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 nothing short of a culinary delight. Imagine marinated pork, tender and juicy, threaded onto skewers and grilled to perfection. Bursting with vibrant flavors from fresh lemons and fragrant herbs, each bite takes you straight to a sun-drenched Mediterranean terrace. Whether it’s a casual weeknight dinner or a festive gathering with friends, these skewers promise to impress.

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 discovered this recipe on a summer evening while hosting a backyard barbecue with friends. The aroma of sizzling pork and the tangy scent of lemon wafting through the air brought us all together. Since then, Greek Pork Souvlaki Skewers have become a staple, showcasing the delicious ease of Greek cuisine. I invite you to give it a try—this dish is not just a meal, but a joyful experience waiting to happen!

Why You’ll Love This Recipe

Simple & Quick: Prep and grilling time are super manageable, perfect for a weeknight feast.
Irresistible Flavor: The marinade creates a mouthwatering taste that dances on your palate.
Eye-Catching Appeal: Skewers look amazing on your table, sure to impress your guests!
Flexible Serving: Perfect for parties, picnics, or simply a cozy dinner at home.
Diet-Friendly Options: Easily adjustable for gluten-free diets or with veggie skewers for a plant-based option.

Ingredients You’ll Need

2 pounds pork tenderloin: This tender cut is perfect for skewering, providing delicious, juicy bites. Look for pork with good marbling for optimal flavor.
3 Meyer lemons (or 4 regular lemons): Their juice and zest offer a fragrant brightness that elevates the marinade and the lemon rice. Meyer lemons are sweeter but standard lemons work just as well.
½ cup fruity olive oil: A good-quality olive oil infuses richness into the marinade. Choose a fruity variety for extra flavor.
6 large cloves of garlic, minced: Garlic adds aromatic depth to the marinade that complements the pork beautifully. Freshly minced garlic yields the best flavor.
3 tablespoons oregano: This earthy herb is a key ingredient in Greek cuisine, lending its distinct flavor. Dried oregano works perfectly, though fresh can be used too.
3 teaspoons kosher salt, divided: Kosher salt enhances all the flavors in the dish. Reserve some for seasoning the rice.
1 teaspoon freshly ground black pepper: Freshly ground pepper adds a subtle heat and depth to the marinade.
1 cup white rice: The base for our lemon rice, it serves as a lovely, fragrant side dish.
1 tablespoon butter: A small dollop brings richness to the rice, balancing the flavors.
2 tablespoons Italian parsley, minced: A fresh herb sprinkle at the end brightens up the dish visually and flavor-wise.

How to Make Greek Pork Souvlaki Skewers

Prepare the Pork: Start by trimming excess fat from 2 pounds of pork tenderloin. Cut it into 1-inch chunks and place these in a gallon-size freezer bag for marinating.
Make the Souvlaki Marinade: Zest 2 of the Meyer lemons, setting the zest aside for the lemon rice. In a small bowl, combine ½ cup fruity olive oil with the juice of the 2 lemons. Add 2 tablespoons red wine vinegar, 6 minced garlic cloves, dried oregano, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Whisk until well combined.
Marinate the Pork: Pour the marinade into the bag with the pork, sealing it tightly while squeezing out as much air as possible. Refrigerate for 2 hours or ideally overnight for maximum flavor.
Prepare the Grill and Skewer the Meat: When it’s grilling time, heat your grill to medium-high. Take the marinated pork out of the bag and discard the marinade. Thread the marinated pork pieces 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 the water runs mostly clear. In a medium saucepan fitted with a lid, combine the rinsed rice with 1 cup water, 2 tablespoons lemon juice, the reserved lemon zest, 1 tablespoon butter, and ½ teaspoon kosher salt. Stir to combine, bring it to a boil, and then reduce the heat to a simmer. Cover and cook for 20 minutes. Once done, remove it from heat and let it rest for 10 minutes before fluffing with a fork. Stir in the minced parsley and adjust seasoning if needed.
Grill the Pork: Place the skewers on your preheated grill. Grill them until they are nicely browned on all sides, turning every few minutes. Cook until the internal temperature reaches 160°F; this usually takes about 10-15 minutes. Transfer the skewers to a platter, cover them with foil, and let them rest for 5 minutes. For the final touch, sprinkle with parsley and a squeeze of fresh lemon juice before serving alongside the lemon rice.

Storing & Reheating

To store leftovers at room temperature, keep the skewers covered for no more than two hours. In the fridge, they can last for up to 3 days in an airtight container. If you want to save the skewers for later, consider freezing them after cooking, tightly wrapped, for up to 3 months. To reheat, simply place them in a preheated oven at 350°F for about 10 minutes or until warmed through. Note that the texture may vary slightly after freezing, but you can restore some moisture by drizzling a bit of olive oil on them before reheating.

Chef’s Helpful Tips

Avoid over-marinating: While it’s tempting to leave the pork in the marinade longer, doing so can make it mushy. Stick with the recommended time for the best results.
Don’t rush the rest: After grilling, allow the skewers to rest for a few minutes to let juices redistribute, ensuring juiciness in each bite.
Use a meat thermometer: To ensure perfectly cooked pork, use a meat thermometer. Aim for an internal temperature of 160°F.
Experiment with vegetables: Feel free to add bell peppers, cherry tomatoes, or zucchini to your skewers for a colorful and wholesome twist!

There you have it! Greek Pork Souvlaki Skewers are not just a delightful dish but a gateway to exploring the vibrant flavors of Greece. You’ll surely find the perfect balance of juicy marinated pork and bright lemony rice addictive! Try this recipe, and don’t hesitate to change things up based on what you have at home. Enjoy this Mediterranean masterpiece!

Recipe FAQs

Can I use other types of meat for souvlaki?

Absolutely! You can substitute pork with chicken, lamb, or even beef. Just remember that cooking times will vary depending on the type of meat you choose. Be sure to marinate your meat for the same amount of time to keep those flavors rich.

How do I know when the pork is cooked through?

Using an instant-read thermometer is the best way to check. You’re aiming for an internal temperature of 160°F. If you don’t have a thermometer, cut into a piece: it should be opaque and the juices should run clear.

Can I prepare the marinade in advance?

Yes, you can! Feel free to prepare the marinade a day ahead and store it in the fridge. Just remember to add the pork the day you plan to cook; marinating overnight is ideal for maximizing flavor.

What can I serve with Greek Pork Souvlaki Skewers?

The lemon rice is a fantastic match, but you can also serve them with a Greek salad, tzatziki sauce, or warm pita bread for a complete meal. Yummy sides can elevate your dinner experience!

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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

These Greek Pork Souvlaki Skewers are full of flavor! Featuring juicy pieces of marinated pork tenderloin, zesty lemon rice, and simple ingredients, they’re ideal for a quick dinner or gathering with friends.

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 the pork in a gallon-size freezer bag.
Zest 2 lemons and reserve the zest. In a small bowl, combine the olive oil with the juice from 2 meyer lemons or 3 regular lemons. Reserve one lemon for later use.
Whisk in red wine vinegar, minced garlic, oregano, kosher salt, and black pepper to the marinade mixture. Pour it over the pork in the bag seal tightly and refrigerate for 2 hours or overnight.
Preheat the grill to medium high heat. Remove the pork from the marinade and discard the marinade. Skewer the pork on metal or soaked wooden skewers.
Rinse white rice in cold water until the water runs mostly clear. In a saucepan, combine rice with water, lemon juice, lemon zest, butter, and kosher salt. Bring to a boil, reduce heat, and cover, cooking for 20 minutes. Let sit for 10 minutes before fluffing with a fork and adding minced parsley.
Grill the pork skewers, turning occasionally until browned and cooked to an internal temperature of 160°F, about 10-15 minutes. Let rest before serving with lemon rice.

Notes

For extra flavor, let the pork marinate overnight.
Adjust seasoning for the lemon rice based on your preference.
Serve with additional lemon wedges for a zesty kick.