Greek Pork Skewers (Souvlaki)

Juicy pieces of pork are served with pita bread, some vegetables, and an amazing black garlic tzatziki for the ultimate dinner!

Course Main Course

Cuisine Greek, Mediterranean

Keyword pita, pork, skewers, souvlaki

Prep Time 45 minutes

Cook Time 15 minutes

Total Time 1 hour

Author The Hungry Bites

For the skewers:
1 1/2 pound (750 grams) pork in 1-inch cubes (skin and most fat removed)
1 large onion, finely sliced
1 tablespoon olive oil, for marinating
2 teaspoons (10 grams) fine sea salt
1 teaspoon freshly grated pepper
1 teaspoon dried oregano
1 teaspoon cumin
2 tablespoons olive oil, for grilling
For the black garlic tzatziki:
1 cup (250 grams) strained Greek yogurt
1 medium cucumber, grated and strained
3-4 cloves black garlic
Salt and pepper to taste
1 tablespoon chopped dill
1 teaspoon apple cider vinegar, or more to taste
6-8 wooden skewers
6-8 pita bread
For serving: chopped tomatoes, onion slices, shredded lettuce, dried oregano, sea salt flakes

From the night before mix in a bowl the pork, the onion, 1 tablespoon olive oil, salt, pepper, oregano, cumin, and refrigerate.
Make the black garlic tzatziki: Finely grate the black garlic with a zester, or mash it in a mortar (start with 3 cloves, and if you want more, add another clove after tasting the finished tzatziki).
Grate cucumber, put it in a strainer, add some salt, and let it strain for 10 minutes. Squeeze firmly with your hands and add it in a bowl with the yogurt, black garlic, pepper, dill, and apple cider vinegar.
Mix well and refrigerate.
Remove pork cubes from the marinade and pierce them with the wooden skewers (about 5 cubes per skewer).
Grill them in a grill pan over high heat or over charcoals, until well browned and caramelized, about 5 minutes each side (you can also bake them in the oven with slightly tougher results). Brush them with some olive oil 1 minute before done.
Serve immediately with pita, black garlic, chopped vegetables, some oregano, sea salt flakes and a drizzle of olive oil.