Terumi Morita
May 21, 2026·Recipes·1 min read · 238 words

Souvlaki

Souvlaki consists of marinated pork or chicken skewers grilled over high heat. It is a traditional Greek dish commonly served with pita and sauces.

Contents（4項）▾
  1. 01Ingredients & steps
  2. 02Why this works
  3. 03Autopilot guard summary
  4. 04Terumi Brain v1 review
A plate of grilled pork souvlaki skewers with char marks, accompanied by a lemon wedge, warm pita stack, and a bowl of tzatziki.
RecipeGreek
Prep20m
Cook15m
Serves4 人分
LevelEasy

Ingredients

  • 500 g pork shoulder, cubed
  • 4 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 lemon, juiced
  • 4 pita breads
  • tzatziki, for serving
  • lemon wedges, for serving

Steps

  1. In a bowl, combine olive oil, red wine vinegar, minced garlic, oregano, salt, black pepper, and lemon juice. Mix well to create the marinade.

  2. Add the cubed pork to the marinade and stir to coat. Cover and refrigerate for at least 1 hour (or up to overnight) to allow flavors to develop.

  3. Preheat the grill to medium-high heat (about 200°C / 400°F). If using a stovetop, heat a grill pan over medium-high heat.

  4. Thread the marinated pork onto skewers, leaving space between each piece for even cooking.

  5. Grill the skewers for about 10-15 minutes, turning occasionally, until the pork is nicely charred and cooked through (internal temperature should reach 70°C / 160°F).

  6. Serve the souvlaki hot with warm pita bread, tzatziki, and lemon wedges.

Why this works

The key to great souvlaki lies in the marinade, which not only infuses the meat with tangy and aromatic flavors but also helps tenderize it for grilling. The olive oil creates a barrier that locks moisture in, ensuring the pork remains juicy even when exposed to high heat. The acid from the vinegar and lemon juice breaks down proteins, making the meat more tender. When grilling, aim for a medium-high temperature to achieve a nice char while cooking the meat through. If the skewers seem to burn too quickly, you can lower the heat or move them to a cooler part of the grill. Alternatively, if the meat appears too dry after cooking, serve it with a generous dollop of tzatziki, which adds moisture and a refreshing contrast to the savory meat. Consistent turning of the skewers is essential to achieve an even cook and avoid charring one side too much, providing a balanced flavor and texture.

Autopilot guard summary

  • truth: approved
  • quality: approved (score 100)
  • similarity: approved (score 0.074 vs beef-fajitas)
  • regulatory: approved
  • image: approved

Terumi Brain v1 review

  • grade: B · overall 85/100 · readiness needs_minor_edits
  • scores: chef=100 science=60 repair=95 culture=90 safety=100 taste=78 mon=60 geo=95

Suggested enhancements

  • One science term (Maillard, emulsion, denaturation, etc.) earned in context would raise the explanation.

Brain-suggested book

  • The Japanese Home-Cooking Code: Unlocking Flavor (home-cooking-code-en)