Pork Souvlaki is tender, juicy and delicious grilled meat skewers equally popular in Greece as it is our household! A family favourite meal that really makes you feel like you’re at a restaurant in the heart of Greece!
Transport yourself to Greece with this authentic Greek style Pork Souvlaki Recipe! It’s one of those recipes you’ll never believe how easy it is to make at home and won’t want to have it any other way again. It’s flavoured to perfection, grilled on the BBQ and best served up with homemade Tzatziki Sauce. A party favourite that is equally great as an appetizer as it is a main. Delicious on it’s own or with the usual Greek fixins – potatoes, rice, Greek Salad, with pita bread. Either way, no matter how you choose to serve these Pork Souvlaki skewers, I can guarantee that the whole crowd is going to love ’em.
I think I’m going to cry if I post another Greek recipe. But, if you couldn’t tell from the Tzatziki recipe I literally just posted, I’m missing it…jussssst a little bit. Pork Souvlaki (heck, ANY Souvlaki) was amongst one of my absolute favourite things to munch on as a tourist down the street when I was visiting the much-loved Greece a few years back. Or should I say down the cobblestone road. I don’t care which road I’m on… as long as it leads me to this mouth-watering Pork Souvlaki Recipe.
Think tender, pieces of pork (that you oddly get extra satisfaction from for cutting up yourself…I can’t be the only one?!), marinating in the best (but simplest) marinade that just screams Greek flavours. Oregano, minced garlic, good quality (ALWAYS good quality) Extra Virgin Olive Oil, fresh thyme, red wine vinegar, lemon juice and zest. Ugh. I can just smell it. I can just taste it! And you? You should just make it. Like, now!!!
WHAT YOU NEED TO MAKE THE BEST PORK SOUVLAKI
At first, making Pork Souvlaki at home might seem intimidating. Maybe you see it as one of those foods you only ever picture eating when there’s a person on the other side of the counter serving it to you. But, I promise, with these few simple ingredients, you’re going to be making that same Pork Souvlaki in the comfort of your own home. This is what you’ll need to do it in a little bit more detail:
- Pork Tenderloin: What a magical piece of meat this is! Naturally tender and can be cut into the perfect chunks for this recipe. From stuffing it, to cutting it up into chunks like we do here, you can transform it into so many delicious things! This Pork Souvlaki is no exception. Trim the fat, if any and try to make the pork chunks as even as you possibly can. This will ensure they cook in the same amount of time.
- Oregano: I can’t think of a more Greek spice than good old Oregano. And, as a matter of fact, I was actually lucky enough to have Dried Oregano still left from that trip from Greece I was talking about earlier. It might seem like a lot of Oregano for this one recipe at first but trust me, it’s just the right amount 😉
- Olive Oil: As always, good quality extra virgin is best! When you add the olive oil to the rest of the ingredients, it creates a sort of paste making it super easy to brush/massage on to the meat.
- Lemon Juice and Zest: Adds the perfect zing and balance to the dish. The acidity of the lemon juice also helps to tenderize the meat.
- Minced Garlic: Fresh is best for this recipe. Finely minced or grated on a garlic press will yield the best results as the meat marinades in the garlic and you don’t want to end up with too big of pieces. If you absolutely must substitute garlic powder, you’ll need 3 tsp in place of the 6 fresh cloves. But again, be mindful that the fresh garlic really packs in the flavour for this recipe. I wouldn’t recommend doing without.
- Red Wine Vinegar: Cuts through the fat of the olive oil and adds a depth of flavour. The acidity works to break down the meat fibres, making the dish more tender and flavorful.
- Thyme: I used Fresh Thyme here because I feel it adds a different and unique flavour compared to the dried version. However, if you only have dried on hand, substitute 1 teaspoon for the 1 tablespoon of fresh.
- Salt and Pepper: Because, IMHO, there’s no good marinade without them! The salt also helps to tenderize the meat.
KEY TIPS TO MAKING THIS PORK SOUVLAKI RECIPE REPLICATE THE ONE YOU’RE SO USED TO ORDERING
- Ensure you cut the Pork Tenderloin into even pieces when cutting it into chunks. This is important to ensure that everything cooks evenly and at the same time.
- Use good quality ingredients! As is always the rule of thumb for a recipe with such few simple ingredients, the best quality proves to have the best flavours!
- Pre-mix the marinade ingredients in a bowl before adding it to the meat to marinate. This will ensure it gets evenly distributed over the meat allowing everything to be nicely and evenly coated.
- Don’t be afraid to use your hands to massage the marinade into the meat. You want the marinade to reach alllll the places and crevices and I just find that using your hands is a great way to accomplish this efficiently and effectively.
- Marinate the meat for as long as possible (up to 24 hours). The longer you let the meat marinate, the more time the flavours will have to penetrate the meat and the more delicious the overall dish will be. If you’re running short on time or didn’t plan ahead, try and go for at least 4 hours. If you can’t do that, you do you, boo. I’m sure it’ll all be fine.
- Keep a close eye on your Pork Souvlaki Skewers as they grill. These babies don’t take long to cook. They can burn easily so just keep a close eye as they cook and turn occasionally.
- Once the Pork Souvlaki Skewers come off the grill, allow them to rest for 5-10 minutes before serving to lock in the juices and flavour.
- Please, for the love of God, DO NOT forget to serve these tender and delicious Pork Souvlaki up with the best homemade Tzatziki Sauce. It’s a match made in Heaven and one you don’t wanna pass up on…trusssst me.
FREQUENTLY ASKED QUESTIONS
I love using Pork Tenderloin for this Pork Souvlaki Recipe. It’s naturally tender, easy to work with and you’re in control of how big or small you cut the pieces since you’re doing it yourself. Try to cut them as even as possible, into 1-inch cubes.
Homemade Tzatziki Sauce is the obvious answer and a must in my opinion! Keep up with the Greek theme and serve them up with these Greek Style Lemony Roasted Potatoes or a Greek Salad. Pita bread is also a great option!
If stored in an airtight container and kept in the fridge, you can enjoy leftover skewers for up to 4 days. When ready to eat again, simply pop back on the grill for a few minutes until warm and heated through. Or put in a 350 degree oven on a parchment lined baking sheet for 10-15 minutes.
- 2.5 lbs Pork Tenderloin, fat trimmed, cut into 1-inch chunks or cubes
- 1/2 cup Extra Virgin Olive Oil
- 6 tbsp Lemon Juice
- 1/4 cup Red Wine Vinegar
- 1/4 cup Oregano
- 6 Cloves Garlic, minced
- 1.5 tbsp Fresh Thyme
- 2 tsp Lemon Zest
- 2 tsp Salt
- 2 tsp Pepper
- Trim the Pork Tenderloin of any excess fat. Cut it in half lengthwise, making two long pieces. Cut those pieces into 1-inch cubes or chunks. Try to make them as even as possible.
- In a bowl, whisk together the olive oil, lemon juice, vinegar, oregano, garlic, thyme, lemon zest, salt and pepper until well combined.
- Place the cubed pork pieces in a large bowl.
- Cover with the marinade.
- Toss to coat. Use your hands and make sure all the meat gets nicely coated. Cover the bowl with plastic wrap and marinate for at least 4 hours but up to overnight. The longer, the better.
- Thread the pork cubes onto skewers. I found that 6 or so cubes worked best per skewer.
- Heat an outdoor grill to medium high. Grill the skewers for 10-15 minutes, turning occasionally, until browned on all sides and cooked through. Rest on a cutting board 5 minutes before serving. Serve with Tzatziki Sauce and Lemon Wedges.
Don't forget the Homemade Tzatziki Sauce for dipping!
Nutrition Information:Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 391Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 118mgSodium: 762mgCarbohydrates: 4gFiber: 1gSugar: 0gProtein: 43g
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