Slice the tomatoes as thin as you can and refrigerate.

Cut onions in half and slice very thin; wash them 3 times under cold water and strain. Mix with plenty of freshly chopped parsley and refrigerate.

Make your souvlakis on metal skewers to the length of the pita bread (if using bamboo skewers, immerse them in cold water the day before and freeze for about an hour to avoid splinters and burning on the grill).

Add some water to the marinade you kept to dilute it (about 1/3 cup).

Season the meat with the salt and pepper mix.

On a hot grill, cook souvlakis until golden and cooked through without burning them. Use half a lemon pierced with a fork as a handle to keep the meat moist while cooking, brushing with the diluted marinade.

Season with salt and pepper close to the end of grilling and sprinkle oregano at the end.

Brush pita bread with a little vegetable oil and warm on the grill for a few minutes.

Serve with tzatziki, tomato slices, onion, and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens