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Five skewers of grilled marinated pork souvlaki are arranged on a white plate with some sauce, placed on a pink tiled surface. A striped cloth is partially visible in the bottom left corner.
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Greek Pork Souvlaki

Tender pieces of pork are marinated in olive oil and a unique blend of spices, then grilled until lightly charred and juicy. Perfect served with pita bread, tzatziki and a generous drizzle of ladolemono.
Course Main
Cuisine Greek
Prep Time 45 minutes
Cook Time 10 minutes
Optional Marinating Time: 2 hours
Total Time 2 hours 55 minutes
Servings 12 souvlaki
Calories 68kcal
Author Peter G

Ingredients

  • 500 g pork neck cut into 2 cm (1-inch) pieces (Note 1)
  • 1 teaspoon smoked paprika (Note 2)
  • 1 teaspoon ground fennel (Note 3)
  • ½ teaspoon ground cumin
  • 1 tablespoon olive oil
  • 1 tablespoon red wine optional (Note 4)
  • 1 tablespoon sea salt (Note 5)
  • 1 teaspoon ground black pepper
Metric - US Customary

Instructions

  • Cut the pork into even-sized pieces, approximately 2 cm (1 inch) in size. (Note 6)
    500 g pork neck
  • In a medium bowl, whisk together the smoked paprika, ground fennel, ground cumin, olive oil, red wine, sea salt and black pepper.
    1 teaspoon smoked paprika, 1 teaspoon ground fennel, ½ teaspoon ground cumin, 1 tablespoon olive oil, 1 tablespoon red wine, 1 tablespoon sea salt, 1 teaspoon ground black pepper
  • Add the pork to the marinade and mix well, ensuring each piece is evenly coated. Cover and refrigerate for at least 2 hours.
  • Soak bamboo skewers in water for a few hours. Thread 4-5 pieces of pork onto each skewer, leaving a little space between the pieces for even cooking. (Notes 7 & 8)
  • Preheat a barbecue grill or grill pan over medium-high heat. Cook the souvlaki for 5 minutes on one side, then turn and cook for a further 3-5 minutes, or until lightly charred and cooked through.
  • Serve immediately with pita bread, tzatziki and ladolemono.

Notes

  1. Pork necks (sold as "pork scotch fillet" in Australia) - are my preferred cut for this recipe, but pork loin (leaner) and pork belly (fattier) all work well. Or be adventurous and use a combination of pork cuts! If you're in the US look for pork collar or pork collar butt. Pork shoulder is best for slow braises. 
  2. The smoked paprika adds a subtle smoky flavour and is especially useful if you're cooking indoors or using a grill pan.
  3. Don't skip the ground fennel. It pairs beautifully with pork and is the ingredient people always ask me about.
  4. The red wine is optional, but it adds a subtle depth of flavour to the marinade. This is a trick I learned from my father. While I often marinate the pork overnight when entertaining, I've tested this recipe with a shorter marinade and it still delivers plenty of flavour.
  5. Don't be afraid of the salt. Pork loves seasoning and it helps bring the flavours of the marinade together.
  6. Cut the pork into evenly sized pieces to ensure it cooks evenly.
  7. Soak bamboo skewers in water for a few hours before cooking to help prevent burning. The skewers I use are 15cm long or approx. 6". 
  8. Leave a little space between the pieces of pork on the skewer to help them cook evenly.

Nutrition

Serving: 1souvlaki | Calories: 68kcal | Carbohydrates: 0.4g | Protein: 8g | Fat: 4g | Saturated Fat: 1g