📝 About This Recipe
Transport your senses to a seaside taverna on the island of Crete with these succulent, flame-kissed meat skewers. Marinated in a fragrant blend of wild Greek oregano, pungent garlic, and bright lemon zest, the pork becomes incredibly tender and develops a stunning char on the grill. This is the quintessential street food of Greece, offering a perfect balance of smoky protein, cool yogurt sauce, and warm, pillowy pita bread.
🥗 Ingredients
The Meat & Marinade
- 2 pounds Pork Shoulder (Butt) (trimmed of excess fat and cut into 1-inch cubes)
- 1/2 cup Extra Virgin Olive Oil (high quality Greek oil preferred)
- 1/4 cup Lemon Juice (freshly squeezed)
- 2 tablespoons Dried Greek Oregano (rubbed between palms to release oils)
- 4 cloves Garlic (minced into a paste)
- 1 teaspoon Dried Thyme
- 1.5 teaspoons Sea Salt
- 1 teaspoon Freshly Ground Black Pepper
Homemade Tzatziki Sauce
- 2 cups Greek Yogurt (full fat, plain)
- 1 large English Cucumber (grated and squeezed dry)
- 2 cloves Garlic (very finely minced)
- 2 tablespoons Fresh Dill (finely chopped)
- 1 tablespoon Red Wine Vinegar
For Assembly & Serving
- 6 pieces Pita Bread (thick, Greek-style pocketless pita)
- 1 medium Red Onion (thinly sliced into half-moons)
- 1 cup Cherry Tomatoes (halved)
- 1/4 cup Fresh Parsley (chopped for garnish)
- 1 lemon Lemon Wedges (cut into 6 wedges)
👨🍳 Instructions
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1
In a large glass bowl or gallon-sized freezer bag, whisk together the olive oil, lemon juice, oregano, minced garlic, thyme, salt, and pepper to create the marinade.
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2
Add the cubed pork to the marinade, ensuring every piece is thoroughly coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, though 4 hours is ideal for maximum flavor penetration.
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3
If using wooden skewers, submerge them in water for at least 30 minutes to prevent them from burning on the grill.
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4
Prepare the tzatziki: Grate the cucumber using the coarse side of a box grater. Place the shreds in a clean kitchen towel and squeeze forcefully to remove as much liquid as possible.
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5
In a medium bowl, combine the strained yogurt, squeezed cucumber, minced garlic, dill, and red wine vinegar. Season with a pinch of salt and a drizzle of olive oil. Stir well and refrigerate until serving.
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6
Preheat your grill (or a heavy cast-iron grill pan) to medium-high heat. You want a surface temperature of about 400°F (200°C).
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7
Thread the marinated pork onto the skewers, about 5-6 pieces per skewer. Do not pack them too tightly; leaving a tiny bit of space allows the heat to circulate and brown all sides.
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8
Lightly oil the grill grates. Place the skewers on the grill and cook for 8-12 minutes in total.
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9
Turn the skewers every 3 minutes to ensure an even golden-brown char on all four sides. The pork should reach an internal temperature of 145°F (63°C).
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10
During the last 2 minutes of cooking, place the pita breads on the edge of the grill to warm through and develop light char marks.
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11
Remove the skewers from the grill and let them rest on a platter for 3-5 minutes. Squeeze a fresh lemon wedge over the hot meat while it rests.
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12
To serve, spread a generous dollop of tzatziki on a warm pita. Slide the meat off the skewer onto the pita, top with sliced red onions, tomatoes, and a sprinkle of fresh parsley.
💡 Chef's Tips
Use pork shoulder rather than loin; the extra fat content ensures the meat stays juicy under high heat. Don't skip squeezing the cucumber! Excess water will make your tzatziki runny and dilute the flavor. For an authentic touch, sprinkle a little extra dried oregano and a pinch of paprika over the meat right after grilling. If you have time, marinate the meat overnight for the most tender results, but don't exceed 24 hours as the lemon juice will begin to break down the texture too much. Avoid overcooking; pork is best when it's just reached the safe temperature so it remains succulent.
🍽️ Serving Suggestions
Serve with a side of crispy lemon-oregano potato wedges (Greek fries). Pair with a crisp, chilled Assyrtiko white wine or a light Greek lager. A classic Horiatiki (Greek Village Salad) with feta and olives makes the perfect fresh accompaniment. Add a few pickled peppers (peperoncini) on the side for a vinegary kick. For a low-carb version, serve the skewers over a bed of cauliflower rice with a side of hummus.