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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Greek Pork Souvlaki Skewers, with their tantalizing lemon-garlic marinade and smoky grilled flavor, are a summer favorite that bring a taste of Greece to your backyard. These skewers are incredibly tender, juicy, and bursting with flavor—perfect for a sunny afternoon barbecue or a cozy family dinner. The addition of lemon rice makes each bite a delightful experience, turning a simple meal into a feast that everyone will love.

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

I first fell in love with Pork Souvlaki when I tasted them at a bustling Greek tavern while on vacation in Santorini. The aroma of grilling meat mixed with a hint of lemon was simply irresistible. Now, I strive to recreate that magic at home, and it’s become a cherished recipe in my kitchen. This dish not only satisfies those summer cravings but is also budget-friendly, making it a go-to for gatherings with friends and family. Trust me, once you try this recipe, it will become a permanent fixture in your meal rotation!

Why You’ll Love This Recipe

Simple & Quick: Ready in about 30 minutes from start to finish, making it perfect for weeknight dinners.
Irresistible Flavor: The marinade, with bright Meyer lemon, garlic, and earthy oregano, makes every bite a burst of flavor.
Eye-Catching Appeal: Serve these skewers at your next gathering, and watch your guests’ eyes light up with excitement.
Flexible Serving: Great for picnics, barbecues, or casual family meals—everyone adores them.
Diet-Friendly Options: A naturally gluten-free dish; perfect for a variety of dietary needs.

Ingredients You’ll Need

2 pounds pork tenderloin: This cut is lean and tender, ensuring your skewers are juicy. You can substitute with chicken breast if preferred.
3 Meyer lemons (or 4 regular lemons): Their juice and zest add a bright, fresh twist. Meyer lemons are sweeter; if you use regular, you might want to balance with a pinch of sugar.
½ cup fruity olive oil: Use high-quality olive oil for the best flavor. You can substitute with avocado oil if you prefer.
6 large cloves of garlic, minced: Fresh garlic enhances the marinade’s depth; garlic powder can be used in a pinch, but fresh is best for flavor.
3 tablespoons oregano: This herb is classic in Greek cooking and provides an aromatic touch. Dried oregano is perfect here, but feel free to use fresh if available.
3 teaspoons kosher salt, divided: Essential for seasoning the pork; you can adjust based on your dietary needs.
1 teaspoon freshly ground black pepper: Freshly ground adds a more robust flavor than pre-ground.
1 cup white rice: Use long-grain white rice for fluffy texture; jasmine rice could also work nicely!
1 tablespoon butter: This adds richness to your rice; feel free to use olive oil for a dairy-free option.
2 tablespoons Italian parsley, minced: Fresh parsley brightens up the dish—substitute with cilantro if preferred.

How to Make Greek Pork Souvlaki Skewers

Prepare the Pork: Start by trimming the fat from 2 pounds of pork tenderloin and cutting it into 1-inch chunks. For easy marinating and cleanup, place the pieces in a gallon-sized freezer bag.
Make the Souvlaki Marinade: Zest 2 of the lemons and set that zest aside for later. In a small mixing bowl, combine ½ cup of fruity olive oil with the juice of 2 Meyer lemons (or 3 regular lemons). Add 2 tablespoons of red wine vinegar, the minced garlic, 3 tablespoons of dried oregano, and season with 1 teaspoon of kosher salt and 1 teaspoon of black pepper. Whisk this all together until well combined.
Marinate the Pork: Pour the marinade over the pork in the bag and seal it tightly, ensuring to press out as much air as possible. Let it refrigerate for 2 hours, though overnight is best for maximum flavor infusion.
Prepare the Grill and Skewer the Meat: Preheat your grill to medium-high heat. Remove the pork from the bag and discard the marinade. Thread the marinated pork onto metal skewers or wooden skewers soaked in water for about 20 minutes to prevent burning.
Make the Lemon Rice: While the grill is heating, rinse 1 cup of white rice under cold water until the water runs mostly clear. In a medium saucepan, combine the rinsed rice with 1 cup of water, the juice from the reserved lemon, the previously set-aside lemon zest, 1 tablespoon of butter, and ½ teaspoon of kosher salt. Bring to a boil, then lower the heat to simmer and cover. Cook for 20 minutes, remove from heat, and let it rest with the lid on for 10 minutes. Fluff the rice with a fork and stir in the minced parsley, adjusting the seasoning as needed.
Grill the Pork: Place your skewers on the hot grill. Grill until browned on all sides, turning every few minutes, until the internal temperature reaches 160°F, about 10-15 minutes total. Once done, transfer the skewers to a platter, cover with foil, and let them rest for 5 minutes. Finish with a sprinkle of parsley and a squeeze of fresh lemon juice before serving alongside the lemon rice.

Storing & Reheating

To store leftovers, keep them at room temperature for no longer than two hours. You can refrigerate the pork skewers in an airtight container for up to 3 days. For longer storage, individual skewers freeze well for up to 3 months; just make sure they are well-wrapped. To reheat, place them on a baking sheet in a preheated oven at 350°F until warmed through, typically 10-15 minutes. Take note that the texture might be slightly different after reheating, so a drizzle of olive oil can help refresh them.

Chef’s Helpful Tips

Be cautious not to over-marinate, as the acidic lemon juice can make the pork mushy if left too long.
For perfectly skewered meat, make sure to leave a little space between pieces on the skewer to allow even cooking.
If you’re using wooden skewers, remember to soak them for at least 20 minutes to prevent burning.
Checking your pork at the thickest part with a meat thermometer ensures perfectly cooked meat without dryness.
Add seasonal veggies like bell peppers and onions to the skewers for a delightful color and flavor mix.

There’s nothing quite like the combination of hearty pork skewers and fluffy, zesty rice. Greek Pork Souvlaki Skewers not only capture the essence of Greek cuisine but also provide an inviting atmosphere around the table. I encourage you to experiment with the marinade and even try different proteins or vegetables on your skewers. Share your creations with loved ones and enjoy this delicious and vibrant dish!

Recipe FAQs

Can I use another type of meat for the skewers?

Absolutely! Chicken, beef, or even shrimp can be fantastic alternatives. Just adjust the marinating time accordingly: chicken should marinate for about 1-2 hours, while shrimp only needs about 30 minutes.

How do I know when my pork is fully cooked?

The best way to check is with a meat thermometer. The internal temperature should reach 160°F. The pork should also be uniformly brown with no pink visible when cut through.

Can I make the marinade in advance?

Definitely! The marinade can be prepared two days ahead and stored in the refrigerator. This allows the flavors to meld beautifully, making your prep on the day of grilling even easier.