Pork Souvlaki Recipe Rick Stein: Mediterranean Skewers With Zesty Lemon

This recipe captures the essence of traditional Greek souvlaki as mastered by Rick Stein. The combination of marinated pork, fresh herbs, and zesty lemon creates a dish that’s simple yet restaurant-quality.

I’ve adapted this method for home kitchens, focusing on the tender results that come from proper marination and high-heat cooking. The pork develops a beautiful char while staying juicy inside.

Each skewer delivers perfectly cooked meat with bright citrus notes and aromatic herbs. The technique ensures even cooking and maximum flavor in every bite.

Serve these Mediterranean skewers with warm pita and fresh vegetables for a complete meal. Here’s how to make them at home.

Ingredients for Pork Souvlaki Recipe Rick Stein

Fresh herbs and citrus transform pork shoulder into tender Mediterranean skewers with restaurant-quality flavor.

The pork shoulder is non-negotiable for authentic texture—bone-in or boneless, but ensure good marbling. Whole Foods or Costco typically carry quality cuts. For herbs, fresh oregano and thyme elevate the dish, but dried Mediterranean oregano works in a pinch (use half the amount). The lemon should be bright and fragrant, not dull or dry.

No pork shoulder? Pork tenderloin works but can dry out—reduce cooking time. Substitute red wine vinegar with apple cider vinegar if needed. For herbs, dried rosemary at one-third the amount replaces fresh. If wooden skewers aren’t available, metal skewers work without soaking. Always taste the marinade before adding pork—adjust salt as needed.

Marinate the pork for 4-12 hours (overnight is ideal). Cooked souvlaki keeps in the fridge for 3-4 days—reheat gently to avoid drying. Freeze uncooked marinated pork for up to 3 months. Soak skewers while prepping to prevent burning.

Step-by-Step Instructions for Pork Souvlaki

Master the technique for perfectly charred, herb-infused skewers with Mediterranean flair.

Step 1: Prepare the Pork and Marinade Base

Begin by cutting the 1.5 lb Pork Shoulder into uniform 1-inch cubes. I always trim excess fat first for even cooking. Place the cubes in a large bowl. In a separate bowl, whisk together 0.5 cup Extra-Virgin Olive Oil, 0.25 cup Fresh Lemon Juice, 1 tbsp Lemon Zest, and 2 tbsp Red Wine Vinegar.

The acidity from the lemon and vinegar will tenderize the meat while the olive oil carries the flavors deep into the pork. This balance of bright citrus and rich oil is what makes these skewers sing.

Step 2: Build the Flavor Profile

To the wet mixture, add 6 cloves Garlic Cloves (minced finely), 1 tbsp Dried Oregano, 1 tbsp Fresh Rosemary (finely chopped), and 1 tbsp Fresh Thyme Leaves. Stir in 2 tsp Kosher Salt and 1 tsp Freshly Ground Black Pepper until fully incorporated.

I like to let the minced garlic sit in the lemon juice for a few minutes before combining—this mellows its sharpness. The combination of dried oregano with fresh rosemary and thyme creates a complex herbal foundation that defines authentic Greek flavor.

Step 3: Marinate and Skewer

Pour the marinade over the pork cubes and toss thoroughly to coat. Cover and refrigerate for at least 2 hours, though 4 hours or overnight yields the best results. The pork should develop a slightly opaque appearance as it absorbs the flavors.

While the pork marinates, soak the 12 pieces Wooden Skewers in water for 30 minutes to prevent burning. When ready to cook, thread the pork cubes onto the skewers, leaving a small space between each piece for even cooking. Discard any remaining marinade that has touched raw meat.

Step 4: Cook to Perfection

Preheat your grill to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking. Place the skewers on the grill and cook for 8-10 minutes, turning occasionally, until the pork is golden brown on all sides and reaches an internal temperature of 145°F.

Watch for flare-ups from the marinade dripping onto the coals. The pork is ready when it has developed a slight char and the edges look crisp. The aroma should be intoxicating—herbaceous with a bright citrus note.

Common Mistakes When Making pork souvlaki recipe rick stein

Over-Marinating Mistake

Don’t leave pork in the marinade for more than 12 hours. The acidity in lemon juice and vinegar can start breaking down the meat fibers too much, turning your skewers mushy. I learned this the hard way with a batch that fell apart on the grill. 💡

Uneven Cubes

Cutting pork into inconsistent sizes means some pieces cook faster than others. Aim for uniform 1-inch cubes so everything finishes at the same time. I use a ruler when I’m being extra precise—yes, I’ve done that.

Skipping the Skewer Soak

Dry wooden skewers catch fire easily. Soak them in water for at least 30 minutes before threading. I’ve had skewers turn into torches mid-cook when I skipped this step—never again.

High Heat Overload

Cooking over flames that are too hot causes the outside to burn before the inside cooks. Keep your grill at medium-high heat (400°F) for even charring. A quick hand test—hold it 3-4 inches above the grates for 3-4 seconds—should feel hot but not unbearable.

Crowding the Skewers

Packing pork too tightly on skewers steams the meat instead of charring it. Leave space between pieces for proper browning. I aim for 4-5 cubes per skewer with ½ inch gaps between each.

Ignoring Internal Temp

Pork is safe at 145°F, but guessing leads to dry or undercooked meat. Use a meat thermometer—I swear by my ThermoWorks instant-read. Pull the skewers just as they hit temp; they’ll carry over to perfection while resting. 🌡️

Frequently Asked Questions