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Pork Souvla

Souvla is the ultimate Cypriot and Greek barbecue: big, juicy chunks of pork marinated in lemon, garlic, olive oil, and oregano, then slowly grilled on skewers until crispy outside and tender inside. This easy homemade souvla recipe works on any gas or charcoal grill, so you can bring the flavor of a Greek taverna home. Serve souvla with pita, tzatziki, and a Greek salad.

By Sefa Tedik Published

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Pork Souvla
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Instructions

  1. In a large bowl, whisk together ⅓ cup extra-virgin olive oil, ¼ cup fresh lemon juice, 1 grated medium yellow onion, 6 minced garlic cloves, 1 tablespoon dried Greek oregano, 1 teaspoon sweet paprika, 2 teaspoons kosher salt, and 1 teaspoon black pepper.

  2. Add 3 pounds pork shoulder chunks to the marinade and toss until evenly coated. Cover and refrigerate for at least 4 hours or up to 24 hours. Take the souvla meat out of the refrigerator 30 minutes before grilling.

  3. Thread the pork onto 4 long metal skewers, with the pieces touching but not tightly packed. Discard the leftover marinade.

  4. Prepare a gas or charcoal grill for two-zone, indirect cooking at medium heat, about 350°F. On a gas grill, light the burners on one side only; on a charcoal grill, bank all the coals on one side.

  5. Place the souvla skewers over the indirect (unlit) side of the grill, close the lid, and cook for 60 to 75 minutes, turning every 15 minutes, until the pork is deeply browned and tender and an instant-read thermometer reads 180°F to 190°F. Move the skewers over direct heat for the last 5 minutes, turning often, to crisp the edges.

  6. Let the souvla rest for 10 minutes, then slide the pork off the skewers. Squeeze the lemon wedges over the meat, sprinkle with 2 tablespoons chopped fresh parsley, and serve with 6 warm pita breads and 1 cup tzatziki.

Tips

Pork shoulder is the traditional cut for souvla because its fat keeps the meat juicy during the long, slow grilling; lean cuts like pork loin dry out. Pork is safe at 145°F, but souvla is cooked further so the connective tissue melts and the chunks turn tender. For an oven version, roast the skewers on a rack set over a baking sheet at 350°F for 75 to 90 minutes, then broil for 3 to 4 minutes.

Storage

Store leftover souvla in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat in a skillet over medium heat for about 5 minutes, until hot and crisp at the edges.

Serving suggestions

Serve souvla the Cypriot way, stuffed into warm pita with tzatziki, tomato, cucumber, and onion, or plate it with a Greek salad, lemon potatoes, and rice pilaf.

  • For guests
  • Main Courses
  • Olive oil
  • Summer

Source: https://panfold.com/recipe/pork-souvla

Pork Souvla