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 twist on a classic Greek dish, bringing vibrant flavors and hearty textures right to your grill. Each bite of tender, marinated pork is bursting with the zest of fresh lemons and aromatic herbs, making them irresistibly delicious. The grilling process adds a smoky char that perfectly complements the juicy pork, while the lemon rice offers a refreshing side that elevates this dish to something extraordinary.

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 vividly remember the first time I savored these Greek Pork Souvlaki Skewers at a quaint taverna while visiting Greece. The atmosphere was lively, the aroma of grilled meats filled the air, and I was instantly hooked. This recipe captures that same spirit, all while being simple enough to recreate in your kitchen. Whether you’re hosting a summer barbecue or just craving something delightful for dinner, these skewers will be a hit!

Why You’ll Love This Recipe

Simple & Quick: Ready in about 45 minutes from prep to grill—perfect for busy weeknights!
Irresistible Flavor: The combination of lemon, garlic, and oregano creates a punch of flavor that will make your taste buds dance.
Eye-Catching Appeal: The vibrant colors of the skewers make them a stunning centerpiece for any meal.
Flexible Serving: Ideal as a main dish, snack for gatherings, or a meal prep favorite.
Diet-Friendly Options: Easily customize with veggie skewers for a vegetarian twist.

Ingredients You’ll Need

2 pounds pork tenderloin: This lean cut is perfect for skewers, providing tenderness and juiciness. You can substitute with chicken breast or even firm tofu for a plant-based version.
3 Meyer lemons (or 4 regular lemons): Meyer lemons add a unique sweetness that balances the dish beautifully. Use regular lemons if you can’t find Meyers.
½ cup fruity olive oil: A good quality olive oil enhances the marinade and adds richness to the dish. Opt for extra virgin for vibrant flavor.
6 large cloves of garlic, minced: Garlic is essential for that aromatic depth. Fresh always tastes best, but jarred minced garlic can be a quick alternative.
3 tablespoons oregano: Fresh or dried oregano infuses the pork with a Mediterranean essence. Use fresh herbs if you have them for more vibrant flavor.
3 teaspoons kosher salt, divided: Kosher salt is ideal for marinating as it helps to tenderize meat. Avoid table salt, as it’s saltier by volume.
1 teaspoon freshly ground black pepper: Freshly ground offers a robust flavor that’s more fragrant than pre-ground.
1 cup white rice: Use medium or long-grain white rice for the perfect texture in the lemon rice side.
1 tablespoon butter: For richness and a hint of creaminess in the rice. Substitute with olive oil for a dairy-free option.
2 tablespoons Italian parsley, minced: Fresh parsley adds a burst of color and freshness to finish the dish perfectly.

How to Make Greek Pork Souvlaki Skewers

Prepare the pork: Start by trimming any excess fat from the 2 pounds of pork tenderloin and cut it into 1-inch chunks. Add these chunks to a gallon-size freezer bag.
Make the souvlaki marinade: Zest 2 Meyer lemons and set the zest aside for later. In a small bowl, combine ½ cup olive oil with the juice of the two Meyer lemons or three regular lemons. After that, whisk in 2 tablespoons red wine vinegar, 6 minced garlic cloves, 3 tablespoons dried oregano, 1 teaspoon kosher salt, and 1 teaspoon black pepper.
Marinate the pork: Pour the marinade over the pork in the bag and seal it tightly, ensuring you remove excess air. Refrigerate for at least 2 hours, but marinating overnight makes the flavors even better.
Prepare the grill and skewer the meat: Preheat your grill to medium-high heat. Once ready, remove the pork from the bag and discard the marinade. Place the pork chunks onto metal skewers or wooden skewers that have soaked in water for at least 20 minutes to prevent burning.
Make the lemon rice: Rinse 1 cup of white rice in cold water three times until the water runs mostly clear. Transfer the rice to a medium saucepan with a lid, adding 1 cup of water, the juice of 1 lemon, the lemon zest, 1 tablespoon butter, and ½ teaspoon kosher salt. Stir everything together, bring to a boil, lower the heat to simmer, then cover and cook for 20 minutes. Afterward, remove from the heat and let it rest for 10 minutes. Fluff with a fork, stirring in the minced parsley and adjusting salt and butter to taste.
Grill the pork: Grill the skewers for about 10-15 minutes, turning every few minutes until browned on all sides and the internal temperature reaches 160°F. Once done, transfer the skewers to a platter, cover with foil, and let them rest for 5 minutes. Top with a sprinkle of parsley and a squeeze of fresh lemon before serving with the lemon rice.

Storing & Reheating

To store leftover skewers, let them cool completely before transferring to an airtight container; they’ll keep well in the refrigerator for 3-4 days. For longer storage, you can freeze the cooked skewers for up to 3 months. To reheat, warm them in the oven at 350°F for about 10-15 minutes or until heated through. Keep in mind that flavor and texture may change in reheating, so adding a squeeze of fresh lemon can help refresh it.

Chef’s Helpful Tips

Avoid marinating for too long, as the acidity can break down the pork too much. Two hours is great, but overnight is ideal.
Ensure your grill is hot enough before adding the skewers; this way, you get a lovely sear and prevent sticking.
A meat thermometer can be handy! Cook the pork until it reaches an internal temperature of 160°F for the best results.
Fresh herbs right before serving make a delightful difference, so don’t skip that final touch of parsley.

These Greek Pork Souvlaki Skewers are sure to become a go-to in your recipe repertoire. The tender, marinated pork paired with the zesty lemon rice sings of summer, while being easy enough to whip up any day of the week. Don’t hesitate to play around with flavors or even explore choosing your favorite veggies to grill along with the skewers.

Recipe FAQs

Can I use chicken instead of pork for this recipe?

Absolutely! Chicken breast can be substituted for pork tenderloin. Just ensure to adjust the cooking time slightly since chicken may require a bit more time to cook through, especially to an internal temperature of 165°F.

Is this dish good for meal prep?

Yes! These skewers refrigerate well and can be made ahead of time for lunches throughout the week. Just separate the skewers from the rice when storing to keep it fresh.

How can I make the rice more flavorful?

You can add chicken broth in place of water for cooking the rice, or incorporate sautéed onions for extra depth. Adding herbs like dill or basil can also lend a lovely flavor.

What’s the best way to soak wooden skewers?

Soak wooden skewers in water for at least 20-30 minutes before grilling. This helps prevent them from burning on the grill, ensuring your delicious pork stays intact!

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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 bursting with flavor from tender marinated pork and zesty lemon rice. Perfect for a quick dinner or flavorful comfort meal.

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 it into 1-inch chunks. Place in a gallon-size freezer bag.
Zest 2 lemons and set the zest aside. In a bowl, combine olive oil, juice of 2 lemons, red wine vinegar, minced garlic, oregano, kosher salt, and black pepper. Whisk together.
Pour the marinade over the pork in the bag, seal it, and refrigerate for 2 hours or overnight.
Preheat the grill to medium-high. Remove pork from the marinade and discard the marinade. Thread the pork onto skewers.
Rinse the rice until the water runs mostly clear. In a saucepan, add rinsed rice, water, lemon juice, zest, butter, and kosher salt. Bring to a boil, then reduce heat, cover, and cook for 20 minutes. Let it rest for 10 minutes before fluffing with parsley.
Grill the pork skewers for 10-15 minutes until browned and cooked to 160°F. Let them rest before serving with lemon rice.

Notes

For extra flavor, marinate the pork overnight.
Use wooden skewers soaked in water to prevent burning on the grill.
Adjust seasoning in lemon rice according to preference.