Kalyn's Kitchen

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. 

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Watch the video to see if you’d like to make Kalyn’s Souvlaki Recipe!


Kalyn's Souvlaki Recipe (Souvlakia) found on KalynsKitchen.com

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!

Kalyn's Souvlaki / Souvlakia Recipe process shots collage

How to Make Kalyn’s Souvlaki:

  1. I’ve often made Kalyn’s 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.)
  2. I cut the pork into cubes about 2 inches square, mixed together olive oil, fresh lemon juice, red wine vinegar, dried oregano, minced garlic, and a little salt and pepper to make the marinade.
  3. Let the pork marinate overnight if possible, or all day while you’re at work.
  4. When you’re ready to cook, drain the pork cubes in a colander placed in the sink.
  5. Thread pork on to skewers and let it come to room temperature while you preheat the grill.
  6. 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.
  7. Let it rest for at least 5 minutes after you remove from grill. Serve hot.

Kalyn's Souvlaki Recipe (Souvlakia) found on KalynsKitchen.com

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 Low-Carb Cucumber Salad with Easy Balsamic Dressing or Al’s Famous Hungarian Cucumber Salad.

More Greek Flavors for Summer:

Low-Carb Greek Seasoned Grilled Pork Chops ~ Kalyn’s Kitchen
Greek Vegetable Sandwich with Feta Spread ~ Wonky Wonderful
Low-Carb Grilled Greek Chicken 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 new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Kalyn's Souvlaki Recipe (Souvlakia) found on KalynsKitchen.com

Kalyn's Souvlaki Recipe

Yield 6 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

This recipe for Kalyn's Souvlaki is a classic version of Greek Sovlakia, or Greek grilled pork on a skewer.


  • 6 thick boneless pork chops (see notes)
  • 2 T olive oil, for brushing kabobs right before grilling

Marinade Ingredients:

  • 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


  1. Cut pork chops or pork roast into cubes about 2 inches square and place in Ziploc bag.
  2. Combine marinade ingredients and pour over meat. Marinate in refrigerator for 6-24 hours.
  3. When you're ready to cook, drain the pork cubes in a colander place in the sink while you preheat grill to high heat.
  4. 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.
  5. When grill is hot, brush kabobs with olive oil on both sides, place Souvlaki skewers on grill and reduce heat to medium-high.
  6. 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.
  7. 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!

Nutrition Information:



Serving Size:


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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Kalyn's Souvlaki Recipe (Souvlakia) found on KalynsKitchen.com

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.

Pinterest image of Kalyn's Souvlaki / Souvlakia Recipe

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    16 Comments on “Kalyn’s Souvlaki Recipe (Video)”

  1. This was excellent. I made it last night and it will be a regular. Thanks I saved lots of money eating out.

  2. Denyse, so glad it was a hit. I do have several recipes for Greek Salad and grilled chicken and a good recipe for Greek Lemon Rice Pilaf as well. You can find any individual recipe by entering the name in the search bar on the top right.

  3. Hi Kalyn. I love Greek food so I decided to make your Seasoned Grilled Pork Chops with Lemon and Oregano for my husband's lunch party with his friends. To go with the Greek themed menu I added a salad, the chicken mediterranean wraps which I ordered out and a seafood pasta dish. Your recipe was a hit! I am grateful to have stumbled into your food blog.

    Would you have some good Greek salad recipes and grilled chicken with rice pilaf wraps recipes so I don't have to order out?
    Greetings from Manila, Philippines.

  4. Thanks Allison. I think pork tenderloin would be okay for this, just be sure not to overcook since it's pretty lean.

  5. Kalyn, I love your blog. Do you think that Pork Tenderloin would work for this recipe? thank you, Allison

  6. Walt, this is what I use in my recipes:
    1 T = 1 tablespoon
    1 tsp. = 1 teaspoon

    Happy cooking!

  7. I am a novice at cooking.
    Would like to know when you say 1T of salt, or other ingredient, is that teaspoon, tablespoon or truckload?

  8. Kalyn – your post made me very hungry – I want some souvlaki now!!! Luckily, I’m off to Greece next week, so I’ll get some there:)

  9. Cyndi, great minds think alike and all that! I’d say it’s pronounced Soo Vlah Key, and it’s really the name of this Greek shish kabob dish rather than the name of the marinade. Try it, it’s really good.

  10. Kaylin, I wrote the other day about those great chops from Costco, too! And I use a marinade just like yours with boneless pork sirloin, but never knew it had a name. How do you pronounce it? Soov lah’ key?

  11. Karen, you can also cook it right on the grill without even using skewers. I’ve done that a few times. The double skewers are wonderful though.

  12. Kalyn
    This looks great! I’ll have to give this a try – I need to find some double skewers like you have. I’m always looking for some “lighter” ways to use pork, as I get a bit tired of chicken all the time!


  13. Nerissa, it would be great with chicken.

    Karina, welcome back. Look forward to seeing you posting regularly soon.

  14. Just wanted to say a quick hola and tell you I’ve missed visiting, and blogging, but hope to be back in full swing soon. Happy June!

  15. This is all very inspiring but I think I’d use the chicken and not pork. I’m sure it would be delicious.