Pork Souvlaki – A Greek Recipe That Will Surprise You
Ever had the hankering for a Greek treat on a summer's day when the BBQ is calling your name. If that's the case, then this pork souvlaki recipe is for you. On a side note, it really doesn't have to be summer.
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- 1 1/2 lb (3/4 kilo) of pork tenderloin cut into large cubes
- 1/4 cup olive oil
- 1/4 cup juice from one medium lemon
- 3 clove chopped garlic
- 1 tsp fresh oregano (You can used dried too if you like.)
- 1 tsp dried thyme (Use fresh if you have it on hand. I didn't so I used dried.)
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tbsp chopped parsley for garnish
Add the pork to a mixing bowl followed by all of the ingredients except for the parsley. Mix until combined and the meat is completely covered.
Place in the fridge for about 1 hour. Overnight is actually preferred. You can grill it right away if you wish, but the longer it marinates the better it will be.
Insert about 4 or 5 pieces of the meat on a skewer (depending on how long the skewers are and how big the meat is).
If you are using wooden skewers and grilling on the bbq, it is best to soak them in water for about 1 hour to ensure they don't catch fire and burn.Heat your grill to medium high, place the pork souvlaki on, and grill on each side until cooked and browned. Alternatively, they can be done in a frying pan, BBQ, air fryer, or oven.
Garnish with parsley, serve, and enjoy your pork souvlaki.
Servings 8
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 6g10%
- Cholesterol 55mg19%
- Sodium 350mg15%
- Total Carbohydrate 1.5g1%
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
I use pork tenderloin as it contains about the perfect amount of fat and is so easy to work with. You can use your choice of pork, however.
The seasoning for the marinate is only a suggestion. As always, add or omit what you like. Try to keep it as Greek as possible if you can.
