📝 About This Recipe
Transport your taste buds to the sun-drenched streets of Athens with this quintessential Greek street food. Tender cubes of pork shoulder are marinated in a vibrant blend of lemon, garlic, and wild oregano, then grilled to smoky perfection. Served on warm pita bread with a cool, garlicky tzatziki, it's the ultimate snack or light meal that captures the essence of Mediterranean hospitality.
🥗 Ingredients
For the Pork & Marinade
- 2 pounds Pork shoulder (cut into 1-inch cubes, excess fat trimmed)
- 1/4 cups Extra virgin olive oil (high quality Greek oil preferred)
- 2 tablespoons Lemon juice (freshly squeezed)
- 2 teaspoons Dried Greek oregano
- 3 cloves Garlic (minced)
- 1 tablespoon Red wine vinegar
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper (freshly ground)
For the Tzatziki Sauce
- 1 cup Greek yogurt (full fat and strained)
- 1/2 large Cucumber (grated and squeezed dry)
- 1 clove Garlic (finely minced into a paste)
- 1 tablespoon Fresh dill (finely chopped)
- 1 tablespoon Extra virgin olive oil
For Serving
- 4 pieces Pita bread (thick, Greek-style)
- 1 small Red onion (thinly sliced into half-moons)
- 1 cup Cherry tomatoes (halved or quartered)
- 4 pieces Lemon wedges (for garnish)
👨🍳 Instructions
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1
Begin by prepping the pork. Cut the pork shoulder into uniform 1-inch cubes. This size ensures they cook quickly while remaining juicy.
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2
In a large glass or ceramic bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper to create the marinade.
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3
Add the pork cubes to the bowl and toss thoroughly until every piece is coated. Cover with plastic wrap and refrigerate for at least 2 hours, though 4 hours is ideal for maximum flavor penetration.
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4
If using wooden skewers, submerge them in water for at least 30 minutes to prevent them from catching fire on the grill.
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5
Prepare the tzatziki: Grate the cucumber using the coarse side of a box grater. Place the grated cucumber in a clean kitchen towel and squeeze forcefully to remove as much liquid as possible.
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6
In a small bowl, mix the drained cucumber with the Greek yogurt, minced garlic paste, chopped dill, and a tablespoon of olive oil. Season with a pinch of salt and refrigerate until ready to serve.
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7
Thread the marinated pork onto the skewers, packing them relatively close together but not so tight that the heat can't circulate.
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8
Preheat your grill or a heavy-cast iron grill pan over medium-high heat. Lightly brush the grates with oil.
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9
Place the skewers on the grill. Cook for about 10-12 minutes in total, turning every 3 minutes so all sides develop a beautiful golden-brown char.
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10
In the last 2 minutes of cooking, place the pita breads on the grill for 30-60 seconds per side until they are soft, warm, and slightly charred.
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11
Remove the pork from the grill and let it rest on a plate for 3-5 minutes. This allows the juices to settle back into the meat.
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12
To assemble, spread a generous spoonful of tzatziki over a warm pita. Slide the pork off one skewer onto the center of the pita.
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13
Top with sliced red onions, tomatoes, and an extra sprinkle of oregano. Fold the pita and serve immediately with a lemon wedge.
💡 Chef's Tips
Use pork shoulder rather than loin; the slightly higher fat content prevents the meat from drying out over high heat. Always squeeze the cucumber aggressively for the tzatziki; any leftover water will make the sauce runny. For an authentic touch, use wild Greek oregano which has a much more intense, savory aroma than standard supermarket varieties. Do not overcook the pork; it should be just slightly blushing on the inside to remain tender. If you have time, marinate the meat overnight for the most tender results.
🍽️ Serving Suggestions
Serve with a side of crispy lemon-herb potato wedges for a fuller meal. Pair with a cold Greek lager or a crisp, acidic white wine like Assyrtiko. Include a classic Horiatiki (Greek Village Salad) with feta and olives on the side. Offer a side of spicy whipped feta (tirokafteri) for those who like a bit of heat. Serve as individual skewers on a platter for a party-style snack.