Greek Pork Souvlaki

Prep time: 15 min

Cook time: 30 min

Servings: 6

1 - 100 gram


Souvlaki is traditionally made with pork, but other meats such as chicken, beef, or lamb can also be used. 

As a pita sandwich or a wrap: The most casual way of serving these delicious pork skewers is inside warm pita bread (with the skewer removed first). Top with tzatziki, tomato slices, thin red onion slivers, and a dash of paprika.

As part of a souvlaki platter: Lay out your flavorful pork skewers, with some warm pita chips (store-bought or homemade), creamy tzatziki, juicy tomatoes, homemade Greek fries, slivered red onions, and minced parsley.  Everyone can help themselves using their favorite toppings.

As a dinner plate: At the Greek tavernas, you will often find this dish served with Greek fries topped with oregano and sea salt and a Greek salad on the side. 

Ingredients 

1 ½ pounds pork tenderloin

3 tbsp white wine vinegar

5 tbsp extra virgin olive oil

6 medium garlic cloves, minced

1 tsp Dijon mustard

2 tsp dried oregano

1-1/2 tsp fresh rosemary, minced

1 tsp sweet paprika

3/4 tsp freshly ground black pepper

1-1/2 tsp sea salt

1 medium red onion

Neutral oil, for grilling

1 medium lemon

Directions

Prepare the meat: Trim the silver lining and most visible fat from the tenderloin. Cut into bite-sized cubes, about 1-inch in size. To do this, use a knife to release a portion of the silverskin from the meat. Then, to get a better grip, use a paper towel to pull the silverskin away from the meat.

Make the marinade:  In a large glass or ceramic bowl (or a Ziploc bag), whisk together 2 tablespoons of white wine vinegar, 5 tablespoons of olive oil, 5 minced garlic cloves, 1 teaspoon mustard, 2 teaspoons of oregano, 1 ½ teaspoons of rosemary, 1 teaspoon of sweet paprika, and ¾ teaspoon freshly ground black pepper. 

Marinate the meat: Add the pork and toss to combine. Cover the bowl and refrigerate overnight, or for at least two hours. I usually do this step in the morning and allow it to sit for several hours in the marinade, until I cook it later in the day.

Get ready: Allow the meat to sit at room temperature for 30 minutes before grilling. This creates a more even temperature throughout the meat, which makes it easier to grill. If you’re using wooden skewers, soak them in water for 30 minutes. 

Skewer: Heat the grill over medium-high heat. Quarter a medium red onion and pull it apart into separate pieces. Thread the meat and onions onto the pre-soaked skewers.

Grill the skewers: When the grill is hot, lightly oil the grilling grate with vegetable oil. Season your pork souvlaki with 1 ½ teaspoons of sea salt and grill! Flip until you have a nice char and the internal temperature reads 145°F.