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 (or 4 regular lemons); 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 delicious way to bring vibrant Mediterranean flavors to your table. These tender pork pieces are marinated in a zesty lemon and garlic mixture, grilled to perfection, and paired with fluffy lemon rice. Every bite offers a burst of mouthwatering taste, perfect for any gathering or just a cozy meal at home. You’ll savor the combination of juicy pork paired with bright lemony rice, elevating your dinner experience without demanding hours in the kitchen.

I first stumbled upon this recipe during a summer family barbecue, and it quickly turned into a favorite. The smoky char from the grill, combined with the tangy marinade, creates an irresistible aroma that draws everyone in. Each skewer feels like a little piece of sunshine on a plate. This is a fantastic dish for those looking to impress friends, celebrate warm evenings, or simply enjoy a slice of Greek-inspired comfort dining. You’ll love how easy it is to make these Greek Pork Souvlaki Skewers at home!

Why You’ll Love This Recipe

Simple & Quick: With just a bit of marinating time, you’ll have a complete meal ready in about 30 minutes.
Irresistible Flavor: The combination of lemon, garlic, and oregano creates a bright, flavorful punch that’s hard to resist.
Eye-Catching Appeal: Skewers are fun to eat and make the perfect centerpiece for your dining table.
Flexible Serving: Enjoy them as a main course or as part of a buffet-style spread at your next gathering.
Diet-Friendly Options: Easily adaptable for gluten-free folks — just ensure your marinade and sides are compliant!

Ingredients You’ll Need

2 pounds pork tenderloin: Tenderloin is lean and juicy, perfect for skewering. You can substitute with chicken breast if preferred.
3 Meyer lemons (or 4 regular lemons): Meyer lemons add a sweeter aroma, but regular lemons work just fine for that zesty flavor.
½ cup fruity olive oil: A good quality olive oil enhances the marinade, contributing rich flavors. Avocado oil can be used as an alternative.
6 large cloves of garlic, minced: Fresh garlic infuses the marinades with warm herbal notes. Adjust the amount to your garlic preference!
3 tablespoons oregano: Dried oregano is the key herb for that authentic Greek flavor. Fresh oregano will work in a pinch.
3 teaspoons kosher salt, divided: Salt balances flavors and helps with the overall seasoning. Use sea salt if that’s what’s on hand.
1 teaspoon freshly ground black pepper: Freshly ground adds depth; feel free to add more for a spicier kick.
1 cup white rice: Long-grain rice yields fluffy results. You might substitute with jasmine or basmati for more aromatic options.
1 tablespoon butter: Butter enhances the flavor of the rice; olive oil is a great alternative for a dairy-free version.
2 tablespoons Italian parsley, minced: Fresh parsley adds a beautiful green touch and a hint of earthiness to the dish. You could also use dill for a different note.

How to Make Greek Pork Souvlaki Skewers

Prepare the pork: Trim any excess fat from the 2 pounds of pork tenderloin and cut it into 1-inch chunks. Place the chunks in a gallon-size freezer bag.
Make the souvlaki marinade: Zest 2 of the lemons to set aside for the lemon rice. In a small bowl, mix ½ cup of olive oil with the juice of those 2 Meyer lemons (or 3 regular ones). Reserve the final lemon for juicing into the rice later. Whisk in 2 tablespoons of red wine vinegar, the 6 pressed garlic cloves, 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 over the pork in the plastic bag, seal tightly, removing as much air as possible, and refrigerate for at least 2 hours, preferably overnight for maximum flavor infusion.
Prepare the grill and skewer the meat: When you’re ready to cook, preheat your grill to medium-high heat. Remove the pork from the bag and discard the marinade. Thread the marinated pork pieces onto metal skewers or soaked wooden skewers to prevent flare-ups.
Make the lemon rice: While the grill heats, rinse 1 cup of white rice by stirring it in cold water and draining until the water runs mostly clear. In a medium saucepan fitted with a lid, combine the rice with 1 cup of water, 2 tablespoons of fresh lemon juice, the reserved lemon zest, 1 tablespoon of butter, and ½ teaspoon of kosher salt. Bring the mixture to a boil, reduce to a simmer, cover, and cook for about 20 minutes. After cooking, allow the rice to rest off the heat for another 10 minutes before fluffing with a fork and mixing in the minced parsley. Feel free to adjust with additional salt and butter if desired!
Grill the pork: Place the skewers on the grill and cook, turning occasionally, for about 10-15 minutes, or until the pork is browned and reaches an internal temperature of 160°F. Transfer to a serving platter, cover with foil, and let rest for about 5 minutes. For the finishing touch, sprinkle with parsley and add a squeeze of lemon juice before serving alongside the lemon rice.

Storing & Reheating

To store any leftover pork souvlaki skewers, let them cool to room temperature and then refrigerate in an airtight container for up to 3 days. You can also freeze the cooked skewers for up to 3 months. For reheating, place the skewers in a preheated oven at 350°F for around 10 minutes or until warmed through. Keep in mind that while the flavor may still be delightful, the texture might change slightly.

Chef’s Helpful Tips

Avoid over-marinating the pork; 12-24 hours is perfect for flavor without toughening the meat.
Make sure to soak wooden skewers in water for 20 minutes before grilling to prevent burning.
If the pork is very cold when grilling, it may take longer to cook, so let it sit at room temperature for about 15 minutes before grilling.
Always let grilled meat rest before cutting into it; this helps retain the juices and keeps it tender.
For a flavor twist, consider adding a pinch of cumin or smoked paprika to the marinade for an extra kick.

The combination of flavors in these Greek Pork Souvlaki Skewers is not just delicious — it’s a delightful experience that transports you directly to the sunlit shores of Greece. As you craft this dish and share it with loved ones, don’t hesitate to experiment a little. Use different herbs, add vegetables to the skewers, or delve into creating your own sides. Enjoy the journey and, most importantly, enjoy every juicy bite!

Recipe FAQs

Can I use chicken instead of pork for these skewers?

Absolutely! Chicken thighs or breasts can be substituted. The cooking time may vary slightly since chicken requires thorough cooking, generally around 15-20 minutes on the grill.

What’s the best way to know when the pork is done cooking?

A meat thermometer is the best tool for this! Pork should reach an internal temperature of 160°F. Additionally, you can look for a nice golden-brown color on the outside.

How can I make this dish ahead of time?

You can marinate the pork a day in advance and store it in the refrigerator. The lemon rice can also be prepared ahead and reheated gently. Just keep the components separate until you’re ready to serve for maximum freshness.

What should I serve with Greek Pork Souvlaki Skewers?

These skewers pair wonderfully with tzatziki sauce, fresh pita bread, Greek salad, or roasted vegetables for a full Mediterranean feast!

Greek Pork Souvlaki Skewers