Greek pork souvlaki - an old traditional recipe

Greek pork souvlaki - old traditional recipe. An almost forgotten taste that hasn’t lost its value. It’s the traditional Greek souvlaki of our childhood, like we, old folks now, used to enjoy it back in the day when a small skewer and a thin slice of bread used to be our snack. Tasty and juicy, freshly grilled, with a lovely taste. This is exactly how this souvlaki tasted like, it’s a forgotten taste that we chose to show you today, to bring back memories to the old folks and hopefully inspiring the younger ones to pass it to the next generation. A simple but delicious recipe! Let’s see it in every detail, step-by-step.

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INGREDIENTS

  • 2 kg (4.4 lbs) pork loin
  • 24 g (0.85 oz) sea salt
  • 2 g (0.07 oz) black peppercorns
  • 1 tsp summer savory
  • 3 g (0.1 oz) powdered sugar (not any other type of sugar)
  • 150 ml (5 fl oz) water
  • Some smoked paprika (during grilling)
  • Small wooden sticks for souvlaki

For serving:

  • Pita bread
  • Tzatziki sauce
  • Onion with parsley
  • Tomato

PREPARATION

Cut the meat into small pieces 2.5-3x3 cm (~1x1 in). Bash the peppercorns into a mortar and mix them with the summer savory, the sea salt, and the powdered sugar (don’t use any other type of sugar). Fill a glass with 150 ml (5 fl oz) of water and add the spice mixture. Stir very well until the salt and sugar are fully dissolved. Then, add this mixture to the meat pieces. Mix them well by massaging them until the liquid is fully absorbed. Leave the meat for 2-3 hours at room temperature or for more (up to 24 hours) in the fridge.

COOKED ON Charcoal grills amber.q A

Charcoal grills amber.q A

COOKING

Before lighting the charcoals on your grill, skewer the meat in the wooden sticks. Start and finish skewering with a piece that has fat on the outer side, making sure to allocate the fat evenly throughout your souvlaki.

Pile up the charcoals inside your grill’s charcoal box. Put the kindling on top in various spots and light it. The charcoals will be ready to use in 25-30 minutes, depending on the type of charcoals. Spread the fully lit charcoals inside the charcoal box and grill the souvlaki on a cold stainless steel grilling grate. Place each souvlaki right next to each other on the grilling grate by leaving no gaps in-between them. This is the proper way to grill souvlaki so it remains juicy. Turn the souvlaki for the first time by flipping them on the opposite side (180°). Then turn them on their side (90°) and again on the opposite side (180°). Continue turning them this way until you have turned to each side twice. Remove when they’ve gained a nice color. Season lightly with smoked paprika on each side on the first turning.

After removing the souvlaki from the grill, we recommend two serving ways. On top of slices of bread with lemon or sandwiched in grilled pita bread with tzatziki sauce, onion, parsley, and tomato. Enjoy this Greek traditional souvlaki recipe with your company!

Happy Grilling, everyone!

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Greek chicken souvlaki

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