Kalyn’s Souvlaki Recipe (Video)
Kalyn’s Souvlaki is a classic version of Greek Sovlakia, or Greek grilled pork on a skewer. I’ve been a fan of Souvlaki for years and if you like Greek Food I bet you’ll enjoy this recipe.
It’s grilling season, and Kalyn’s Souvlaki is a favorite kabob recipe I love to make on the grill! Souvlaki is easy to make and delicious and I often serve it with my perennial favorite Greek American Salad for a summer dinner that I’d never get tired of.
This recipe has been overdue for a photo update for quite a few years now, so I’m excited to share the new photos with you. I hope they’ll entice you to make this Greek favorite if you haven’t already tried the recipe. And if you’re a huge Greek food fan like I am, scroll down to see lots more good ideas for Greek flavors for summer!
What is Souvlaki?
Souvlaki is a well-known and well-loved Greek dish of meat cooked on a skewer, and the more authentic spelling of this when it’s multiple skewers would be Souvlakia. It’s traditionally made with pork, marinated in the Greek flavor trinity of lemon, garlic, and oregano, and this is a dish you’ll always find on the menu at a Greek-American restaurant. And of course, Souvlaki is great served with Tzatziki Sauce!
What ingredients do you need for this recipe?
- thick boneless pork chops
- olive oil
- fresh squeezed lemon juice, I used my fresh-frozen lemon juice
- red wine vinegar
- Dried Oregano (affiliate link)
- Minced Garlic (affiliate link)
- salt and fresh-ground black pepper to taste
How to make this recipe:
- I’ve often made Souvlaki with those thick boneless pork chops you get at Costco. But this time I was shopping at the regular grocery store where thick pork chops weren’t available so I got a pork loin boneless roast, and after I trimmed the roast and cut into cubes it was close to 3 pounds of pork. (The cooked Souvlaki is great warmed up, so I didn’t mind having leftovers.)
- I cut the pork into cubes about 2 inches square, mixed together olive oil, fresh lemon juice, red wine vinegar, Dried Oregano (affiliate link), Minced Garlic (affiliate link), and a little salt and pepper to make the marinade.
- Let the pork marinate overnight if possible, or all day while you’re at work.
- When you’re ready to cook, drain the pork cubes in a colander placed in the sink.
- Thread pork on to skewers and let it come to room temperature while you preheat the grill.
- Cook the souvlaki until it’s nicely browned on all sides, about 15 minutes cooking time. I used an Instant-Read Meat Thermometer (affiliate link) to check that the pork had reached 150F/65C.
- Let it rest for at least 5 minutes after you remove from grill. Serve hot.
Make it a Meal:
The Souvlaki in this photo was served with Cucumber and Tomato Salad with Marinated Garbanzo Beans and Feta. If you want a low-carb meal, this would be great with Cucumber Salad with Easy Balsamic Dressing or Al’s Famous Hungarian Cucumber Salad.
More Greek Flavors for Summer:
Greek Pork Chops ~ Kalyn’s Kitchen
Greek Vegetable Sandwich with Feta Spread ~ Wonky Wonderful
Greek Chicken Foil Packets ~ Kalyn’s Kitchen
Greek Chicken Wrap ~ Taste and Tell
Grilled Zucchini Greek Salad ~ Kalyn’s Kitchen
Simple Greek Salad Skewers ~ Oh Sweet Basil
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- 6 thick boneless pork chops (see notes)
- 2 T olive oil, for brushing kabobs right before grilling
- 1/2 cup olive oil
- 1/2 cup fresh squeezed lemon juice (see notes)
- 1 T red wine vinegar
- 1 T dried oregano
- 1 T finely minced garlic
- salt and fresh-ground black pepper to taste
- Cut pork chops or pork roast into cubes about 2 inches square and place in Ziploc bag.
- Combine marinade ingredients and pour over meat. Marinate in refrigerator for 6-24 hours.
- When you're ready to cook, drain the pork cubes in a colander place in the sink while you preheat grill to high heat.
- Thread meat on to skewers, pressing meat closely together so it doesn’t spin on the grill. Double Kabob Skewers (affiliate link) or thick blade skewers are great if you can find them.
- When grill is hot, brush kabobs with olive oil on both sides, place Souvlaki skewers on grill and reduce heat to medium-high.
- Grill skewers, turning as soon as you see grill marks on each, until the Souvlaki is very well browned on all sides. This will take about 15 minutes total cooking time, but actual cooking time depends on the temperature of the meat, temperature of your grill, and the air temperature, so I like to use an Instant-Read Meat Thermometer (affiliate link) to check that the pork has reached 150F/65C.
- Let it rest for at least 5 minutes after you remove from the grill, then serve hot.
You can use three pounds of pork loin boneless roast if you don't find thick pork chops. I used my fresh-frozen lemon juice for this recipe. Souvlaki is delicious served with Tzatziki sauce, a traditional Greek sauce made from yogurt, cucumbers, onions, garlic, and dill.
This is the Soulaki Recipe that Kalyn has been perfecting for years, probably first discovered in a cooking magazine long before there was such a thing as the internet!
Amount Per Serving: Calories: 553Total Fat: 44gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 110mgSodium: 234mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 39g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Kalyn’s Souvlaki is a perfect main dish for a low-carb or low-glycemic meal, including for any phase of the South Beach Diet.
Find More Recipes Like This One:
Use the Grilling Index to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2006, and since then I’ve made it often during the summer months. It was last updated in 2021.