Souvlaki

Name: Souvlaki
Prep time: 240 min
Cook time: 5 min
Yield: 2 to 4 servings
Cuisine: Greek Menu
Ingredients: Pork Neck — 500 g; Pork Ramp — 500 g; Vinegar — 2 tbsp; Dried Oregano — 1 tbsp; Salt — 1 tsp; Sugar — 1 tsp; Allspice — ¼ tsp; Cumin — ½ tsp; Black Pepper — ½ tsp; Garlic — 1 clove; Thyme — 1 tsp; Extra Virgin Olive Oil — 50 ml

This traditional Greek pork souvlaki features a succulent blend of pork neck and pork ramp, marinated in a vibrant mix of herbs, vinegar, and spices for an incredibly tender result. Skewered and grilled to perfection, these juicy, flavourful skewers offer a divine, charred exterior and melt-in-the-mouth texture that is best enjoyed with creamy tzatziki, warm pita, and crispy chips for an authentic street-food experience.

Cuisines

Cooking Instructions

Preparation: 240 minutes
Cooking: 5 minutes

Servings: 2 to 4

Notes:

For the best texture, always use a combination of pork neck and pork ramp; the neck provides essential fat for moisture and succulence, while the ramp adds the necessary meaty flavour profile.

Marination is critical; the vinegar in the marinade acts to tenderise the surface of the meat, creating a noticeable change in texture and ensuring the final result is exceptionally moist and tender.

Avoid crowding the skewers; ensure there is adequate space between each piece of meat on the skewer to allow for even cooking and proper charring, which is essential for that signature grilled taste.

The cooking time depends on the size of your meat cubes; aim for 5 to 6 minutes over high heat for medium-sized pieces, but if using a standard pan instead of a grill, finish them in the oven to ensure they are cooked through.

This recipe is designed for a complete experience; serve these skewers with warm pitas, fresh tzatziki, and chips to truly replicate the classic Greek platter at home.

Prepare Marinade
In a large bowl, whisk together the vinegar, dried oregano, salt, sugar, allspice, cumin, black pepper, smashed garlic clove, thyme, and extra virgin olive oil until well combined.

Massage Meat
Cut the pork neck and pork ramp into uniform bite-sized cubes, add to the marinade, and massage thoroughly with your hands until the meat surfaces begin to turn white.

Marinate
Cover the meat mixture and refrigerate for 3 to 4 hours, or up to 12 hours, to allow the flavours to penetrate deeply and the meat to become tender.

Assemble
Thread the marinated meat pieces onto skewers, ensuring they are spaced correctly to allow for uniform cooking on all sides.

Grill
Preheat your grill pan to high heat, drizzle with extra virgin olive oil, and grill the skewers for 5 to 6 minutes, turning occasionally until beautifully charred and cooked through.

Serve
Remove from the heat and serve immediately while hot, ideally alongside creamy tzatziki, warm pita bread, and golden chips.

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Ingredients

Pork and Marinade

Pork Neck	500 g
Pork Ramp	500 g
Vinegar	2 tbsp
Dried Oregano	1 tbsp
Salt	1 tsp
Sugar	1 tsp
Allspice	¼ tsp
Cumin	½ tsp
Black Pepper	½ tsp
Garlic	1 clove
Thyme	1 tsp
Extra Virgin Olive Oil	50 ml