Pork souvlaki is a Greek street food classic that’s surprisingly easy to make at home once you get the cooking process right. The word souvlaki means “little skewer,” and traditionally, the meat is cooked over open coals, where steady, high heat creates those golden, lightly charred edges that make it so good. At home, the aim is to recreate that same intensity. Cut the pork into evenly sized cubes so everything cooks at the same speed, and avoid packing the skewers too tightly. Leaving a little space between each piece allows the heat to circulate and gives you proper browning rather than steamed meat. Lemon gently tenderises, olive oil helps lock in moisture, and the herbs cling to the surface so they toast and release their aroma as the pork cooks.

Prep: 20 minutes plus marinating | Cook: 15 minutes | Serves: 4

Ingredients

For the pork souvlaki:

• 800 g pork shoulder or pork loin, cut into cubes
• 3 tablespoons olive oil
• Juice of 1 lemon
• 3 garlic cloves, minced
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• Wooden skewers, soaked in water

For the tzatziki:

• 1 cup thick plain yoghurt
• ½ cucumber, grated and squeezed dry
• 1 garlic clove, finely grated
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• Salt and black pepper to taste

To serve:

• Warm pita or flatbread
• Chips
• Sliced tomato
• Extra oregano and olive oil

Method

1. In a bowl, combine the olive oil, lemon juice, garlic, oregano, thyme, salt and pepper. Add the pork cubes and toss well to coat. Cover and marinate for at least 30 minutes, or up to 4 hours in the fridge.
2. Thread the marinated pork onto the soaked skewers.
3. Heat a grill pan, braai or barbecue to medium-high heat. Cook the skewers for about 12 to 15 minutes, turning occasionally, until cooked through and lightly charred.
4. For the tzatziki, mix the yoghurt, grated cucumber, garlic, olive oil and lemon juice. Season to taste and chill until ready to serve.