Grilled Pork Souvlaki

Grilled pork souvlaki

Lynn Livanos Athan

Prep: 10 mins
Cook: 10 mins
Marinate: 2 hrs 30 mins
Total: 2 hrs 50 mins
Servings: 4 servings
Nutrition Facts (per serving)
523 Calories
38g Fat
19g Carbs
29g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 523
% Daily Value*
Total Fat 38g 49%
Saturated Fat 11g 54%
Cholesterol 102mg 34%
Sodium 231mg 10%
Total Carbohydrate 19g 7%
Dietary Fiber 6g 20%
Total Sugars 4g
Protein 29g
Vitamin C 92mg 458%
Calcium 104mg 8%
Iron 4mg 20%
Potassium 674mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Souvlaki (soo-vlah-kee), meaning “little skewers” in Greek, are skewers of meat such as pork, lamb, and chicken that are marinated in a wonderful red wine mixture and then grilled. Souvlakia (the plural of Souvlaki) are traditionally wrapped in pita bread and then topped with a variety of condiments such as lettuce, tomato, onion, and, of course, the famed cucumber-and-yogurt-based tzatziki sauce. But they are also quite delicious without the pita and trimmings.

This marinade recipe is for a pound of pork shoulder and will yield about four 9-inch skewers. You can multiply the recipe according to the number of people you are feeding. Make sure you begin the recipe ahead of time to allow at least 2 to 3 hours for the meat to marinate and really absorb the flavors.

If using wooden skewers, you will need to soak them in water beforehand so they don't burn. Place them in a shallow dish of water while the pork is marinating.


For the Marinade:

  • 1/4 cup olive oil

  • 1/4 cup red wine

  • 2 tablespoons freshly squeezed lemon juice

  • 1 tablespoon dried mint

  • 1 tablespoon dried oregano

  • 4 cloves garlic, smashed and finely minced

  • 1 bay leaf, crumbled into tiny pieces

For the Kabobs:

  • 1 pound pork shoulder, fat trimmed and cut into 1 1/4-inch cubes

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 2 to 3 lemon wedges, for serving

Steps to Make It

  1. In a large nonreactive bowl, whisk the marinade ingredients together. Add the pork cubes, cover with plastic wrap and refrigerate for 2 to 3 hours.

  2. If using wooden skewers, soak these in a shallow pan filled with water while the meat marinates.

  3. Heat the grill to medium-high. Thread the meat onto the skewers (about 6 to 7 pieces per skewer). Season the pork with salt and freshly ground black pepper.

  4. Grill over medium-high heat for about 10 minutes, turning occasionally until they are cooked through. Squeeze some fresh lemon juice over the meat before serving.

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