Irresistible Greek Pork Souvlaki with Homemade Pita and Tzatziki

Discover the authentic flavors of Greek pork souvlaki recipe. Tender pork cubes are marinated in a zesty blend of olive oil, red onion, garlic, lemon juice, red wine vinegar, and aromatic Greek oregano for maximum flavor impact.

Craving the perfect Greek street food experience? Look no further! This homemade pork souvlaki will transport your taste buds straight to the sunny streets of Athens. While nothing beats the convenience of a local gyro joint, mastering this classic dish at home opens up a world of culinary possibilities.

The secret to exceptional souvlaki lies in its marinade. After extensive research and taste-testing, we’ve perfected a marinade that captures the essence of authentic Greek flavors. Pork loin cubes are lovingly bathed overnight in a harmonious blend of olive oil, tangy lemon juice, pungent garlic, sweet red onion, and fragrant Greek oregano.

The result? Succulent, flavor-packed pork skewers that sizzle with Mediterranean charm. Paired with warm, pillowy pita bread and creamy homemade tzatziki sauce, this souvlaki platter is a feast for the senses. Whether you’re missing your favorite Greek takeout spot or simply want to impress at your next backyard barbecue, this recipe is your ticket to souvlaki success.

Pork Souvlaki With Pita and Tzatziki

Ingredients

For the Marinade:

• 1/2 cup (120ml) extra-virgin olive oil
• 1/2 cup finely chopped red onion (2 1/2 ounces; 71 g), from 1 small onion
• 2 garlic cloves, minced
• 4 tablespoons (60ml) fresh lemon juice
• 2 tablespoons (30ml) red wine vinegar
• 2 teaspoons Greek oregano
• 2 teaspoons (6g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
• Freshly ground black pepper
• 1 1/2 pounds (680g) boneless pork loin or tenderloin, trimmed of silver skin and excess fat, cut into 1-inch cubes

For the Tzatziki:

• 1 medium English cucumber (12 ounces; 340g), peeled (1 cup)
• 2 cups Greek yogurt (16 ounces; 454g)
• 4 cloves garlic, minced (1 tablespoon)
• 2 tablespoons (30ml) fresh lemon juice
• 2 tablespoons (30ml) extra-virgin olive oil
• 1 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• Pocketless Pita

Directions

1. Prepare the Marinade: In a medium bowl, combine olive oil, onion, garlic, lemon juice, vinegar, oregano, salt, and black pepper. Mix well. Place pork cubes in a large zip-top bag and pour in the marinade. Seal the bag, removing as much air as possible, and massage to evenly coat the pork. Refrigerate for 1-2 hours, allowing the flavors to infuse.
2. Craft the Tzatziki: Grate cucumber using the large holes of a box grater. Transfer to a fine mesh strainer and gently press to remove excess liquid. In a large bowl, mix the drained cucumber with yogurt, garlic, lemon juice, olive oil, and salt until well combined. Cover and refrigerate for at least two hours or overnight to allow flavors to meld. Remember to soak wooden skewers in cold water for at least 30 minutes before use.
3. Fire Up the Grill: Light one chimney full of charcoal. While it heats, thread the marinated pork cubes onto skewers.
4. Grill to Perfection: Once the charcoal is covered with gray ash, spread it evenly across the grill. For gas grills, set all burners to high. Place the cooking grate, cover, and preheat for 5 minutes. Clean and oil the grate. Grill the pork skewers, turning every 2-3 minutes, until char marks appear and the internal temperature reaches 145°F (8-12 minutes). Transfer skewers to a plate and let rest for 5 minutes. While resting, quickly grill the pita until lightly browned on both sides (about 1 minute per side). Quarter the grilled pita. Serve by arranging pita slices on a plate, topping with souvlaki, and adding a generous dollop of tzatziki on the side.