BBQ Pork Souvlaki with Grilled Lemons & Tzatziki

This post may contain affiliate links which won’t change your price but will share some commission.

This recipe for Pork Souvlaki with BBQ Sauce, Grilled Lemons & Tzatziki is super delicious. I used boneless pork chops, peppers, onions and BBQ sauce for both the marinade and glaze. I sprinkled the souvlaki with grilled & charred lemons and served with a Tzatziki sauce & pita bread!

Honey BBQ Pork Souvlaki on a white plate

Pork Souvlaki with BBQ Sauce – Great Recipe for Entertainment

I love summer and the fact that I can migrate my cooking outside, on the grill. The icing on the cake is that you can avoid the need for dirty pots and a hot oven, incubating your house. It always feels so much easier to cook outside on the grill. Also, everything cooks faster on the grill too; so you don’t need to devote a lot of time to it.

Logistical elements aside, it’s also fun. You can entertain and cook at the same time. I feel like the best conversations always seem to happen around the grill.

Also when you smother this Pork Souvlaki with the BBQ sauce, the aroma will be incredible. I suspect most people will favor themselves to be the chef and will be prematurely advocating to take them off the grill – so they can be immediately devoured.

Pork souvlaki with Honey BBQ Sauce


What does Souvlaki Means

In Greece, souvlaki is amongst one of the most popular dishes. It’s usually made with pork, peppers & onions. The word souvlaki comes from a Medieval Greek word that simply means skewers.

Here, I decided to make pork souvlaki or pork skewers, and then smoother them with a BBQ sauce. The result was amazing.

Sprinkle Souvlaki With Lemon Juice

Another Greek trick used here is that I sprinkled everything with lemon juice. They believe this helps with digestion. It might be true, but for me, the addition of lemon juice adds some needed acidity and balances out the dish beautifully.

And when you grill the lemons, they will have a nice charred taste and a lot of juice. Don’t skip this part, it really makes the recipe pop!

How to Make Grilled Pork Souvlaki

This BBQ Pork Souvlaki recipe will require a head start. You’ll need to brine your pork ahead of time; it really makes a difference. The meat will never be dry if you brine it (unless you overcook it, of course) and the taste will be a hundred times better. I like to brine my pork for a few hours, but at least a half hour is a must!

Other than that, this recipe is very simple and comes together in no time. BBQ sauce gives this pork a nice sweetness, and the grilled lemon balances out that sweetness.

The Tzatziki sauce (made with Greek yogurt, cucumber, garlic, and dill) then adds the needed freshness to the entire dish. It’s like a perfect American-Greek marriage. This is another one of those food fusions that I love so much…

List of Ingredients Needed for This Souvlaki Recipe:

  • Pork chops;
  • Salted water, for brining;
  • BBQ Sauce;
  • Red Bell Peppers;
  • Red Onions;
  • Lemons;
  • Greek Yogurt;
  • Cucumber;
  • Dill;
  • Garlic;
  • Salt & Pepper.


Honey BBQ Pork Souvlaki on a plate 2

Step by Step Guide for this BBQ Pork Souvlaki recipe with Tzatziki and Grilled Lemons

(Printable recipe with exact measurements and cooking times can be found below)

Step 1: Prepare your pork.

  • Brine your pork chops;
  • Once brined, cut the pork in 1-inch cubes;
  • Smother the pork with BBQ Sauce and set aside;

Honey BBQ Pork Souvlaki step by step 1

Step 2: Make Tzatziki 

  • To make Tzatziki sauce, first shred your cucumber;
  • Chop dill and garlic, and add to your shredded cucumber;
  • Add Greek yogurt, mix well and season with salt & pepper;
  • Optionally, you can add a splash of extra virgin olive oil and red wine vinegar (I usually do as it elevates the Tzatziki);

Honey BBQ Pork Souvlaki step by step 2

Step 3: Assemble your Skewers

  • Cut up your Bell Peppers in approximately 1-inch squares and onions in half moons;
  • Start assembling your skewers with few slices of onions, followed by a piece of pepper and followed by a piece of pork – continue in this manner until all the skewers are assembled.

Tip: I used metal skewers, but if you have wooden skewers, you must soak them in water for about 30 minutes to avoid burning.

Step 4: Grill your Souvlaki

  • Heat up your grill until hot. Spray it with cooking spray, or brush with oil, and place your skewers on the grill;

Honey BBQ pork souvlaki step by step 3

  • Turn skewers on their other side and brush with BBQ Sauce. Repeat a few times, until souvlaki are cooked through;
  • Place lemon halves on the grill and cook, until slightly charred with grilled marks;

Honey BBQ Pork Souvlaki step by step 4

  • Remove skewers and lemons from the grill and place on the serving platter. Drizzle lemon juice all over the skewers;
  • Cut up pita bread and serve souvlaki with Tzatziki sauce.

Serving Tip: you can serve tzatziki sauce on a side or you can spoon it on the souvlaki;

Honey BBQ Pork Souvlaki with grilled lemons

What to Serve These BBQ Pork Souvlaki With

Here are a couple of my favorite recipes to pair with this awesome souvlaki:

BBQ Pork Souvlaki on metal skewers

Other BBQ Recipes to Try:

Honey BBQ Pork Souvlaki with grilled lemons

BBQ Pork Souvlaki with Grilled Lemons & Tzatziki

BBQ Pork Souvlaki with Grilled Lemons & Tzatziki is a very easy and flavorful summer dish made on the outdoor grill that marries Greek cuisine (souvlaki, tzatziki & lemon) with American classic BBQ Sauce.
5 from 4 votes
Print Pin Rate
Course: Dinner, Main Course, Main Dish
Cuisine: American, Greek
Prep Time: 15 minutes
Cook Time: 10 minutes
Brine: 30 minutes
Total Time: 25 minutes
Servings: 4
Calories: 373kcal
Author: Edyta



  • 2 tbsp Kosher Salt
  • 2 cups Water up to 3 cups

Pork Souvlaki

  • 1 lb Pork Chops up to 1.5 lbs - about 3 pork chops
  • 2 Red Bell Peppers cut into 1-inch squares
  • 1 Red Onions cut into moons
  • 1 cup BBQ Sauce + more if needed
  • 1 Lemon cut in half

Tzatziki Sauce

  • 1/2 English Cucumber peeled and shredded
  • 1 cup Greek Yogurt full fat or 2%
  • 2 cloves Garlic minced
  • 1 tbsp Dill fresh, chopped
  • Splash of Extra Virgin Olive Oil and Red Wine Vinegar optional
  • Salt & Pepper to taste


  • Brine the Pork Chops: Dissolve salt in a bowl of warm water. Cool off the combination and submerge pork chops. Brine them for at least half an hour.
  • Preparing Souvlaki: Remove pork chops from brine and cut them into 1 inch squares. Add them to a new bowl and pour 1/2 cup of BBQ Sauce. Mix and set aside. Cut up peppers into 1 inch squares and onions into the moons (separate the onions pieces). 
  • Assembling Souvlaki: If using wooden skewers, you must first soak them in water for 30 minutes to avoid burning. If using metal skewers, you can start assembling immediately. Start with a few pieces of onions, followed by peppers and pork. Continue until all skewers are assembled (from the number of ingredients you should be able to create 4 large skewers)
  • Make Tzatziki Sauce: Add shredded cucumber, minced garlic, chopped dill and Greek yogurt into a bowl and mix well. Season with salt and pepper, then add a splash of Olive Oil and Red Wine Vinegar. Set aside.
  • Grilling Souvlaki: Heat up your grill to high, brush it with oil and add the skewers. Grill them for a few minutes, then turn and brush with BBQ Sauce. Grill for another few minutes, turn and brush with more BBQ sauce. Repeat these steps a few times until the skewers are lightly charred & cooked through (about 10-12 minutes). Add lemon to the grill and cook until grilled marks show (4-5 minutes). Once done, remove from the grill.
  • Serving Souvlaki: Once your pork souvlaki are cooked through, remove them from the grill, sprinkle grilled lemon all over them and serve with pita bread and Tzatziki sauce. You can either scoop Tzatziki on top of the skewers or serve it on a side. Enjoy!


Calories: 373kcal | Carbohydrates: 41g | Protein: 31g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 78mg | Sodium: 811mg | Potassium: 917mg | Fiber: 3g | Sugar: 30g | Vitamin A: 2065IU | Vitamin C: 94.3mg | Calcium: 113mg | Iron: 1.6mg
Tried this recipe?Show me @eatingeuropean or tag #eatingeuropean!

This post was originally published on June 27, 2018, and since then it was updated to provide additional information.

Read about the author Edyta here or follow Eating European on social media: Facebook, Instagram, Pinterest, and Twitter.

Similar Posts


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating