This simple recipe for pork belly souvlaki is one of the easiest ways to explore Greek cuisine on the grill. The pork belly is marinated with garlic, lemon juice, and oregano, then grilled on skewers until tender and juicy inside with a crispy, golden-brown crust.
Souvlaki means “little skewer” in Greek. Traditionally, it’s made with chicken, lamb, or pork grilled over glowing coals. In the Netherlands, souvlaki is often prepared with pork tenderloin, but pork belly is also commonly used in Greece.
For this recipe, it’s important to use lean pork belly. While it may sound contradictory, you don’t want thick layers of pure fat without any meat. Trim off the thickest fat from the outside, leaving a few millimetres, and then cut the pork into cubes. Or reverse the order if that’s easier for you.
The marinade combines everything that makes Greek cuisine so delicious, with a touch of honey to help caramelize the meat. Most cooking is done indirectly, giving the fat time to soften, so the skewers stay tender and juicy.
To keep your grill clean, place a sheet of aluminium foil under the skewers, folding up the edges to catch any drippings. This prevents fat from dripping onto the plate setter, which can cause unpleasant smells.
These skewers are great for any barbecue because they can sit on the grill until you’re ready to serve. Even an extra 30 minutes won’t dry them out because the fat keeps the meat moist.
The skewers should be ready after 45 minutes to an hour. Grill them briefly over direct heat for a perfect finish, turning them often. Stay at the grill to avoid burning, as the high flames can quickly char the meat.
We’ve made a simple sauce with olive oil, lemon juice, and honey to brush over the skewers before serving. This gives the pork belly a fresh kick that balances the richness. Serve the skewers with pita bread, tomatoes, onions, cucumber, lemon wedges, and tzatziki.
If you make these pork belly souvlaki skewers, let us know in the comments below—or better yet, take a picture and share it on social media. Don’t forget to tag @bbqhelden so we can see what you’ve created.
Ingredients
- 1 kg pork belly
For the marinade
- 1 grated white onion
- 3 garlic cloves, grated
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tbsp oregano
- Juice of 1 lemon
- 1 tsp sea salt
- 1 tsp black pepper
For the sauce
- 3 tbsp olive oil
- Juice of ½ lemon
- 1 tbsp honey
Instructions
- Cut the pork belly into 2 cm (about ¾ inch) cubes. Trim off thick layers of exterior fat, leaving just a thin layer for flavour.
- Prepare the marinade by mixing all the ingredients in a bowl. Add the pork belly cubes, toss to coat, and let them marinate in the fridge overnight.
- Thread the marinated pork belly onto skewers and prepare your barbecue for indirect cooking at 150°C (300°F).
- Place the skewers on the grill and cook indirectly for 45 minutes to 1 hour or until the fat has softened.
- Move the skewers over direct heat and grill until golden brown on all sides, turning frequently to avoid burning.
- Mix the sauce ingredients and brush it over the skewers just before serving.
- Serve the pork belly souvlaki with pita bread, tomato, onion, cucumber, lemon wedges, and tzatziki.
