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 taste of the Mediterranean that transports you straight to a sun-soaked terrace in Athens with every bite. Tender chunks of pork, marinated in a bright and zesty blend of Meyer lemon, garlic, and herbs, are grilled to perfection. The warm, smoky aroma wafting off the grill, combined with the flavorful lemon rice served alongside, creates an inviting meal that’s perfect for any occasion. Whether you’re hosting a weekend BBQ or looking for a quick weeknight dinner, this dish checks all the boxes: it’s easy to make, packed with flavor, and sure to please everyone at your table.

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 discovered this recipe during a family gathering, where my cousin, who had just returned from Greece, shared his passion for the iconic dish. As I took my first bite, the combination of the juicy pork and the fragrant lemon rice left a lasting impression on me. I knew I had to recreate that experience at home, and I’m excited to share my version of Greek Pork Souvlaki Skewers with you. Trust me, once you give it a try, you’ll be craving this dish again and again!

Why You’ll Love This Recipe

Simple & Quick: You can have these skewers marinating in just a few minutes and grilled up in about 30 minutes!
Irresistible Flavor: The marinade infuses the pork with a bright, tangy taste that is perfectly complemented by the lightness of the lemon rice.
Eye-Catching Appeal: The vibrant colors of the skewered meat and the fluffy lemon rice make this dish stand out on any table.
Flexible Serving: Perfect for summer barbecues, family dinners, or as a delicious option for meal prep.
Diet-Friendly Options: Easily adaptable for gluten-free diners; just double-check your ingredients!

Ingredients You’ll Need

2 pounds pork tenderloin: This lean cut is tender and juicy, making it ideal for skewers. You can substitute with chicken breast if desired.
3 Meyer lemons (or 4 regular lemons): Meyer lemons provide a sweeter, milder flavor, but regular lemons work well too. Fresh is best for a vibrant taste.
½ cup fruity olive oil: Choose a high-quality olive oil for a rich flavor. You can replace it with avocado oil for a different profile.
6 large cloves of garlic, minced: Fresh minced garlic adds depth to the marinade. If you’re in a pinch, garlic powder can work as a substitute.
3 tablespoons oregano: Dried oregano is essential for that authentic Greek flavor. Feel free to experiment with fresh oregano if you have it on hand.
3 teaspoons kosher salt, divided: Kosher salt enhances the flavor of the meat without an overpowering salty taste. Use sea salt if kosher isn’t available.
1 teaspoon freshly ground black pepper: Freshly ground pepper gives a nice kick—avoid pre-ground for the best flavor.
1 cup white rice: Long grain or basmati rice works well here to soak up the lemony goodness. Rinsing the rice beforehand ensures fluffiness.
1 tablespoon butter: This adds creaminess to the rice. For a vegan option, you can use olive oil instead.
2 tablespoons Italian parsley, minced: Fresh parsley brings a pop of color and brightness to your dish—plus, it’s a lovely garnish!

How to Make Greek Pork Souvlaki Skewers

Prepare the pork: Start by trimming the fat from 2 pounds of pork tenderloin. Cut it into 1-inch chunks and place into a gallon-size freezer bag for marinating.
Make the souvlaki marinade: Using a zester, zest 2 of the lemons (setting the zest aside for later) and juice those lemons into a bowl. Combine the juice with ½ cup of olive oil, 2 tablespoons of red wine vinegar, minced garlic, oregano, 1 teaspoon kosher salt, and black pepper. Whisk everything together until well combined.
Marinate the pork: Pour the marinade into the bag with the pork and seal it tightly, removing as much air as possible. Refrigerate for at least 2 hours, but for best results, let it marinate overnight. This allows the flavors to really infuse into the meat.
Prepare the grill and skewer the meat: Preheat your grill to medium-high heat. While it’s heating, remove the pork from the bag and discard the marinade. Thread the pork pieces onto metal or skewers soaked in water for 20 minutes to prevent burning.
Make the lemon rice: As the grill heats, rinse 1 cup of white rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 1 cup water, 2 tablespoons lemon juice, reserved lemon zest, 1 tablespoon of butter, and ½ teaspoon kosher salt. Bring to a boil, then reduce heat to simmer, cover with a lid, and let it cook for 20 minutes. Once cooked, remove from heat and let it rest for another 10 minutes. Fluff the rice with a fork and stir in the minced parsley, adding more butter or salt to taste.
Grill the pork: Place the skewers on the grill and cook, turning occasionally, until the pork is browned on all sides and reaches an internal temperature of 160°F. This should take about 10-15 minutes. Once done, transfer the skewers to a platter, cover with foil, and let them rest for about 5 minutes. Serve with a sprinkle of parsley and an extra squeeze of lemon alongside the lemon rice.

Storing & Reheating

To keep your Greek Pork Souvlaki Skewers fresh, store leftovers in an airtight container in the refrigerator for up to 3 days. If you want to extend their life, freezing is a great option—pack the skewers in a freezer-safe bag and they can last for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight. Reheat in a preheated oven at 350°F until warmed through, about 10-15 minutes, or pop them on a hot grill for a few minutes to reheat while adding a little char. The flavor will be slightly less bright but still delicious.

Chef’s Helpful Tips

Avoid cutting the pork pieces too small; keeping them about 1-inch thick ensures juicy results.
Make sure to soak wooden skewers in water for at least 20 minutes to prevent burning on the grill.
If marinating overnight, be cautious not to exceed 24 hours, as the acidity from the lemon can begin to break down the meat too much.
Experiment with additional spices in your marinade, like smoked paprika or cumin, for an extra flavor boost.
Always let the meat rest after grilling; this helps retain its juices for a tender bite.

Greek Pork Souvlaki Skewers are not just a meal – they’re an experience you can recreate at home, allowing you to taste the sunny flavors of Greece right from your kitchen. With their beautiful presentation and irresistible taste, you’ll have everyone asking for seconds as they enjoy the delightful combination of juicy pork and zesty lemon rice. Don’t hesitate to adapt the recipe to your family’s preferences and make this dish your own. Enjoy every bite!

Recipe FAQs

Can I use a different cut of pork for souvlaki?

Yes, while pork tenderloin is ideal due to its tenderness, you can also use pork shoulder or pork chops. Just ensure the pieces are cut evenly for consistent cooking.

How can I make this recipe ahead of time?

You can marinate the pork up to 24 hours in advance. Additionally, you can prepare the lemon rice a day early; just reheat it gently on the stove or in the microwave, adding a splash of water to keep it moist.

Can I grill the skewers indoors?

Absolutely! If you don’t have an outdoor grill, a grill pan on your stovetop will work just fine. Just make sure to cook over medium heat and turn the skewers frequently to get that lovely char.

What can I serve with Greek Pork Souvlaki Skewers?

These skewers pair wonderfully with a fresh Greek salad and a side of tzatziki sauce for dipping. For a more substantial meal, pita bread or roasted vegetables are great accompaniments!

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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: Grilling
Cuisine: Greek

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Description

These Greek Pork Souvlaki Skewers are bursting with flavor and made with tender pork, aromatic garlic, and zesty lemon. Perfect for a quick and delicious dinner!

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 it into 1-inch chunks. Place the pieces in a gallon-size freezer bag.
Zest 2 lemons and set the zest aside for the lemon rice. In a bowl, mix together the olive oil and juice of the meyer lemons. Reserve one lemon for the lemon rice.
Add red wine vinegar, minced garlic, oregano, 1 teaspoon kosher salt, and black pepper into the marinade mixture. Whisk well.
Pour the marinade over the pork in the bag, seal it tightly, and refrigerate for 2 hours or preferably overnight.
Heat the grill to medium high. Remove the pork from the marinade and discard the marinade. Skewer the pork onto skewers, using metal or soaked wooden skewers.
Rinse the rice in cold water until it runs clear. Combine the rinsed rice with water, lemon juice, lemon zest, butter, and ½ teaspoon kosher salt in a saucepan. Bring to a boil, then simmer and cover for 20 minutes.
After the rice has cooked, let it rest, then fluff it with a fork and mix in the minced parsley.
Grill the pork skewers for approximately 10-15 minutes, turning occasionally until they are browned and cooked through. Rest for 5 minutes under foil before serving.

Notes

For best flavor, marinate the pork overnight.
Adjust the seasoning of the lemon rice with more salt and butter to taste.
Use fresh herbs for an enhanced flavor in both the skewers and the rice.