Name: Pork Souvlaki Platter
Total time: 55 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1.5 lb pork shoulder; 3 tbsp extra virgin olive oil; 2 whole lemon; 1 tbsp red wine vinegar; 5 clove garlic; 2 tsp dried oregano; 2 tsp kosher salt; 1 tsp black pepper; 8 count wooden skewers; 1 cup plain greek yogurt; 1 medium english cucumber; 1 tbsp fresh dill; 4 count pita bread; 3 medium roma tomatoes; 1 small red onion

← Recipes · Grilled · Pork Souvlaki Platter

640 cal42g protein44g carbs30g fat1050mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch55 min activeShortcut40 min active

Everyday 25nothing beyond the everyday cabinet

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Pork Souvlaki Platter

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Grilled55 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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pork shouldertrimmed and cut into 1-inch cubes1.5 lb

extra virgin olive oil3 tbsp

lemonjuiced, plus zest of one2 whole

red wine vinegar1 tbsp

garlicminced, divided5 cloves

dried oregano2 tsp

kosher saltdivided2 tsp

black pepper1 tsp

wooden skewerssoaked in water for 30 minutes8 count

plain greek yogurt1 cup

english cucumbergrated and squeezed dry1 medium

fresh dillchopped1 tbsp

pita bread4 count

roma tomatoescut into wedges3 medium

red onionthinly sliced1 small

Cook it to

Pork145°F / 63°C

Pork: then rest 3 minutes. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Whisk the olive oil, juice of 1 lemon, lemon zest, red wine vinegar, 3 cloves of the garlic, the oregano, 1 1/2 tsp of the salt, and the pepper in a large bowl. Add the pork cubes and toss until every piece is coated. Marinate at room temperature for 30 minutes, or in the fridge for up to 8 hours.

2While the pork marinates, make the tzatziki. Stir together the yogurt, grated cucumber, the remaining 2 cloves garlic, the dill, a squeeze of juice from the second lemon, and the remaining 1/2 tsp salt. Chill until serving.

3Toss the tomato wedges and red onion with a squeeze of the remaining lemon juice and a pinch of salt. Set aside.

4Heat the grill to medium-high and oil the grates. Thread the pork onto the soaked skewers, packing the cubes snugly but not crushed.

5Grill the skewers for 10 to 12 minutes, turning every 2 to 3 minutes, until charred in spots and the pork is cooked through, with an internal temperature of 145°F or higher.

6Move the skewers to a plate and rest for 5 minutes. Meanwhile, warm the pita on the grill for about 30 seconds per side, until soft and lightly marked.

7Plate it up: skewers and a warm pita on each plate, a generous scoop of tzatziki, and the tomato and onion salad alongside.