Name: Greek Pork Souvlaki Skewers
Prep time: 25 min
Cook time: 20 min
Total time: 45 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 the perfect combination of juicy, marinated pork for a delightful weekend meal or a fancy weekend dinner party. Succulent pieces of pork tenderloin are imbued with a zesty and garlicky marinade that brings a fresh twist to any gathering. These skewers are incredibly versatile: serve them up on their own, toss them into a fresh salad, or pair them with fluffy lemon rice for a complete Greek experience. Best of all, you’ll find that creating this dish is not only easy but also a fun activity for the whole family.

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

The first time I indulged in Greek Pork Souvlaki was at a charming taverna while visiting the sun-kissed hills of Santorini. The flavor was unforgettable—flavorful yet fresh, bright but satisfying. I’ve brought that culinary magic to my own kitchen and can tell you firsthand that there’s nothing like this dish to transport you to Greek shores. If you’re ready to impress your family or simply satisfy that unyielding craving for a hearty meal, look no further; this recipe is your answer.

Why You’ll Love This Recipe

Simple & Quick: You’ll be grilling these pork skewers in less than 30 minutes after a short marinating time.
Irresistible Flavor: The zesty lemon and fragrant garlic work together to create a mouthwatering taste experience.
Eye-Catching Appeal: Colorful skewers are fun to assemble and make for a visually impressive meal that will wow your guests.
Flexible Serving: Perfect for backyard barbecues, family dinners, or as party snacks—just skewer and serve!
Diet-Friendly Options: Easily adapt these skewers to suit your dietary needs with gluten-free or dairy-free sides.

Ingredients You’ll Need

2 pounds pork tenderloin: This cut is tender and juicy, making it ideal for skewers. For leaner options, try chicken breast or even lamb.
3 Meyer lemons, divided (or 4 regular lemons): Meyer lemons add a unique sweetness, but standard lemons work just as well for that zesty punch.
½ cup fruity olive oil: Choose a high-quality olive oil for a rich flavor. Extra virgin is always a great choice.
6 large cloves of garlic, minced: Fresh garlic provides a robust flavor. If pressed for time, garlic powder can substitute, but fresh is best!
3 tablespoons oregano: This herb adds an aromatic quality. Use fresh oregano if you have it on hand for a burst of flavor.
3 teaspoons kosher salt, divided: Kosher salt is ideal for seasoning the marinade and the pork, bringing out the natural flavors.
1 teaspoon freshly ground black pepper: Freshly ground pepper enhances the taste with depth and warmth.
1 cup white rice: A simple base that pairs perfectly with the grilled skewers. Substitute with quinoa for a whole grain alternative.
1 tablespoon butter: Adds richness to the rice. A dairy-free option would be olive oil.
2 tablespoons Italian parsley, minced: This fresh herb brightens the dish with its color and flavor.

How to Make Greek Pork Souvlaki Skewers

Prepare the pork: Trim any excess fat from 2 pounds of pork tenderloin and cut it into 1-inch chunks. Place the pork pieces in a gallon-size freezer bag for marinating.
Make the souvlaki marinade: Zest 2 lemons and set aside the zest for the lemon rice. In a small bowl, combine ½ cup olive oil with the juice of the 2 Meyer lemons or 3 regular lemons. Whisk in 2 tablespoons red wine vinegar, 6 minced garlic cloves, 3 tablespoons oregano, 1 teaspoon kosher salt, and 1 teaspoon black pepper.
Marinate the pork: Pour the marinade into the bag containing the pork. Seal tightly, removing as much air as possible, and refrigerate for at least 2 hours, although overnight is best for deeper flavor.
Prepare the grill and skewer the meat: When ready to cook, preheat the grill to medium-high heat. Remove the pork from the marinade and discard the marinade. Thread the pork onto metal skewers or wooden skewers that have soaked in water for at least 20 minutes to prevent burning.
Make the lemon rice: Rinse 1 cup of white rice under cold water until it runs mostly clear. In a medium saucepan with a lid, add the rinsed rice, 1 cup water, 2 tablespoons lemon juice, the saved lemon zest, 1 tablespoon butter, and ½ teaspoon kosher salt. Stir, bring to a boil, lower the heat to a simmer, cover, and cook for 20 minutes. Remove from heat and let rest for another 10 minutes before fluffing with a fork and stirring in minced parsley. Adjust seasoning as needed.
Grill the pork: Grill the skewers until the pork is browned and reaches an internal temperature of 160°F, about 10-15 minutes. Transfer them to a platter, cover with foil, and allow them to rest for 5 minutes. Just before serving, sprinkle with parsley, squeeze over some fresh lemon juice, and serve alongside the lemon rice for a meal that exudes Mediterranean charm.

Storing & Reheating

To keep leftovers fresh, store any uneaten Greek Pork Souvlaki in an airtight container in the refrigerator for up to 3 days. You can freeze the skewers for up to 3 months. For reheating, simply microwave for 1-2 minutes until warm or grill briefly over medium heat for a delightful texture. Do note that while the flavor remains intact, the pork may lose some juiciness when reheated, so serving it warm right after grilling is recommended.

Chef’s Helpful Tips

Avoid overcrowding the skewers; this allows for better heat circulation and even cooking.
If you prefer additional marinades, consider marinating vegetables like bell peppers, cherry tomatoes, or zucchini along with the pork.
Always check for doneness with a meat thermometer; the pork should read 160°F for optimal safety and flavor.
For an extra burst of flavor, sprinkle some smoked paprika or chili flakes on the skewers before grilling.

There’s no denying that Greek Pork Souvlaki Skewers will quickly become a staple in your cooking rotation. The blend of lemony brightness and hearty pork melts beautifully together, creating a dish that’s fuss-free and full of punchy flavors. Don’t hesitate to experiment: mix in different spices, add sides, or try out alternative proteins. Relish this culinary creation with your loved ones, and watch them clamor for seconds!

Recipe FAQs

Can I use chicken or beef instead of pork tenderloin?

Absolutely! Chicken breast and beef cuts such as sirloin or flank steak work wonderfully for this recipe and will still absorb the marinade flavors beautifully.

How can I make these skewers vegetarian?

For a vegetarian version, consider using chunks of firm tofu, tempeh, or even hearty vegetables like portobello mushrooms, zucchini, and bell peppers marinated with the same marinade.

How do I know when the pork is done cooking?

The safest way to check doneness is with a meat thermometer. The pork should reach an internal temperature of 160°F. If you cut into the meat and it’s no longer pink and juices run clear, you’re good to go!

Can I prepare the marinade in advance?

Certainly! You can prepare the marinade the day before and store it in the refrigerator until you’re ready to use it. Marinating the pork overnight allows those flavors to truly seep in for a deliciously tender dish.

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Greek Pork Souvlaki Skewers

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Author: Anna
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Dishes
Method: Grilling
Cuisine: Greek

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Description

These Greek Pork Souvlaki Skewers are bursting with flavor from tangy lemons and aromatic garlic. Perfect for a quick dinner with friends and family, this dish offers a delicious balance of savory pork and zesty lemon rice.

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 the pork tenderloin and cut it into 1-inch chunks. Place the pork in a gallon-size freezer bag.
Zest 2 lemons and set the zest aside for later. In a small bowl, mix olive oil with the juice of the 2 Meyer lemons, red wine vinegar, minced garlic, oregano, 1 teaspoon kosher salt, and black pepper to create the marinade.
Pour the marinade over the pork in the plastic bag, seal, and refrigerate for at least 2 hours, preferably overnight.
Preheat the grill to medium-high. Skewer the pork onto metal or soaked wooden skewers.
Rinse the white rice under cold water, drain, and repeat until the water runs clear. Combine the rice with water, lemon juice, lemon zest, butter, and salt in a medium saucepan.
Bring the rice mixture to a boil, then lower to a simmer and cover. Cook for 20 minutes, then let rest for 10 minutes. Fluff the rice and stir in minced parsley before serving.
Grill the pork skewers, turning occasionally, until they reach an internal temperature of 160°F, about 10-15 minutes. Let rest for 5 minutes, sprinkle with parsley, squeeze fresh lemon juice, and serve with the lemon rice.

Notes

For extra flavor, marinate the pork overnight if possible.
Ensure to soak wooden skewers in water to prevent burning on the grill.
Adjust seasoning and lemon juice according to personal taste.