Greek Pork Souvlaki
Tender marinated pork grilled on skewers with a bright Mediterranean marinade of lemon, garlic, and oregano. Ready to eat in under 30 minutes with minimal prep.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 42g
Ingredients
- 1 lb pork shoulder or pork tenderloin
- 3 tablespoons olive oil
- 3 tablespoons lemon juice, freshly squeezed
- 3 cloves garlic cloves
- 1.5 teaspoons dried oregano
- 0 to taste salt and pepper
Instructions
- 1
Cut the pork into 1.5-inch cubes by slicing lengthwise into strips, then cutting crosswise into chunks; aim for roughly equal sizes so they cook evenly.
- 2
Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots—on a cutting board using the flat side of a knife to crush them first.
- 3
Combine the minced garlic, 3 tablespoons olive oil, 3 tablespoons lemon juice, 1.5 teaspoons dried oregano, salt, and pepper in a large mixing bowl and stir until uniform.
- 4
Add all the pork cubes to the marinade bowl and toss with your hands or a spoon until every piece is coated on all sides, about 1 minute.
- 5
Thread the marinated pork cubes onto 4 to 6 metal or wooden skewers, leaving a tiny gap between each piece so heat reaches all sides; distribute pieces evenly.
- 6
Preheat your grill to medium-high heat by setting it on high for 5 minutes, then adjust to medium-high so your hand held 4 inches above the grate feels hot but not unbearable.
- 7
Place the loaded skewers directly on the grill grates and cook for 3 minutes without moving them, until the bottom side turns golden-brown with a few charred spots.
- 8
Turn the skewers 90 degrees (a quarter turn) and cook for another 3 minutes on a new side until it looks golden-brown with light char.
- 9
Turn the skewers again and cook for 2 more minutes until the pork feels firm to the touch and the center of a thick piece reaches 160°F when tested with an instant-read thermometer.
- 10
Transfer the cooked skewers to a clean plate and rest for 2 minutes so the juices redistribute, making the meat more tender and moist.
Tools you’ll need
- large mixing bowl
- cutting board
- sharp knife
- 4 to 6 metal or wooden skewers
- grill
- instant-read thermometer
- tongs or spatula
- serving plate
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