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 a delightful riff on traditional Greek cuisine that delivers tender, marinated pieces of pork bursting with flavor. Whether grilled over an open flame or cooked in the oven, these skewers bring a taste of the Mediterranean to your dinner table and make any meal feel like a celebration. The combination of juicy pork, zesty lemon, and aromatic garlic in a savory marinade is nothing short of delicious. Paired with fragrant lemon rice, this dish goes beyond mere sustenance, offering a culinary experience that touches on authenticity and taste.

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 joy of making Greek Pork Souvlaki Skewers lies in the simplicity of the ingredients and the ease of preparation. It’s the kind of recipe that you may find yourself returning to time and again, whether for an intimate dinner or a lively gathering with family and friends. Your guests will love the fresh flavors, and you’ll appreciate how straightforward it is to make. So, let’s gather our ingredients and explore this tasty dish together!

Why You’ll Love This Recipe

Simple & Quick: A delicious meal ready in under 30 minutes, perfect for busy weeknights.
Irresistible Flavor: The marinade bestows layers of flavor—think bright lemon, fragrant oregano, and robust garlic.
Eye-Catching Appeal: These skewers look gorgeous on a platter, perfect for impressing guests.
Flexible Serving: Perfect for backyard barbecues, meal prep, or even as a flavorful snack.
Diet-Friendly Options: Easily adaptable for gluten-free diets by using gluten-free soy sauce.

Ingredients You’ll Need

2 pounds pork tenderloin: Tenderloin is lean and flavorful, holding up beautifully during grilling. You could use chicken or lamb if you prefer.
3 Meyer lemons, divided: Meyer lemons add a sweeter, less acidic flavor compared to regular lemons. If unavailable, regular lemons work fine, just expect a slightly tangier taste.
½ cup fruity olive oil: A good-quality olive oil enhances the marinade with rich flavor. Extra virgin is an excellent option for more depth.
6 large cloves of garlic, minced: Fresh garlic infuses the pork with an aromatic kick. Adjust the amount to taste if you’re not a fan.
3 tablespoons oregano: This timeless herb adds a classic Greek flavor. If needed, dried thyme can be a substitute.
3 teaspoons kosher salt, divided: Essential for seasoning and enhancing flavors; feel free to use sea salt if that’s your go-to.
1 teaspoon freshly ground black pepper: Freshly ground pepper adds a subtle heat and depth to the marinade.
1 cup white rice: A simple side that pairs beautifully with the skewers. Jasmine or basmati can be delightful alternatives.
1 tablespoon butter: This adds creaminess to the rice; olive oil works too if you want a healthier option.
2 tablespoons Italian parsley, minced: Fresh parsley brightens the dish and adds a touch of color. You can substitute with cilantro for a different flavor profile.

How to Make Greek Pork Souvlaki Skewers

Prepare the pork: Start by trimming any excess fat from 2 pounds pork tenderloin. Cut it into 1-inch chunks and place them in a gallon-size freezer bag.
Make the souvlaki marinade: Zest 2 Meyer lemons, saving the zest for later. In a bowl, whisk together ½ cup olive oil with the juice of those 2 lemons (reserve one for later). Add 2 tablespoons red wine vinegar, minced garlic, oregano, 1 teaspoon kosher salt, and 1 teaspoon black pepper.
Marinate the pork: Pour the marinade over the pork in the bag, sealing it tightly while removing excess air. Let it marinate in the refrigerator for at least 2 hours, but overnight is best for deeper flavor.
Prepare the grill and skewer the meat: Preheat your grill to medium-high. Remove the pork from the bag, discarding the marinade. Thread the marinated pork onto metal skewers or wooden skewers (soaked for 20 minutes to avoid burning).
Make the lemon rice: Rinse 1 cup of white rice until the water runs clear. In a medium saucepan, add the rinsed rice, 1 cup water, 2 tablespoons of lemon juice, reserved lemon zest, 1 tablespoon butter, and ½ teaspoon kosher salt. Stir, bring it to a boil, then cover and reduce to a simmer for 20 minutes. When done, remove from heat and let it rest for another 10 minutes before fluffing with a fork and stirring in the minced parsley.
Grill the pork: Grill the skewered pork for about 10-15 minutes, turning every few minutes until they’re beautifully browned and reach an internal temperature of 160°F. Transfer the skewers to a platter, cover with foil, and let them rest for 5 minutes. Serve hot, garnished with fresh parsley and a squeeze of lemon juice.

Storing & Reheating

To store any leftover Greek Pork Souvlaki Skewers, place them in an airtight container in the fridge, where they’ll stay fresh for up to 3 days. If you plan to keep them longer, wrap the skewers tightly in plastic wrap or foil and freeze for up to 3 months. For reheating, simply pop them in a 350°F oven for about 10-15 minutes or until heated through. The flavor may fade slightly over time, so consider adding a splash of lemon juice to refresh the taste.

Chef’s Helpful Tips

Avoid over-marinating the pork, as too much acidity can make it mushy. Stick to 2-24 hours for optimal tenderness.
Let your pork come to room temperature before grilling for more even cooking.
Use a meat thermometer to check for doneness—160°F ensures the pork is properly cooked.
If you’re short on time, cut the pork into larger chunks for a faster cook.
Experiment with different herbs in the marinade, such as thyme or rosemary, for a unique spin.

These Greek Pork Souvlaki Skewers are not just a delightful dish; they are an opportunity for an enjoyable cooking experience. With their vibrant flavors and ease of preparation, they can become a staple in your home kitchen. Feel free to try different marinades, additional spices, or serve them alongside a refreshing tzatziki sauce to elevate the experience further. Enjoying this Mediterranean dish is about celebration, flavor, and the journey of preparing a meal with love.

Recipe FAQs

Can I use chicken instead of pork?

Absolutely! Chicken breast or thighs would work beautifully with this marinade. Just adjust the cooking time until the internal temperature reaches 165°F.

How do I prevent the skewers from burning?

If you’re using wooden skewers, soak them in water for at least 20 minutes before grilling. This helps to keep them from burning during the cooking process.

Can I make the marinade a day in advance?

Yes! Preparing the marinade ahead of time not only saves you prep time but also allows the flavors to meld beautifully. Just store it in the fridge until you’re ready to use it.

What can I serve with Greek Pork Souvlaki Skewers?

These skewers are fantastic with sides like Greek salad, roasted vegetables, or served over a bed of fluffy lemon rice. A dollop of tzatziki or hummus makes for great dipping options too!

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Greek Pork Souvlaki Skewers

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

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Description

Greek Pork Souvlaki Skewers are a delightfully tasty dish featuring tender marinated pork grilled to perfection. This recipe combines juicy pork with fresh lemon flavors and a delicious marinade, making it a suitable choice for a quick and satisfying dinner or a hearty meal. With its simple preparation and vibrant taste, this dish will surely impress family and friends.

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 into 1-inch chunks, placing them in a gallon-size freezer bag.
In a small bowl, combine ½ cup olive oil, the juice of 2 Meyer lemons or 3 regular lemons, 2 tablespoons red wine vinegar, minced garlic, oregano, 1 teaspoon kosher salt, and black pepper to make the marinade.
Pour the marinade into the bag with the pork, seal tightly, and refrigerate for 2 hours or preferably overnight.
Heat the grill to medium-high. Discard the marinade and thread the pork onto skewers.
Rinse the rice in cold water until most of the water runs clear, then add it to a saucepan with 1 cup water, lemon juice, zest, butter, and ½ teaspoon kosher salt. Bring to a boil, then cover and simmer for 20 minutes.
Grill the pork until browned and cooked to 160°F, about 10-15 minutes. Let it rest for 5 minutes, sprinkle with parsley, and serve with the lemon rice.

Notes

For extra flavor, let the pork marinate overnight. This enhances the depth of flavor.
If using wooden skewers, soak them in water for at least 20 minutes beforehand to prevent burning on the grill.
Adjust the amount of lemon juice in the rice according to your taste preference.