Pork Souvlaki Kebabs

Name: Pork Souvlaki Kebabs | Online Butcher Sydney | Pryde Butchery
Brand: Pryde Butchery
SKU: 124
Price: 3.50 AUD
Availability: InStock

$3.50/each

Our Pork Souvlaki Kebabs are made from free-range pork neck, hand-cut and pre-marinated in a traditional Greek souvlaki seasoning. Pork neck is naturally well-marbled, so the kebabs stay tender and juicy on the grill.

Simply cook over high heat on the BBQ or in a pan until nicely charred, then wrap in warm pita with your favourite toppings. No prep, no fuss — just great-tasting souvlaki whenever you want it.

One kebab is 100 grams.

Description

Made from free-range pork neck — one of the most flavourful and well-marbled cuts on the pig — our Pork Souvlaki Kebabs bring a taste of the Mediterranean straight to your table. Each kebab is hand-threaded by our team and pre-marinated in a classic Greek souvlaki blend of herbs and spices, so all the hard work is done before they reach your kitchen.

Pork neck has just the right amount of natural fat to stay tender and juicy over high heat, making it the ideal choice for souvlaki. The marinade locks in moisture while adding layers of savoury, aromatic flavour that develop beautifully as the kebabs cook.

Whether you're firing up the BBQ on the weekend or after a quick weeknight dinner, these kebabs are a fuss-free way to serve something special. Simply cook, wrap, and enjoy.

Quick Facts

Type/Cut: Pork neck, hand-cut and skewered
Key features: Free-range pork, pre-marinated in Greek souvlaki seasoning
Best for: BBQ, chargrill, or pan-fry
Flavour/texture: Juicy and tender with savoury herb notes

Why You'll Love It

Pork neck is prized for its marbling — it stays juicy even over high heat
Free-range pork with a cleaner flavour and better texture
Pre-marinated means zero prep time — just cook and serve
Versatile format that works for BBQs, quick dinners, or entertaining
Hand-prepared by our butchers with a proper Greek-style marinade

Cooking Tips

BBQ or chargrill pan is best — high heat gives you that smoky char on the outside while keeping the centre juicy
Cook over medium-high heat, turning every few minutes for even browning
Pork neck is forgiving — aim for cooked through with a light blush of pink in the centre
Rest the kebabs for a couple of minutes after cooking to let the juices settle
If cooking in a pan, a light drizzle of olive oil helps caramelise the edges

Serving Ideas

Wrap in warm pita bread with tzatziki, sliced tomato, red onion, and a handful of chips
Serve over a Greek salad with feta, olives, cucumber, and a lemon-oregano dressing
Pair with our lamb kofta or chicken skewers for a mixed grill platter
Add Pork Souvlaki Kebabs to your next order and bring the souvlaki shop home.

Butcher's Tip: Pork neck is the butcher's secret for souvlaki — it has more internal marbling than loin or leg, which means it self-bastes as it cooks. You get tender, juicy results without needing to brine or over-marinate.

Bonus Tip: Before cooking, bring the kebabs to room temperature for about 15 minutes. This helps them cook more evenly and reduces the risk of the outside burning before the centre is done.