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Pork Souvlaki with Marinade

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.
Course Dinner, Main Dish
Cuisine Greek/ Mediteranean
Diet Gluten Free
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 Skewers
Calories 370kcal
Author Diana Reis


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


  • 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.


What is souvlaki?
While Souvlaki congers an image of pork cooked and served on skewers, it is actually a reference to the Greek word for skewer. Small boneless pieces of meat are marinated, skewered, and grilled. The grilled meat is usually served right on the skewer or in a pita sandwich. Pork is a traditional choice for Greek souvlaki, however, any kind of meat and even vegetables can be used. 
How long should I marinate the pork?
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. 15-30 minutes is the ideal time for marinating meats.
Can I get an intensely flavored pork skewer without marinating meat for hours?
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.
  • 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.


Calories: 370kcal | Carbohydrates: 3g | Protein: 34g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 95mg | Sodium: 1238mg | Potassium: 606mg | Vitamin C: 13.9mg | Calcium: 18mg | Iron: 1.1mg