Gluten Free Pork Souvlaki
Few things hit as satisfyingly as smoky, charred pork skewers fresh off the grill, and this Mediterranean classic delivers exactly that. The pork shoulder gets a long soak in a bright marinade of olive oil, fresh lemon juice, garlic, oregano, cumin, and smoked paprika — giving every cube deep, layered flavor before it ever touches the heat. Traditional souvlaki is naturally built around grilled meat and fresh accompaniments, so making it work without gluten is less about substitution and more about being intentional with every component, including opting for gluten free pita if you want the full wrap experience. The homemade tzatziki — Greek yogurt, grated cucumber squeezed bone dry, fresh dill, and a squeeze of lemon — comes together while the pork marinates and is genuinely better than anything from a jar. Grilling the skewers over medium-high heat until the edges char and the internal temperature hits 145°F gives you that irresistible caramelized crust with juicy, tender meat inside. This recipe serves four, making it an easy weeknight dinner or a low-stress option for feeding a small crowd without anyone feeling like they're eating a "restricted" version of something. Pile everything onto a plate with sliced tomato, red onion, and lemon wedges, and it's a full, vibrant meal that stands entirely on its own.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the marinade and pork
- 2 lb boneless pork shoulder, cut into 1 ½-inch cubes
- ¼ cup olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 3 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp black pepper
For the tzatziki
- 1 cup plain greek yogurt
- ½ medium cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- 2 tbsp fresh dill, chopped
- ¼ tsp kosher salt
For serving
- 4 gluten free pita breads or gluten free flatbreads, warmed (optional)
- 1 small red onion, thinly sliced (optional)
- 1 medium tomato, sliced (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, ground cumin, smoked paprika, kosher salt, and black pepper until combined. Add the pork cubes and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, or up to 8 hours.
- 2
While the pork marinates, make the tzatziki. Grate the cucumber on the large holes of a box grater, then gather it in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. In a medium bowl, stir together the Greek yogurt, squeezed cucumber, minced garlic, lemon juice, olive oil, fresh dill, and kosher salt until smooth. Cover and refrigerate until ready to serve.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!