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/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.
What a delicious option for pork! My husband even said “make sure you save that recipe!” Thank you for sharing!
I made this for dinner! Easy and delicious! I cut the skewers down and cooked these in my air fryer! I will definitely make these again! Thank you so much for sharing the recipe!
Could I use lemoncello for the lemon? Same amount or less? Thanks
No, I wouldn’t recommend using Limoncello instead of fresh lemon.
Absolutely delicious, flavours non stop during the whole meal, going to make this again for my wine tasting group in a couple of weeks, delicious, delicious
Hi, I’m looking to try making this recipe for my family this weekend but we have someone that’s allergic to Lemon. We’re thinking of maybe substituting it with Vinegar, would that work or would it greatly affect the flavour. And if we can use vinegar, which should we use and how much?
Thanks in advance 🙂
You could, yes. I would use white wine vinegar and the same amounts as lemon juice should be perfect.
Hi how many does this recipe serve?
Could the skewers be frozen in the marinade before being cooked? Thank you!
Well, that was amazing! I used inexpensive, boneless pork butt that I trimmed and cut into bite sized pieces. I marinated it overnight and cooked it on skewers on my stove top grill.
This is going into my Keepers Board on Pinterest. Thank you for posting!.
So happy you liked it.
Simple, straightforward, delicious..
Linda A Meyn
We have made this several times. It is soooo good. Thanks for sharing.
Linda A Meyn
I should add that I used super thick pork chops that I get on sale at Costco. The only other success I have had with these chops is to sous vide them. I cut them off the bone and cube and marinate for several hours then grill. Delicious!
A cut up pork tenderloin will work ok?
Alida, thank you for sharing this amazing recipe. Lock down, but we can still enjoy good quality food at home.
So glad you liked it Roezan.
The flavor of these skewers was so good. Also loved using pork steak as this isn’t a cut I was familiar with before this recipe. Juicy and tasty!
So glad I could introduce you to pork steaks! 🙂
Delicious with warmed pita bread and tzatziki!!!
That is a dream meal, for sure!
These were the best kebobs we’ve ever had. The pork was so juicy and it was the first time I used a cut other than pork chops or tenderloin. Thanks so much for a great recipe.
Oh wow, what a compliment. I’m so happy you liked it.
I have some pork in my fridge. I will try this recipe,great idea for pork. I will pair it with pita bread since it’s winter in South Africa
Hope you love it Miriam!