Souvlaki is a whole plate from one grill: skewers, warm pita and a lemon. The work happens at home. The pork goes into the marinade the night before, and the skewers are threaded in the kitchen, not on a folding table. At the lot it's 10 to 12 minutes on a hot grate, turning every few minutes. Check that the thickest cube reads 145°F and let it rest 3 minutes. Then pita, tzatziki, feta, onion and tomato, and everyone builds their own. Keep the tzatziki cold right up until it goes on the table.
At the lot: Skewer at home, ride the pork at the bottom of the cooler, and grill hot; plan on about 20 minutes from lighting to eating on a gas grill, longer on charcoal. Cook ahead: Grill at home, carry the skewers hot in a towel-lined cooler, and warm the pita on the lot grill.
145°F
Pork, then a 3-minute rest
10–12
Minutes on a hot grill
40°F
Tzatziki stays at or below
6
Serves
Ingredients
Pork
- 2½ lb boneless pork shoulder, outside fat trimmed, cut into 1-inch cubes
- 12 skewers (wooden, soaked 30 minutes, or metal)
Marinade
- ⅓ cup olive oil
- ¼ cup fresh lemon juice
- 1 tbsp red wine vinegar
- 4 cloves garlic, grated
- 1 tbsp dried oregano
- 2 tsp kosher salt (Diamond Crystal; 1¼ tsp if Morton)
- 1 tsp coarse black pepper
Tzatziki
- 1½ cups whole-milk Greek yogurt
- ½ English cucumber, grated
- 2 cloves garlic, grated
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 tbsp chopped fresh dill
- ½ tsp kosher salt (Diamond Crystal; ¼ tsp if Morton)
To serve
- 6 pitas
- 2 tbsp olive oil, for the pita
- 4 oz feta, crumbled
- 1 red onion, thinly sliced
- 2 tomatoes, sliced
- 2 lemons, halved
Steps
At home
- The night before, whisk the marinade, toss it with the pork in a zip-top bag, seal it and refrigerate 4 hours to overnight.
- Make the tzatziki. Squeeze the grated cucumber hard in a clean towel, then stir it into the yogurt with the garlic, lemon juice, olive oil, dill and salt. Cover and refrigerate.
- In the morning, thread the pork onto the skewers, 5 or 6 cubes each, snug but not jammed. Throw out the marinade. Lay the skewers in a lidded container or a pan wrapped tight.
- The pork rides sealed at the bottom of the cooler at 40°F or below, below the tzatziki, feta, onion, tomato and anything else ready to eat.
At the lot
- Heat the grill to high, about 450°F. Oil the grates. Set the skewers on and turn them every 2 to 3 minutes, 10 to 12 minutes in all, until the edges char.
- Check that the thickest cube reads 145°F. Rest the skewers 3 minutes.
- While they rest, brush the pitas with oil and grill 30 to 60 seconds a side. Grill the lemon halves cut side down for 2 to 3 minutes.
- Serve the pork with the pita, tzatziki, feta, onion, tomato and grilled lemon. Put the tzatziki and feta back in the cooler between rounds. Everything sits out no more than 2 hours, or 1 hour above 90°F.
Cook ahead
- Grill the skewers at home through step 6 and wrap them in foil. Preheat a cooler with hot water, pour it out, line it with a towel, set the foil packs in and cover them with a second towel. Nothing cold goes in it. Check that they still read 140°F or above at the lot, then grill the pita and lemons there.
- Or grill them the night before, cool them and chill them within 2 hours. At the lot, heat them in a foil packet over medium heat until they read 165°F, then grill the pita.
Pack for the lot
What cut of pork is best for souvlaki?
Boneless pork shoulder. It has more fat than loin, so the small cubes stay juicy over high heat. Loin works, but pull it right at 145°F so it doesn't dry out.
What temperature is pork souvlaki done?
Check that the thickest cube reads 145°F, then rest it 3 minutes. That's the USDA safe temperature for whole cuts of pork.
How long do you marinate pork souvlaki?
4 hours to overnight in the fridge. Throw out the marinade once it has touched raw pork.
How do you keep tzatziki cold at a tailgate?
Keep it in the cooler at 40°F or below until you serve, and put it back between rounds. It sits out no more than 2 hours, or 1 hour above 90°F.
Can you make souvlaki ahead for a tailgate?
Yes. Skewer the pork at home and grill at the lot, or grill at home and carry the skewers hot at 140°F or above in a preheated, towel-lined cooler.
More off the grill: beef fajitas, kielbasa and peppers and grilled tri-tip. Pour big-batch margaritas and set out Texas caviar. Carrying it hot? See how to keep food hot at a tailgate. Cold-weather tips are in our cold-weather tailgating guide.
