Aromatic pork skewers are exactly what you want for a night of summer grilling. Smoked paprika, sesame, lemon juice, and yogurt make the marinade and dipping sauces for these delicious pork skewers. Enjoy this succulent party food.
If you love these Pork Skewers With Yogurt Lemon Sauce, you will also love these Chicken Skewers Orzo Bowls, Chicken Gyro Souvlaki With Pita And Mustard Aioli or Greek Lamb Burger Bowl!

Why this recipe sings
These aromatic pork skewers are a great warm-weather dinner, ready in minutes on the grill pan, the grill, or the broiler.
The lemony yogurt marinade has a surprise ingredient: sesame seeds and their mild, sweet, nutty flavor. A tablespoon of toasted sesame gets pounded in a mortar and pestle, then mixed with yogurt and lemon. The marinade is also the sauce the skewers are served with. You will use half of it to marinate and reserve the rest for serving.
This aromatic pork skewers recipe is a snap to throw together — exactly what you want for a night of summer grilling.
You can marinate the pork skewers for a few minutes or up to a day.
The pork skewers can be served with pita, crusty bread, a corn tomato salad, or simple grilled corn on the cob.
Here is what you need
- Pork shoulder. This is a fatty cut of meat also used for making gyros. Marinated, it becomes when cooked deliciously tender and juicy. You can utilize pork loin or tenderloin.
- Dijon mustard. I love the spicy flavor of Dijon. You can substitute with any mustard in your pantry, even honey. You can also use ground mustard.
- Lemons. Fresh lemon juice is added to the marinade.
- Smoked paprika. It has a smoky and spicy flavor with a hint of sweetness. Greek cooks often use it to make souvlaki, chicken dishes, fried potatoes, etc.
- Greek yogurt. The tangy, creamy yogurt tenderizes the meat and adds so much flavor.
- Sesame seeds. They get toasted, pounded to release their aromatic oils and added to the marinade.
- Extra virgin olive oil, sea salt and freshly ground pepper.
How to make these pork skewers

Toast the sesame seeds in a small non-stick pan over low heat, stirring constantly until they brown evenly. Be careful not to burn them.

Pound the toasted seeds in the mortar to extract their aroma and oil.
Rub the pieces of meat with the lemon wedge and put them in a bowl.
Mix all the marinade ingredients (olive oil, yogurt, mustard, paprika, lemon, crushed sesame seeds, sea salt, and pepper).

Put half of the marinade sauce in the bowl with the meat, mix well, and cover with plastic wrap. Refrigerate for about 3 hours to marinate the meat.
Keep the rest of the marinate in the fridge to use later for serving.
If you are using bamboo skewers, soak them in water for 30 minutes.
After 3 hours, thread the pork pieces on the skewers. Rest the skewers on a wire rack to drain as much yogurt marinade as possible because the yogurt will burn, and the meat inside will not be able to cook properly. You can also wipe it off with a paper towel.
Cooking pork skewers

Oven broil method
Preheat the oven to broil mode.
Brush a wire rack with olive oil and place it on a baking tray. The tray underneath will catch all the fats and juices and not stain the oven.
Arrange the oven shelf at the highest point.
Arrange the skewers on the wire rack.
Place skewers on the oven shelf with the baking tray underneath.
Broil skewers for 10-12 minutes. Turn the skewers two or three times to cook evenly on each side.
Over the stove grilling pan
Preheat a cast iron grill pan over medium-high heat. Drizzle some olive oil and cook the pork skewers for about about 12 minutes total.
Barbecue grill method
Preheat the grill to a constant temperature of around 190°C / 375°F for best results. Place the skewers on the grill and cook for 12-15 minutes, flipping them twice or thrice to ensure even cooking.

Serving suggestions
Traditionally, pork skewers are sold in souvlaki shops, with delicious grilled bread and a lemon wedge.
You can serve the pork skewers on a platter with plenty of lemon wedges, grilled pita bread, tzatziki dip, crispy fries, a traditional tomato salad, or this awesome black-eyed pea salad.
Helpful tips
- If you don’t have a mortar & pestle, use a sturdy zip lock bag and a meat pounder, or a rolling pin, or an empty wine bottle. Place the toasted sesame seeds in the bag, seal it, let out any air pockets, and pound the seeds. Ensure that no air pockets are left, as it will cause the bag to explode when you start pounding.
- It’s always a good idea to soak bamboo skewers in water for 30 minutes beforehand. This will help prevent any flare-ups during cooking.
- If you’re broiling and don’t feel like using skewers, consider spreading your pork pieces on a rimmed sheet pan. Turn them halfway through cooking with some trusty tongs or a spatula. Happy cooking!
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Pork Souvlaki Skewers
Equipment
- mortar and pestle
- 10 bamboo skewers soaked in water for 30 minutes
Ingredients
- 2 lbs pork shoulder cut into pieces of about 1⅓ inch / 3 cm
- ⅓ cup extra virgin olive oil
- 1 tablespoon Dijon mustard,
- 1 lemon juiced reserve one used lemon half
- 1½ tablespoons smoked paprika
- 1 cup Greek yogurt
- 1 tablespoon sesame seeds full
- sea salt
- freshly ground pepper
Instructions
- Toast the sesame seeds in a small non-stick pan over low heat, stirring constantly until they brown evenly. Be careful not to burn them.
- Pound the toasted seeds in the mortar to extract their aroma and oil.
- Juice the lemon and mix the juice with all the marinade ingredients (olive oil, yogurt, mustard, paprika, crushed sesame seeds, sea salt, and pepper).
- Rub the pieces of meat with a used lemon wedge and put them in a bowl.
- Put half of the marinade sauce in the bowl with the meat, mix well, and cover with plastic wrap—Marinate the meat for 15 minutes to three hours.Keep the rest of the marinate in the fridge for serving.
- If you are using bamboo skewers, soak them in water for 30 minutes.After marinating, thread the pork pieces on the skewers. Rest the skewers on a wire rack to drain as much yogurt marinade as possible because the yogurt will burn, and the meat inside will not be able to cook properly. You can also wipe it off with a paper towel.
Oven broil method
- Preheat the oven to broil mode. Brush a wire rack with olive oil and place it on a baking tray. The tray underneath will catch all the fats and juices and not stain the oven.Arrange the oven shelf at the highest point. Arrange the skewers on the wire rack. Place skewers on the oven shelf with the baking tray underneath. Broil skewers for 10-12 minutes. Turn the skewers two or three times to cook evenly on each side.
Over the stove grilling pan
- Preheat a cast iron grill pan over medium-high heat. Drizzle some olive oil and cook the pork skewers for about about 12 minutes total.
Barbecue grill method
- Preheat the grill to a constant temperature of around 190°C / 375°F for best results. Place the skewers on the grill and cook for 12-15 minutes, flipping them twice or thrice to ensure even cooking.
Notes
-
- It’s always a good idea to soak bamboo skewers in water for 30 minutes beforehand. This will help prevent any flare-ups during cooking.
- If you don’t have a mortar & pestle use a sturdy zip lock bag and a meat pounder, or a rolling pin, or an empty wine bottle. Place the toasted sesame seeds in the bag, sealed it, let out any pockets of air, and pound the seeds. Ensure that no pockets of air are left as it will cause the bag to explode when you start pounding.
-
- If you’re broiling and don’t feel like using skewers, consider spreading your pork pieces on a rimmed sheet pan. Turn them halfway through cooking with some trusty tongs or a spatula.
- Traditionally, pork skewers are sold in souvlaki shops, with delicious grilled bread and a lemon wedge. You can serve the pork skewers on a platter with plenty of lemon wedges, grilled pita bread, tzatziki dip, crispy fries, a traditional tomato salad, or this awesome black-eyed pea salad.
Nutrition
