Grilled Cypriot Pork Souvlaki with Lemon and Oregano

Cubed pork shoulder marinates in lemon, garlic, and oregano, then grills on skewers until charred outside and juicy inside.

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Prep Time 15

Cook Time 12

Total Time 2 27

Servings: 4 servings

Course: Main Course

Cuisine: Mediterranean

Calories: 560

700 g pork shoulder, cut into 3 cm / 1.25-inch cubes trimmed of large fat pieces
60 ml olive oil
30 ml lemon juice about 2 lemons worth
15 ml red wine vinegar
3 cloves garlic minced
2 tsp dried oregano
1 tsp salt
1/2 tsp black pepper freshly ground
2 bay leaves optional but adds background flavor
lemon wedges for serving

Marinate the Pork

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.

Skewer and Grill

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.