Charcoal-Grilled Pork Souvlaki with Lemon-Oregano Marinade

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chunks of pork marinated in a zesty lemon and oregano blend, grilled over high heat for a smoky, juicy finish. This Greek-inspired pork recipe, ready in about 27 minutes, pairs pork shoulder, cut into 1-inch cubes, fresh lemon juice, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Greek cuisine 320 cal/serving

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Ingredients

1.5 pounds pork shoulder, cut into 1-inch cubes
1/4 cup fresh lemon juice
3 tbsp extra virgin olive oil
2 tsp dried oregano
3 minced garlic cloves
1 tsp salt
1/2 tsp freshly ground black pepper
8 wooden skewers, soaked in water

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Instructions

Step 1: In a medium bowl, whisk together 1/4 cup fresh lemon juice, 3 tbsp extra virgin olive oil, 2 tsp dried oregano, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp freshly ground black pepper until well combined.
Step 2: Add 1.5 pounds of pork shoulder cubes to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 2 hours or up to overnight to absorb flavors.
Step 3: Preheat a charcoal grill or grill pan to medium-high heat (about 450°F). Thread the marinated pork cubes evenly onto 8 soaked wooden skewers.
Step 4: Grill the skewers for 3-4 minutes per side, turning once, until the pork is nicely charred on edges and cooked through to an internal temperature of 145°F with a juicy, tender texture.
Step 5: Remove from grill and let rest for 5 minutes before serving with warm pita and tzatziki sauce.