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Ouzo-Marinated Pork Souvlaki with Fresh Mint

A quintessential Greek dish, these ouzo-marinated pork souvlaki skewers are infused with the aromatic essence of Greece’s most iconic anise-flavored spirit. The marinade, featuring fresh mint and extra virgin olive oil, enhances the natural richness of the pork, creating a tender, flavorful bite. Grilled over charcoal or under the broiler, the skewers develop a beautifully caramelized crust while remaining juicy inside. Served with a refreshing yogurt sauce made from the reserved marinade, this dish pairs wonderfully with pilaf or wrapped in warm pita alongside grilled zucchini and fennel. Whether enjoyed at a summer gathering or as a comforting meal, these souvlaki skewers celebrate the simplicity and bold flavors of Greek cuisine.

Main | Greek | Egg-Free | Nut-Free | Shellfish-Free | Soy-Free | Meat Skewer | Grill | Mixing Bowl | Oven | Skewer | Mint | Pork | Yogurt | Broiling | Grilling | Marinating | Casual Gathering | Summer
Time to complete

Prep

15min

Cook

20min

Wait

2h

Total

2h 35min

Ingredients (Makes 4 servings)

Ingredients

  • 500 g (1.1 lb) pork leg, cut into 2.5 cm (1 in) cubes
  • 500 g (1.1 lb) pork neck, cut into 2.5 cm (1 in) cubes
  • 100 ml (3.4 fl oz) ouzo
  • 80 ml (2.7 fl oz) extra virgin olive oil
  • Leaves from ½ bunch fresh mint, roughly chopped
  • Freshly ground black pepper
  • Salt

For Serving/Garnishing

  • 200 g (7 oz) strained sheep or cow yogurt
  • 4 pita breads
  • 2 small zucchinis, thinly sliced
  • ½ fennel bulb, thinly sliced
  • Dried mint
Nutrition Information (per 100g)
  • Calories: 210
  • Fat: 12
  • Protein: 18
  • Carbohydrates: 2
  • Fiber: 0.5
Directions

Prepare the Marinade

  • 1. In a bowl, whisk together the ouzo, olive oil, fresh mint leaves, and black pepper.

Marinate the Pork

  • 2. Reserve 4 tablespoons of the marinade for the yogurt sauce. Add the pork cubes to the remaining marinade, ensuring they are well coated. Cover and refrigerate for 1-2 hours.

Prepare the Skewers

  • 3. Remove the pork from the marinade and pat dry with paper towels. Lightly brush with olive oil, season with salt and pepper, and thread onto skewers.

Grill or Broil the Souvlaki

  • 4. For charcoal grilling: Cook over high heat initially, then reduce to medium heat, grilling for 18-20 minutes until golden brown and slightly crispy.
  • 5. For oven broiling: Start at 200°C (390°F), then reduce to 180°C (350°F), cooking for 22-25 minutes until evenly browned.

Prepare the Yogurt Sauce

  • 6. Mix the reserved marinade with the strained yogurt and season with salt and pepper. Serve alongside the souvlaki.

Prepare the Pita Wraps

  • 7. Brush the pita breads with olive oil and grill for 1 minute per side until soft.

Prepare the Vegetables

  • 8. Toss the zucchini slices with olive oil, salt, pepper, and dried mint. Roast at 180°C (350°F) for 10 minutes.

Assemble the Wraps

  • 9. Wrap the souvlaki in pita along with roasted zucchini and raw fennel slices. Serve immediately.
Cookix's Secrets

Alternative Cooking Method

  • Cook the souvlaki in a cast-iron skillet over medium-high heat for a caramelized crust.

Alternative Proteins

  • Substitute pork with chicken thighs or lamb for a different take on souvlaki.

Bold Flavor Enhancements

  • Add crushed garlic and lemon zest to the marinade for extra depth.

Grilling Tips

  • Ensure the grill is preheated to high heat before adding the skewers to achieve a good sear.

Healthier Variation

  • Use lean pork tenderloin instead of pork neck for a lower-fat option.

Marinating Tips

  • For deeper flavor, marinate the pork overnight in the refrigerator.

Seasonal Tweaks

  • Replace zucchini with grilled eggplant or bell peppers for a seasonal twist.

Serving Suggestions

  • Pair with a crisp Greek salad and a glass of chilled ouzo for a complete meal.