Greek Souvlaki Pork Skewer Quinoa with Tzatziki Drizzle

Name: Greek Souvlaki Pork Skewer Quinoa with Tzatziki Drizzle
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1½ lb (680 g) pork shoulder, trimmed of excess fat, cut into 1-inch cubes; ⅓ cup (80 ml) extra-virgin olive oil; ⅓ cup (80 ml) fresh lemon juice, freshly squeezed; 6 cloves (30 g) garlic cloves, minced; 2 teaspoon (2 g) dried oregano; ¾ teaspoon (4 g) sea salt; ¼ teaspoon (½ g) freshly ground black pepper; 1½ cup (270 g) quinoa, rinsed; 3 cup (720 ml) water or vegetable broth; ½ teaspoon (3 g) sea salt; 1 cup (240 g) Greek yogurt, plain, full-fat, drained if very wet; ½ large (200 g) cucumber, grated, salted, and squeezed dry; 2 cloves (10 g) garlic cloves, minced very fine; 1 tablespoon (15 ml) fresh lemon juice; 2 tablespoon (8 g) fresh dill, finely chopped; to taste sea salt; to taste white pepper; 1 whole (100 g) lemon, cut into wedges (optional); ¼ cup (15 g) fresh flat-leaf parsley, roughly chopped (optional)

From the MyKitchenBank Kitchen

Tender marinated pork skewers inspired by Greek souvlaki, grilled until smoky and charred, served over fluffy quinoa and topped with cool, garlicky tzatziki. A vibrant, restaurant-quality grain bowl that brings Mediterranean flavors to your table with minimal fuss.

Prep: 25 min
Cook: 25 min
Wait: 45 min
Total: 1 hr 35 min
Makes: 4 servings (4 skewers + 1 cup quinoa each)

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Ingredients

4 servings

For the souvlaki
1½ lb (680 g) pork shoulder, trimmed of excess fat, cut into 1-inch cubes
⅓ cup (80 ml) extra-virgin olive oil
⅓ cup (80 ml) fresh lemon juice, freshly squeezed
6 cloves (30 g) garlic cloves, minced
2 teaspoon (2 g) dried oregano
¾ teaspoon (4 g) sea salt
¼ teaspoon (0.5 g) freshly ground black pepper
For the bowl
1½ cup (270 g) quinoa, rinsed
3 cup (720 ml) water or vegetable broth
½ teaspoon (3 g) sea salt
For the tzatziki
1 cup (240 g) Greek yogurt, plain, full-fat, drained if very wet
½ large (200 g) cucumber, grated, salted, and squeezed dry
2 cloves (10 g) garlic cloves, minced very fine
1 tablespoon (15 ml) fresh lemon juice
2 tablespoon (8 g) fresh dill, finely chopped
to taste sea salt
to taste white pepper
For serving
1 whole (100 g) lemon, cut into wedges (optional)
¼ cup (15 g) fresh flat-leaf parsley, roughly chopped (optional)

Equipment (7)

8 wooden or metal skewers (10-inch)
Large mixing bowl
Small bowl
Grill or grill pan
Medium saucepan with lid
Measuring cups and spoons
Sharp knife and cutting board

Steps

Before you start

Soak wooden skewers in water for at least 30 minutes (or use metal skewers)
If grilling outdoors, preheat grill to medium-high heat 10 minutes before cooking
Make tzatziki at least 1 hour ahead so flavors meld
Pat pork dry with paper towels for better browning

1
Prepare the marinade
- In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and black pepper until combined.
- Add the cubed pork shoulder and toss to coat evenly, ensuring all pieces are submerged in the marinade.
- Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
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Ready when: Pork should be well coated and have absorbed some liquid
Tip: Don't skip marinating—it's the foundation of authentic souvlaki flavor and keeps the meat juicy.
2
Cook the quinoa
- While pork marinates, rinse quinoa in a fine-mesh strainer under cool water.
- In a medium saucepan, bring water (or broth) and salt to a boil.
- Add quinoa, stir once, reduce heat to low, cover, and simmer for 15 minutes.
- Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
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Ready when: Grains are translucent and fluffy, liquid is fully absorbed
Tip: Rinsing removes the bitter saponin coating and prevents mushiness.
3
Make the tzatziki
- Grate the cucumber on the large holes of a box grater.
- Place grated cucumber in a clean kitchen towel and squeeze firmly to remove excess moisture (this step is crucial—watery tzatziki will be thin and bland).
- In a small bowl, combine Greek yogurt, squeezed cucumber, minced garlic, lemon juice, and dill.
- Stir gently until smooth.
- Taste and season with salt and white pepper.
- Cover and refrigerate for at least 1 hour before serving.
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Ready when: Sauce is creamy, well combined, and chilled
Tip: Squeeze the cucumber aggressively—excess water is the #1 reason tzatziki tastes watery.
4
Thread the skewers
- Remove pork from marinade, allowing excess liquid to drip off (reserve marinade for basting).
- Thread pork cubes tightly onto skewers, leaving a ¼-inch space between pieces to ensure even cooking.
- You should have 8 skewers with 5–6 pieces each.
- Place skewers on a plate.
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Ready when: Pork is evenly distributed on skewers
Tip: Don't crowd the meat—spacing allows heat to cook the sides, not just the outside.
5
Preheat and prepare the grillOven 450°F / 230°C
- If using a gas or charcoal grill, preheat to medium-high heat (about 400–450°F / 200–230°C).
- If using a grill pan, preheat it on the stovetop over medium-high heat for 3 minutes.
- Lightly oil the grate or pan to prevent sticking.
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Ready when: Grill is hot and a drop of water sizzles immediately
Tip: A hot grill creates a flavorful char without overcooking the interior.
6
Grill the souvlakiOven 160°F / 70°C
- Place skewers on the hot grill or grill pan.
- Cook for 12–14 minutes, turning every 3 minutes and basting with reserved marinade, until the pork is charred at the edges and cooked through (internal temperature 160°F / 71°C).
- The meat should be fork-tender and show no pink inside.
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Ready when: Pork reaches 160°F (71°C) internally, exterior is charred brown
Tip: Rotate the skewers every 3 minutes for even cooking and beautiful color on all sides. Stop basting in the last minute to let the crust set.
7
Rest the pork
- Transfer grilled skewers to a clean plate and let rest for 3 minutes.
- This allows juices to redistribute, keeping the meat moist.
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Ready when: Pork no longer drips when rested
8
Assemble the bowls
- Divide cooked quinoa evenly among four bowls (about 1 cup per bowl).
- Top each portion with 2 grilled pork skewers.
- Drizzle generously with tzatziki sauce.
- Garnish with fresh parsley and a squeeze of lemon juice if desired.
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Ready when: Bowls are assembled with all components
Tip: Warm the bowls if possible—slightly warm quinoa and pork are more flavorful than cold.

Good to know

Tips

For a charred, smoky flavor without a grill, use a grill pan or cast-iron skillet on high heat. Work in batches if needed to avoid crowding.
If wooden skewers splinter or burn at the ends, wrap the exposed tips in aluminum foil after threading the pork.
Don't marinate the pork for more than 4 hours—the acid in the lemon juice will begin to 'cook' and toughen the meat.
For a vegetarian version, substitute the pork with firm halloumi cheese or large mushroom chunks; reduce cooking time to 6–8 minutes.

Make ahead

Tzatziki can be made up to 2 days ahead and stored in the refrigerator. Pork can be marinated for up to 4 hours. Quinoa can be cooked 1 day ahead and reheated gently in a microwave (30 seconds, stirring halfway) or on the stovetop over low heat with a splash of water.

Storage & reheating

Store leftovers separately: quinoa in an airtight container for up to 4 days in the refrigerator; pork in an airtight container for up to 3 days; tzatziki for up to 2 days. Reheat pork gently in a 300°F (150°C) oven for 5 minutes (do not microwave, as it dries the meat). Serve cold or at room temperature—this dish is also excellent as a cold salad the next day.

Substitutions

pork shoulder, trimmed of excess fat → chicken breast, cut into ¾-inch cubes. Reduces cooking time by 2–3 minutes. Check doneness at 165°F (74°C).
quinoa → couscous, bulgur, or brown rice. Cook according to package directions. The dish works equally well with any grain.
Greek yogurt, plain, full-fat → labneh (strained yogurt) or crème fraîche. Use the same amount. Labneh is even thicker and tangier; crème fraîche is richer and less tangy.
fresh dill, finely chopped → fresh mint or a mix of mint and parsley. Mint adds brightness and a slightly different herbaceous note—equally Greek.