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, divided (or 4 regular lemons); 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 staple of Greek cuisine that brings the flavors of the Mediterranean right to your kitchen. Imagine tender chunks of marinated pork, grilled to perfection, bursting with the zesty brightness of lemon and fragrant herbs. Each bite offers a mouthwatering experience, enhanced by the satisfying smoky flavor from the grill. Serve them up with fluffy lemon rice, and you have a meal that feels like a real treat without straying too far from home.

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 dish during a summer family gathering when my uncle prepared them outdoors. The aroma wafting through the air was irresistible, and watching the skewers sizzle on the grill had me excited for what was to come. This recipe for Greek Pork Souvlaki Skewers is not just delicious but also adaptable, making it a fantastic option for any occasion, whether it’s a weeknight dinner or a festive gathering. Trust me when I say, once you try this recipe, it will become a quick family favorite.

Why You’ll Love This Recipe

Simple & Quick: With just a couple hours of marinating, you can have this dish ready in under 30 minutes of grilling!
Irresistible Flavor: The combination of zesty lemon, aromatic garlic, and fragrant oregano will awaken your taste buds.
Eye-Catching Appeal: These skewers are as fun to eat as they are to look at, making them perfect for parties.
Flexible Serving: Enjoy these skewers for lunch, dinner, or even as a unique appetizer at your next gathering.
Diet-Friendly Options: Easily adjust to fit gluten-free or low-carb lifestyles with simple substitutions.

Ingredients You’ll Need

2 pounds pork tenderloin: This cut is lean and tender, making it perfect for grilling. Look for a fresh cut without excessive fat.
3 Meyer lemons, divided (or 4 regular lemons): Their juice and zest elevate the flavor of the meat and the rice, giving it a lively twist.
½ cup fruity olive oil: Opt for a high-quality extra virgin olive oil for a rich flavor. You can substitute with sunflower oil if needed.
6 large cloves of garlic, minced: Fresh garlic will add an aromatic punch. Avoid pre-minced garlic for the best flavor.
3 tablespoons oregano: Dried oregano is common in Mediterranean cooking and is crucial for that authentic herby flavor.
3 teaspoons kosher salt, divided: This enhances the overall taste, helping to bring out the flavors of the marinade and rice.
1 teaspoon freshly ground black pepper: Freshly ground pepper adds a bold kick. Adjust to your heat preference.
1 cup white rice: Long grain or jasmine rice works best for light, fluffy results. It can easily be substituted with brown rice for a healthier option.
1 tablespoon butter: Adds richness to the rice. For a dairy-free version, you can omit it or use olive oil.
2 tablespoons Italian parsley, minced: This brightens the dish with a fresh note, both visually and flavor-wise. You can swap with fresh mint for a twist.

How to Make Greek Pork Souvlaki Skewers

Prepare the pork: Trim any excess fat from the 2 pounds of pork tenderloin and cut it into 1-inch chunks. Place in a gallon-size freezer bag for marination.
Make the souvlaki marinade: Zest 2 lemons (set the zest aside for later use) and juice those lemons into a small mixing bowl. To that, add ½ cup fruity olive oil, 2 tablespoons red wine vinegar, 6 cloves of minced garlic, 3 tablespoons oregano, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Whisk until combined.
Marinate the pork: Pour the marinade over the pork in the bag. Seal it tightly, making sure to expel excess air. Refrigerate for at least 2 hours, preferably overnight for deeper flavor.
Prepare the grill and skewer the meat: When you’re ready to cook, preheat your grill to medium high. Remove the pork from the marinade and discard the leftover liquid. Thread the marinated pork onto either metal skewers or wooden skewers that have been soaked in water for at least 20 minutes to prevent burning.
Make the lemon rice: Rinse 1 cup of white rice under cold water until it runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice with 1 cup water, 2 tablespoons lemon juice, the reserved lemon zest, 1 tablespoon butter, and ½ teaspoon kosher salt. Bring to a boil, reduce to a simmer, and cover. Cook for about 20 minutes until the rice is tender. Let it sit, covered, for 10 minutes and then fluff with a fork. Stir in the minced parsley and adjust flavors with more salt and butter if desired.
Grill the pork: Grill the skewers for about 10-15 minutes, turning occasionally, until browned on all sides and an internal temperature of 160°F is reached. Transfer the grilled skewers to a platter, cover with foil, and let them rest for 5 minutes. Finish with a sprinkle of parsley and an extra squeeze of lemon, then serve alongside the lemon rice.

Storing & Reheating

To store leftover Greek Pork Souvlaki Skewers, let them cool completely and place them in an airtight container in the refrigerator, where they will be good for up to 3 days. For longer preservation, wrap them securely in foil and freeze for up to 3 months. To reheat, simply place skewers on a grilling pan over medium heat for about 5-10 minutes, or until warmed through. Be aware that flavors may mellow during storage, so you might consider drizzling them with some olive oil and a squeeze of lemon to refresh their flavor.

Chef’s Helpful Tips

Avoid overcooking: Keep an eye on the internal temperature to ensure the pork remains juicy; 160°F is your goal!
Use fresh herbs: Fresh parsley and oregano can take this dish to another level, enhancing both freshness and flavor.
Experiment with marinades: If you’re feeling adventurous, try adding yogurt or different spices to your marinade for a unique twist.
Time the rice right: Start cooking the rice just before grilling the pork so everything is done at the same time, ensuring a warm dish to serve.
Let the meat rest: Always allow the skewers to rest for a few minutes after grilling. This helps the juices redistribute, making each bite even more succulent.

A dish like the Greek Pork Souvlaki Skewers is not just about food; it’s about creating a lively atmosphere filled with good company and laughter. This recipe is a wonderful way to connect with those we share our meals with, and I invite you to enjoy this culinary journey at your table.

Recipe FAQs

Can I use chicken instead of pork for souvlaki?

Absolutely! Chicken breast can be a healthier substitute. Simply adjust the cooking time slightly, as chicken may take a bit longer to reach safe internal temperatures.

How can I make this dish ahead of time?

You can marinate the pork a day in advance and store it in the refrigerator overnight. The rice can also be cooked ahead and reheated right before serving.

What sides go well with Greek Pork Souvlaki Skewers?

Consider serving these skewers with a fresh Greek salad, grilled vegetables, or tzatziki sauce for dipping. Pita bread is also a fantastic complement!

Can the skewers be prepared without a grill?

Certainly! You can broil them in the oven on high heat or use a stovetop grill pan. Just ensure you watch for flare-ups and adjust cooking times as needed.

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Greek Pork Souvlaki Skewers

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Author: Peter
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 the delightful taste of Greek Pork Souvlaki Skewers made with marinated pork tenderloin, juicy lemons, and fragrant garlic. Perfect for a quick dinner or a weekend gathering, these skewers are packed with flavor and are simple to prepare, making them an ideal dish for anyone craving homemade deliciousness.

Ingredients

Scale

2 pounds pork tenderloin
3 meyer lemons, divided (or 4 regular lemons)
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 into 1-inch chunks. Place in a gallon-size freezer bag.
Zest 2 lemons and mix ½ cup olive oil with the juice of 2 meyer lemons or 3 regular lemons in a bowl. Reserve one lemon for the lemon rice. Add 2 tablespoons red wine vinegar, minced garlic, oregano, 1 teaspoon kosher salt, and black pepper. Whisk together.
Pour the marinade into the bag with the pork and seal it tightly, ensuring no air remains. Refrigerate for 2 hours, preferably overnight.
Preheat the grill to medium-high. Remove the pork from the marinade and discard the marinade. Thread the marinated pork onto metal or soaked wooden skewers.
Rinse the white rice in cold water until the water runs clear. In a saucepan, combine the rice with 1 cup of water, 2 tablespoons lemon juice, lemon zest, butter, and ½ teaspoon kosher salt. Bring to a boil, then reduce to a simmer and cover. Cook for 20 minutes, then rest for 10 before fluffing with a fork and adding parsley.
Grill the pork skewers, turning frequently, until browned and cooked through, approximately 10-15 minutes. Let rest covered with foil for 5 minutes, then serve with lemon rice and additional parsley.

Notes

Marinating the pork overnight enhances its flavor and tenderness.
Use metal skewers to prevent wood from burning or soaks wooden skewers for at least 20 minutes to avoid flare-ups while grilling.
Feel free to substitute regular lemons if meyer lemons are not available.