Greek Pork Souvlaki
These Greek Pork Souvlaki are very easy to make and taste so crazy good, you’ll want them to keep your outdoor grill occupied all summer long!
Just in case you haven’t noticed, I’ve been loving on everything and anything skewered lately! I feel like I’ve been eating, and serving, nothing but that for the last 2 weeks. And I’m pretty sure you would agree that no skewered meat feast would be complete without these classic Greek Pork Souvlaki. These guys, I’m telling you, they’re the real deal!
So crazy easy to make, they explode with all kinds of lemon garlic and herb flavors, and are absolutely perfect served with a generous side of chunky tzatziki sauce! Add a little bit of rice to that, a nice Greek Salad and you’ve got yourself the perfect Mediterranean dining experience!
Plan on getting started the previous day, to give your meat a chance to marinate overnight; once that’s out of the way, these guys will be on your table in just a handful of minutes!
Oh, and one more thing… I think perhaps you should consider doubling that recipe!
To start, combine some olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, thyme, lemon zest, salt and pepper to in small mixing bowl or measuring cup; whisk until well incorporated.
Place your pieces of pork in a bowl and pour that marinade over them.
Toss to coat every single piece of meat really well, then cover with a piece of plastic film and place the meat in the refrigerator to marinate overnight.
If marinating that meat overnight was not an option, try and give it as much time as you possibly can, ideally at least 4 hours…
Now, place 6 wooden skewers to soak in cold water for about 30 minutes before you start building your souvlakis.
When ready to eat, preheat your outdoor grill to medium-high heat and thread the pieces of pork onto the pre-soaked bamboo sticks; discard unused marinade.
Grill the kebabs, turning them every 2-3 minutes, until the meat is cooked through, about 10-12 minutes total.
All that’s left to do now is remove your finished kabobs to a plate and serve without delay, while they’re still super tender and juicy, preferably with loads of tzatziki sauce on the side!
Greek Pork Souvlaki
- 1-1/2 lbs pork tenderloin, cut into 1" cubes (about 1 large)
- 1/4 cup extra virgin olive oil
- 3 tbsp lemon juice
- 2 tbsp red wine vinegar
- 3 cloves garlic, minced
- 2 tbsp dried oregano
- 1 tbsp fresh thyme
- 1 tsp grated lemon zest
- 1 tsp Himalayan salt
- 1 tsp ground black pepper
- Combine the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, thyme, lemon zest, salt and pepper to in small mixing bowl or measuring cup; whisk until well incorporated.
- Place the pieces of pork in a bowl and pour that marinade over them. Toss to coat really well, cover and place in the refrigerator to marinate overnight.*
- Place 6 wooden skewers to soak in cold water for about 30 minutes before you start building your souvlakis.
- When ready to eat, preheat your outdoor grill to medium-high heat.
- Thread the pieces of pork onto the pre-soaked bamboo sticks; discard unused marinade.
- Grill the kebabs, turning them every 2-3 minutes, until the meat is cooked through, about 10-12 minutes total.
- Serve immediately, preferably with tzatziki sauce.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes!
33 Comments on “Greek Pork Souvlaki”
Sounds like a heathy and delicious recipe
Absolutely love this recipe. Very easy and so tasty! Will definitely be making again
I was looking for a receipt for ‘Beef Soulaki’ & found this. I think it would be great w/beef & 2ill give it a try. I ate the beef kind 3-4 days a week when I was in college…40 yrs. ago, lol. The owners there served the beef on a bed of raw onions, tomatoes & herbs, with the seasoned rice on the side.
Thanks for the Great Idea. I will give it a try
We are making this recipe for the 2nd time in two weeks. Our local Greek Festival serves amazing souvlaki and I wanted to try to re-create those flavors at home. Thank you!!
They are delicious, :I will be making thrm often, a real crowd pleaser.
Had some boneless pork chops and decided to give this recipe a try. Wow, so easy and delicious. I followed it exactly as written. The only thing I did different was I didn’t discard the marinade but brushed it on the meat on the grill first (Not sure if that made any difference). Perfect and tender. I think this marinade would work well with chicken breast as well.
omg, heaven! THANK YOU! so delicious! Tender, Yuuuuuummmmm!!!!! lol, i forgot to take a pic, it went that fast!
Hahaha! Food is meant to be enjoyed! Glad this recipe was to your liking 🙂
Cut pork into 4 chunks, browned in enameled cast iron for about 10-12 min. Then put in a 425 oven for about 6 min then rested. It was the best receipt for souvlaki I’ve ever made. Just delicious.
This is the best I have ever tasted and so easy to make.
I rarely cook anything that didn’t come out of a box in my freezer but during this pandemic I decided to give this recipe a try. My 22 year-old son kept giggling while he was eating because it tasted so good that he couldn’t believe that I had made it
Haha, so super happy to hear, Tim! Thanks for sharing, and for the awesome feedback!
Instead of pork, I used chicken and it was delicious!
Made exactly per instructions. Meat was tender and flavourful and we loved it. Will definitely make again.
Amazing marinade and recipe creation! We didn’t have grill so actually slow baked it in the oven which still turned out fantastic. Thanks so much for your guidance 🙂
I made this on the BBQ for supper tonight (souvlaki pitas) and followed the recipe exactly and it was extremely delicious!!! I will definitely be making this again. ❤️ YUMM YUMM YUMMMM
Too much seasoning per recipe
Great recipe. Just like in greece!
I have made this recipe several times, and it is a family favorite. This has amazing flavors and tastes like it came from a Greek restaurant. I double the marinade and let it sit for at least 6 hours. Instead of grilling, I place under the broiler for 5 minutes and then flip it. Sooo good.
Not sure I understand – your recipe for Pork Souvlaki (with complimentary comments as recent as 2020 on its deliciousness) appears side-by-side on the same page as your story of going vegan out of disgust for the mistreatment, torture and slaughter of animals. Am I missing something ?
I’m not too sure what you mean by “appear side-by-side on the same page”, but I totally understand your concern, Dawn. I think you may have missed something indeed… You see, I have been paleo for years before I decided to take the vegan turn; so yeah, this site still has a lot of animal-based recipes on it from my past life. If you wish to read more about it, I’ve explained it all in my “about” page, as well as in this post: https://thehealthyfoodie.com/time-for-change/ (which I have now pinned to my home page to help clear some of the confusion.)
This is the BEST souvlaki recipe! We use this to grill for a crowd and always get rave reviews.
Made this recipe, did marinate the meat overnight and it was truly delicious! Will definitely become one of our summer favorites.
My family loved this recipe!!!! I only marinated them for 4 hrs, so I can only imagine how great they’d be if I had them longer!
We had a severe thunderstorm just before dinner, so I couldn’t grill them- put in a cast iron skillet on the stove and they were AH-MAZING!
AMAZING! Simple and perfect marinade.
I love love this recipe! We’ve made it several times with different cuts of pork and it always turns out great. I usually end up cutting up the lemon after juicing and leaving it in the marinade for some extra lemon flavor. Great served with tzatziki and Greek salad.
Just love this recipe!! It is my go to for souvlaki!! A greek friend of mine says no garlic, but I say “oh yeah”.
These were amazing! I usually find myself altering at least one thing on a recipe but not with this one and they came out perfect. My family really enjoyed them
Hello. This sounds delicious and I’d like to try it for a dinner party next week (on Tuesday Nov 9, 2021).
I plan to marinade overnight the pork tenderloin (whole, not cubed) and in a slow cooker with the marinade on low for 4 hours. Do you have any thoughts/concerns about this method?
Thank you 😊 Hope to have your response before the dinner.
You’d be looking at an entirely different finished product, but I don’t see why it wouldn’t work…
I will try this recipe tonight. I have a question though. What kind of wine is good with it?