Traditional Greek Souvlaki with Pork

Traditional Greek Souvlaki with Pork

Bright lemon and herb flavors are the essence of Greek food. This simple recipe can be cooked completed in less 30 minutes and is so delicious, you will go back to it over and over again.

Course Dinner, Main Dish

Cuisine Greek/ Mediteranean

Diet Gluten Free

Prep Time 10

Cook Time 15

Total Time 25

Servings Skewers

Calories 370kcal

Author Diana Reis

Equipment

6 Metal Skewers or wood skewers

Ingredients

Pork Souvlaki Skewers

2 Pounds Pork Loin cubed into 1" pieces
1 Large Lemon (optional)

Pork Souvlaki Marinade Ingredients

¼ Cup Fresh Lemon Juice Juice of 1 Large Lemon
½ Cup Extra Virgin Olive Oil
1 Teaspoons Dry Oregano Greek oregano preferred
3 Cloves Garlic minced or pressed
1 Tablespoon Red Wine Vinegar
1 Teaspoon Pepper
1 Teaspoon Salt or salt to taste

Instructions

In a small bowl, combine lemon juice, olive oil, minced garlic cloves, oregano, red wine vinegar, salt, and pepper. Put half in a large bowl or gallon zip lock back to coat the chunks of meat, and reserve the second half for basting meat after it is cooked.
Cut pork into 1 inch cubes.
Next, cut a lemon into thick slices and then quarter the slices. This will make thin lemon wedges. (optional) If you skip this step, add a good squeeze of lemon juice while grilling. and lemon slices in half of the marinade and allow to marinate for 15-30 minutes.
Place pork cubes, lemon slices, and half the marinade into a medium bowl and cover with plastic wrap. Let it marinate for 10-15 minutes.
Then, thread pork pieces and lemon slices onto the skewers. Add a lemon slice every 2-3 pieces of pork.
Heat a grill pan, griddle pan, or your outdoor grill on a medium-high heat.
Place the skewers onto the hot cooking surface and let cook for 3-5 minutes per side. Grill skewers until they are golden brown and have reached a safe internal temperature of 145° or higher.

Notes

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. Discard excess marinade.

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.

Diana's Tips For Success

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.
Cook the pork to an internal temperature of 145° for a nice medium doneness.

Nutrition