Traditional Greek Pork Souvlaki
ID: 5b732c87...
A traditional Greek pork souvlaki recipe featuring skewered pork neck cubes grilled over charcoal. It is seasoned simply at the end of grilling with fresh lemon juice, coarse salt, and dried oregano to preserve the natural flavors of the meat.
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🍳 Cooking Flow
Cut pork neck into small cubes and thread onto wooden skewers, ensuring some fat is included. → Prepare the charcoal grill and spread the hot coals evenly. → Grill the skewers over the coals, turning frequently until fully cooked. → Mix coarse salt and dried oregano in a bowl. → Drizzle the grilled souvlaki with fresh lemon juice and season with the salt-oregano mixture.
Cooking Steps
Brief Cooking Order
Cut pork neck into small cubes and thread onto wooden skewers, ensuring some fat is included. → Prepare the charcoal grill and spread the hot coals evenly. → Grill the skewers over the coals, turning frequently until fully cooked. → Mix coarse salt and dried oregano in a bowl. → Drizzle the grilled souvlaki with fresh lemon juice and season with the salt-oregano mixture.
Introduction
A traditional Greek pork souvlaki recipe featuring skewered pork neck cubes grilled over charcoal. It is seasoned simply at the end of grilling with fresh lemon juice, coarse salt, and dried oregano to preserve the natural flavors of the meat.
Step 1
Prep the meat by slicing and cutting the pork neck into small, uniform cubes of about 2 to 2.5 cm.
Step 2
Thread the pork cubes onto the wooden skewers. Ensure each skewer has a piece of fat at the beginning to keep the meat juicy.
Step 3
Light the charcoal grill. Use cotton pads soaked in lighter fluid or alcohol among the charcoal, let them burn, and then spread the grey ash-covered hot coals evenly.
Step 4
Place the pork souvlaki skewers on the grill grate. Optionally, add skewers of red peppers and eggplants next to them.
Step 5
Grill the skewers over medium-hot coals, turning them frequently to ensure even cooking and browning on all sides.
Ingredients List
Important Notes
Traditional Greek souvlaki is never marinated before grilling; seasoning is strictly applied at the end.
Pork neck is the best cut for souvlaki because its fat marbling prevents the meat from drying out.
Ensure the charcoal has turned grey and ash-covered before grilling to avoid flare-ups that can char the meat.
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