Pork Souvlaki Plate
880 kcal per serving · 41g protein
Souvlaki is Greece's favourite street food: cubes of pork in a lemon-oregano marinade, charred on skewers and eaten with warm pita, cool tzatziki and a simple tomato-onion salad. This is the classic pork version — juicier and richer than chicken kebabs — and the whole plate comes off one grill pan. Squeeze lemon over everything at the end.
Open in Mixit →Ingredients
- 170 g Pork neck steak, cut into cubes
- 1 tbsp Olive oil
- Lemon (juice of ¼) × 1
- 1 tsp Red wine vinegar
- 1 tsp Dried oregano
- 0.5 tsp Paprika
- 0.3 tsp Honey
- 1 clove Garlic clove, grated
- Pita bread × 1
- 60 g Tzatziki (store-bought is fine)
- Tomato × 1
- Red onion × 1
- 1 pinch Salt
- 1 pinch Black pepper
Method
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Cut the pork into even
Cut the pork into even 3 cm cubes (about the size of a walnut) and toss them in a bowl with the olive oil, lemon juice, vinegar, oregano, paprika, honey, garlic, a good pinch of salt and black pepper.
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Leave on the counter
Leave on the counter to marinate — let the meat sit in the flavours — for 20 minutes.
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Make the Salad
While the pork marinates, make the salad: cut the tomato into wedges, slice the red onion as thin as you can, and toss both with a pinch of oregano, a pinch of salt and a small drizzle of olive oil.
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Thread the pork
Thread the pork onto the 2 skewers, leaving a small gap between cubes so heat can reach all sides.
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Set a grill pan
Set a grill pan (or heavy frying pan) over high heat until it's properly hot — a drop of water should hiss and vanish instantly.
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Char the Skewers
Lay the skewers in the hot pan and cook about 9 minutes total, turning every 2–3 minutes, until they're charred in dark spots on every side and the biggest cube shows no pink when you cut into it.
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Warm and Serve
Warm the pita in the empty pan, 30 seconds per side, until soft and lightly striped. Plate it with the skewers, the tomato-onion salad and a spoonful of tzatziki.