I’m always amazed at how a handful of ingredients can create such bomb flavors with pork souvlaki. With just olive oil, lemon juice, garlic, oregano, salt, and pepper, the marinade infuses the pork with incredible taste. It’s a simple yet delicious meal that’s perfect for any occasion, bringing a taste of the Mediterranean right to my table. I absolutely love everything Greek! From the flavorful meatballs like Keftedes and Soutzoukakia to the simple yet delicious Gyros, and from the elaborate Kleftiko to the rich and hearty Moussaka, Greek food is full of amazing flavors. Now “meat on a stick” is popular all over the Mediterranean and Levant region. I’ve been a big fan of Lamb Koftas and Chicken Souvlaki for years. Today, I decided to make souvlaki again, but this time, I’m going the more traditional route with pork.
What is Souvlaki
Souvlaki, pronounced “soov-la-kee”, is a popular Greek street food made of small pieces of meat and sometimes vegetables grilled on a skewer. The name “souvlaki” comes from the Greek word “souvla,” meaning skewer. Traditionally, it’s made with pork, but chicken, lamb, and beef are also used. Its origins date back to ancient Greece, with evidence of grilling meat on skewers found as far back as the 17th century BCE. Souvlaki became especially popular in Greece in the mid-20th century, sold by street vendors as a quick and affordable meal. Today, it’s a staple of Greek cuisine, enjoyed in restaurants and homes. Typically served with pita bread, tomatoes, onions, and tzatziki, souvlaki can be eaten as a sandwich, a platter, or on its own. The marinade, made with olive oil, lemon juice, garlic, and herbs, gives the meat a tangy, savory flavor, while grilling adds a delicious char and smokiness.
Ingredients Needed
Pork Tenderloin: I cut it into bite-sized pieces so it marinates and grills evenly. Extra Virgin Olive Oil: I always use good quality EVOO. Lemon Juice: Gives a fresh, tangy flavor to the marinade. Garlic: Finely chopped. Dried Oregano: Adds a traditional Greek herbal note. Salt and Pepper
Pork Souvlaki Recipe
Cut Pork: First, I cut the pork tenderloin into bite-sized pieces. Marinate Pork: I mix extra virgin olive oil, lemon juice, finely chopped garlic, dried oregano, salt, and pepper. I pour this mixture over the pork in a zip top bag, remove as much air as possible, seal it, and mix well by massaging the bag. I marinate the pork in the fridge for at least 2-3 hours, preferably overnight. Skewer Pork: I skewer the marinated pork onto metal skewers or wooden skewers soaked in water for at least 30 minutes. I let the skewered meat sit at room temperature for 30 minutes before cooking to come to room temperature. Then, I cook according to my preferred method:
Grill Method: I preheat the grill over medium-high heat and grill the skewers for 8-10 minutes, turning occasionally, until the internal temperature reaches 145°F. Stovetop Method: I heat olive oil in a skillet over medium-high heat and cook the skewers for 6-8 minutes per side.
Resting: After cooking, I transfer the skewers to a serving platter and let them rest for 3 minutes before serving.
Serving Suggestions
With Pita Bread: I like to serve the pork souvlaki with warm pita bread on the side. It’s perfect for making little wraps with the meat and toppings. Tzatziki Sauce: I always include a generous dollop of Tzatziki sauce for dipping as well as in my pita wraps. It adds a creamy, tangy element that complements the pork perfectly. Greek Salad: I like to pair the souvlaki with a fresh Greek Salad made of tomatoes, cucumbers, red onions, olives, and feta cheese. It’s a light and refreshing side dish. I also love to stuff this salad with souvlaki in the pita sandwich. Greek Lemon Rice : Sometimes, I like to serve the souvlaki over a bed of Greek Lemon Rice. The rice soaks up all the delicious juices from the meat. Grilled Vegetables: I also enjoy serving it with a side of grilled vegetables like bell peppers, zucchini, and onions for a healthy and colorful addition.
Alpana’s Tips
Marinate Longer: I always try to marinate the pork overnight if possible. It allows the flavors to really penetrate the meat, making it more flavorful and tender. Uniform Size: I cut the pork into uniform bite-sized pieces to ensure even cooking. This prevents some pieces from overcooking while others are still undercooked. Skewer Soaking: If I’m using wooden skewers, I soak them in water for at least 30 minutes before grilling. This helps prevent them from burning on the grill. Room Temperature: I let the skewered pork sit at room temperature for about 30 minutes before cooking. This helps the meat cook more evenly. Preheat Grill: I make sure the grill is preheated to high heat before adding the skewers. A hot grill gives the pork a nice sear and keeps it juicy inside. Avoid Overcrowding: When cooking, I avoid overcrowding the grill or skillet. Cooking in batches ensures that each piece gets properly seared and cooked through. Resting Time: After cooking, I let the pork rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, keeping it juicy. Check Temperature: I use a meat thermometer to ensure the pork reaches an internal temperature of 145°F. This prevents overcooking and ensures it stays tender and juicy. It’s incredible how simple it is to enjoy these delicious Greek flavors at home. I don’t need to travel to Greece or go to a Greek restaurant. With a few simple ingredients and steps, I can make tasty pork souvlaki right in my own kitchen, and now you can too with my easy recipe. I’d love to hear how these pork skewers turn out for you!
Pork Souvlaki, on our Gypsy Plate… enjoy!
More Great Grilling Recipes:Grilled Flank SteakPinchos de PolloGrilled Chicken ThighsGrilled Sausage & PeppersPollo AsadoShish TawookChicken Tikka
- Pork tenderloin can become dry and tough if overcooked. Cook it to 145°F to keep it juicy.
