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; 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 mouthwatering experience that truly encapsulates the flavors of Greece. These skewers are a symphony of tender pork, infused with the bright zest of lemons, aromatic garlic, and plenty of fragrant oregano. Grilled to perfection, each bite offers a delightful char alongside the juicy and succulent meat that begs to be enjoyed at summer barbecues or cozy family dinners.

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 discovered the goodness of Greek Pork Souvlaki Skewers during a trip to a quaint little taverna in Athens. As I savored the dish, its simple yet vibrant flavors struck a chord with me. The combination of quality ingredients and straightforward cooking methods has made this a go-to recipe for gatherings with friends and family. What sets this dish apart from the rest is its fantastic ability to transport you on a culinary journey to sunny Greece right from your kitchen. I can’t wait for you to try them!

Why You’ll Love This Recipe

Simple & Quick: With just a few ingredients and marinating time, you’ll have these skewers on the grill in no time.
Irresistible Flavor: The marinade combines citrus, garlic, and oregano, creating a tantalizing flavor profile.
Eye-Catching Appeal: The vibrant colors of the grilled meat paired with lemon rice make for a stunning presentation.
Flexible Serving: Perfect for summer cookouts, as a main entrée, or even served cold as leftovers!
Diet-Friendly Options: Easily adaptable to suit gluten-free diners by ensuring the marinade ingredients meet dietary needs.

Ingredients You’ll Need

2 pounds pork tenderloin: A lean cut that’s tender and flavorful, perfect for skewering. You can substitute with chicken or beef if preferred.
3 Meyer lemons (or 4 regular lemons): Meyer lemons add sweetness and a slightly herbal note, but standard lemons will work just fine.
½ cup fruity olive oil: Extra virgin olive oil enhances the marinade’s richness. Always choose a high-quality oil for the best taste.
6 large cloves of garlic, minced: Fresh garlic provides an aromatic bite; feel free to adjust depending on how garlicky you like it!
3 tablespoons oregano: Dried oregano adds a quintessential Mediterranean flavor. If fresh is available, use 1 tablespoon fresh for every 1 teaspoon dried.
3 teaspoons kosher salt, divided: Essential for seasoning both the meat and the rice. Use sea salt as a substitute if preferred.
1 teaspoon freshly ground black pepper: Freshly ground creates a more potent flavor than pre-ground; adjustable based on your taste.
1 cup white rice: Long grain or jasmine rice works well. Make sure to rinse it for the best texture!
1 tablespoon butter: Melting butter into the rice adds richness, but feel free to omit for a dairy-free option.
2 tablespoons Italian parsley, minced: Fresh parsley brightens the dish and adds a pop of color—basil can be used instead if you desire a different flavor.

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 them in a gallon-size freezer bag for marinating.
Make the souvlaki marinade: Zest 2 Meyer lemons, setting aside the zest for later use in the rice. In a small bowl, combine ½ cup olive oil with the juice of 2 Meyer lemons or 3 regular lemons. Reserve one lemon for juicing into the rice. Mix in 2 tablespoons of red wine vinegar, 6 pressed garlic cloves, 3 tablespoons dried oregano, 1 teaspoon kosher salt, and 1 teaspoon black pepper until well combined.
Marinate the pork: Pour the marinade into the bag with the pork and seal tightly, ensuring you remove excess air. Let the pork marinate in the refrigerator for 2 hours, or better yet, overnight for maximum flavor.
Prepare the grill and skewer the meat: When ready to cook, heat 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 soaked in water for at least 20 minutes to prevent flare-ups while grilling.
Make the lemon rice: While the grill heats, rinse 1 cup of white rice in cold water, stirring gently until the water runs clear. Transfer the rice to a medium saucepan with a lid, adding 1 cup water, 2 tablespoons lemon juice, the reserved lemon zest, 1 tablespoon butter, and ½ teaspoon kosher salt. Stir well, bring it to a boil, then reduce to a simmer and cover. Let cook for 20 minutes, then remove from heat to rest for 10 minutes. Fluff the rice with a fork and mix in the minced parsley, adding more salt and butter to taste.
Grill the pork: Grill the skewers, turning every few minutes, until they are browned on all sides and reach an internal temperature of 160°F, about 10-15 minutes. Once done, transfer them to a platter, cover with foil, and let rest for 5 minutes. Top with more parsley and a squeeze of lemon before serving alongside the lemon rice.

Storing & Reheating

Store any leftovers in an airtight container at room temperature for up to 2 hours, then transfer to the refrigerator for up to 3 days. If you want to freeze your skewers, wrap them tightly in plastic wrap and store in a freezer-safe container for up to 3 months. When reheating, pop them in the oven at 350°F for about 10 minutes, or until warmed through, but keep in mind that the texture may slightly change. To refresh the flavors, consider squeezing a little fresh lemon over them before serving.

Chef’s Helpful Tips

Avoid the temptation to overcrowd the skewers; giving them space helps with even cooking and great grill marks.
If grilling indoors, use a grill pan to replicate the smoky flavor of an outdoor grill.
Letting the pork come to room temperature before grilling ensures even cooking and better flavor.
For added flavor, consider tossing some bell peppers, zucchini, or onions on the skewers—just make sure they’re cut to a similar size as the pork.
Marinating overnight truly allows the flavors to deepen, making for a richer taste.

There’s nothing quite like gathering around the table with friends and family, but these Greek Pork Souvlaki Skewers take that experience to new heights. From the vibrant citrus notes of the marinade to the cozy, satisfying mouthfeel of the grilled pork, this recipe is designed for sharing and enjoyment. Try experimenting with different sides or even dipping sauces for a personal touch. I hope you enjoy making (and devouring) these skewers as much as I do—happy cooking!

Recipe FAQs

Can I use other types of meat for souvlaki?

Absolutely! While pork is traditional, chicken, beef, or even lamb can be delicious alternatives. Just adjust cooking times according to the type of meat used; for instance, chicken usually cooks quicker than pork.

How do I know when the pork is cooked through?

A meat thermometer is your best friend here! Insert it into the thickest part of the meat to check for an internal temperature of 160°F. If you don’t have one handy, the meat should feel firm yet slightly bouncy when pressed.

Can I prepare the marinade ahead of time?

Yes, the marinade can be made up to 2 days in advance. Store it in a sealed container in the fridge. Just give it a good stir before use; the flavors will intensify, resulting in even more delicious skewers!

What’s the best way to serve Greek Pork Souvlaki Skewers?

These skewers shine when served hot off the grill. Pair them with lemon rice, a Greek salad, or pita bread. Don’t forget a dollop of tzatziki sauce for dipping—it’s a refreshing complement!

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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 zesty flavors and tender pork, making them perfect for a quick dinner or outdoor grilling. With simple ingredients like pork tenderloin, lemon, and garlic, this recipe is a flavorful way to enjoy a healthy homemade meal.

Ingredients

Scale

2 pounds pork tenderloin
3 meyer lemons, divided
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 into 1-inch chunks. Place in a gallon-size freezer bag.
Zest 2 lemons and reserve the zest. In a bowl, combine ½ cup olive oil and the juice of 2 Meyer lemons or 3 regular lemons. Reserve one lemon for the lemon rice.
Mix in 2 tablespoons red wine vinegar, 6 cloves pressed garlic, 3 tablespoons oregano, 1 teaspoon kosher salt, and 1 teaspoon black pepper to create the marinade.
Pour the marinade into the bag with the pork, seal tightly, and refrigerate for 2 hours or overnight.
Preheat the grill to medium-high heat. Remove the pork from the marinade and thread onto skewers.
Rinse 1 cup of white rice in cold water. Combine rice with 1 cup of water, 2 tablespoons lemon juice, the reserved lemon zest, 1 tablespoon butter, and ½ teaspoon kosher salt in a saucepan. Bring to a boil, lower heat, cover, and simmer for 20 minutes.
Grill the pork skewers, turning occasionally, until browned and cooked to 160°F, approximately 10-15 minutes. Cover and let rest for 5 minutes, then serve with the lemon rice.

Notes

For added flavor, marinate the pork overnight for best results.
Soak wooden skewers in water for at least 20 minutes to prevent burning on the grill.
Adjust seasoning according to your taste preference.