Go Back
+ servings

Pork Souvlaki with Cucumber Pineapple Salsa

Servings: 6
Author: Wanda Baker



  • 1 orange zested + juice
  • 1 lemon zested + juice
  • 1 lime zested + juice
  • 2 garlic cloves cut into a pieces
  • 1/2 cup fresh oregano
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt


  • 3 lbs boneless pork shoulder cut into 1-1/2 inch cubes


  • 2 cups cucumber sliced
  • 2 cups fresh pineapple sliced into tidbit size
  • 1/2 red onion thinly sliced
  • 1 lime juiced
  • 1 tbsp mint chopped
  • 2 tsp extra virgin olive oil
  • sea salt
  • 1 red Thai chili pepper sliced thin

Tools & Extras

  • wooden skewers 8-10 inches long
  • warm pitas
  • lime wedges


  • In a bowl, cup or food processor add zest and juice from orange, lemon and lime. Toss in garlic cloves, oregano, 1 tbsp extra virgin olive oil and sea salt. Puree until smooth.
  • Pour into large bowl or plastic bag with pork. Close, cover and refrigerate for at least 2-3 hours or overnight.
  • Soak 8 wooden skewers in water for at least 1 hour.
  • Make salsa: Combine cucumber, pineapple, red onion, lime juice, mint, extra virgin olive oil, a good pinch of sea salt and red chili if using. Set aside until ready to use.
  • When ready to grill, preheat barbecue to medium-high.
  • Place 5-8 pieces of meat on each skewer keeping them close together. Grill skewers approximately 3-4 minutes per side turning occasionally, for up to 12 minutes or until meat is done.
  • Serve immediately with the pineapple and cucumber salsa, and a squeeze of fresh lime on a warm pita.