Greek Pork Souvlaki with a Smoky Garlic Marinade

Greek pork souvlaki is made with pork tenderloin marinated in white wine vinegar, garlic, oregano, and smoked paprika, then grilled on skewers until juicy with lightly charred edges. It is an easy make-ahead recipe that cooks in minutes once the pork has marinated.

Pork souvlaki is one of those meals that takes me straight back to the simple food I grew up enjoying. Whether it was cooked in the backyard or on a stovetop grill pan, the smell of garlic, herbs, and pork always made the meal feel familiar before it even reached the table. I still like to serve it the same uncomplicated way, with warm pita and creamy tzatziki, letting the juicy pork stay at the center of the plate. That relaxed combination of grilled meat, pita, and cool sauce also ties it naturally to my Greek chicken souvlaki and Greek chicken gyros. 

What I love most about this Greek pork souvlaki is the contrast between its bright marinade and smoky grilled finish. White wine vinegar brings a clean tang, while garlic, oregano, thyme, cumin, and smoked paprika give the pork a warm, savory flavor. The tenderloin remains soft and juicy in the middle, but quick cooking over medium-high heat creates lightly crisp, charred edges on the outside. Letting the pork marinate for at least 2 hours gives those flavors time to coat every piece before the short cooking time. That balance of acidity and savory herbs is also present in my Greek lemon chicken, while Greek lemon mustard potatoes make a natural side because their bright flavor complements the smoky pork. 

Key Ingredients in Greek Pork Souvlaki

These ingredients work together to create the bold flavor and juicy texture that make this recipe so satisfying.

• Pork Tenderloin: I use pork tenderloin because it is naturally tender and cooks quickly without needing a long time on the grill.  
• White Wine Vinegar and Olive Oil: The vinegar brings a clean tang, while the extra virgin olive oil helps the marinade coat every piece of pork.  
• Garlic: Fresh minced garlic gives the skewers their deep savory flavor. I mix it directly into the marinade so it reaches every bite.  
• Herbs and Spices: Oregano, thyme, cumin, and smoked paprika create the warm, lightly smoky flavor that makes this version distinctive. 

How to Make Greek Pork Souvlaki

Follow these four simple steps to marinate, skewer, and grill the pork. You can find the full printable recipe with measurements below.

Storage

I keep leftover pork souvlaki in an airtight container in the refrigerator for up to 3 days. It is handy for making quick wraps or adding to a salad the following day.

What to Serve With Greek Pork Souvlaki

I like to keep the plate simple with warm pita, creamy tzatziki, tomato slices, red onion, and lemon wedges. For a more substantial meal, I add Greek lemon mustard potatoes and let their bright, savory pan juices complement the smoky pork. 

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