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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Perfectly grilled, flavorful, and tender, Greek Pork Souvlaki Skewers are a festive delight you’ll want to make over and over again. With juicy chunks marinated in a zesty, herb-infused mixture, these skewers bring you the essence of the Mediterranean right in your backyard. And let’s not forget the satisfying taste of lemon rice that perfectly complements the meat. You know that moment when you take your first bite, and it’s an explosion of flavors? That’s exactly what these skewers deliver every single time.

I remember the first time I tried my hand at making Greek Souvlaki. The aroma of herbs and citrus hit me immediately, transporting me to a sun-soaked Greek island. It was a simple recipe, yet the results were nothing short of spectacular. Whether it’s a warm summer evening or a cozy winter night, these skewers tend to steal the show. Plus, they’re incredibly versatile — you can serve them at parties, barbecues, or even a casual weeknight dinner. If you’re looking to impress friends or family, these Greek Pork Souvlaki Skewers are truly a must-try!

Why You’ll Love This Recipe

Simple & Quick: Ready to go in under an hour, with just two hours of marination.
Irresistible Flavor: The combination of citrusy lemon and aromatic herbs creates a bright, fresh taste.
Eye-Catching Appeal: Perfectly grilled skewers make for a stunning table display.
Flexible Serving: Ideal for parties, picnics, or a family meal.
Diet-Friendly Options: Naturally gluten-free and can be easily adapted for various diets.

Ingredients You’ll Need

2 pounds pork tenderloin: The lean cut is perfect for skewers, ensuring tenderness when cooked.
3 Meyer lemons (or 4 regular lemons): Their juice adds a zesty brightness that enhances the meat flavor.
½ cup fruity olive oil: Choose a high-quality extra virgin olive oil for rich flavor.
6 large cloves of garlic, minced: Fresh garlic gives the marinade an aromatic kick.
3 tablespoons oregano: Dried oregano reflects the classic Greek flavor profile.
3 teaspoons kosher salt, divided: Essential for seasoning; use kosher for better control.
1 teaspoon freshly ground black pepper: Freshly ground adds warmth and depth.
1 cup white rice: Provides a great base to soak up flavors from the skewers.
1 tablespoon butter: Adds richness and enhances the flavor of the rice.
2 tablespoons Italian parsley, minced: Fresh parsley brightens the final dish, bringing in an element of 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 into a gallon-size freezer bag.
Make the souvlaki marinade: Zest 2 of the lemons and set the zest aside for later use in the lemon rice. In a small bowl, mix together ½ cup of fruity olive oil and the juice from 2 Meyer lemons (or 3 regular lemons). Reserve one lemon to juice for the lemon rice. Then, whisk in 2 tablespoons of red wine vinegar, 6 cloves of pressed garlic, 3 tablespoons of dried oregano, 1 teaspoon of kosher salt, and 1 teaspoon of black pepper until well combined.
Marinate the pork: Pour the marinade into the plastic bag with the pork. Seal the bag tightly, pressing out as much air as possible. Place it in the refrigerator for at least 2 hours, but for best results, let it marinate overnight.
Prepare the grill and skewer the meat: When ready to grill, preheat the grill to medium-high heat. Remove the pork from the bag, discarding the marinade. Thread the pork onto metal skewers or wooden skewers that have been soaked in water for 20 minutes to prevent flare-ups.
Make the lemon rice: While the grill heats, rinse 1 cup of white rice in cold water, stirring with your hand, and drain before repeating two more times until the water runs mostly clear. In a medium saucepan with a lid, combine the rinsed rice, 1 cup of water, the juice of the reserved lemon, the lemon zest, 1 tablespoon of butter, and ½ teaspoon of kosher salt. Stir, bring it to a boil, lower to a simmer, cover, and cook for 20 minutes. After cooking, remove from heat and let it rest for 10 minutes. Fluff with a fork and stir in the minced parsley. Add more salt and butter to taste, if desired.
Grill the pork: Grill the skewers until the pork is browned on all sides, turning them every few minutes. Grill until the pork reaches an internal temperature of 160°F, about 10-15 minutes. Transfer to a platter, cover with foil, and let rest for 5 minutes. Before serving, sprinkle with additional parsley and a squeeze of lemon.

Storing & Reheating

Leftover Greek Pork Souvlaki Skewers can be stored at room temperature for about 2 hours. For longer storage, place them in an airtight container in the refrigerator for up to 3 days. If you want to enjoy them later, freezing is an option — just wrap them tightly in foil or plastic wrap and store in a freezer-safe container for up to 3 months. When ready to reheat, simply warm them in the oven at 350°F for about 10-15 minutes, but keep in mind that the texture may vary slightly. To refresh their flavor, a squeeze of fresh lemon juice can do wonders!

Chef’s Helpful Tips

Avoid marinating the pork for less than 2 hours, as the longer marination allows the flavors to penetrate deeply.
Check that your grill is well-preheated; this ensures beautiful grill marks and helps lock in moisture.
If using wooden skewers, always soak them in water for at least 20 minutes to prevent them from burning on the grill.
Keep an eye on the cooking time; overcooked pork can become dry, so use a meat thermometer for precision.
Consider adding bell peppers and cherry tomatoes to your skewers; they grill beautifully and add color and sweetness.
This recipe can be made ahead; simply grill just before serving for the freshest flavors.

Making Greek Pork Souvlaki Skewers is not just about cooking; it’s about bringing a slice of Greek tradition to your table. Each skewer is a testament to vibrant flavors and exciting textures, beautifully complemented by lemon rice. Between the juicy pork and the aromatic blend of the marinade, it’s nearly impossible not to savor every bite. So roll up your sleeves, gather your ingredients, and get ready to create something that’ll have everyone talking.

Recipe FAQs

Can I make this recipe vegetarian?

You can easily substitute the pork with firm tofu or mushrooms for a vegetarian option. Just ensure to adjust the marination time and cooking method accordingly.

How do I know when pork is cooked?

The best way to check is by using a meat thermometer; pork is safely cooked when it reaches an internal temperature of 160°F. Alternatively, the meat should be opaque and juices should run clear when cut.

What sides go well with Greek Pork Souvlaki?

A Greek salad, tzatziki sauce, or grilled vegetables make fantastic sides. You can also add warm pita bread for dipping and scooping!

Can I grill the skewers on a stovetop?

Absolutely! Use a grill pan on your stovetop, heated over medium-high heat. Just monitor the cooking carefully to achieve those coveted grill marks and avoid sticking.

Greek Pork Souvlaki Skewers

Why You’ll Love This Recipe

Ingredients You’ll Need

How to Make Greek Pork Souvlaki Skewers

Storing & Reheating

Chef’s Helpful Tips