Best 8 Pork Souvlaki Recipes

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Pork souvlaki is a delectable Greek dish that tantalizes taste buds with its succulent pork skewers, grilled to perfection and bursting with savory flavors. Originating from the vibrant streets of Greece, this culinary delight has captivated hearts and palates worldwide. Pork souvlaki is not only a feast for the senses but also a versatile dish that can be enjoyed in various forms. From classic skewers served with pita bread and tzatziki sauce to hearty wraps brimming with fresh vegetables and tangy dressings, pork souvlaki offers a symphony of flavors that cater to every palate. This article presents an enticing collection of pork souvlaki recipes, each offering a unique twist on this beloved dish. Whether you prefer traditional skewers, flavorful wraps, or innovative twists, you'll find a recipe here that will ignite your culinary passion and transport you to the sun-kissed shores of Greece.

Here are our top 8 tried and tested recipes!

PORK SOUVLAKI



Pork Souvlaki image

Seasoned bits of pork or lamb are allowed to season in a Mediterranean marinade for as long as you can stand it! Wonderful with rice and a cucumber and tomato salad. Serve with lemon slices and chopped parsley.

Provided by alsoanurse

Categories     World Cuisine Recipes     European     Greek

Time P1DT25m

Yield 8

Number Of Ingredients 8

2 pounds pork tenderloin, cut into 1 1/2-inch cubes
½ cup olive oil
½ cup dry white wine
1 lemon, juiced
2 cloves garlic, chopped
2 teaspoons dried oregano
salt and ground black pepper to taste
3 bay leaves, broken into pieces, or more to taste

Steps:

  • Place pork tenderloin cubes into a gallon-sized resealable bag.
  • Stir olive oil, dry white wine, lemon juice, garlic, oregano, salt, and pepper together in a bowl. Pour over pork in the bag and mix well.
  • Let pork marinate in the refrigerator for at least 1 day, up to 5 days.
  • Remove pork cubes from marinade and thread onto metal skewers. Place bay leaf pieces between meat cubes.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Arrange skewers on the preheated grill. Turn the kabobs and baste with marinade frequently for the first 10 minutes of cooking, then discard marinade. Cook about 5 minutes longer, until pork is cooked through and juices run clear.

Nutrition Facts : Calories 233.3 calories, Carbohydrate 2.4 g, Cholesterol 49 mg, Fat 15.9 g, Fiber 0.8 g, Protein 17.8 g, SaturatedFat 2.7 g, Sodium 59.3 mg, Sugar 0.2 g

SOUVLAKI MARINADE (CHICKEN, BEEF, PORK AND/OR LAMB)



Souvlaki Marinade (Chicken, Beef, Pork And/Or Lamb) image

MARINATES FOR 24 HOURS (or a long as time allows!) Simply throw the ingredients into a plastic zipper bag with the meat of choice and refrigerate until ready to grill!

Provided by YiayiaMouse

Categories     Low Protein

Time 12h10m

Yield 2-8 serving(s)

Number Of Ingredients 10

4 lemons, quartered
2 lemons, juice of
1 cup white wine
1/4 cup olive oil
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon rosemary
pepper, to taste
2 bay leaves
2 garlic cloves, crushed

Steps:

  • Put all ingredients into the zipper bag.
  • Add meat of choice.
  • Refrigerate for up to 24 hours, turning occasionally to coat meat evenly.
  • Reserve marinade to brush on meat while grilling.

AUTHENTIC PORK SOUVLAKI



Authentic Pork Souvlaki image

I believe these pork skewers are as close as you'll get to the real Greek style Pork Souvlaki. My family just loves them. It will work just as good with chicken. If you do not have the time to marinate overnight, you can let them sit in the refrigerator for about 2 to 3 hours and it will be just as good.

Provided by Pampered chef julie

Categories     Pork

Time 4h15m

Yield 8 skewers, 8 serving(s)

Number Of Ingredients 19

wooden skewer, 8-inches long
2 lbs boneless pork shoulder, 1-1/2-inch cubes
1/2 cup lemon juice
2 tablespoons red wine vinegar
2 tablespoons fresh oregano, chopped
1 tablespoon fresh thyme, chopped
2 tablespoons garlic, chopped
3 tablespoons olive oil
salt, to taste
fresh ground black pepper, to taste
6 pita bread
iceberg lettuce, chopped
3 cups green leaf lettuce, shredded
1 small white onion, thinly sliced into half moons
3 large round tomatoes, medium dice
1/2 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano
salt & freshly ground black pepper, to taste

Steps:

  • Soak 8 wooden skewers in water for at least 1 hour.
  • In a bowl, toss together pork cubes, lemon juice, red wine vinegar, oregano, thyme, garlic, olive oil, salt and pepper.
  • Cover and refrigerate for 3 hours or overnight.
  • Place 5 pieces of meat on each skewer.
  • Lay on a hot grill and grill slowly (no flame) continuing to brush on marinade, until meat is done.
  • Serve immediately in a pita, topped with shredded salad.
  • For the shredded salad, toss the green leaf lettuce, onion, tomatoes, olive oil, red wine vinegar, oregano, and salt and freshly ground black pepper, to taste in a large bowl, taste and adjust seasonings.

PORK SOUVLAKI



Pork Souvlaki image

Enjoy your favorite Greek kebab at home with our quick and easy recipe -- swap cubed lamb, chicken, turkey, or extra-firm tofu for pork, if you like.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 20m

Number Of Ingredients 8

1 pound pork shoulder, cut into 3/4-inch cubes
3 tablespoons extra-virgin olive oil
1/4 cup plus 2 tablespoons fresh lemon juice, plus lemon wedges for serving
3 garlic cloves, minced
2 tablespoons chopped fresh oregano
Coarse salt and ground pepper
2 tablespoons plain Greek yogurt
1/4 cup tahini (optional; if not using, substitute Greek yogurt)

Steps:

  • In a medium bowl, combine pork, oil, 2 tablespoons lemon juice, garlic, and oregano. Season with salt and pepper and toss to combine. Cover with plastic wrap and refrigerate at least 1 hour (or up to 8 hours).
  • In a small bowl, whisk together yogurt, cup lemon juice, tahini (if using), and 1 to 2 tablespoons water (sauce should have the consistency of heavy cream).
  • Heat a grill or grill pan to high. Thread pork cubes onto 8 metal skewers. Grill until brown on all sides and cooked through, about 12 minutes. Serve souvlaki with yogurt sauce and lemon wedges.

Nutrition Facts : Calories 279 g, Fat 21 g, Protein 20 g

GARLICKY CHICKEN OR PORK SOUVLAKI



Garlicky Chicken or Pork Souvlaki image

A very garlicky chicken souvlaki, the recipe comes from an old friend's greek mother (he had to translate it for me.) It disappears very fast - and no vampires allowed!

Provided by Katzen

Categories     Chicken

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 lbs chicken breasts or 2 lbs pork tenderloin, cut into 1-inch cubes
10 garlic cloves, crushed
1/4 cup olive oil
1/2 cup lemon juice, freshly squeezed is best
2 tablespoons oregano
salt & fresh ground pepper, to taste (optional I don't usually add it)

Steps:

  • Combine everything but chicken or pork, and whisk well. Place chicken in a seal able container, and marinate overnight to 24 hours.
  • Soak skewers 30 minutes in water (so they won't burn.).
  • Skewer meat.
  • BBQ or bake in oven until done (oven is 375 for 30-40 minutes.).

Nutrition Facts : Calories 352.7, Fat 23.1, SaturatedFat 5.3, Cholesterol 96.8, Sodium 96.7, Carbohydrate 3.3, Fiber 0.3, Sugar 0.6, Protein 32

KITTENCAL'S GREEK SOUVLAKI (GRILLED SKEWERED LAMB OR PORK)



Kittencal's Greek Souvlaki (Grilled Skewered Lamb or Pork) image

There are many recipe out there for slovlaki, this is one I have been making for years and is a personal favorite, this can be made using lamb or pork, the secret to the marinade is the little extra bit of honey and the seasoned salt ;-) traditional Greek souvlaki is not threaded with veggies, but I like to add them on the skewers, you have the option of using them or not. Serve the lamb with toasted pitas and tzatzika sauce if desired please see my recipe#157176. Plan ahead the lamb needs to marinade overnight. You can also make these in the oven under the broiler, using metal skewers ONLY in place of wooden, turning occasionally. The vegetable amounts listed are only esimated you can use as many as desired on the skewers.

Provided by Kittencalrecipezazz

Categories     Lamb/Sheep

Time P1DT8m

Yield 5-6 serving(s)

Number Of Ingredients 14

2 lbs lean leg of lamb, cut into 2-inch cubes (or use 2 pounds boneless pork)
1 cup red wine (not red wine vinegar)
1/2 cup olive oil
1/4 cup fresh lemon juice
1 tablespoon liquid honey
2 tablespoons fresh minced garlic
2 tablespoons dried oregano
2 teaspoons seasoning salt
1 teaspoon black pepper
20 large button mushrooms (might use more or less)
2 large red onions, cut into 8 pieces
20 cherry tomatoes (might use more or less)
1/4 cup olive oil
10 -12 wooden bamboo skewers (soaked in water for 30 minutes before threading, you might use less than 10 skewers)

Steps:

  • In a bowl mix together red wine, olive oil, lemon juice, garlic, seasoning salt and pepper.
  • Place the lamb in a large glass bowl.
  • Pour the wine sauce over the lamb; toss to coat well.
  • Cover and refrigerate for 24 hours, tossing occasionally with a wooden spoon.
  • Lightly oil the grill and preheat.
  • Remove the lamb from the marinade (discard marinade).
  • Soak the wooden skewers in water for 30 minutes before threading.
  • Thread the lamb, mushrooms, onion chunks and cherry tomatoes among the skewers (thread anyway you desire).
  • Brush JUST the veggies with olive oil and season lamb and the veggies lightly with white salt (and pepper if desired).
  • Grill until the lamb until it is medium-rare and lightly charred (about 8 minutes, rotating to cook until evenly browned).
  • Serve the grilled lamb with toasted pitas and tzatzika sauce if desired.
  • DELICIOUS!

LAMB OR PORK SOUVLAKI WITH FRESH VEGGIES



Lamb or Pork Souvlaki With Fresh Veggies image

So tasty!!!! I prefer pork but this recipe was originally created by Sandi Richard using lamb. You don't have much work to do and most of it is the night before. I did NOT include marinating time. Enjoy!

Provided by Nif_H

Categories     Lamb/Sheep

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs boneless lamb (about 1.5 lbs after trimming fat) or 2 lbs pork (about 1.5 lbs after trimming fat)
1/4 cup olive oil
2 teaspoons garlic, minced (from a jar is fine)
1 tablespoon dried oregano
1/2 teaspoon dried rosemary
salt and pepper
2 tablespoons fresh lemon juice
1 tablespoon red wine (Or red wine vinegar)
1 medium red onion
2 assorted coloured bell peppers
6 bamboo skewers

Steps:

  • Soak skewers in water overnight. It makes it a lot easier to skewer the meat and the meat has to marinate overnight anyway.
  • Cut lamb or pork into 2" cubes. Place cubes in a re-sealable freezer bag. Combine olive oil, garlic, oregano, rosemary, salt, pepper, lemon juice and red wine in a small bowl.
  • Pour olive oil mixture over meat in freezer bag. Seal bag and squish around until meat cubes are coated. Place in fridge overnight.
  • Chop red onion into eighths. You will have 8 chunks. Cut peppers into large chunks. Cover and let stand in fridge.
  • When making dinner: Preheat BBQ to med (approx 350º F).
  • Thread skewers with the meat and vegetables, alternating meat cubes with the vegetables.
  • Place skewers on BBQ. Baste skewers with any remaining marinade. Grill to desired doneness (approx 10 minutes).

PORK SOUVLAKI



Pork Souvlaki image

This comes from Pork Canada.. Delicious, fast & easy. Cooking time does not include marinating time.

Provided by conniecooks

Categories     Pork

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs pork shoulder (cubed & trimmed of fat)
1/4 cup olive oil
4 garlic cloves, minced
2 tablespoons lemon juice
2 teaspoons oregano
1/4 teaspoon dried mint
salt
pepper
red pepper flakes

Steps:

  • Mix marinade ingredients in plastic bag.
  • Add pork cubes.
  • Toss to thoroughly coat.
  • Marinate a minimum of 30 min at room temp or much longer in the fridge. Turn occaisionally.
  • Thread on skewers.
  • Broil or grill 6 minutes per side, turning once.
  • Serve with rice or pita pockets & tzatziki sauce.

Nutrition Facts : Calories 527.8, Fat 44.1, SaturatedFat 12.5, Cholesterol 120.8, Sodium 111.5, Carbohydrate 1.8, Fiber 0.2, Sugar 0.2, Protein 29.5

Tips:

  • Purchase pork shoulder or loin roast for the best souvlaki texture and flavor.
  • Tenderize the pork with a meat mallet or fork before marinating to ensure even cooking.
  • Use a flavorful marinade made with olive oil, lemon juice, garlic, oregano, thyme, and paprika to infuse the pork with delicious taste.
  • Marinate the pork for at least 4 hours, or overnight for even better flavor.
  • Preheat your grill or oven to the desired temperature before cooking the souvlaki.
  • Cook the souvlaki over medium heat to prevent burning and ensure the pork is cooked evenly throughout.
  • Baste the souvlaki with the marinade while cooking to keep it moist and flavorful.
  • Serve the souvlaki with a variety of sides such as pita bread, tzatziki sauce, Greek salad, and roasted vegetables.

Conclusion:

Pork souvlaki is a versatile and delicious dish that can be enjoyed as a main course or appetizer. With its simple ingredients and bold flavors, it's a favorite among Greek cuisine enthusiasts and home cooks alike. Whether you choose to grill or bake your souvlaki, following these tips and using the provided recipes will ensure a tender, flavorful, and authentic Greek experience. So fire up your grill or preheat your oven, gather your ingredients, and get ready to savor the taste of this classic Greek dish!

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