A simple and easy grilled pork souvlaki recipe. This recipe uses pork shoulder that keeps the skewers tender and moist. Served with rice, vegetables, and sour cream, these grilled pork souvlaki make a great meal the whole family will love.
After tasting the pork souvlaki from my local restaurant, I decided to try to make my own at home. I used an affordable cut of boneless pork shoulder. The marbling helps keep the skewers from drying out.
Pork Skewer Marinade
The marinade includes garlic powder, Italian seasoning, salt, pepper, and white vinegar. The white vinegar helps tenderize the meat and helps the meat absorb the flavours of the seasoning. Let the marinade sit for at least 2-3 hours in the fridge or ideally overnight.
Assemble the Pork Skewers
This recipe make about 8 very large skewers or up to 10 smaller skewers. If you are using bamboo skewers, soak them in water for 10 mins before skewering the pork. This step will keep the skewers from burning on the BBQ.
I switched to metal skewers a few years ago and haven’t looked back. Not only are they reusable, they are easier to assemble and handle on the barbecue. I do keeps some bamboo skewers just in case I make a bit extra.
Cooking on the BBQ
Heat up the BBQ and wipe down the grill with a greased paper towel. Place the skewers on the hot grill and cover for 8-10 mins. Rotate once one side is cooked and has a bit of color. Continue cooking until juices run clear and inside temperature is 145°F
I sometime serve the pork souvlaki with a side of rice, diced tomatoes and cumcumbers, and tzatziki sauce. It also goes great in a pita or with some fries making it a simple and versatile dish that’s comes together quickly.
Have you tried this recipe? What do you like to eat it with?
Grilled Pork Souvlaki Skewers
- Bamboo or metal skewers
- 4 lb pork shoulder , cut into approx 1" cubes
- 1/4 cup italian seasoning
- 3 tbsp olive oil
- 1 tsp black pepper
- 2 tsp garlic powder
- 1 tsp salt
- 1/3 cup white vinegar
- In a large bowl, add Italian seasoning, pepper, garlic powder, salt and mix together with olive oil, vinegar, and pork.
- Cover and marinade for at least 4 hours or overnight.
- Thread pork onto skewers*.
- Preheat bbq to high heat (approx 400˚F). Add skewers to the grill and cook through until juice run clear.