Pork souvlaki marinated in oregano, rosemary, garlic and lemon then skewered and grilled until golden and juicy is a great easy dinner recipe.
This pork souvlaki recipe is so simple and delivers super juicy meat skewers, every time. I like using pork ribeye steaks as they don’t tend to dry out as quickly as pork tenderloin or pork fillet does. The marinade is very simple and I prefer using fresh lemon juice and garlic for the best flavor. Dried or fresh herbs both work in this recipe.
- Pork. I used pork ribeye steaks but fillet will work too.
- Olive oil. I used extra-virgin olive oil but use any olive oil you have.
- Lemon juice. Red wine vinegar can also be used, although I prefer lemon juice.
- Fresh garlic cloves.
- Salt and pepper.
How to make Greek pork souvlaki
- Marinate the pork: Cube pork steak or fillet/tenderloin into 1 inch cubes (2-3cm) and place in a large bowl. Combine the olive oil, fresh lemon juice, finely minced garlic, oregano and chopped rosemary in a medium bowl with salt and pepper and mix well. Pour the souvlaki marinade over the pork cubes and allow to marinade for at least 30 minutes, but up to 24 hours.
- Assemble skewers: Soak wooden skewers in water for at least 30 minutes then carefully thread the marinated pork onto the skewers.
- Cook and serve: Cook the pork souvlaki on a hot grill or griddle pan over medium-high heat for 5-7 minutes per side until well browned and cooked through. Remove and allow to rest for 5 minutes then serve with lemon wedges.
Can I make Greek souvlaki ahead?
Yes! The meat can be marinated up to 2 days in advance and kept in airtight container in the fridge. You could also thread the meat onto skewers and freeze for up to 3 months. Leftovers can be kept in the fridge for 2 days and be reheated in a hot oven or in a hot pan.
Can you cook souvlaki in the oven?
Yes, you can. Just take care not to dry out the pork in the process. Heat the broiler/grill of the oven to its hottest setting (approximately 250ºC/480ºF) and place the skewers on a rack set inside a roasting tray. Cook the skewers for 5-7 minutes per side until golden brown and cooked through.
What to serve with pork souvlaki
You could serve these pork skewers with a variety of side dishes as it is such a great, versatile main course. I love serving it with Greek salad, tzatziki and warm pita breads. Potatoes, veggies and a simple salad will also be great.
- Easy Greek Tzatziki
- Greek salad with fried feta cheese
- Easy flatbread
- Greek lemon potatoes
- Pea and feta quinoa salad
- Easy side salad with lemon dressing
- Sticky honey soy pork chops
- Salt and pepper pork belly
- Easy Greek pork chops
- Garlic herb pork fillet skewers
Greek pork souvlaki
- 1 kg (approx 2lbs) pork steak / pork fillet Chopped into bite-sized chunks
- ¼ cup olive oil
- 1/3 cup fresh lemon juice
- 4 garlic cloves crushed
- 2 tsp dried oregano
- 2 tsp rosemary finely chopped
- 1-2 tsp salt
- 1 tsp black pepper
- Combine all the marinade ingredients then pour over the pork. Cover and allow to marinade for at least 30 minutes, but up to 24 hours in the fridge.
- Soak wooden skewers for 30 minutes in water.
- Carefully skewer the marinated pork onto soaked skewers.
- Pre-heat an outdoor grill or griddle pan then add the skewers. Cook for 5-7 minutes per side until golden brown all over and cooked through.
- Remove from the heat and allow to rest for 5 minutes.
- Serve with lemon wedges.