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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Good food brings people together, and there’s nothing quite like the taste and aroma of homemade Greek Pork Souvlaki Skewers. These juicy, marinated pieces of pork, grilled to perfection, are a delicious nod to Greek cuisine that won’t have you spending hours in the kitchen. With a zesty flavor profile featuring fresh lemon, garlic, and oregano, these skewers are perfect for a casual summer cookout or a delightful dinner any night of the week. Plus, served with fragrant lemon rice, they become a complete meal that leaves everyone lingering around the table for more — trust me, that first bite will transport you straight to the Mediterranean!

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 remember the first time I tried making souvlaki at home; it was a night filled with laughter, friends, and a few too many skewers to count. The joy of grilling in the warm evening air, paired with the irresistible smells wafting from the grill, made it a memorable experience. If you’ve ever had that craving for something flavorful yet comforting, this recipe for Greek Pork Souvlaki Skewers is your answer. Even better, it’s an easy way to impress your guests without breaking the bank. So why not give it a try? I promise you’ll love it.

Why You’ll Love This Recipe

Simple & Quick: With prep and cook time combined, you can enjoy this dish in just under two hours, perfect for busy evenings.
Irresistible Flavor: The marinade infuses the pork with ultra-tender and juicy goodness, with zesty lemon and fragrant garlic creating a taste explosion.
Eye-Catching Appeal: Beautifully charred skewers of pork can brighten up any dining table and are fun to eat!
Flexible Serving: Great for casual family dinners, summer barbecues, or even a festive gathering with friends.
Diet-Friendly Options: This dish can easily fit into gluten-free lifestyles, making it a versatile choice for all your guests.

Ingredients You’ll Need

2 pounds pork tenderloin: This cut is lean and tender, perfect for skewering. Feel free to substitute with chicken breast if you’re looking for a lighter option.
3 Meyer lemons, divided: Meyer lemons have a sweeter, more fragrant flavor compared to regular lemons. However, you can use 4 regular lemons if needed.
½ cup fruity olive oil: Choose a good quality olive oil to enhance the marinade’s taste. If you prefer, avocado oil can be a nice alternative for a lighter flavor.
6 large cloves of garlic, minced: Garlic adds a punch of flavor that elevates the dish. You can use pre-minced garlic in a pinch, but fresh is always best.
3 tablespoons oregano: This herb is essential for authentic Greek flavor; dried oregano offers the best results here.
3 teaspoons kosher salt, divided: Using kosher salt helps in drawing moisture from the meat during marination. Sea salt can be used in its place.
1 teaspoon freshly ground black pepper: Freshly ground pepper enhances the overall flavor; however, pre-ground will suffice.
1 cup white rice: Long-grain or jasmine rice works best here for a fluffy texture.
1 tablespoon butter: This adds a touch of richness to the lemon rice. For a vegan option, substitute with olive oil.
2 tablespoons Italian parsley, minced: Fresh parsley brings color and a hint of freshness to the dish. Substituting with fresh dill can also complement the flavors well.

How to Make Greek Pork Souvlaki Skewers

Prepare the pork: Trim the fat from 2 pounds of pork tenderloin, and cut it into 1-inch chunks. Place the pieces in a gallon-size freezer bag to make marinating easier.
Make the souvlaki marinade: Zest 2 Meyer lemons and set the zest aside for the lemon rice. In a small bowl, mix ½ cup of fruity olive oil with the juice of your two Meyer lemons or three regular lemons. Reserve one lemon for juicing later. Whisk in 2 tablespoons of red wine vinegar, 6 cloves of minced garlic, 3 tablespoons of dried oregano, 1 teaspoon of kosher salt, and 1 teaspoon of black pepper until well combined.
Marinate the pork: Pour the marinade into the freezer bag with the pork chunks. Seal the bag tightly, squeezing out as much air as possible. Refrigerate for at least 2 hours, although marinating overnight will yield even better flavor.
Prepare the grill and skewer the meat: When you’re ready to cook, heat your grill to medium-high. Take the pork out of the bag and discard the marinade. Thread the meat onto metal skewers, or if using wooden skewers, ensure they’re soaked in water for at least 20 minutes to prevent flare-ups on the grill.
Make the lemon rice: While the grill is heating, rinse 1 cup of white rice in cold water, stirring with your hand. Drain, then repeat this process two more times, until the water runs mostly clear. In a medium saucepan fitted with a lid, combine the rinsed rice with 1 cup of water, the juice from the reserved lemon, the lemon zest, 1 tablespoon of butter, and ½ teaspoon of kosher salt. Stir to combine, then bring it to a boil. Lower the heat to a simmer, cover with the lid, and cook for 20 minutes. After cooking, remove from heat and let it rest for an additional 10 minutes. Fluff with a fork and mix in the minced parsley. Add salt and butter to taste.
Grill the pork: Grill the pork skewers until browned on all sides, turning them every few minutes to ensure even cooking. Cook to an internal temperature of 160°F, which typically takes about 10-15 minutes. Transfer the skewers to a platter, cover with foil, and let them rest for 5 minutes. Before serving, sprinkle with parsley, add another squeeze of lemon, and enjoy with your vibrant lemon rice.

Storing & Reheating

Store any leftover Greek Pork Souvlaki Skewers in an airtight container in the refrigerator for up to 3 days. If you have leftovers of the lemon rice, keep that in a separate container. For longer storage, you can freeze the skewers for up to 3 months. To reheat, grill once more briefly, or pop them in the oven at 350°F for about 10-15 minutes. Keep in mind that reheating might alter the texture slightly, so adding a splash of lemon juice can help revive that fresh flavor.

Chef’s Helpful Tips

Ensure you trim any excess fat from the pork tenderloin; this helps avoid flare-ups while grilling and results in a more tender skewer.
Use a meat thermometer to check for doneness, ensuring the pork reaches an internal temperature of 160°F for safety and best texture.
Feel free to customize your skewers by adding bell peppers, onions, or cherry tomatoes for extra vibrancy and taste!
If you realize you want to make this a day ahead, the skewers can be assembled ahead of time and covered in the fridge overnight.
If you’re in a pinch, you can use store-bought marinade for the pork, but my recipe is sure to impress your dinner guests!

Tantalizing those cravings for something fresh and flavorful is what these incredible pork souvlaki skewers are all about. With that zesty marinade and perfect grill marks, this dish promises to bring joy not just to your tastebuds, but to anyone who gathers around your table. Don’t hesitate to experiment with flavors and even side dishes — perhaps some tzatziki for dipping or a fresh Greek salad to complement your meal. So go on, get your grill fired up and enjoy this taste of Greece!

Recipe FAQs

Can I use other types of meat for souvlaki?

Absolutely! While pork is traditional, chicken, beef, or lamb can all be used. Just adjust the marination time according to the type of meat. Chicken usually needs about 1-2 hours, while beef and lamb can benefit from longer marination, up to overnight for maximum tenderness.

How long should I marinate the pork skewers?

For the best flavor, marinate the pork for at least 2 hours; however, marinating overnight is ideal. This allows the flavors to deeply penetrate the meat, making it tender and flavorful.

What should I serve with Greek Pork Souvlaki Skewers?

You can pair these skewers with a variety of delicious sides! Lemon rice is a perfect match, or consider serving them alongside a fresh Greek salad, some grilled vegetables, or homemade pita bread with tzatziki sauce for dipping.

Can I make this recipe ahead of time?

Certainly! You can prepare the marinade and marinate the pork a day in advance, then grill it just before serving. Alternatively, skewers can be grilled ahead and gently reheated, but they are best enjoyed fresh off the grill!

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Greek Pork Souvlaki Skewers

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Author: Anna
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

Greek Pork Souvlaki Skewers offer an irresistible flavor through tender marinated pork, enhanced by zesty lemon and aromatic garlic. This easy recipe is perfect for a quick dinner or a fun cookout with friends and family.

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 pork tenderloin and cut into 1-inch chunks. Place in a freezer bag.
Zest 2 lemons; mix the zest with olive oil and juice of 2 Meyer lemons (or 3 regular).
Combine in a bowl with vinegar, garlic, oregano, salt, and pepper.
Pour marinade over pork in the bag, seal tightly, and refrigerate for 2 hours or overnight.
Heat the grill to medium-high. Skewer the pork, discarding marinade.
Rinse rice in cold water until water runs clear. Combine in a saucepan with water, lemon juice, zest, butter, and salt.
Bring rice to a boil, cover, and simmer for 20 minutes. Remove from heat and let rest for 10 minutes, then fluff with a fork.
Grill the pork, turning every few minutes, until browned and reaching 160°F, about 10-15 minutes. Let rest, sprinkle with parsley and lemon juice, and serve with rice.

Notes

For best flavor, marinate the pork overnight.
If using wooden skewers, soak them in water for at least 20 minutes before grilling to prevent burning.
Feel free to add vegetables such as bell peppers or onions to the skewers for extra taste.