Name: Greek Pork Souvlaki Skewers
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Greek
Ingredients: 2 pounds pork tenderloin; 3 meyer 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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Greek Pork Souvlaki Skewers are a delightful twist on a classic Greek dish, loaded with vibrant flavors and so easy to whip up. Picture perfectly marinated pork, grilled to a juicy finish, served alongside zesty lemon rice that complements every bite. It’s immense flavor without the fuss—ideal for laid-back weekends or family celebrations. Whether you’re gathering friends around the grill or simply craving a satisfying meal, these souvlaki skewers bring all the warmth and hospitality of Greek cuisine right to your table.

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 first made these skewers on a sunny afternoon, and it’s safe to say they quickly became a family favorite. The marinade, infused with fragrant garlic and bright lemon, transforms the pork into something exceptionally tender and delicious. What I love most about this recipe is that it’s not just about the food; it’s about gathering, sharing, and making memories. So, if you’re ready to lift your grilling game and impress your loved ones, let’s dive into this incredible Greek Pork Souvlaki Skewers recipe!

Why You’ll Love This Recipe

Simple & Quick: This recipe only takes around 30 minutes of prep and cook time, divided over a two-hour marinating period!
Irresistible Flavor: The combination of olive oil, lemon, and oregano creates a taste that’s both refreshing and comforting.
Eye-Catching Appeal: Skewered meat has an inviting visual charm and is perfect for gatherings.
Flexible Serving: Enjoy these skewers as a light dinner, a party appetizer, or alongside a fresh salad for lunch.
Diet-Friendly Options: Easily adaptable for gluten-free diets with the right ingredients.

Ingredients You’ll Need

2 pounds pork tenderloin: This lean cut of meat is perfect for grilling, providing juicy bites. It can be substituted with chicken or lamb if you prefer.
3 Meyer lemons, divided (or 4 regular lemons): Meyer lemons have a delightful sweetness; their juice and zest will brighten up your marinade. Standard lemons work just as well!
½ cup fruity olive oil: A good quality olive oil enhances the marinade’s flavor and keeps the meat moist. You could use avocado oil for a different taste.
6 large cloves of garlic, minced: Fresh garlic adds depth and aroma to the marinade. Feel free to reduce the amount if you’re not a fan.
3 tablespoons oregano: Dried oregano gives a traditional Greek flavor; fresh oregano can be substituted if available.
3 teaspoons kosher salt, divided: This seasoning brings out all the flavors in the meat; use less if you’re watching your sodium intake.
1 teaspoon freshly ground black pepper: Just the right punch of heat; white pepper can be a subtler substitute.
1 cup white rice: A plain base that absorbs the delicious flavors of the lemon and butter. Brown rice is a nutritious alternative, but adjust cooking time as needed.
1 tablespoon butter: Adds richness to the rice; consider olive oil if you prefer a dairy-free option.
2 tablespoons Italian parsley, minced: This bright herb finalizes the dish with a pop of color and freshness.

How to Make Greek Pork Souvlaki Skewers

Prepare the pork: Begin by trimming excess fat from 2 pounds of pork tenderloin and cutting it into 1-inch chunks. Place the meat in a gallon-size freezer bag for easy marinating.
Make the souvlaki marinade: Zest 2 Meyer lemons, setting the zest aside for the lemon rice. In a mixing bowl, combine ½ cup of fruity olive oil and the juice of 2 Meyer lemons or 3 regular lemons. Stir in 2 tablespoons of red wine vinegar, 6 pressed garlic cloves, 3 tablespoons of oregano, 1 teaspoon of kosher salt, and 1 teaspoon of black pepper. Whisk until well blended.
Marinate the pork: Pour the marinade over the pork in the plastic bag, seal it tightly, and ensure all meat is well coated. Refrigerate for at least 2 hours, though overnight yields even better flavor.
Prepare the grill and skewer the meat: When it’s time to cook, heat your grill to medium-high. Take the marinated pork out and discard any marinade. Thread the pork onto either metal skewers or wooden skewers soaked in water for at least 20 minutes to prevent burning.
Make the lemon rice: Rinse 1 cup of white rice in cold water, stirring with your hand and draining the water until it’s mostly clear. In a medium saucepan, combine the rice, 1 cup of water, the juice of 1 reserved lemon, lemon zest, 1 tablespoon of butter, and ½ teaspoon of kosher salt. Stir, bring it to a boil, reduce heat to simmer, cover, and cook for 20 minutes. After cooking, let it rest, covered, for 10 minutes. Fluff with a fork, adding the minced parsley and adjusting salt or butter to taste.
Grill the pork: Place the skewers on the grill and cook for about 10-15 minutes, turning every few minutes until all sides are browned and the internal temperature hits 160°F. Once done, transfer to a platter, cover with foil, and let rest for about 5 minutes. Serve warm drizzled with more lemon and topped with parsley.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to freeze them, lay the cooled skewers flat in a freezer bag, and they’ll keep for up to 3 months. To reheat, pop them in a preheated oven at 350°F for about 10-15 minutes until warmed through. Do note that the texture may slightly change after freezing, but a splash of lemon can refresh the flavor.

Chef’s Helpful Tips

Avoid overcooking the pork to keep it tender and juicy.
If you’re short on time, marinating for just one hour still yields tasty results.
Use a meat thermometer to check for doneness without cutting into the meat, keeping those juices intact.
Experiment with additional spices like cumin or paprika for a twist on the flavor profile.
Prep the marinade and skewers the night before for an even quicker meal.

Savor every juicy bite of these Greek Pork Souvlaki Skewers. The marinade offers a perfect balance of zesty lemon and fragrant herbs, wrapping each piece of pork in vibrant flavors. It’s not just a meal; it’s a celebration of the simple pleasure of good food shared among friends and family. Explore different herbs and spices, or serve these beauties with grilled vegetables or a fresh Greek salad for a complete meal. Enjoy your culinary journey into the heart of Greek cuisine!

Recipe FAQs

Can I use a different cut of pork?

Certainly! While pork tenderloin works beautifully due to its tenderness, you could also use pork shoulder or pork loin if you prefer. Just be mindful to adjust the cooking time as shoulder may take a bit longer to reach the safe internal temperature.

How long can I marinate the pork?

Marinating the pork for at least 2 hours is great, but for the best results, marinate it overnight. This allows the flavors to fully penetrate the meat, making it even more delicious. However, try not to exceed 24 hours as the acidity in the marinade can start to break down the meat too much.

What can I serve with souvlaki skewers?

These skewers pair wonderfully with an array of sides! Serve them with lemon rice, a fresh Greek salad, tzatziki, or even warm pita bread. They make for a fantastic meal as well as an impressive appetizer for gatherings.

Can I make this recipe ahead of time?

Absolutely! You can prepare the marinade and pour it over the pork a day prior. Just assemble the skewers and grill when you’re ready for a hassle-free dinner. You could also prep and freeze the skewers (without cooking) for an easy meal option later on.