This Greek Pork Souvlaki and it’s amazing Marinade is everything you need for a weeknight dinner or family barbecue. Delicious bright lemon, garlic, and oregano coat perfectly grilled pork for a fresh taste of the Mediterranean any night of the week.
These pork skewers are tender, full of flavor, and ready in 25 minutes. Last Minute Dinner Crew, this recipe is just for you!
Serve with Rice Pilaf and a Traditional Greek Salad for an amazing Greek Dinner.
Make this Recipe Tonight!
Pork loin pieces are lean and easy to work with.
It is a delicious and inexpensive protein.
The simple marinade is bright and bursting with flavor.
You don’t have to plan ahead to have time to marinade. You can season and cook within minutes.
Ingredients
Lemon Juice, Garlic, Olive Oil, and Oregano are staple flavors in Greek Cooking. This Greek Souvlaki Marinade can be used for just about any kind of meat.
Pork Loin- If you can’t find the right size cut of pork loin at the meat counter, substitute a package of pork loin chops. They are the same cut and seem to be easier to find at some markets.
Instructions
Step 1
- Mix together Greek Souflaki Marinade. Put half in a large bowl or gallon zip lock back to coat the raw meat, and reserve the second half for basting meat after it is cooked.
- Then, take Pork Loin, cut into one inch cubes and place in a bowl or zip lock bag.
- Next, cut lemon into thick slices and then quarter the slices. (optional)
- Mix cubed pork and lemons in half of the marinade.
Step 2
- Skewer the pork adding a lemon slice every few pieces.
Step 3
- Heat a grill pan or your barbecue grill on a medium heat, and cook marinated souvlaki 3-5 minutes on each side.
- Finally, remove pork skewers from the pan when they are cooked medium/well. Drizzle with the remaining marinade, and let rest with foil over them for 5-10 minutes.
Make sure the pan or grill is hot before cooking the pork skewers. A hot grill will guarantee nice color and a good sear to keep the natural juices in the meat.
FAQs
Souvlaki is actually the skewer itself. You can use any meat you like or even vegetables.
I just haven’t found any benefit to letting meat sit in a marinade for hours and hours. You also run the risk that a highly acidic marinade will degrade your meat quality and make the outer layers mushy.
The best thing to do, especially for nice cubed pork souvlaki, is to put a light coating of marinade on before cooking and hit it with a drizzle of marinade right after you take it off the grill and let it rest in the marinade.
Yes! Rather than let meat sit in marinade for hours or days, use a half and half method. Use half the marinade for before cooking and half for basting. Dividing the souvlaki marinade in advance prevents contamination. Coat cubed pork in half the marinade and store covered in a bowl or food storage bag for 15-30 minutes.
Cook pork skewers to desired doneness. Drizzle or bush hot souvlaki with the remaining marinade. Let rest for 10 minutes before serving to have the most flavorful pork you’ve ever made.
Tips
- If you can’t find the right size piece of pork loin at the meat counter, substitute a package of pork loin chops. They are cut from the pork loin, and seem to be easier to find at some markets.
- Rest the meat for at least five minute and give it time to take up the remaining flavor from the marinade and retain its juices.
- Cook the pork to an internal temperature of 145° for a nice medium doneness.
- Serve over a bed of washed greens. The greens will wilt some under the hot pork skewers and marinade is a great dressing. You'll have restaurant quality presentation and a delicious garnish.
Related Recipes
Pork Souvlaki with Marinade
Ingredients
Pork Souvlaki Skewers
- 2 Lbs Pork Loin cubed
- 1 Large Lemon (optional)
Pork Souvlaki Marinade
- ¼ Cup Lemon Juice Juice of 1 Large Lemon
- ½ Cup Extra Virgin Olive Oil
- 1 Teaspoons Dry Oregano
- 3 Cloves Garlic minced or pressed
- 1 Tablespoon Red Wine Vinegar
- 1 Teaspoon Pepper
- 1 Tablespoon Salt
Instructions
- Mix together Marinade. Put half in a large bowl or gallon zip lock back to coat the raw meat, and reserve the second half for basting meat after it is cooked.
- Take pork loin and cube it into 1" cubes.
- Then, Cut lemon into thick slices and then quarter the slices. (optional)
- Next, mix cubed pork and lemons in half of the marinade and allow to marinate for 15-30 minutes.
- Then, skewer the pork adding a lemon slice every few pieces.
- Heat a grill pan or your barbecue grill on a medium heat. Cook the skewers 3-5 minutes on each side.
- Then, remove pork souvlaki skewers from the pan when they are cooked medium/well.
- Finally, drizzle with the remaining marinade, and let rest with foil over them for at least 5-10 minutes.
Notes
- If you can’t find the right size piece of pork loin at the meat counter, substitute a package of pork loin chops. They are cut from the pork loin, and seem to be easier to find at some markets.
- Make sure the pan or grill is hot before cooking the pork skewers. A hot grill will guarantee nice color and a good sear to keep the natural juices in the meat.
- Rest the meat for at least five minute and give it time to take up the remaining flavor from the marinade and retain its juices.
- Cook the pork to an internal temperature of 145° for a nice medium doneness.
- Serve over a bed of washed greens. The greens will wilt some under the hot meat and the marinade is a great dressing. You'll have restaurant quality presentation and a delicious garnish.
Nutrition
Never miss a new recipe from Delicious by Design! Sign-up below for weekly recipes directly in your inbox.
Alisha Rodrigues
Who doesn't love pork skewers?? !! My family is crazy about these. And the marinade looks easy with no much drama
Andrea
Ohh they look amazing! Last time I had souvlaki I was in Rhodos, and I've been craving it ever since! Thank you so much for sharing, my family will go absolutely crazy over this!
Alina | Cooking Journey Blog
That is such a great dinned idea! I love grilled meat and Mediterranean food. Thanks for sharing!
Jane
Damn, these look fab! We are having some unseasonably warm weather atm, this makes me want to fire up the grill!
Bintu | Recipes From A Pantry
These would go down a treat in my house, we all really enjoy pork. Might have to give these a go, always looking for new dishes to try with the family. Y
Skizzid
I love lotsa garlic, and I love lemon juice, but the acidity scoffs the garlic before I do, so I've been using sumac.
Belinda Figueroa
Your recipes are amazing thank you