Pork Souvlaki Skewers
The Athenian street classic — cubes of pork shoulder marinated in lemon, oregano, and olive oil, then grilled fast over high heat until the edges char and the centers stay juicy.
Ingredients
- boneless pork shoulder700 g, cut into 3 cm cubes
- extra-virgin olive oil4 tbsp
- lemon1, juiced, plus wedges to serve
- garlic3 cloves, grated
- dried Greek oregano2 tsp
- sweet paprika1 tsp
- fine sea salt and black pepperto taste
- wooden or metal skewers8
Steps
Whisk and marinate the pork.
Whisk the olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper in a bowl. Add the pork and toss to coat.
Marinate the pork.
Marinate at room temperature for 30 minutes, or up to 4 hours in the fridge.
Thread pork cubes onto skewers.
Thread the cubes snugly onto skewers — pressed-together meat stays juicier than spaced cubes.
Grill the skewers over high heat.
Heat a grill or grill pan to high. Cook the skewers 3 minutes per side, turning four times, until charred outside and just cooked through.
Rest and serve the skewers.
Rest 3 minutes under foil, then serve with lemon wedges, warm pita, and tzatziki.
Nutrition, per serving. 320 calories. Protein 32.5 grams, 41 percent. Carbs 1.3 grams, 2 percent. Fat 20.2 grams, 57 percent. Fiber 0.3 grams, sugar 0.3 grams, saturated fat 6.5 grams, sodium 210 milligrams. Estimated from ingredients.
