Authentic Greek Pork Souvlaki Recipe: Tender, Flavorful Grilled Perfection

Greek pork souvlaki represents one of Greece’s most beloved culinary traditions. These tender, marinated pork skewers deliver authentic Mediterranean flavors through a careful balance of olive oil, fresh lemon, aromatic herbs, and perfectly seasoned meat. Whether you’re planning a backyard barbecue or seeking to recreate the flavors of a Greek taverna, this traditional recipe will transport you straight to the sun-soaked islands of Greece.

What Makes This Greek Pork Souvlaki Work

Traditional Greek souvlaki differs significantly from other grilled meat preparations. The key lies in the marinade’s simplicity and the quality of ingredients used. Greek cooks have perfected this recipe over generations, focusing on allowing the natural flavors of pork to shine while enhancing them with Mediterranean staples.

The overnight marination process is crucial for developing the deep, complex flavors that make authentic souvlaki so memorable. The acidic components from lemon juice and red wine vinegar work to tenderize the meat while infusing it with bright, tangy notes that balance perfectly with the earthy oregano and aromatic garlic.

Cultural Context and History

Souvlaki has ancient roots in Greek cuisine, with references dating back to Homer’s Odyssey. The word “souvlaki” comes from the medieval Greek “souvla,” meaning spit. This cooking method represents one of humanity’s oldest food preparation techniques, refined over millennia in the Mediterranean region.

Modern Greek souvlaki became popular throughout Greece in the 1960s and has since become synonymous with Greek street food and taverna dining. Each region of Greece has its own slight variations, but the fundamental preparation method remains consistent.

RECIPE OVERVIEW

Prep Time: 15 minutes (plus overnight marinating)
Cook Time: 12 minutes
Total Time: 8 hours 27 minutes
Servings: 4-6 people
Difficulty: Easy

Essential Ingredients for Authentic Flavor

For the Marinade:

• 1½ pounds pork tenderloin, cut into 1-inch cubes
• ¼ cup extra virgin olive oil (preferably Greek)
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• 2 tablespoons red wine vinegar
• 3 cloves garlic, minced
• 2 tablespoons dried oregano (Greek oregano preferred)
• 1 tablespoon fresh thyme leaves
• 1 teaspoon freshly grated lemon zest
• 1 teaspoon sea or Himalayan salt
• 1 teaspoon freshly ground black pepper

Equipment Needed:

• 6-8 wooden skewers
• Large mixing bowl
• Whisk
• Plastic wrap or airtight container
• Outdoor grill or grill pan

Step-by-Step Preparation Method

Preparing the Marinade

Begin by creating the marinade foundation. In a medium mixing bowl, combine the extra virgin olive oil, fresh lemon juice, and red wine vinegar. The quality of these three ingredients will significantly impact your final result, so choose the best available options.

Add the minced garlic, ensuring pieces are small enough to distribute evenly throughout the marinade. Incorporate the dried oregano, which provides the distinctive Greek flavor profile that makes souvlaki instantly recognizable. Fresh thyme adds a subtle herbal complexity that complements the oregano without overwhelming it.

Finish the marinade with freshly grated lemon zest, sea or Himalayan salt, and freshly ground black pepper. Whisk all ingredients together until well combined and emulsified.

Marinating the Pork

Cut the pork tenderloin into uniform 1-inch cubes to ensure even cooking. Place the cubed pork in a large bowl and pour the prepared marinade over the meat. Using clean hands or a large spoon, toss the pork thoroughly to ensure every piece is completely coated with marinade.

Cover the bowl tightly with plastic wrap or transfer the pork and marinade to an airtight container. Refrigerate for a minimum of 4 hours, though overnight marination (8-12 hours) produces the best results. The extended marinating time allows the flavors to penetrate deeply into the meat while the acids begin their tenderizing work.

Preparing for Grilling

About 30 minutes before cooking, grab six to eight wooden skewers and soak them in cold water. This prevents burning during the grilling process and makes handling easier.

Remove the marinated pork from the refrigerator 15 minutes before grilling to allow it to come closer to room temperature, which promotes more even cooking.

Grilling Instructions for Perfect Results

Preheat your outdoor grill to medium-high heat. If using a gas grill, aim for temperatures around 400-450°F. For charcoal grills, the coals should be hot with minimal flame.

Thread the marinated pork pieces onto the pre-soaked skewers, leaving small spaces between pieces to allow for even heat circulation. Discard any remaining marinade to prevent cross-contamination.

Place the skewers on the preheated grill and cook for 10-12 minutes total, turning every 2-3 minutes to ensure even browning on all sides. The pork is done when it reaches an internal temperature of 145°F and shows no pink in the center.

Serving Suggestions and Accompaniments

Serve Greek pork souvlaki immediately while hot and juicy. Traditional accompaniments include:

Tzatziki Sauce: The cooling cucumber-yogurt sauce provides a perfect contrast to the warm, seasoned meat.

Greek Village Salad: Fresh tomatoes, cucumbers, red onion, olives, and feta cheese dressed with olive oil and vinegar.

Warm Pita Bread: Soft, warm pita bread for wrapping the souvlaki or sopping up juices.

Lemon Rice: Fluffy rice seasoned with lemon juice and fresh herbs.

Greek Style Oven Roasted Rutabaga: Oven roasted rutabaga seasoned with olive oil, lime, and oregano.

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Expert Tips for Success

Choose Quality Pork: Pork tenderloin provides the most tender results, but pork shoulder cut into cubes works well for a slightly more robust texture.

Don’t Skip the Marinade Time: While 4 hours minimum will work, overnight marination produces significantly better flavor and tenderness.

Control Your Heat: Medium-high heat prevents burning while ensuring proper cooking. Too high heat will char the outside before the inside cooks through.

Rest Before Serving: Allow the cooked souvlaki to rest for 2-3 minutes after grilling to redistribute juices.

Storage and Reheating

Leftover souvlaki can be refrigerated for up to 3 days in an airtight container. To reheat, warm gently in a 300°F oven for 5-7 minutes or in a skillet over medium-low heat until heated through. Avoid microwaving, as this can make the meat tough.

Recipe Variations and Adaptations

Chicken Souvlaki: Substitute boneless chicken thighs or breasts, adjusting cooking time to ensure internal temperature reaches 165°F.

Indoor Cooking: Use a cast iron grill pan or broiler when outdoor grilling isn’t possible. Broil 4-5 inches from heat source, turning once.

Marinade Alternatives: Add a tablespoon of Dijon mustard for tanginess or a pinch of red pepper flakes for heat.

Frequently Asked Questions

Can I make this recipe without a grill? Yes, use a cast iron skillet or grill pan over medium-high heat, or broil in the oven 4-5 inches from the heat source.

What’s the best cut of pork for souvlaki? Pork tenderloin offers the most tender results, though pork shoulder provides more flavor but requires longer marinating time.

How long can I marinate the pork? Safely marinate for up to 24 hours. Longer marination doesn’t significantly improve flavor and may affect texture.

Can I freeze the marinated pork? Yes, freeze in the marinade for up to 3 months. Thaw completely in the refrigerator before grilling.

This recipe was originally posted on July 29, 2018 but has since been updated for clarity and additional information. The recipe itself has remained unchanged.

Source: https://thehealthyfoodie.com/category/all-recipes/feed/