Pork souvlaki marinated in oregano, rosemary, garlic and lemon then skewered and grilled until golden and juicy is a great easy dinner recipe.
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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/pork tenderloin will work too. Souvlaki can be made with chicken, beef or lamb 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.
- Oregano. I used dried but fresh oregano can be used too.
- 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 then cover the bowl with plastic wrap or a lid and allow to marinade for at least 30 minutes, but up to 24 hours in the fridge.
- 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 grill 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 (Greek yogurt sauce) and warm pita breads. Potatoes, veggies and a simple salad of cucumber and tomato will also be great.
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.