Jump to Recipe
Cypriot pork souvlaki is grilled pork skewers marinated in olive oil, lemon juice, garlic, and dried oregano until the outside chars and the inside stays juicy. You’ll find it at almost every taverna in Cyprus, often served alongside traditional Cypriot souvla, usually wrapped in pita with a squeeze of lemon.
The marinade does the real work here. Pork shoulder soaks up the lemon and garlic for a few hours, so the meat stays tender even after it hits high heat.
I cut the pork into 3 cm / 1.25-inch cubes so each piece cooks through in about 10 minutes without drying out. Thread them with a little space between cubes and they char evenly on all sides.
You don’t need anything fancy for this. A grill pan on the stove works fine if you don’t have an outdoor grill.
Why You’ll Love This Recipe
- Marinade needs just a handful of pantry staples
- Ready in under an hour, most of it hands-off
- Charred outside, juicy in the center
- Works on a grill pan or outdoor grill
Ingredient Notes
- pork shoulder: Gives the juiciest skewers because of its fat content. Pork loin works but dries out faster, so watch the grill time closely.
- olive oil: Coats the meat and carries the garlic and oregano flavor into every bite. A regular olive oil is fine, save the good stuff for drizzling.
- lemon juice: Adds brightness and helps tenderize the pork. Bottled juice works in a pinch, but fresh tastes cleaner.
- red wine vinegar: Balances the lemon with a sharper edge. White wine vinegar is a fine substitute if that’s what you have.
- dried oregano: The main seasoning here, so use a good quality one if you can. Fresh oregano works too, just double the amount.
- bay leaves: Adds a background flavor to the marinade. You can leave them out if you don’t have any on hand.
Grilled Cypriot Pork Souvlaki with Lemon and Oregano
Ingredients
Method
- Cut the pork shoulder into 3 cm / 1.25-inch cubes, trimming any large pieces of fat as you go.
- In a mixing bowl, whisk the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper.
- Add the pork cubes and bay leaves to the marinade, tossing until well coated. Cover and refrigerate for at least 2 hours, or up to 24 hours for the best flavor.
- If using wooden skewers, soak them in water for 20 minutes. Take the pork out of the fridge and let it sit at room temperature for 15 minutes before grilling.
- Thread the pork cubes onto the skewers, leaving a little space between pieces so heat reaches all sides. Discard the marinade.
- Heat a grill or 25 cm / 10-inch grill pan over medium-high heat, about 200 C / 400 F. Lightly oil the grates or pan.
- Grill the skewers for 10 to 12 minutes total, turning every 2 to 3 minutes, until the pork is charred on the edges and reaches 160 F / 71 C in the center.
- Rest the skewers for 3 minutes off the heat, then serve warm with lemon wedges.
Notes
- Marinate at least 2 hours; overnight makes the pork more tender.
- Don't crowd the skewers, leave grill space for even char.
- Pat pork dry before skewering so it browns, not steams.
- Use metal skewers if you have them, no soaking needed.
Tips for Success
- Cut the pork into even 3 cm cubes so every piece cooks at the same rate.
- Marinate at least 2 hours, but overnight gives the deepest flavor and tenderest meat.
- Pat the pork dry before threading it so it chars instead of steaming on the grill.
- Leave a little space between cubes on the skewer so heat reaches every side.
- Soak wooden skewers in water for 20 minutes before grilling to stop them from burning.
Variations
- Swap pork shoulder for chicken thigh and cut the marinating time down to 1 hour.
- Add a pinch of chili flakes to the marinade if you want a little heat.
- Skip the skewers and grill the pork as flat steaks, then slice before serving.
Storage and Reheating
Cypriot pork souvlaki keeps well in the fridge for 3 to 4 days in an airtight container. Pull the meat off the skewers first so it reheats evenly.
To reheat, warm the pork in a covered 25 cm / 10-inch skillet over medium-low heat for 4 to 5 minutes, turning once, until hot through. You can also microwave it in 30-second bursts, though the edges won’t stay as crisp.
Freezing works too. Freeze the marinated raw pork in its bag for up to 2 months, then thaw overnight in the fridge before grilling.
Serving Suggestions
Cypriot pork souvlaki is usually served wrapped in warm pita with fresh tzatziki sauce, sliced tomato, and red onion. A squeeze of fresh lemon over the top wakes everything up.
I like to serve it alongside a simple Greek salad and some fries on the side, the way most Cyprus tavernas plate it.
For a lighter meal, skip the bread and serve the skewers over rice or bulgur with the same tomato and onion salad.
FAQ
Why is my pork souvlaki dry instead of juicy?
Dry souvlaki usually means it was grilled too long or the pork wasn’t marinated long enough. Pull the skewers off the heat once the pork hits 160 F / 71 C in the center, not later. Also check your cubes aren’t cut smaller than 3 cm, since tiny pieces overcook fast.
Can I use pork loin instead of pork shoulder for souvlaki?
Yes, but pork loin is leaner and dries out faster on the grill. Cut the cook time by 2 to 3 minutes and pull it off as soon as it hits 160 F / 71 C. Shoulder stays juicier because it has more fat marbled through it.
Can I marinate the pork souvlaki overnight?
Yes, marinating overnight actually makes the pork more tender and gives it deeper flavor. Don’t go past 24 hours though, since the lemon and vinegar can start breaking down the texture and make the meat mushy. Two hours is the minimum for good flavor.
What goes with Cypriot pork souvlaki besides pita?
Rice, bulgur, or roasted potatoes all work well alongside the skewers. A simple tomato and onion salad with a squeeze of lemon cuts through the richness of the pork. Tzatziki or a garlic yogurt sauce on the side rounds out the plate.
Is Cypriot pork souvlaki gluten free?
Yes, the pork and marinade are gluten free on their own, since they only use olive oil, lemon, garlic, and dried herbs. Just watch what you serve it with, since regular pita bread contains gluten. Serve it over rice or with a gluten-free wrap instead.
What’s the difference between Cypriot souvlaki and Greek souvlaki?
Cypriot souvlaki usually uses bigger pork cubes and a marinade heavier on lemon and bay leaf, while Greek souvlaki often cuts the meat smaller and leans more on oregano alone. Both are grilled on skewers, but Cypriot versions tend to feel meatier per bite.