There’s something deeply comforting about souvlaki sizzling on the grill — the aroma of lemon, herbs, and garlic instantly transports you to a sunny Greek taverna. This is my go-to souvlaki recipe when I want something simple yet full of flavor. I’ve added a few extra touches to the marinade to make the pork even juicier and more aromatic, while keeping the dish true to its Mediterranean roots.
Perfect for weekend grilling, casual gatherings, or an easy family dinner, this souvlaki pairs beautifully with warm pita and a generous spoonful of homemade tzatziki.
Souvlaki Ingredients
- 1 large lemon, freshly juiced
- 1/4 cup extra-virgin olive oil
- 3 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 3 cloves garlic, finely minced
- 1 teaspoon honey
- Freshly ground black pepper, to taste
- 4 pounds boneless pork tenderloin, cut into bite-size cubes
- 2 green bell peppers, cut into 1-inch pieces
- 1 red bell pepper
- 2 yellow onions, cut into wedges
How to Make the Souvlaki
In a large glass or plastic bowl, whisk together the lemon juice, olive oil, soy sauce, red wine vinegar, oregano, smoked paprika, thyme, garlic, honey, and black pepper. Add the pork pieces, bell peppers, and onions, tossing everything well until evenly coated.
Cover and refrigerate for at least 2 hours, or up to overnight for deeper flavor.
Preheat your grill to medium-high heat. Thread the marinated pork and vegetables onto skewers, alternating for even cooking.
Grill the skewers for 10–15 minutes, turning frequently, until the pork is golden, slightly charred on the edges, and fully cooked through.
Serve hot with warm pita bread and a generous spoonful of tzatziki.
Creamy Homemade Tzatziki Sauce
Tzatziki Ingredients
- 2 cups full-fat plain Greek yogurt
- 2 teaspoons freshly pureed garlic
- 1 teaspoon sea salt, divided
- 2 large cucumbers, peeled, seeded, and coarsely grated
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped fresh dill
- Fresh mint leaves, for garnish
How to Make Tzatziki
Place the yogurt in a cheesecloth-lined strainer and let it drain for about 1 hour to remove excess liquid.
In a bowl, combine the thickened yogurt, garlic, lemon juice, and half of the salt. Sprinkle the remaining salt over the grated cucumber and let it sit for 10–15 minutes, then squeeze out as much liquid as possible.
Stir the drained cucumber into the yogurt mixture, add black pepper, olive oil, and fresh dill. Mix until smooth.
Cover and refrigerate for at least 1 hour before serving. Just before serving, drizzle with olive oil and garnish with fresh mint leaves.
