Greek Pork Souvlaki

Step 1

Cut the pork into 1.5-inch cubes by slicing lengthwise into strips, then cutting crosswise into chunks; aim for roughly equal sizes so they cook evenly.

Step 2

Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots—on a cutting board using the flat side of a knife to crush them first.

Step 3

Combine the minced garlic, 3 tablespoons olive oil, 3 tablespoons lemon juice, 1.5 teaspoons dried oregano, salt, and pepper in a large mixing bowl and stir until uniform.

Step 4

Add all the pork cubes to the marinade bowl and toss with your hands or a spoon until every piece is coated on all sides, about 1 minute.

Step 5

Thread the marinated pork cubes onto 4 to 6 metal or wooden skewers, leaving a tiny gap between each piece so heat reaches all sides; distribute pieces evenly.

Step 6

Preheat your grill to medium-high heat by setting it on high for 5 minutes, then adjust to medium-high so your hand held 4 inches above the grate feels hot but not unbearable.

Step 7

Place the loaded skewers directly on the grill grates and cook for 3 minutes without moving them, until the bottom side turns golden-brown with a few charred spots.

Step 8

Turn the skewers 90 degrees (a quarter turn) and cook for another 3 minutes on a new side until it looks golden-brown with light char.

Step 9

Turn the skewers again and cook for 2 more minutes until the pork feels firm to the touch and the center of a thick piece reaches 160°F when tested with an instant-read thermometer.

Step 10

Transfer the cooked skewers to a clean plate and rest for 2 minutes so the juices redistribute, making the meat more tender and moist.