Greek · main

Pork Souvlaki Skewers with Pita

Pork Souvlaki Skewers with Pita reads citrus 5.8, sourness 5.3 and richness 4.2 on Palate's 0–10 flavor X-ray — a Greek main, about 1 hr 49 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.2 / 10
• Sweet & Fruity — 3.2 / 10
• Sour & Bright — 7.4 / 10
• Bitter & Earthy — 1.4 / 10
• Rich & Fat — 4.5 / 10
• Aromatic & Spice — 4.4 / 10

The measured notes (of 18)

Citrus 5.8 · Sourness 5.3 · Richness 4.2 · Allium 3.9 · Salinity 3.7 · Umami 3.1 · Herbaceous 3.0 · Sweetness 2.6 · Fruity 2.0 · Funk & Ferment 1.7 · Warm Spice 1.6 · Bitterness 1.3 · Nutty 1.2 · Floral 0.9 · Heat 0.8

What's in it (14)

• boneless pork — 907 g
• olive oil — 54 g
• lemon juice — 59 g
• garlic — 15 g
• dried leaf oregano — 4 g
• salt — 5 g
• black pepper — 3 g
• wooden or metal skewers — 1200 g
• red onion — 110 g
• red bell pepper — 100 g
• nonfat plain yogurt — 237 g
• english cucumber — 100 g
• dill — 4 g
• pita bread — 800 g

Time & effort: about 1 hr 49 min (49 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 99.2 kcal, 7.4 g protein, 1.4 g fat, 13.8 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Whisk together the olive oil, 3 tablespoons of the lemon juice, 3 cloves of the minced garlic, the oregano, 3/4 teaspoon of the salt, and the black pepper in a large bowl. Add the pork cubes, toss until every piece is coated, cover, and refrigerate at least 1 hour and up to 8 hours.
2. Meanwhile, stir together the yogurt, grated cucumber, the remaining 2 cloves garlic, the dill, the remaining 1 tablespoon lemon juice, and 1/4 teaspoon salt in a small bowl for the tzatziki. Cover and refrigerate until serving — the flavor deepens as it sits.
3. If using wooden skewers, soak them in water for at least 30 minutes so they don't scorch on the grill. Thread the marinated pork onto the skewers, leaving a small gap between cubes so heat reaches every side, about 5-6 cubes per skewer.
4. Thread the onion and bell pepper chunks onto two or three separate skewers — they cook faster than the pork and are easier to pull off the grill on their own timeline.
5. Heat a grill or grill pan to high (450-500°F) and brush the grates with the remaining 1 teaspoon olive oil. Grill the pork skewers, turning every 2-3 minutes, until deeply charred in spots and the pork reaches 145°F at the thickest cube, 10-12 minutes total.
6. Grill the vegetable skewers alongside the pork, turning occasionally, until the onion is tender and the pepper is charred at the edges, 6-8 minutes.
7. Warm the pita directly on the grill grates or in a dry skillet until soft and lightly blistered, about 30 seconds per side.
8. Season the pork with a pinch more salt to taste, then slide the pork and vegetables off the skewers onto the warm pita. Serve with the tzatziki and lemon wedges for squeezing over the top.

Dishes with a similar flavor shape

• Chicken Gyro Flatbreads with Tzatziki — Greek
• Grilled Pork Souvlaki Skewers — Greek
• Grilled Turkey Kebabs with Zucchini and Peppers — American
• Classic Chicken Souvlaki Skewers — Greek
• Grilled Greek Chicken Souvlaki — Greek

Keep reading: what citrus, sourness, richness mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.