Greek-style pork souvlaki with lemon tzatziki

Pork souvlaki is a Greek street food classic that’s surprisingly easy to make at home once you get the cooking process right. The wordsouvlakimeans “little skewer,” and traditionally, the meat is cooked over open coals, where steady, high heat creates those golden, lightly charred edges that make it so good. At home, the aim is to recreate that same intensity.

Cut the pork into evenly sized cubes so everything cooks at the same speed, and avoid packing the skewers too tightly. Leaving a little space between each piece allows the heat to circulate and gives you proper browning rather than steamed meat. Lemon gently tenderises, olive oil helps lock in moisture, and the herbs cling to the surface so they toast and release their aroma as the pork cooks.