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; ½ cup fruity olive oil; 6 large cloves of garlic, minced; 3 tablespoons oregano; 3 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 cup white rice; 1 tablespoon butter; 2 tablespoons italian parsley, minced

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When it comes to summer grilling, nothing says “delicious” quite like Greek Pork Souvlaki Skewers. These skewers boast a medley of flavors that transport you to the sun-soaked shores of Greece with each irresistible bite. The juicy pork tenderloin, infused with zesty lemon and fragrant oregano, becomes even more enchanting when grilled to perfection. Paired with fluffy lemon rice, it’s a meal that comes together effortlessly and brings smiles to the dinner 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 fell in love with pork souvlaki during a family vacation in Greece. We ordered skewers fresh off the grill at a tiny tavern, nestled by the beach, while enjoying the sparkling sea view. The perfectly charred meat, combined with the tangy burst of lemon, had me hooked. Now, I’m thrilled to share my recipe for Greek Pork Souvlaki Skewers with lemon rice, so you too can enjoy this enchanting dish in the comfort of your home. Trust me when I say that this dish is bound to become a staple in your grilling repertoire!

Why You’ll Love This Recipe

Simple & Quick: Whip up these skewers in just over an hour, making it an ideal choice for busy weeknights or weekend gatherings.
Irresistible Flavor: The combination of lemon, garlic, and oregano creates a tantalizing blend that makes your taste buds dance.
Eye-Catching Appeal: The vibrant skewers are not only delicious but also beautiful, perfect for impressing guests at a cookout or dinner party.
Flexible Serving: Great for dinner, a barbecue, or even as appetizers at a summer get-together.
Diet-Friendly Options: Naturally gluten-free, this dish can easily be adapted to suit various dietary needs.

Ingredients You’ll Need

2 pounds pork tenderloin: The star of the dish; tenderloin offers a juicy, lean cut that absorbs marinade wonderfully.
3 Meyer lemons (or 4 regular lemons): Meyer lemons are sweeter with a delicate flavor that enhances the marinade.
½ cup fruity olive oil: A high-quality olive oil brings richness and helps the marinade cling.
6 large cloves of garlic, minced: Adds robust flavor; fresh garlic is key to an authentic taste.
3 tablespoons oregano: This classic Greek herb lends its distinct aroma and flavor to the souvlaki.
3 teaspoons kosher salt, divided: Enhances all the flavors; kosher salt is preferred for its ease of use.
1 teaspoon freshly ground black pepper: Wakens up the dish and adds a nice kick.
1 cup white rice: The perfect fluffy base for our lemon rice side.
1 tablespoon butter: Adds creaminess to the rice, making it rich and flavorful.
2 tablespoons Italian parsley, minced: A sprinkle at the end brings freshness and a pop of color.

How to Make Greek Pork Souvlaki Skewers

Prepare the pork: Trim the fat from 2 pounds of pork tenderloin and cut it into 1-inch chunks. Place the pork in a gallon-size freezer bag.
Make the souvlaki marinade: Zest 2 lemons and set the zest aside for the lemon rice. In a small bowl, combine ½ cup olive oil with the juice of 2 Meyer lemons (or 3 regular lemons). Reserve the third lemon to juice for the rice. Whisk in 2 tablespoons red wine vinegar, 6 minced cloves of garlic, 3 tablespoons dried oregano, 1 teaspoon kosher salt, and 1 teaspoon black pepper.
Marinate the pork: Pour the marinade into the bag with the pork, sealing it tightly while removing excess air. Refrigerate for 2 hours, preferably overnight to achieve optimal flavor.
Prepare the grill and skewer the meat: When ready to cook, heat a grill to medium-high. Remove the pork from the bag and discard the marinade. Thread the chunks onto metal skewers or wooden skewers that have been soaked in water for at least 20 minutes to prevent flare-ups during grilling.
Make the lemon rice: While preheating the grill, rinse 1 cup of white rice under cold water, stirring with your hand until the water runs mostly clear. Add the rice to a medium saucepan fitted with a lid. Pour in 1 cup of water, 2 tablespoons of reserved lemon juice, the zest, 1 tablespoon of butter, and ½ teaspoon kosher salt. Stir everything together, bring to a boil, lower to a simmer, cover, and cook for 20 minutes. Remove from heat and let rest for 10 minutes. Fluff with a fork and mix in minced parsley, adjusting salt and butter to taste.
Grill the pork: Grill the skewers until they’re browned on all sides, turning them every few minutes until they reach an internal temperature of 160°F, which takes approximately 10-15 minutes. Transfer to a platter, cover with foil, and let rest for 5 minutes. Sprinkle some parsley on top along with an extra squeeze of lemon juice, then serve alongside the lemon rice.

Storing & Reheating

To store leftover Greek Pork Souvlaki Skewers, cool them to room temperature before transferring to an airtight container, where they can be kept in the refrigerator for about 3–4 days. For longer storage, you can freeze the skewers for up to 3 months; just place them in a freezer-safe bag. To reheat, simply microwave them for 1–2 minutes or place them on a skillet over medium heat until warmed through. While reheating, you might notice a slight change in texture, but a quick squeeze of lemon will refresh the flavor beautifully.

Chef’s Helpful Tips

Avoid overcooking the pork by using a meat thermometer; 160°F ensures a juicy, tender result.
If your skewers are wooden, soaking them is crucial to prevent burning. This little step can save your meal!
For a more intense flavor, marinate the pork overnight. It truly makes a difference in taste!
Don’t skip the lemon zest in the rice; it adds a fresh, bright flavor that elevates the entire dish.
Experiment with your vegetable skewers; peppers, zucchini, and cherry tomatoes can add more color and flavor variety.

There’s something truly special about sharing a plate of Greek Pork Souvlaki Skewers with loved ones, bringing a taste of the Mediterranean into your home. The tender, marinated pork paired with the delightful lemon rice is a match made in heaven, perfect for any occasion. Whether it’s a summer barbecue or a cozy weeknight dinner, you’ll be savoring every delicious bite. I encourage you to make this dish your own; perhaps enjoy it with a homemade tzatziki sauce or a fresh Greek salad. I can’t wait for you to taste it!

Recipe FAQs

Can I use a different cut of pork?

Yes! While pork tenderloin is ideal for its tenderness, you can substitute pork shoulder or even chicken if you prefer. Just watch the cooking time, as it may vary with a different protein.

What’s the best way to marinate the pork?

If you have time, letting the pork marinate overnight will yield the best flavor. However, if you’re short on time, a minimum of 2 hours will still give you fantastic results.

Can I make this dish in the oven?

Absolutely! If grilling isn’t an option, you can roast the skewers on a baking sheet in a preheated 400°F oven for about 20–25 minutes, turning halfway through.

What should I serve with the Greek Pork Souvlaki Skewers?

The lemon rice pairs perfectly with the skewers, but you can’t go wrong with a refreshing Greek salad or a side of grilled vegetables to balance the meal. Enjoy!

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Greek Pork Souvlaki Skewers

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Author: Anna
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Main Dishes
Method: Grilling
Cuisine: Greek

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Description

Enjoy Greek Pork Souvlaki Skewers featuring tender marinated pork, zesty lemon, and aromatic garlic. This unforgettable dish is simple to prepare and perfect for gatherings, making it an ideal choice for a quick, homemade meal.

Ingredients

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2 pounds pork tenderloin
3 meyer lemons
½ cup fruity olive oil
6 large cloves of garlic, minced
3 tablespoons oregano
3 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup white rice
1 tablespoon butter
2 tablespoons italian parsley, minced

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Instructions

Prepare the pork by trimming the fat from the pork tenderloin and cutting it into 1-inch chunks. Place it in a gallon-size freezer bag.
Make the marinade by zesting 2 lemons and mixing the zests and juices of 2 Meyer lemons with ½ cup olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper in a bowl.
Marinate the pork in the mixture inside the bag, seal it tightly, and refrigerate for at least 2 hours, preferably overnight.
Heat a grill to medium-high. Discard the marinade and skewer the pork onto metal or pre-soaked wooden skewers.
Prepare the lemon rice by rinsing the white rice until the water runs clear. In a saucepan, combine the rice, water, lemon juice, lemon zest, butter, and salt. Bring to a boil, then simmer covered for 20 minutes.
Grill the pork skewers, turning every few minutes, until cooked through to 160°F, about 10-15 minutes. Let rest before serving with the lemon rice.

Notes

Letting the pork marinate overnight enhances the flavor.
You can substitute regular lemons if Meyer lemons are not available.
Soaking wooden skewers prevents them from burning on the grill.