Pork Souvlaki Recipe Rick Stein: Mediterranean Grilled Skewers With Citrus Zing

This recipe captures the essence of Mediterranean grilling with a technique I learned from watching my grandmother work her magic. The key is marinating the pork in citrus and herbs before threading it onto skewers.

Traditional Greek souvlaki relies on high heat and quick cooking to achieve tender, juicy meat with charred edges. I’ve adapted Rick Stein’s approach to work perfectly in a home kitchen with simple ingredients and 30 minutes of marinating time.

The result is succulent pork with a bright, zesty flavor that’s both authentic and approachable. Serve these skewers with warm pita and a cool tzatziki sauce for a meal that transports you straight to the Aegean.

No special equipment needed—just a grill pan or outdoor grill and a little patience. Here’s how to make it happen.

Ingredients for Pork Souvlaki Recipe Rick Stein

Pantry staples and fresh pork come together for these Mediterranean skewers with bright citrus notes.

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The pork is everything here. Pork shoulder (sometimes called Boston butt) gives you that juicy, tender bite—avoid lean cuts like tenderloin (they dry out). Whole Foods or Costco have great options, but any supermarket with a decent butcher counter works. Ask them to cube it for you if you’re short on time. Look for good marbling—it’s the fat that keeps things moist during grilling.

No fresh lemon juice? Bottled works in a pinch (just use the same amount). Out of red wine vinegar? Apple cider vinegar at equal quantity gets you close. The dried herbs are non-negotiable for that authentic Greek flavor, but if you’ve got fresh oregano or thyme, use triple the amount. For the skewers, metal ones work too—just remember they get hot, so use tongs.

Marinated pork keeps in the fridge for 24 hours (actually gets more flavorful). Cooked skewers? Good for 3-4 days refrigerated. Reheat on the grill or in a hot pan to keep the char. Leftovers make killer pita sandwiches the next day—just add a little extra lemon.

Step-by-Step Instructions for Mediterranean Grilled Pork Skewers

Here’s the method. Straightforward, tested, works every time.

Step 1: Prepare the Pork and Marinade

Cut the 1.5 lb Pork Shoulder into 1-inch cubes and place them in a large bowl. In a separate bowl, whisk together the 0.25 cup Extra-Virgin Olive Oil, 3 tbsp Lemon Juice, 1 tbsp Red Wine Vinegar, 4 cloves minced Garlic Cloves, 2 tsp Dried Oregano, 1 tsp Dried Thyme, 0.5 tsp Ground Cumin, 1.5 tsp Kosher Salt, and 1 tsp Black Pepper until fully combined.

Pour the marinade over the pork cubes, ensuring each piece is well coated. Cover with plastic wrap and refrigerate for at least 2 hours, but overnight is ideal for maximum flavor penetration.

Step 2: Soak Skewers and Prep Vegetables

While the pork marinates, soak the 12 pieces Wooden Skewers in water for 30 minutes to prevent them from burning during grilling. Cut the 1 whole Red Onion into chunks and the 1 whole Red Bell Pepper into 1-inch pieces.

This step ensures the skewers stay intact on the grill and the vegetables cook evenly alongside the pork. Keep the prepped vegetables in the fridge until you’re ready to assemble the skewers.

Step 3: Assemble the Skewers

Drain the soaked wooden skewers and pat them dry. Remove the pork from the marinade (shake off excess but don’t rinse) and begin threading onto the skewers, alternating between pork cubes, red onion chunks, and red bell pepper pieces.

Leave a small gap at the end of each skewer for easy handling. The alternating pattern not only looks beautiful but ensures even cooking and balanced flavors in every bite.

Step 4: Grill to Perfection

Preheat your grill to medium-high heat. Place the assembled skewers on the grill and cook for 8-10 minutes, turning occasionally, until the pork is cooked through and the vegetables are slightly charred. The pork should reach an internal temperature of 145°F.

Watch for golden brown edges on the pork and soft, blistered skins on the peppers and onions. Avoid overcrowding the grill to ensure even cooking and proper caramelization.

Transfer the skewers to a platter and let them rest for 5 minutes before serving. This allows the juices to redistribute, keeping the pork tender and flavorful.

Dietary Considerations for This Recipe

Gluten-Free Friendly

This recipe is naturally gluten-free since the main ingredients—pork shoulder, olive oil, and fresh vegetables—contain no gluten. Just ensure your dried oregano and thyme are from brands like Penzeys or Simply Organic that guarantee no cross-contamination. 💪

Dairy-Free Delight

With no cheese, butter, or milk products involved, this dish is completely dairy-free. The only thing to watch is your serving accompaniments—stick to dairy-free tzatziki or hummus if you’re avoiding all dairy. I love serving mine with a simple cucumber salad.

Low-Carb Option

Skip the pita and serve these skewers over a bed of mixed greens or with grilled vegetables. Each skewer has only 2g net carbs from the pork and veggies, making it perfect for keto or low-carb diets. I often add extra bell peppers for volume.

Allium Sensitivity

If you’re avoiding onions, simply omit the red onion and double up on the red bell pepper. The dish still packs plenty of flavor from the garlic in the marinade. For garlic sensitivity, reduce to 1-2 cloves or substitute with ½ tsp garlic powder.

Pork Alternatives

For pork-free versions, try chicken thigh (marinate for 2-4 hours) or lamb shoulder (marinate overnight). Both hold up well to grilling and absorb the Mediterranean flavors beautifully. I’ve had great results with chicken at neighborhood cookouts. ✨

Sodium Considerations

To reduce sodium, cut the kosher salt to 1 tsp in the marinade and use low-sodium soy sauce if serving with a dipping sauce. The citrus and herbs will still provide plenty of flavor without the extra salt. I find the dish still tastes vibrant with this adjustment.

Frequently Asked Questions