Solid Grilled Souvlaki

Our solid Grilled Souvlaki or Greek Grilled Pork Kebabs are good, easy grilled pork skewer recipe, that are low calorie, low carb, and bursting with authentic Greek Souvlaki flavor!

One of our favorite meals to order at Greek Restaurants is solid, tender, and juicy Pork Souvlaki. We love grilled Greek pork kebabs – and this recipe for solid pork souvlaki is a sure-fire classic that is great on it's own, in sandwiches, or salads for a fresh grilled flavor! Souvlaki is usually served with Greek salad, tzatziki, pita, and fries- but the grilled pork kebabs make a good, easy meal at home, too!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Grilled Souvlaki

Our husband has been working on a solid souvlaki method, and this is his secret recipe for good solid Grilled Souvlaki! This grilled meat is so tender and good and is solid in grilled pita with feta cheese, lemon, summer fresh tomatoes, and tzatziki sauce!

Grilled Pork Kebab Ingredients

First assemble the following ingredients:

• Pork (5 lbs, Pork Shoulder, cut into rough 3? cubes) – rich and fatty pork will stay juicy on the grill and absorb the lemon well.
• Lemon juice and zest (4 tbsp, zested and juiced) – lemon adds bright citrus flavor and aroma to cut through the pork's richness.
• Dry oregano (2 tbsp) – classic Greek oregano adds a herby warmth.
• Garlic cloves (8, diced) – delivers bold pungent flavor with sweetness when it has cooked.
• Garlic powder (2 tbsp) – boosts overall garlic intensity and helps season each piece evenly.
• Olive oil (4 tbsp) – helps to carry and cling to the seasonings while promoting browning and moisture retention.
• Salt (2 tsp) – enhances flavor and season work so it's flavor is fully developed.
• Pepper (2 tsp) – adds a gentle heat and depth that balances the citrus and herbs.

Steps to Make Souvlaki Kebabs

Once you have assembled the ingredients, use this method:

Prep Meat. Cut pork and combine with ingredients and marinade for one to two days. Remove pork from refrigerator two hours prior to cooking, and bring to room temperature.

Prep Skewers and Grill. Soak wooden skewers for one hour prior to cooking. In a charcoal grill, light a hot charcoal fire – or preheat a gas grill. Slide pork cubes onto wet wood skewers.

Grill. Cook over hot, charcoal fire, flipping occasionally until 160 degrees F – about 10-15 minutes. Let rest for 10 minutes before serving – be careful handling hot wood skewers.

Enjoy. Serve with lemon wedges and tatziki.

Kitchen notes

Soak Skewers. To prevent skewers from burning, soak them in water for at least 30 minutes before adding pork to skewers and grilling.

Don't Skip the Marinade. One of the reasons pork souvlaki is so good, juicy, and tender is because the pork is marinated for so long, allowing the oil to soak through the meat and help soften it for grilling – as well as soaking up tons of flavor. This souvlaki is best when left to marinate for 24 hours – but can even be prepped up to two days ahead of cooking – so it's great to make for a party!

Don't Overflip Souvlaki. Grilled pork is smoky, rich, and good – and a big part of this recipe is the caramelized crunchy bits around the pork from grilling. Don't overflip your pork, or you won't get a good, crunchy crust on the outside. If pork is cooking too fast, reduce heat, instead of flipping over and over. This will also help prevent pork from sticking too much to grill.

Can You Reheat Souvlaki. Souvlaki is great because it's great when reheated – so even if you can't eat your whole meal in one night, it's great as leftovers and meal prep! To reheat souvlaki, it is best to quickly sauté in a skillet, instead of microwaving or baking – but if you're taking leftover souvlaki to work, a quick pop in the microwave will work too. Be careful to reheat the pork to piping hot – but not overcook – to prevent leftover souvlaki from drying out. Leftover souvlaki is good in salads, wraps, sandwiches, or served with rice or over vegetables.

Eat it Cold. Leftover grilled souvlaki is also great served cold when chopped up into small bites and served over salad!

Serve it with

If you're at a Greek restaurant, you'll usually get souvlaki served with french fries and lots of tzatziki – and if you're making this good grilled souvlaki at home, our recipe for easy crunchy baked fries is the solid side to grilled souvlaki – or try our popular Air Fryer French Fries Recipe!

You'll also love our halloumi recipe, or our pork chops with creamy feta sauce!

If you're looking for some other good sides (that are all totally low carb), please check out our favorite veggie dishes to go alongside grilled souvlaki!

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Grilled Souvlaki FAQs

When is souvlaki done?

Pork souvlaki is considered safe to eat after it has reached 145 degrees Fahrenheit.

How long does this recipe last?

Grilled souvlaki lasts for up to four days in the refrigerator in an airtight container.

How do we reheat without drying out?

Heat in the oven on low heat or in the skillet with a splash of water.

Why is our souvlaki burning outside and raw inside?

If your grill is too hot and pieces are too large that can cause this raw and scorched effect.

Cna i addd veggies to the skewers?

Yes, onion chunks, bell pepper chunks, and zucchini are great options.

Ingredients

• 5 lbs pork, Pork Shoulder, cut into rough 3″ cubes
• 4 tbsp lemon juice and zest, zested and juiced
• 2 tbsp dry oregano
• 8 garlic cloves, diced
• 2 tbsp garlic powder
• 4 tbsp olive oil
• 2 tsp salt
• 2 tsp pepper

Method

1. Cut pork and combine with ingredients and marinade for one to two days.
2. Remove pork from refrigerator two hours prior to cooking, and bring to room temperature.
3. Soak wooden skewers for one hour prior to cooking.
4. In a charcoal grill, light a hot charcoal fire – or preheat a gas grill.
5. Slide pork cubes onto wet wood skewers.
6. Cook over hot, charcoal fire, flipping occasionally until 160 degrees F – about 10-15 minutes.
7. Let rest for 10 minutes before serving – be careful handling hot wood skewers.
8. Serve with lemon wedges and tatziki.