Souvlaki with Pitta and Tzatziki (Marinated Pork Skewers)

Souvlaki is one of Greece’s most recognisable grilled dishes: small pieces of marinated meat cooked on skewers until smoky at the edges and tender inside. Here, pork shoulder is flavoured with lemon, garlic, oregano, red wine vinegar and olive oil, giving the skewers a bright, herby character that suits quick grilling. Warm pitta makes the meal easy to wrap, tear and dip, while tzatziki brings the classic cooling element — thick Greek yoghurt, well-squeezed cucumber and dill. It is straightforward enough for a weeknight grill but generous and informal enough for sharing.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Greek grill cooking
Cooking style Make-ahead friendly • Crowd-friendly
Time commitment Under 1 hour

Why this recipe works

  • Bright, herby marinade: Lemon, garlic, oregano, vinegar and olive oil give the pork a classic Greek flavour base with freshness and savoury depth.
  • Cool contrast: Thick tzatziki balances the smoky grilled pork with creamy yoghurt, crisp cucumber and fresh dill.
  • Flexible serving: The skewers can be served with pitta for wrapping, dipping or sharing, making the dish easy to adapt at the table.

Get the most out of this recipe

Timing notes

  • Marinate briefly: A short room-temperature marinade is enough to season the bite-sized pork pieces without delaying the recipe.
  • Serve hot from the grill: Souvlaki is best when the pork is still hot and lightly charred, with the pitta warm and the tzatziki cold.

Texture tips

  • Use pork shoulder: Pork shoulder has enough fat to stay juicy over the grill, especially when cut into evenly sized pieces.
  • Drain the cucumber well: Squeezing the grated cucumber thoroughly keeps the tzatziki thick rather than watery.

Common mistakes

  • Do not overcook the skewers: Turn the pork regularly and remove it once cooked through and lightly charred to avoid a dry result.
  • Watch wooden skewers: Soak wooden skewers before grilling so they are less likely to scorch over medium-high heat.

Serving ideas

  • Add simple sides: Serve with a Greek-style salad, grilled vegetables or lemony potatoes for a fuller meal.
  • Finish with freshness: Extra dill, lemon wedges or a little sliced cucumber keep the plate fresh and bright.

Equipment you'll need

Grater Grill Mixing bowl Skewers (wooden or metal) Tongs
Ingredients

Souvlaki

Tzatziki and serving

Instructions
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  1. Finely grate the lemon zest into a bowl, then squeeze in the juice. Crush the garlic and add it with the dried oregano, red wine vinegar and extra virgin olive oil.
  2. Cut the pork shoulder into bite-sized cubes and toss thoroughly in the marinade. Cover and leave at room temperature for 30 minutes while you make the tzatziki.
  3. Coarsely grate the cucumber, then squeeze out as much liquid as you can. Stir it into the Greek yogurt with the fresh dill.
  4. Thread the pork onto skewers. Heat the grill to medium-high and cook the skewers for 10 to 12 minutes, turning every couple of minutes, until lightly charred and cooked through.
  5. Warm the pita bread on the grill for 30 to 60 seconds per side, just until soft and lightly toasted. Serve the souvlaki with warm pitta and the tzatziki.

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Recipe notes

Tips

  • If using wooden skewers, soak them in water for 20 minutes so they do not scorch on the grill.
  • For the best tzatziki texture, squeeze the grated cucumber very well so the yogurt stays thick and creamy.
  • Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised Greek yogurt.

Substitutions

  • Replace red wine vinegar with extra lemon juice for a brighter, sharper marinade.
  • Replace fresh dill with dried oregano for a more oregano-forward tzatziki.

Storage

  • Refrigerate up to 2 days
  • Store cooked pork and tzatziki in separate airtight containers. Reheat the pork in a hot frying pan or on a grill until piping hot; do not reheat the tzatziki, serve it cold.

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Recipe overview

  • Servings: 4 servings
  • Total time: 1h (25min active)
  • Difficulty: Medium
  • Cuisine: Greek
  • Allergens:
    Milk
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Equipment you'll need

Grater Grill Mixing bowl Skewers (wooden or metal) Tongs
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