Traditional Souvlaki Pork Kebabs

Traditional Souvalaki Kebab Recipe Cyprus BBQ

Traditional Souvlaki Pork Kebabs

Souvlaki Kebabs are great for serving in a warm pitta bread with salad, Tahini dip a good squeeze of lemon. The smaller chunks of meat cook quickly and evenly over white hot coals using our fantastic Rotisserie BBQ's and motors

Serves: 3/4

Preparation Time: 30 minutes (plus a couple of hours to Marinade)


  • 1/2 lemon, juiced
  • 2 tablespoons greek olive oil
  • 1 good pinch of dried greek oregano
  • Salt and pepper to taste
  • 500g (1.2 lb) pork neck or shoulder, diced into 2.5cm (1”) cubes


  • In a large glass bowl, mix together lemon juice, olive oil, oregano and pork, stir to coat. Cover, and refrigerate for 2 to 3 hours.
  • Thread pork onto skewers.
  • Cook for 10 to 15 minutes brushing with olive oil sporadically, turning skewers 

Serving suggestions

Serve in a warm pitta bread with salad, Tahini dip a good squeeze of lemon.


Buy a good cut of pork with plenty of fat and alternate the fatty pieces between more lean cuts of meat as this will allow the meat to self-baste during cooking and you will end up with delicious crispy bits

For best results, obviously we highly recommend cooking using our fantastic motorised Traditional Cyprus charcoal barbecues!


1 comment

  • Alexander

    Hi, can you advise why my souvlaki kebabs are always tough please?
    I buy good quality pork neck end pork.
    Is it because I cook too high heat or is it something else?

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