Grilled Pork Souvlaki With Lemon Garlic Yogurt Marinade

Why You’ll Love This Recipe

• Yogurt marinade makes the pork incredibly tender, juicy, and full of bright lemon-garlic flavor.
• Perfect for grilling season but easy to make indoors on a grill pan or under the broiler.
• Customizable: pile into pitas, serve over rice, or make a simple platter with salad and tzatziki.
• Great make-ahead option since the pork actually improves as it marinates.

Grocery List

• Produce: Garlic, lemons, 1 small red onion, 2 medium tomatoes or 1 cup cherry tomatoes, 1 small cucumber, fresh flat-leaf parsley or dill
• Dairy: Plain Greek yogurt (about 2 cups total to cover marinade and sauce)
• Pantry: Boneless pork shoulder or pork loin, extra-virgin olive oil, red wine vinegar, dried oregano, dried thyme, paprika, kosher salt, black pepper, Greek-style pita breads, wooden or metal skewers

Full Ingredients

For the Yogurt Marinade and Pork

• 1 1/2 lb boneless pork shoulder or pork loin, trimmed and cut into 1 1/4-inch cubes
• 3/4 cup plain whole-milk Greek yogurt
• 3 tbsp extra-virgin olive oil
• 3 tbsp fresh lemon juice (from about 1 large lemon)
• 1–2 tsp finely grated lemon zest
• 4 garlic cloves, finely minced or pressed
• 2 tsp dried oregano
• 1 tsp dried thyme (optional but traditional)
• 1 tbsp red wine vinegar
• 1 1/2 tsp kosher salt (use 1 tsp if using table salt)
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sweet or smoked paprika

For Serving

• 4–6 Greek-style pita breads (or other soft flatbreads)
• 1 small red onion, very thinly sliced
• 2 medium tomatoes, diced (or 1 cup cherry tomatoes, halved)
• 1 small cucumber, thinly sliced or diced
• 1/4 cup fresh flat-leaf parsley or fresh dill, roughly chopped
• Lemon wedges, for squeezing at the table
• Extra-virgin olive oil, for drizzling
• Salt and pepper, to taste

Optional Quick Garlicky Yogurt Sauce

• 3/4 cup plain Greek yogurt
• 1 small garlic clove, finely minced or grated
• 1 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 1–2 tbsp chopped fresh dill or parsley
• Pinch of kosher salt and black pepper

Step-by-Step Instructions

Step 1: Prep the Pork

Pat the pork dry with paper towels. Trim off any large, hard pieces of fat or silver skin. Cut the pork into even 1 1/4-inch cubes; aim for similar size so they cook at the same rate. Place the pork cubes in a large non-reactive bowl (glass or stainless steel) or a zip-top bag. Set aside while you mix the marinade.

Step 2: Make the Yogurt Marinade

In a medium bowl, whisk together the Greek yogurt, olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme (if using), red wine vinegar, kosher salt, black pepper, and paprika. Whisk until smooth and evenly combined. The marinade should be thick but still pourable; if it seems extremely thick, add 1–2 tsp of water to loosen it slightly.

Step 3: Marinate the Pork

Pour the yogurt marinade over the pork cubes, scraping the bowl to get every bit. Use a spoon or clean hands to toss until every piece is thoroughly coated. Cover the bowl tightly (or seal the bag, pressing out excess air) and refrigerate for at least 2 hours, and up to 24 hours. During this time, the yogurt and lemon gently tenderize the meat and infuse it with flavor. If marinating longer than 8 hours, give the pork a stir once or twice so everything stays evenly coated.

Step 4: Prep Skewers, Vegetables, and Sauce

If using wooden skewers, soak them in a shallow pan of water for at least 30 minutes to prevent burning on the grill. Meanwhile, slice the red onion very thinly, dice the tomatoes, and slice or dice the cucumber. Chop the parsley or dill and set it all aside. For the optional garlicky yogurt sauce, stir together the yogurt, minced garlic, lemon juice, olive oil, chopped herbs, salt, and pepper in a small bowl. Taste and adjust seasoning, then refrigerate until serving.

Step 5: Thread the Pork onto Skewers

Remove the marinated pork from the refrigerator about 20–30 minutes before cooking so it can lose its chill slightly. Set up a tray or large plate for the skewers. Let any thick excess marinade drip off each piece (a light coating is fine), then thread the pork cubes onto the skewers, packing them snugly but not overly tight so heat can reach the center. Aim for 5–7 pieces per skewer, depending on length. Discard any remaining marinade; do not reuse it.

Step 6: Grill the Souvlaki

Preheat your grill or grill pan to medium-high heat, about 400–450°F (205–230°C). Clean and oil the grates lightly by rubbing them with a folded paper towel dipped in oil and held with tongs. Place the skewers on the grill and cook for 10–14 minutes total, turning every 2–3 minutes so all sides develop nice char marks. The pork is done when it is nicely browned on the outside and just cooked through inside, reaching an internal temperature of 145°F (63°C). Remove the skewers to a clean plate, tent loosely with foil, and let rest for about 5 minutes so the juices settle.

Step 7: Warm the Pitas and Serve

While the pork rests, warm the pita breads on the grill for 20–30 seconds per side, just until soft and lightly charred in spots. To serve, place a warm pita on each plate, add a few pieces of pork (you can slide them off the skewer or serve the skewer on top), and scatter with sliced red onion, tomato, cucumber, and chopped herbs. Drizzle with a little olive oil, add a squeeze of fresh lemon, and spoon on the garlicky yogurt sauce if using. Serve immediately, with extra lemon wedges and any remaining sauce on the side.

Pro Tips

• Do not skimp on marinating time. The yogurt needs at least 2 hours to work its tenderizing magic; overnight is even better for deeper flavor.
• Cut the pork evenly. Uniform 1 1/4-inch cubes help the souvlaki cook evenly and stay juicy instead of drying out on the edges.
• Let excess marinade drip off. Too much clinging yogurt can burn on the grill; a thin coating is ideal for flavor and color.
• Use a thermometer if you can. Pull the pork at 145°F (63°C) and let it rest. This keeps it moist instead of overcooked and tough.
• No grill? Broil the skewers on a foil-lined sheet pan, 5–6 inches from the heat, for about 10–12 minutes, turning halfway through.

Variations

• Chicken Souvlaki: Swap pork for 1 1/2 lb boneless, skinless chicken thighs, cut into chunks. Keep the marinade and cooking method the same, but start checking for doneness at 8–10 minutes.
• Herb-Forward Version: Add 2–3 tbsp chopped fresh oregano, parsley, or dill to the marinade for a greener, more herbaceous flavor.
• Souvlaki Bowls: Skip the pitas and serve the grilled pork over warm rice or couscous with cucumber, tomato, red onion, and yogurt sauce for a lighter bowl-style meal.

Storage & Make-Ahead

You can marinate the pork up to 24 hours in advance; keep it covered in the refrigerator until ready to skewer and grill. Leftover cooked pork souvlaki keeps well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat or in a 300°F (150°C) oven until warmed through. The garlicky yogurt sauce will keep for 3–4 days in the fridge; stir before serving. Pita breads are best fresh, but you can freeze extras well wrapped for up to 2 months and reheat directly from frozen on a warm skillet or in the oven.

Nutrition (per serving)

Approximate values for 1 serving (1/4 of the pork, 1 pita, a portion of vegetables, and a spoonful of yogurt sauce): about 540 calories, 40 g protein, 21 g fat, 44 g carbohydrates, 3 g fiber, and 860 mg sodium. Actual values will vary based on the exact cut of pork, brand of pita, and how much sauce and olive oil you use for serving.