📝 About This Recipe
Transport your senses to the shores of the Aegean with these succulent, flame-kissed pork skewers. Traditionally made with fatty pork neck for maximum tenderness, this recipe utilizes a bright lemon and oregano marinade that tenderizes the meat while imparting a classic Mediterranean zing. Perfectly charred on the outside and juicy within, it’s a testament to the beauty of simple, high-quality Greek street food.
🥗 Ingredients
The Pork and Marinade
- 2 pounds Pork neck or shoulder (cut into 1-inch cubes)
- 1/3 cup Extra virgin olive oil (Greek variety preferred)
- 1 large Lemon juice (freshly squeezed)
- 2 tablespoons Dried Greek oregano (rubbed between palms to release oils)
- 4 cloves Garlic (minced into a paste)
- 1 tablespoon Red wine vinegar (for a punchy acidity)
- 1.5 teaspoons Sea salt (to taste)
- 1 teaspoon Black pepper (freshly cracked)
Handmade Tzatziki
- 2 cups Greek yogurt (full fat, strained)
- 1/2 large English cucumber (grated and squeezed dry)
- 2 cloves Garlic (finely grated)
- 1 tablespoon Fresh dill (finely chopped)
- 1/2 lemon Lemon juice (freshly squeezed)
For Serving
- 4 pieces Pita bread (thick, Greek-style)
- 1 small Red onion (thinly sliced into half-moons)
- 1 cup Cherry tomatoes (halved)
- 1/4 cup Fresh parsley (roughly chopped)
👨🍳 Instructions
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1
Trim any excess heavy gristle from the pork, but leave the marbled fat as it provides flavor and moisture. Cut the pork into uniform 1-inch cubes.
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2
In a large glass bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper.
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3
Add the pork cubes to the marinade and toss thoroughly to ensure every piece is coated. Cover and refrigerate for at least 2 hours, though overnight is ideal for the best texture.
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4
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
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5
Prepare the tzatziki: Grate the cucumber and place it in a clean kitchen towel. Squeeze firmly to remove as much liquid as possible—this prevents a watery sauce.
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6
In a medium bowl, combine the squeezed cucumber, Greek yogurt, garlic, dill, and lemon juice. Stir well and let it sit in the fridge to allow flavors to meld.
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7
Thread the marinated pork onto the skewers, packing them relatively tightly. This helps the meat stay juicy during high-heat cooking.
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8
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
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9
Place the skewers on the grill. Cook for about 8-12 minutes in total, turning every 2-3 minutes to achieve an even, golden-brown char on all sides.
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10
Check for doneness: The internal temperature should reach 145°F (63°C). Once cooked, remove from the grill and let the meat rest for 5 minutes.
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11
While the meat rests, lightly brush the pita breads with olive oil and grill them for 30 seconds per side until soft and warm.
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12
Assemble by sliding the meat off the skewers onto the warm pita. Top with a generous dollop of tzatziki, sliced onions, tomatoes, and a sprinkle of fresh parsley.
💡 Chef's Tips
Always use pork neck (collar) or shoulder; leaner cuts like loin will dry out too quickly on the grill. Don't skip the red wine vinegar in the marinade; the acid helps break down the muscle fibers for a tender bite. Squeeze the cucumber aggressively for the tzatziki; any leftover moisture will ruin the creamy consistency of the yogurt. Ensure your grill is very hot before adding the meat to get those signature charred edges without overcooking the center. If you have time, let the marinated meat sit at room temperature for 20 minutes before grilling for more even cooking.
🍽️ Serving Suggestions
Serve with a side of crispy lemon-oregano fries dusted with crumbled feta cheese. Pair with a crisp, chilled Greek Assyrtiko wine or a light lager to cut through the richness of the pork. Add a traditional Horiatiki (village salad) with thick cucumber chunks, tomatoes, and olives. Offer extra lemon wedges on the side for guests to squeeze over the hot meat just before eating. A side of pickled peppers or 'peperoncini' adds a lovely spicy crunch to the meal.