Pork Souvlaki
Marinated pork skewers with oregano and yogurt, served with sliced tomatoes, fresh dill, and warm pita bread.
TOTAL TIME
4 hr 23 min
ACTIVE TIME
20 min
QUANTITY
~1.9 kg
DIFFICULTY
Trivial
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/15
Tools0/18
Ingredients0/15 gathered · 4 servings
800g
60ml
1piece
4clove
2tsp
1tsp
2tsp
1tsp
60ml200g
1piece
10g
1piece
2piece4piece
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 800g | — | — | |
| 2 | | 60ml | — | — | |
| 3 | | 1piece | — | — | |
| 4 | | 4clove | — | — | |
| 5 | | 2tsp | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 2tsp | — | — | |
| 8 | | 1tsp | — | — | |
| 9 | | 60ml | — | — | |
| 10 | 200g | — | — | ||
| 11 | | 1piece | — | — | |
| 12 | | 10g | — | — | |
| 13 | | 1piece | — | — | |
| 14 | | 2piece | — | — | |
| 15 | 4piece | — | — |
Tools21 items
Serveware1 item
Procedure37 steps
1 of 37
Cut the pork shoulder into roughly 3 cm cubes and drop them into the large mixing bowl.
Pork shoulder · 800 g
⏱ 10s
ResultPork shoulder2 of 37
Pour the olive oil over the pork.
Extra-virgin olive oil · 60 ml⏱ 5s
ResultPork shoulder and extra-virgin olive oil3 of 37
Finely grate the zest of the lemon directly into the bowl over the pork.
Lemon · 1 piece
⏱ 30s
ResultLemon-zested pork4 of 37
Halve the lemon and squeeze its juice into the bowl, catching any pips.
⏱ 20s
ResultLemon juice5 of 37
Peel the garlic cloves.
Garlic · 4 clove
⏱ 30s
ResultPeeled garlic cloves6 of 37
Mince the peeled garlic cloves very finely and add them to the bowl.
⏱ 40s
ResultMinced garlic7 of 37
Crumble the dried oregano into the bowl.
Dried oregano · 2 tsp⏱ 5s
ResultMinced garlic and dried oregano8 of 37
Add the sweet paprika to the bowl.
Sweet paprika · 1 tsp⏱ 5s
ResultMinced garlic and dried oregano and sweet paprika9 of 37
Add the salt to the bowl.
Salt · 2 tsp⏱ 5s
ResultMinced garlic and dried oregano mixture10 of 37
Add the black pepper to the bowl.
Ground black pepper · 1 tsp⏱ 5s
ResultMinced garlic and dried oregano mixture11 of 37
Pour the white wine over everything.
Dry white wine · 60 ml⏱ 5s
ResultMinced garlic and dried oregano mixture12 of 37
Toss the pork thoroughly with the tongs until every piece is well coated in the marinade.
⏱ 30s
ResultMarinade-coated pork13 of 37
Stretch a sheet of cling film tightly over the bowl.
⏱ 10s
14 of 37
Slide the covered bowl into the refrigerator.
⏱ 10s
ResultMarinade-coated pork15 of 37
Leave the pork to marinate in the refrigerator for at least 4 hours, or overnight for the deepest flavour.
⏱ 4 hr
ResultMarinated pork17 of 37
Spoon the Greek yogurt into the medium bowl.
Full-fat Greek yogurt · 200 g
⏱ 5s
ResultFull-fat greek yogurt18 of 37
Peel the cucumber.
Cucumber · 1 piece
⏱ 30s
ResultPeeled cucumber20 of 37
Run the tip of the knife along each half to scrape out the watery seeds and discard them.
⏱ 20s
ResultDeseeded cucumber halves21 of 37
Grate the deseeded cucumber halves on the coarse side of the box grater onto the board.
⏱ 40s
ResultGrated cucumber22 of 37
Gather the grated cucumber in a sheet of kitchen paper and squeeze firmly to press out as much liquid as possible.
⏱ 20s
ResultThoroughly pat-dried grated cucumber23 of 37
Tip the dried grated cucumber into the yogurt bowl.
⏱ 5s
ResultFull-fat greek yogurt and thoroughly pat-dried grated cucumber24 of 37
Finely chop the dill fronds and add them to the bowl.
Fresh dill · 10 g⏱ 20s
ResultDill yogurt25 of 37
Stir everything together until the dill and cucumber are evenly distributed through the yogurt.
⏱ 20s
ResultTzatziki26 of 37
Cover the tzatziki with cling film.
⏱ 5s
27 of 37
Place the covered bowl in the refrigerator to keep the tzatziki cold until you are ready to serve.
⏱ 5s
ResultTzatziki28 of 37
Halve the red onion and peel away the papery skin.
Red onion · 1 piece⏱ 20s
ResultPeeled red onion29 of 37
Thinly slice the peeled onion into half-moons.
⏱ 30s
ResultFinely sliced onion30 of 37
Sweep the sliced onion into the small bowl and set aside.
⏱ 5s
ResultFinely sliced onionused in step 4131 of 37
Slice the tomatoes into rounds about 1 cm thick.
Plum tomatoes · 2 piece⏱ 30s
ResultSliced tomatoes32 of 37
Transfer the sliced tomatoes to the second small bowl and set aside.
⏱ 5s
ResultSliced tomatoesused in step 4233 of 37
Set a grill pan over the highest heat and leave it for 5 minutes until smoking hot.
⏱ 5 min
34 of 37
Thread the marinated pork cubes tightly onto 4 metal skewers, packing the pieces close together, and lay them on the baking tray.
⏱ 2 min
ResultSkewered pork35 of 37
Lay the skewers in the hot grill pan and cook, turning every 2 minutes with tongs, for about 8 minutes total, until the pork is charred at the edges and cooked through. Check the thickest piece reads 63 °C on a thermometer.
⏱ 8 min
ResultGrilled pork skewers36 of 37
Lift the skewers onto the baking tray and leave them to rest for 2 minutes so the juices settle.
⏱ 2 min
ResultRested grilled porkused in step 4037 of 37
Lay the pita breads in the grill pan for about 30 seconds a side until warm and lightly marked.
Pita breads · 4 piece
⏱ 1 min
ResultWarmed pita breadsused in step 39Total Time4 hr 23 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 800 g | | Cut the pork shoulder into roughly 3 cm cubes and drop them into the large mixing bowl.⏱ 10sResultPork shoulder |
| 2 | 60 ml | | Pour the olive oil over the pork.⏱ 5sResultPork shoulder and extra-virgin olive oil |
| 3 | 1 piece | | Finely grate the zest of the lemon directly into the bowl over the pork.⏱ 30sResultLemon-zested pork |
| 4 | — | | Halve the lemon and squeeze its juice into the bowl, catching any pips.⏱ 20sResultLemon juice |
| 5 | 4 clove | | Peel the garlic cloves.⏱ 30sResultPeeled garlic cloves |
| 6 | Peeled garlic clovesstep 5 | | Mince the peeled garlic cloves very finely and add them to the bowl.⏱ 40sResultMinced garlic |
| 7 | 2 tsp | | Crumble the dried oregano into the bowl.⏱ 5sResultMinced garlic and dried oregano |
| 8 | 1 tsp | | Add the sweet paprika to the bowl.⏱ 5sResultMinced garlic and dried oregano and sweet paprika |
| 9 | 2 tsp | | Add the salt to the bowl.⏱ 5sResultMinced garlic and dried oregano mixture |
| 10 | 1 tsp | | Add the black pepper to the bowl.⏱ 5sResultMinced garlic and dried oregano mixture |
| 11 | 60 ml | | Pour the white wine over everything.⏱ 5sResultMinced garlic and dried oregano mixture |
| 12 | — | | Toss the pork thoroughly with the tongs until every piece is well coated in the marinade.⏱ 30sResultMarinade-coated pork |
| 13 | — | | Stretch a sheet of cling film tightly over the bowl.⏱ 10s |
| 14 | — | | Slide the covered bowl into the refrigerator.⏱ 10sResultMarinade-coated pork |
| 15 | — | | Leave the pork to marinate in the refrigerator for at least 4 hours, or overnight for the deepest flavour.⏱ 4 hrResultMarinated pork |
| 16 | — | | Take the bowl out of the refrigerator.⏱ 10sResultMarinated porkused in step 34 |
| 17 | 200 g | | Spoon the Greek yogurt into the medium bowl.⏱ 5sResultFull-fat greek yogurt |
| 18 | 1 piece | | Peel the cucumber.⏱ 30sResultPeeled cucumber |
| 19 | Peeled cucumberstep 18 | | Halve the peeled cucumber lengthways.⏱ 10sResultHalved cucumber |
| 20 | Halved cucumberstep 19 | | Run the tip of the knife along each half to scrape out the watery seeds and discard them.⏱ 20sResultDeseeded cucumber halves |
| 21 | Deseeded cucumber halvesstep 20 | | Grate the deseeded cucumber halves on the coarse side of the box grater onto the board.⏱ 40sResultGrated cucumber |
| 22 | Grated cucumberstep 21 | | Gather the grated cucumber in a sheet of kitchen paper and squeeze firmly to press out as much liquid as possible.⏱ 20sResultThoroughly pat-dried grated cucumber |
| 23 | Thoroughly pat-dried grated cucumberstep 22 | | Tip the dried grated cucumber into the yogurt bowl.⏱ 5sResultFull-fat greek yogurt and thoroughly pat-dried grated cucumber |
| 24 | 10 g | | Finely chop the dill fronds and add them to the bowl.⏱ 20sResultDill yogurt |
| 25 | — | | Stir everything together until the dill and cucumber are evenly distributed through the yogurt.⏱ 20sResultTzatziki |
| 26 | — | | Cover the tzatziki with cling film.⏱ 5s |
| 27 | — | | Place the covered bowl in the refrigerator to keep the tzatziki cold until you are ready to serve.⏱ 5sResultTzatziki |
| 28 | 1 piece | | Halve the red onion and peel away the papery skin.⏱ 20sResultPeeled red onion |
| 29 | Peeled red onionstep 28 | | Thinly slice the peeled onion into half-moons.⏱ 30sResultFinely sliced onion |
| 30 | Finely sliced onionstep 29 | | Sweep the sliced onion into the small bowl and set aside.⏱ 5sResultFinely sliced onionused in step 41 |
| 31 | 2 piece | | Slice the tomatoes into rounds about 1 cm thick.⏱ 30sResultSliced tomatoes |
| 32 | Sliced tomatoesstep 31 | | Transfer the sliced tomatoes to the second small bowl and set aside.⏱ 5sResultSliced tomatoesused in step 42 |
| 33 | — | | Set a grill pan over the highest heat and leave it for 5 minutes until smoking hot.⏱ 5 min |
| 34 | Marinated porkstep 16 | | Thread the marinated pork cubes tightly onto 4 metal skewers, packing the pieces close together, and lay them on the baking tray.⏱ 2 minResultSkewered pork |
| 35 | Skewered porkstep 34 | | Lay the skewers in the hot grill pan and cook, turning every 2 minutes with tongs, for about 8 minutes total, until the pork is charred at the edges and cooked through. Check the thickest piece reads 63 °C on a thermometer.⏱ 8 minResultGrilled pork skewers |
| 36 | Grilled pork skewersstep 35 | | Lift the skewers onto the baking tray and leave them to rest for 2 minutes so the juices settle.⏱ 2 minResultRested grilled porkused in step 40 |
| 37 | 4 piece | | Lay the pita breads in the grill pan for about 30 seconds a side until warm and lightly marked.⏱ 1 minResultWarmed pita breadsused in step 39 |
| Total Time | 4 hr 23 min | ||
Serving
- Take the tzatziki out of the refrigerator.
- Arrange the warmed pita breads on the large serving platter.
- Lay the rested pork skewers over the pita breads on the platter.
- Scatter the sliced red onion over and around the skewers.
- Tuck the sliced tomatoes around the skewers.
- Spoon generous dollops of tzatziki alongside the skewers and serve immediately.
Nutritionper serving
Estimated · pre-cooking · 93% ingredients covered
| Nutrient | Per serving |
|---|---|
| 865kcal | |
| 39g | |
| 69g | |
| 22g | |
| 15g | |
| 7g | |
| 3g | |
| 1,338mg |
Ingredients0/15
Tools0/18
Recipe
Pork Souvlaki
Marinated pork skewers with oregano and yogurt, served with sliced tomatoes, fresh dill, and warm pita bread.
What you’ll doYou will marinate cubed pork shoulder in oil, lemon, garlic and oregano for at least 4 hours or overnight. While it rests, you'll make tzatziki by mixing yogurt with squeezed cucumber and dill, then prepare sliced onions and tomatoes. Finally, you'll thread the pork onto skewers, sear them hard in a smoking grill pan until charred, warm the pita breads, and assemble everything on a platter with the cold tzatziki.
Serves4
Total4 hr 23 min
LevelMedium
Ingredients
- Pork shoulder800 g
- Extra-virgin olive oil60 ml
- Lemon1 piece
- Garlic4 clove
- Dried oregano2 tsp
- Sweet paprika1 tsp
- Salt2 tsp
- Ground black pepper1 tsp
- Dry white wine60 ml
- Full-fat Greek yogurt200 g
- Cucumber1 piece
- Fresh dill10 g
- Red onion1 piece
- Plum tomatoes2 piece
- Pita breads4 piece
Tools
Metal skewersSpoonTongsLarge serving platterOnion bowl (small bowl)Tomatoes bowl (small bowl)Large mixing bowlGrill panChef's knifeMicroplane zesterMedium bowlCling filmCitrus juicerBaking trayRefrigeratorBox graterPeelerKitchen paperChopping boardMicroplaneThermometer
Method
1
Cut the pork shoulder into roughly 3 cm cubes and drop them into the large mixing bowl.
10sLarge mixing bowlPork shoulder · 800 g
2
Pour the olive oil over the pork.
5sLarge mixing bowlExtra-virgin olive oil · 60 ml
3
Finely grate the zest of the lemon directly into the bowl over the pork.
30sLarge mixing bowl, MicroplaneLemon · 1 piece
4
Halve the lemon and squeeze its juice into the bowl, catching any pips.
20sLarge mixing bowl, Citrus juicer
5
Peel the garlic cloves.
30sChopping board, Chefs knifeGarlic · 4 clove
6
Mince the peeled garlic cloves very finely and add them to the bowl.
40sLarge mixing bowl, Chefs knifePeeled garlic cloves · step 5
7
Crumble the dried oregano into the bowl.
5sLarge mixing bowlDried oregano · 2 tsp
8
Add the sweet paprika to the bowl.
5sLarge mixing bowlSweet paprika · 1 tsp
9
Add the salt to the bowl.
5sLarge mixing bowlSalt · 2 tsp
10
Add the black pepper to the bowl.
5sLarge mixing bowlGround black pepper · 1 tsp
11
Pour the white wine over everything.
5sLarge mixing bowlDry white wine · 60 ml
12
Toss the pork thoroughly with the tongs until every piece is well coated in the marinade.
30sLarge mixing bowl, Tongs
13
Stretch a sheet of cling film tightly over the bowl.
10sLarge mixing bowl, Cling film
14
Slide the covered bowl into the refrigerator.
10sLarge mixing bowl, Refrigerator
15
Leave the pork to marinate in the refrigerator for at least 4 hours, or overnight for the deepest flavour.
4 hrLarge mixing bowl
16
Take the bowl out of the refrigerator.
Result · Marinated pork · used in step 34
10sLarge mixing bowl, Refrigerator
17
Spoon the Greek yogurt into the medium bowl.
5sMedium bowlFull-fat Greek yogurt · 200 g
18
Peel the cucumber.
30sChopping board, PeelerCucumber · 1 piece
19
Halve the peeled cucumber lengthways.
10sChopping board, Chefs knifePeeled cucumber · step 18
20
Run the tip of the knife along each half to scrape out the watery seeds and discard them.
20sChopping board, Chefs knifeHalved cucumber · step 19
21
Grate the deseeded cucumber halves on the coarse side of the box grater onto the board.
40sChopping board, Box graterDeseeded cucumber halves · step 20
22
Gather the grated cucumber in a sheet of kitchen paper and squeeze firmly to press out as much liquid as possible.
20sChopping board, Kitchen paperGrated cucumber · step 21
23
Tip the dried grated cucumber into the yogurt bowl.
5sMedium bowlThoroughly pat-dried grated cucumber · step 22
24
Finely chop the dill fronds and add them to the bowl.
20sMedium bowl, Chefs knifeFresh dill · 10 g
25
Stir everything together until the dill and cucumber are evenly distributed through the yogurt.
20sMedium bowl, Spoon
26
Cover the tzatziki with cling film.
5sMedium bowl, Cling film
27
Place the covered bowl in the refrigerator to keep the tzatziki cold until you are ready to serve.
5sMedium bowl, Refrigerator
28
Halve the red onion and peel away the papery skin.
20sChopping board, Chefs knifeRed onion · 1 piece
29
Thinly slice the peeled onion into half-moons.
30sChopping board, Chefs knifePeeled red onion · step 28
30
Sweep the sliced onion into the small bowl and set aside.
Result · Finely sliced onion · used in step 41
5sOnion bowl (small bowl)Finely sliced onion · step 29
31
Slice the tomatoes into rounds about 1 cm thick.
30sChopping board, Chefs knifePlum tomatoes · 2 piece
32
Transfer the sliced tomatoes to the second small bowl and set aside.
Result · Sliced tomatoes · used in step 42
5sTomatoes bowl (small bowl)Sliced tomatoes · step 31
33
Set a grill pan over the highest heat and leave it for 5 minutes until smoking hot.
240°C5 minGrill pan
34
Thread the marinated pork cubes tightly onto 4 metal skewers, packing the pieces close together, and lay them on the baking tray.
2 minBaking tray, Metal skewersMarinated pork · step 16
35
Lay the skewers in the hot grill pan and cook, turning every 2 minutes with tongs, for about 8 minutes total, until the pork is charred at the edges and cooked through. Check the thickest piece reads 63 °C on a thermometer.
240°C8 minGrill pan, Tongs, ThermometerSkewered pork · step 34
36
Lift the skewers onto the baking tray and leave them to rest for 2 minutes so the juices settle.
Result · Rested grilled pork · used in step 40
2 minBaking trayGrilled pork skewers · step 35
37
Lay the pita breads in the grill pan for about 30 seconds a side until warm and lightly marked.
Result · Warmed pita breads · used in step 39
1 minGrill panPita breads · 4 piece
38
Take the tzatziki out of the refrigerator.
Result · Tzatziki · used in step 43
5sMedium bowl, Refrigerator
39
Arrange the warmed pita breads on the large serving platter.
15sLarge serving platterWarmed pita breads · step 37
40
Lay the rested pork skewers over the pita breads on the platter.
20sLarge serving platter, TongsRested grilled pork · step 36
41
Scatter the sliced red onion over and around the skewers.
10sLarge serving platterFinely sliced onion · step 30
42
Tuck the sliced tomatoes around the skewers.
10sLarge serving platterSliced tomatoes · step 32
43
Spoon generous dollops of tzatziki alongside the skewers and serve immediately.
Result · Pork Souvlaki
15sLarge serving platter, SpoonTzatziki · step 38
Printed 10 October 2026