Go Back
–+ servings
Close-up of a pork souvlaki pita wrap with sweet potato fries, pork skewers, cherry tomatoes, feta, and fresh herbs, wrapped in parchment paper on a ceramic plate.
RATE THIS RECIPE
4
Ratings
Print Pin

Greek Marinated Pork Skewers (Souvlaki)

This Greek pork souvlaki recipe is an easy, flavor-packed weeknight dinner, with great leftovers for lunch the next day. Juicy, marinated pork skewers grill up tender and smoky, then get tucked into warm pita bread with tzatziki sauce, fresh veggies, and a sprinkle of feta.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 499kcal
Author: Nicole Gaffney

Ingredients

For the Pork

  • ½ red onion small
  • 4 cloves garlic
  • 1 lemon juiced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • ¼ cup extra virgin olive oil
  • 1 teaspoon dried oregano 1 tablespoon fresh oregano
  • 2 teaspoons sweet paprika
  • ¼ teaspoon cumin
  • 2 teaspoons kosher salt
  • 1 ½ lbs pork loin fat trimmed, cut into large cubes

For the Assembly

  • 1 cup cherry or grape tomatoes halved
  • ½ English cucumber diced
  • ¼ small red onion very thinly sliced
  • ½ teaspoon dried oregano or 2 teaspoons fresh oregano, roughly chopped
  • ½ lemon juiced
  • 3 tablespoons extra virgin olive oil
  • kosher salt to taste
  • 4 pieces pocketless pitas or flatbreads
  • tzatziki sauce optional
  • crumbled feta cheese optional

Instructions

Marinate the Pork

  1. Add the red onion, garlic, lemon juice, red wine vinegar, honey, olive oil, oregano, cumin, paprika, and salt into a blender.
  2. Blend until smooth, then add to a zip top bag along with the pork.
  3. Seal the bag and squish it around so that all the pork is coated with the mixture. Marinate in the refrigerator for at least 6 hours or overnight.

Grill the Pork

  1. Preheat a grill to medium-high heat.
  2. Skewer the pork cubes onto metal or wooden skewers. If using wooden skewers, be sure to soak them for at least 30 minutes beforehand so they don’t burn up on the grill.
  3. Grill pork until slightly charred on all sides, but be careful not to overcook. Pork can still be slightly pink in the center, and it will continue cooking after removing from the grill, so it’s better to have it be slightly underdone than over, which will cause the meat to be tough.
  4. Allow the meat to rest for about 5 minutes before serving. While the meat is resting, warm the pitas or flatbreads on the grill for a few minutes and mix together the salad.
  5. Toss together the tomato, cucumber, red onion and oregano, then drizzle with olive oil, lemon juice, and salt.
  6. To serve, place a pita down on a plate, then place several pieces of pork (removed from the skewer) on top. Spoon tzatziki and tomato cucumber salad over, then sprinkle with crumbled feta. Fold up the pita and serve immediately.

Notes

  • Don’t overcook. A lean cut of meat like pork loin dries out quickly, so always check internal temperature with a thermometer.
  • Pork does not need to be fully cooked through, like chicken, anymore. Remove from the grill when it's medium-well and it will stay juicy without appearing "rare" inside.
  • Allow pork to rest before serving. This locks in juices and keeps the pork skewers tender.
  • Use a preheated grill. A hot oven or pan won’t give the same charred edges as an outdoor grill or gas grill at medium-high heat.
  • Cut meat evenly. Uniform 1 or 2 inch cubes ensure the pork cooks at the same rate for the best results.

Nutrition

Calories: 499kcal | Carbohydrates: 16g | Protein: 40g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 107mg | Sodium: 1260mg | Potassium: 913mg | Fiber: 3g | Sugar: 8g | Vitamin A: 738IU | Vitamin C: 34mg | Calcium: 57mg | Iron: 2mg
QR Code linking back to recipe