Name: Greek Pork Souvlaki Skewers
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Greek
Ingredients: 2 pounds pork tenderloin; 3 meyer lemons, divided (or 4 regular lemons); ½ cup fruity olive oil; 6 large cloves of garlic, minced; 3 tablespoons oregano; 3 teaspoons kosher salt, divided; 1 teaspoon freshly ground black pepper; 1 cup white rice; 1 tablespoon butter; 2 tablespoons italian parsley, minced

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Pork souvlaki skewers are a taste of sun-kissed Greece, vibrant and full of life. Imagine juicy chunks of tender pork, kissed by a zesty marinade of lemon, garlic, and oregano, grilled to perfection and served with fluffy lemon rice. Each bite is a party, bringing together aromatic spices and refreshing citrus that dance on your palate. Whether you’re planning a summer BBQ or simply seeking to relive a Mediterranean vacation at home, these skewers deliver that authentic Greek experience, making every meal feel festive and joyous.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Greek Pork Souvlaki Skewers
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Greek Pork Souvlaki Skewers

I’ll never forget the first time I tasted Greek pork souvlaki at a charming outdoor tavern in Athens. The smoky aroma from the grill complemented the lively chatter and laughter around me. When I replicated that experience at home, it became a staple — easily adaptable for weekday dinners or weekend family gatherings. Trust me, once you try making these Greek Pork Souvlaki Skewers, they’ll become your go-to recipe — enjoyable, easy on the wallet, and oh-so-delicious!

Why You’ll Love This Recipe

Simple & Quick: Whip this up in just a couple of hours (most of that is marinating time!).
Irresistible Flavor: Bright, zesty notes from lemons and a punch of garlic bring the meat to life.
Eye-Catching Appeal: Charred pork on a skewer makes for an impressive presentation.
Flexible Serving: Perfect for barbecues, dinner parties, or a cozy meal for two.
Diet-Friendly Options: Easily adjusted to accompany gluten-free or low-carb choices.

Ingredients You’ll Need

2 pounds pork tenderloin: Lean and tender, this cut guarantees moist, flavorful skewers. You can substitute with pork loin if desired.
3 Meyer lemons, divided (or 4 regular lemons): Meyer lemons deliver a sweeter taste, but either option brightens the dish.
½ cup fruity olive oil: A quality oil enhances flavor and helps in marination. Look for extra-virgin for the best results.
6 large cloves of garlic, minced: Essential for adding depth and pungency to the marinade; fresh garlic is a must!
3 tablespoons oregano: The star herb of Greek cuisine; it adds warmth and an earthy aroma.
3 teaspoons kosher salt, divided: Essential for flavoring, kosher salt is ideal for marinating.
1 teaspoon freshly ground black pepper: Freshly ground enhances the overall flavor better than pre-ground.
1 cup white rice: For the accompanying lemon rice, choose long-grain rice for a fluffy texture.
1 tablespoon butter: Adds richness to the lemon rice.
2 tablespoons Italian parsley, minced: Fresh parsley brightens the dish and adds a burst of color.

How to Make Greek Pork Souvlaki Skewers

Prepare the pork: Start by trimming the fat from 2 pounds of pork tenderloin and cutting it into 1-inch chunks. Place these pieces into a gallon-size freezer bag to hold in the marinade later.
Make the souvlaki marinade: Zest 2 lemons, ensuring you set the zest aside for the lemon rice. In a small bowl, combine ½ cup fruity olive oil with the juice of 2 Meyer lemons (or 3 regular lemons). Add 2 tablespoons of red wine vinegar, the minced 6 cloves of garlic, 3 tablespoons of dried oregano, 1 teaspoon of kosher salt, and 1 teaspoon of black pepper. Whisk everything together until well combined.
Marinate the pork: Pour the marinade over the pork in the plastic bag. Seal it tightly, making sure to remove as much air as possible. Refrigerate for 2 hours, but for the best flavor, marinate overnight, if you can.
Prepare the grill and skewer the meat: When you’re ready to cook, preheat your grill to medium-high. Remove the pork from the bag and discard the marinade. Thread the marinated pork onto metal skewers or wooden skewers that have soaked in water for at least 20 minutes to prevent them from burning on the grill.
Make the lemon rice: As the grill heats up, rinse 1 cup of white rice in cold water, swirling the water with your hand, then drain. Repeat two more times until the water runs mostly clear. In a medium saucepan fitted with a lid, add the rinsed rice, 1 cup of water, 2 tablespoons of lemon juice, the reserved lemon zest, 1 tablespoon of butter, and ½ teaspoon kosher salt. Stir everything together, bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes. After cooking, turn off the heat and let it rest for 10 minutes. Fluff the rice with a fork before stirring in the minced parsley. Adjust seasoning with more salt and butter to taste.
Grill the pork: Place the skewers on the grill and cook until browned on all sides, turning every few minutes. Aim for an internal temperature of 160°F, which should take about 10-15 minutes. Once grilled, transfer the skewers to a platter, cover with foil, and allow them to rest for 5 minutes. Brighten the dish with a sprinkle of parsley and a additional squeeze of lemon before serving alongside the lemon rice.

Storing & Reheating

Store any leftovers at room temperature for up to 2 hours, or refrigerate in an airtight container for up to 3 days. For longer storage, wrap the skewers in plastic wrap and freeze for up to 3 months. When you’re ready to enjoy again, reheat them in the oven at 350°F for about 10 minutes or until warmed through. Bear in mind that the texture may change slightly, but a squeeze of fresh lemon can refresh the flavors beautifully.

Chef’s Helpful Tips

Ensure the pork is at room temperature before grilling to achieve even cooking.
Don’t overcrowd the skewers; leave some space between pieces to allow for even grilling.
If using wooden skewers, soaking them in water for 20 minutes will prevent burning.
Feel free to incorporate vegetables such as bell peppers or zucchini alongside the pork on the skewers for an all-in-one meal.
Adjust the marinade ingredients based on your preference — more garlic for a stronger punch, less salt if desired.
For a make-ahead option, marinate the pork a day in advance and store it, sealed, until you’re ready to grill.

Pork souvlaki skewers bring the taste of Greece right to your kitchen, and their bright flavors make for delicious meals all year round. I encourage you to try your hand at grilling these delicious skewers, experimenting with flavors and sides to make the dish your own. It’s the perfect way to share food and stories with friends and family, creating lasting memories around the table. Enjoy every bite!

Recipe FAQs

Can I use other types of meat for souvlaki?

Absolutely! While pork is traditional, you can substitute with chicken, beef, or even shrimp. Adjust cooking times according to the type of meat, as different proteins will cook at different rates.

How long can I marinate the pork?

For the best flavor, aim for at least 2 hours, but marinating it overnight is ideal. Just remember not to marinate for more than 24 hours, as the acid from the lemon can start to break down the meat’s texture, making it mushy.

What is the best way to grill these skewers?

Preheat your grill to medium-high heat. Make sure your skewers aren’t overcrowded, allowing enough space for heat to circulate. Turn them every few minutes for even cooking, watching for that perfectly charred, golden-brown exterior.

How can I make this dish more colorful?

Adding vegetables to your skewers is a fantastic way to enhance the dish’s appeal. Bell peppers, onions, cherry tomatoes, or zucchini can all be threaded onto your skewers alongside the pork for a vibrant, balanced meal.

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Greek Pork Souvlaki Skewers

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Author: Peter
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Main Dishes
Method: Grilling
Cuisine: Greek

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Description

These Greek Pork Souvlaki Skewers are packed with flavor from marinated pork tenderloin, fresh garlic, and zesty lemons. Perfect for a quick and satisfying meal, this recipe is simple yet delicious, highlighting the essence of Greek cuisine. Ideal for summer grilling or a weeknight dinner, enjoy these skewers with lemon rice for a complete package!

Ingredients

Scale

2 pounds pork tenderloin
3 meyer lemons, divided (or 4 regular lemons)
½ cup fruity olive oil
6 large cloves of garlic, minced
3 tablespoons oregano
3 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
1 cup white rice
1 tablespoon butter
2 tablespoons italian parsley, minced

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Instructions

Trim the fat from 2 pounds of pork tenderloin and cut it into 1-inch chunks. Place in a gallon-size freezer bag.
Zest 2 lemons and set the zest aside. In a bowl, combine ½ cup olive oil, juice from 2 lemons (or 3), 2 tablespoons red wine vinegar, garlic, oregano, 1 teaspoon salt, and black pepper.
Pour the marinade over the pork in the bag, seal, and refrigerate for 2 hours or overnight.
Prepare the grill to medium-high heat. Remove the pork from the marinade and skewer onto metal or soaked wooden skewers.
For the lemon rice, rinse 1 cup of white rice until the water runs mostly clear. In a saucepan, combine rice, 1 cup water, juice of 1 lemon, lemon zest, 1 tablespoon butter, and ½ teaspoon salt. Bring to a boil, then simmer covered for 20 minutes. Let rest for 10 minutes and fluff with fork, then mix in parsley.
Grill the pork skewers for 10-15 minutes, turning occasionally until browned and cooked through to 160°F. Let rest for 5 minutes before serving with lemon rice.

Notes

Marinate the pork for at least 2 hours for the best flavor.
Soak wooden skewers in water to prevent burning on the grill.
Feel free to add vegetables to the skewers for extra flavor.