Greek-inspired Pork Neck Souvlaki with Grilled Pita and Homemade Tzatziki
The most incredible Greek-inspired Pork Neck Souvlaki with Grilled Pita and homemade tzatziki, all prepared over live fire on the Island of Poros, Greece
Prep Time: 2 hours hours 30 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 3 hours hours
Course: Dinner, Lunch, Main Course, Mezze
Cuisine: Greek, Mediterranean
Keyword: greece, greek, greek cuisine, pita, poros, souvlaki, taztziki
Servings: 4 people
Calories: 600kcal
For the Pork Neck Souvlaki:
- 3 lbs pork neck, cut into 1-inch cubes
- olive oil
- 2 tablespoons fresh lemon juice
- 4-6 cloves garlic minced
- 2 tablespoons dried oregano
- Sea salt and pepper to taste
- Fresh tomato chopped, to garnish
- Pickled onion to garnish
- Feta cheese to garnish
For the Grilled Pita:
- 4-8 fresh pita bread rounds
- Olive oil
- Sea salt and pepper
For the Homemade Tzatziki:
- 1.5 cups Greek yogurt
- 1 cucumber seeds removed, grated and squeezed to remove excess moisture
- 2 cloves garlic minced
- 1 tablespoon extra virgin olive oil
- 1 lemon, zest only
- 1 orange, zest only
- 2 tablespoons fresh dill chopped
- Sea salt and pepper to taste
In a bowl, combine the pork cubes, olive oil, minced garlic, dried oregano, salt and pepper. Marinate for at least 2 hours, or preferably overnight in the refrigerator.
Preheat your grill to medium-high heat 20 minutes prior to cooking. Adjust top and bottom vents until the grill settles near 450F.
Thread the marinated pork cubes onto skewers, leaving a small gap between each piece. This allows for even cooking and ensures a beautiful char on the outside.
Place the pork skewers on the preheated grill and cook for about 10-12 minutes, turning occasionally, until the pork is cooked through and nicely charred on the outside.
While the pork is grilling, prepare the tzatziki. In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, chopped dill, salt, and pepper. Stir well to combine and refrigerate until ready to serve.
Lightly brush the pita bread rounds with olive oil and place them on the grill for about 1-2 minutes on each side, until they are warm and have nice grill marks.
Once the pork is cooked, remove it from the grill and let it rest for a few minutes. Then, carefully slide the pork cubes off the skewers.
Serve the grilled pork neck souvlaki with the grilled pita bread and a generous dollop of homemade tzatziki. Garnish with tomato, pickled onion, feta, and additional fresh dill.
Serving: 1souvlaki | Calories: 600kcal