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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Greek Pork Souvlaki Skewers are a vibrant celebration of the Aegean that brings sunny, Mediterranean flavors right to your dining table. Tender chunks of marinated pork, kissed by the smoky essence of the grill, are perfect for summer barbecues or cozy family dinners. What makes these skewers truly special is the zesty marinade—a harmonious blend of fresh lemon, aromatic garlic, and fragrant oregano. The result? Juicy bites that are bursting with flavor and well worth the effort.

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 still remember the first time I made Greek Pork Souvlaki Skewers. It was an impromptu summer gathering with friends, and I wanted to impress them with something a bit different. As the skewers marinated in the fridge, anticipation filled the air. The scent of grilling pork wafted through my backyard, and there was no stopping the compliments that flowed once everyone took a bite. If you’re on the lookout for an easy yet impressive dish that everyone will enjoy, look no further. These skewers are the perfect choice—easy to make and sure to please.

Why You’ll Love This Recipe

Simple & Quick: The entire process takes around 30 minutes once the pork is marinated—perfect for a weeknight dinner!
Irresistible Flavor: Lemon, garlic, and oregano create a delightful taste sensation that pairs beautifully with the pork.
Eye-Catching Appeal: These skewers look as good as they taste—perfect for impressing guests!
Flexible Serving: Naturally great as a main course or delightful on a buffet at a party, any time is a good time for souvlaki.
Diet-Friendly Options: These skewers can be made gluten-free by substituting with gluten-free soy sauce if desired.

Ingredients You’ll Need

2 pounds pork tenderloin: This lean cut ensures tender and juicy results. If you prefer, pork shoulder can be used for a richer flavor.
3 Meyer lemons (or 4 regular lemons): Meyer lemons add a subtle sweetness and an aromatic twist; regular lemons can work just as well.
½ cup fruity olive oil: A high-quality extra virgin olive oil enhances the marinade’s flavor.
6 large cloves of garlic, minced: Fresh garlic offers a robust and fragrant kick.
3 tablespoons dried oregano: This herb imparts that classic Mediterranean flavor—use fresh oregano if available for a more vibrant taste!
3 teaspoons kosher salt, divided: Essential for flavor, kosher salt dissolves gently and evenly into the meat.
1 teaspoon freshly ground black pepper: Freshly ground pepper elevates the taste by adding a warm, spicy bite.
1 cup white rice: A perfect side to soak up the flavors of the pork and lemon.
1 tablespoon butter: Adds richness to the rice.
2 tablespoons Italian parsley, minced: Brightens up the dish and adds a pop of color.

How to Make Greek Pork Souvlaki Skewers

Prepare the Pork: Start by trimming excess fat from the pork tenderloin and cutting it into 1-inch chunks. Place these in a gallon-size freezer bag for easy marinating.
Make the Souvlaki Marinade: Zest 2 of the lemons and set the zest aside. In a small bowl, whisk together ½ cup of fruity olive oil with the juice of the two lemons (or three regular lemons). Add 2 tablespoons of red wine vinegar, 6 minced garlic cloves, 3 tablespoons of dried oregano, 1 teaspoon of kosher salt, and 1 teaspoon of freshly ground black pepper. Mix well until combined.
Marinate the Pork: Pour the marinade over the pork chunks in the plastic bag. Seal tightly, getting rid of as much air as possible, and refrigerate for at least 2 hours. Marinading overnight yields the best flavor, though!
Prepare the Grill and Skewer the Meat: Preheat your grill to medium-high heat. After marinating, remove the pork from the bag and discard the marinade. Thread the pork onto either metal skewers or wooden skewers that have been soaked in water for at least 20 minutes to prevent burning.
Make the Lemon Rice: Rinse 1 cup of white rice under cold water, stirring with your hand and draining until the water runs mostly clear. In a medium saucepan, combine the rinsed rice with 1 cup of water, 2 tablespoons of lemon juice (from one remaining lemon), the lemon zest, 1 tablespoon of butter, and ½ teaspoon kosher salt. Bring to a boil, then reduce to a simmer, cover, and cook for 20 minutes. After cooking, remove the saucepan from heat and let it rest for 10 minutes before fluffing it with a fork. Stir in the minced parsley and adjust seasoning with more salt or butter to taste.
Grill the Pork: Place the skewers on the heated grill, cooking until browned on all sides, about 10–15 minutes total. The pork should reach an internal temperature of 160°F. Once cooked, transfer the skewers to a platter and cover loosely with foil to rest for 5 minutes. Just before serving, sprinkle with more parsley, add a final squeeze of lemon, and enjoy alongside the lemon rice.

Storing & Reheating

Leftover Greek Pork Souvlaki Skewers can be stored in an airtight container in the refrigerator for up to 3 days. For best results, refrigerate the cooked pork skewers separately from the rice. If you need to freeze them, wrap the skewers tightly in plastic wrap and then again in aluminum foil—this way, they will last up to 3 months. To reheat, simply place the skewers on a baking sheet and warm them in a preheated oven at 350°F for about 10-15 minutes, or until heated through. Keep in mind the texture might differ slightly from freshly made, but adding a sprinkle of fresh herbs can help refresh the dish!

Chef’s Helpful Tips

Avoid over-marinating the pork for more than overnight, as the acid from the lemon may change the meat’s texture.
Make sure the grill is at the right temperature before adding the skewers—too low and the pork won’t caramelize, too high and it will char before cooking through.
If using wooden skewers, soaking them is essential to prevent burning, so don’t skip this step!
Experiment with adding mixed vegetables like bell peppers or onions to the skewers for a colorful twist.
You can easily double the marinade recipe and use it to marinate chicken or even veggies!

There’s so much to love about these Greek Pork Souvlaki Skewers—the delightful balance of flavors, the quick preparation, and the vibrant zest of lemon paired with satisfied smiles around the table. Whether for a casual family dinner or a special occasion, this dish invites everyone to the table with its robust Mediterranean flair. Don’t hesitate to play around with the marinade or serve it with different sides. Enjoy the process and indulge in the delicious results!

Recipe FAQs

Can I use a different type of meat for souvlaki?

Absolutely! Chicken, beef, or even lamb can be great alternatives. Just adjust the marinating time according to the meat choice, as chicken typically needs less time compared to pork.

How can I make this dish gluten-free?

For a gluten-free version, make sure to use gluten-free soy sauce in the marinade. You can also check the rice brand to ensure it’s gluten-free.

Can I prepare the marinade in advance?

Definitely! You can whip up the marinade a day ahead and store it in the fridge until you’re ready to marinate the pork. This will save you time on busy days.

What sides go well with Greek Pork Souvlaki Skewers?

This dish pairs excellently with a Greek salad, tzatziki sauce, or warm pita bread for a truly Mediterranean meal. You can also try roasted vegetables or a fresh couscous salad for a twist!

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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

These Greek Pork Souvlaki Skewers offer an irresistible blend of tender marinated pork, fragrant lemons, and garlic. Perfect for a quick dinner or a healthy meal, this recipe is simple to prepare and packed with flavor, making it an excellent choice for food lovers seeking homemade delights.

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 any fat from 2 pounds of pork tenderloin and cut into 1-inch chunks. Place the pork in a gallon-size freezer bag.
Zest 2 lemons and set the zest aside. In a small bowl, mix ½ cup olive oil with the juice of 2 Meyer lemons or 3 regular lemons. Reserve one lemon for the lemon rice. Whisk in 2 tablespoons red wine vinegar, 6 cloves minced garlic, 3 tablespoons oregano, 1 teaspoon kosher salt, and 1 teaspoon black pepper to create the marinade.
Pour the marinade over the pork in the freezer bag, seal tightly, and refrigerate for 2 hours or preferably overnight.
Preheat the grill to medium-high. Remove the pork from the bag, discard the marinade, and thread the pork onto metal skewers or soaked wooden skewers.
Rinse 1 cup of white rice in cold water until the water runs mostly clear. In a medium saucepan, combine the rinsed rice, 1 cup water, juice of 2 tablespoons lemon, lemon zest, 1 tablespoon butter, and ½ teaspoon kosher salt. Stir and bring to a boil, then reduce to a simmer and cover. Cook for 20 minutes, then remove from heat and let rest for 10 minutes. Fluff with a fork and stir in the minced parsley. Add salt and butter to taste if desired.
Grill the pork skewers until browned and cooked through, approximately 10-15 minutes, turning occasionally. Transfer the skewers to a platter, cover with foil, and let rest for 5 minutes. Garnish with parsley and a squeeze of lemon, and serve alongside the lemon rice.

Notes

For extra flavor, marinate the pork overnight if you have time.
Use a meat thermometer to ensure the pork is cooked to an internal temperature of 160°F.
Soak wooden skewers in water before grilling to prevent burning.