Entree: Cyprus – Souvlakia (Grilled marinated meat skewers traditionally made with pork, served with pita, lemon and fresh herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) fresh lemon juice (about 1–2 lemons)
- 3 cloves (approx. 5/16 oz (9 g)) garlic, minced
- 2 tsp (6 g) dried oregano or 2 tbsp (6 g) fresh chopped oregano
- 1 tbsp (15 ml) red wine vinegar
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) ground black pepper
- 1 medium onion, cut into chunks
- 1 medium green bell pepper, cut into chunks (optional)
- 8 wooden skewers soaked in water 30 minutes or 4 metal skewers
- 4 pita breads
- Lemon wedges for serving
- 1/4 cup (15 g) chopped fresh parsley for garnish
- For simple tzatziki: 1 cup (240 g) Greek yogurt, 1/2 small cucumber grated and squeezed, 1 clove (0.106 oz (3 g)) garlic minced, 1 tbsp (15 ml) olive oil, salt and pepper to taste

Show original ingredient measurements

- 2 lb (900 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) fresh lemon juice (about 1–2 lemons)
- 3 cloves (approx. 9 g) garlic, minced
- 2 tsp (6 g) dried oregano or 2 tbsp (6 g) fresh chopped oregano
- 1 tbsp (15 ml) red wine vinegar
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) ground black pepper
- 1 medium onion, cut into chunks
- 1 medium green bell pepper, cut into chunks (optional)
- 8 wooden skewers soaked in water 30 minutes or 4 metal skewers
- 4 pita breads
- Lemon wedges for serving
- 1/4 cup (15 g) chopped fresh parsley for garnish
- For simple tzatziki: 1 cup (240 g) Greek yogurt, 1/2 small cucumber grated and squeezed, 1 clove (3 g) garlic minced, 1 tbsp (15 ml) olive oil, salt and pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl whisk together 1/4 cup (60 ml) olive oil, 1/4 cup (60 ml) lemon juice, 3 minced cloves (approx. 5/16 oz (9 g)) garlic, 2 tsp (6 g) oregano, 1 tbsp (15 ml) red wine vinegar, 1 tsp (5 g) salt and 1/2 tsp (2 g) pepper.
2. Add 2 lb (900 g) pork cubes to the marinade, toss to coat, cover and refrigerate at least 2 hours or overnight for best flavor.
3. If making tzatziki, combine 1 cup (240 g) Greek yogurt, 1/2 grated cucumber (squeezed), 1 minced clove (0.106 oz (3 g)) garlic, 1 tbsp (15 ml) olive oil and salt and pepper to taste; refrigerate until serving.
4. Thread marinated pork onto soaked wooden or metal skewers, alternating with onion and bell pepper pieces if desired.
5. Preheat a grill or broiler to medium-high heat and oil the grates lightly. Grill skewers, turning occasionally, until pork is nicely charred and cooked through, about 10–12 minutes (internal temperature 145°F/63°C), adjusting time for heat and skewer thickness.
6. Remove skewers and let rest 3 minutes. Warm 4 pitas on the grill for 30–60 seconds per side.
7. Serve souvlakia on warm pitas or plates with lemon wedges, chopped parsley and tzatziki on the side.

1. In a large bowl whisk together 1/4 cup (60 ml) olive oil, 1/4 cup (60 ml) lemon juice, 3 minced cloves (approx. 9 g) garlic, 2 tsp (6 g) oregano, 1 tbsp (15 ml) red wine vinegar, 1 tsp (5 g) salt and 1/2 tsp (2 g) pepper.
2. Add 2 lb (900 g) pork cubes to the marinade, toss to coat, cover and refrigerate at least 2 hours or overnight for best flavor.
3. If making tzatziki, combine 1 cup (240 g) Greek yogurt, 1/2 grated cucumber (squeezed), 1 minced clove (3 g) garlic, 1 tbsp (15 ml) olive oil and salt and pepper to taste; refrigerate until serving.
4. Thread marinated pork onto soaked wooden or metal skewers, alternating with onion and bell pepper pieces if desired.
5. Preheat a grill or broiler to medium-high heat and oil the grates lightly. Grill skewers, turning occasionally, until pork is nicely charred and cooked through, about 10–12 minutes (internal temperature 145°F/63°C), adjusting time for heat and skewer thickness.
6. Remove skewers and let rest 3 minutes. Warm 4 pitas on the grill for 30–60 seconds per side.
7. Serve souvlakia on warm pitas or plates with lemon wedges, chopped parsley and tzatziki on the side.