Pork Souvlaki Greek Ladolemono Sauce

Pork souvlaki skewers are shown piled up on a wooden board with tzaziki sauce and lemons nearby.

Pork Souvlaki Greek Ladolemono Sauce

Pork souvlaki is the ultimate Greek street food and taverna offering. This is how to make Greek souvlaki with pork shoulder and an authentic souvlaki marinade. Mix a quick ladolemono dressing for finishing the skewers once off the grill.

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Course: Appetizer, Entree

Cuisine: Greek

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: -10 skewers

Calories: 462kcal

Author: Milena Perrine

Ingredients

Souvlaki Pork

2 lbs pork shoulder boneless*
sea salt to taste for seasoning

Souvlaki Marinade

1 onion
3 cloves garlic minced
¼ cup extra virgin olive oil
1 tablespoon heaping dried Greek oregano
1 lemon juice of
1 teaspoon coarse salt
½ teaspoon pepper

Ladolemono (Dressing)

4 tablespoon extra virgin olive oil
2 tablespoon lemon juice

Instructions

Cut the pork shoulder in small, bite-sized pieces. Trim excess fat.
In a non-reactive container (or freezer bag) large enough to accomodate the pork grate the onion, add the minced garlic, oregano, olive oil, lemon juice and salt and pepper. Mix and add the pork pieces. Mix again making sure pork is well coated. Cover and refrigerate. Marinate for at least 2 hours, overnight is best.
Soak wooden skewers in water before you thread the souvlaki. Skewer the meat while still cold from the refridgerator and allow to come to room temperature before you grill it.
Preheat grill to medium-high.
Make the ladolemono dressing - in a small container for which you have a lid add the olive oil and lemon juice, close and shake vigorously until the liquid is homogenous.
Grill the pork souvlaki turning every 3-4 minutes until tender, cooked through and nicely charred (about 10 - 15 minutes, depending on size of pork cubes). You can also lightly grill pita bread.
Place cooked souvlaki on a serving plate and drizzle or brush with ladolemono. Sprinkle with sea salt and a bit of dried oregano and serve.

Notes

*Use the marbled Boston Butt pork shoulder or pork neck for very juicy souvlaki. Alternatively you can used pork belly (no skin). The fat will render during grilling and both flavor and mositen the pork.

To serve Greek Souvlaki Pita Wraps have available:

pita bread (fluffy, pocketless kind)
tzatziki sauce
tomato slices
onion, thinly sliced
fresh Greek oregano or parsley, finely chopped to spinkle over wrap
paprika (for seasoning, optional)

GRIDDLE VERSION

Complete steps 1-3. Place griddle over two stove burners set to medium-high. Generously oil the griddle and cook the skewers for 10 to 15 minutes, until tender and nicely charred. Turn frequently. Brush with ladolemono before serving.

OVEN/BROILER VERSION

Complete 1-3 but use metal skewers, no soaking required. Preheat the oven to 375-400 F. Arrange the souvlaki on a greased baking sheet and cook until tender, about 15-20 minutes. Turn on the broiler to finish, turning frequently to avoid exessive charring. Brush with ladolemono before you serve.

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