Pork souvlaki is a traditional Greek dish made of tender pork skewers marinated in a garlicky, herb-infused blend that's bright, aromatic, and full of Mediterranean flavor before being grilled to perfection.
Pork souvlaki is the kind of food I grew up with, simple, full of flavor, and always tied to good memories. Whether it was grilled in the backyard or cooked over grill pan, there was always that familiar mix of garlic, herbs, and smoky pork in the air.
When I make pork souvlaki at home, it's all about ease and flavor. I let the meat marinate overnight, then grill it in minutes for those crispy bits outside and juicy meat inside, it's the best part. Served with warm pita, creamy tzatziki, and ripe tomatoes, it's a complete meal that always feels like home.
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⭐Why You'll Love My Recipe
- Quick: Just a few minutes per side on the grill makes this ideal even on busy days.
- Tender and Juicy: Pork tenderloin cooks quickly but stays soft and full of flavor with this marinade.
- Mediterranean Flavors: Garlic, oregano, paprika, and vinegar give the pork real depth and a classic Greek touch.
- Great for Prep Ahead: Marinate in the morning or the night before, and you're halfway to dinner.
🧾Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Pork & Marinade: I use pork tenderloin because it's naturally tender and cooks quickly. Extra virgin olive oil helps the marinade coat the meat evenly, keeping it juicy and full of rich, smooth flavor.
- Aromatic: Garlic is key here, minced finely so it infuses every piece with that deep, savory Greek taste I love.
- Acidity: A splash of white wine vinegar adds brightness and tang, balancing the richness of the oil and lifting the herbs beautifully.
- Spices & Seasoning: I mix in cumin, thyme, oregano, smoked paprika, salt, pepper, and a touch of sugar. Together, they bring warmth, smokiness, and that classic souvlaki flavor that makes the pork irresistible once grilled.
👩🏻🍳How to Make Greek Pork Souvlaki
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes
1. Prep and Marinate: Cut the pork tenderloin into chunks and toss with a marinade of garlic, white wine vinegar, extra virgin olive oil, and spices.
2. Chill: Cover and refrigerate for at least 2 hours, or overnight for best flavor.
3. Skewer and Rest: Thread the pork onto skewers and let sit at room temperature for 30 minutes before grilling.
4. Grill and Serve: Grill over medium-high heat for 2-3 minutes per side, then serve hot with pita, tzatziki, and tomato slices.
🍽 What to Serve with Greek Pork Souvlaki
I like to keep it classic, warm pita, a good scoop of tzatziki, and juicy tomato slices always make it complete. When I want to turn it into more of a full meal, I add Greek lemon potatoes and a cucumber salad on the side.
💭My Tips for Recipe Success
Cut Evenly for Better Grilling: I always try to cut the pork into equal-sized pieces so they cook at the same speed and you don't end up with some dry and others underdone.
Don't Overcrowd the Skewers: I leave a little space between the pork chunks on the skewer; it helps them cook more evenly and gives you better char.
Use a Grill Pan Indoors: When it's not grilling weather, I use a grill pan on the stovetop and still get that nice sear and smoky edge.
Store Leftovers Properly: I keep any extra souvlaki in an airtight container in the fridge for up to 3 days. It's great for quick wraps or salads the next day.
🍛More Greek Recipes!
Here are more of my favorite Greek recipes!
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Recipe
Greek Pork Souvlaki
Ingredients
- 600 g Pork Tenderloin
- 40 ml White Wine Vinegar
- 50 ml Extra Virgin Olive Oil
- 2 Cloves Garlic - Minced
- ½ teaspoon Cumin
- 1 teaspoon Thyme
- 1 tablespoon Oregano
- 1 tablespoon Smoke Paprika
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Sugar
Instructions
- Cut the pork tenderloin into bite-sized pieces and place in a large bowl.
- Add minced garlic to the pork, pour in the white wine vinegar and extra virgin olive oil. Sprinkle in the cumin, thyme, oregano, smoked paprika, salt, black pepper, and sugar.
- Mix everything well so the pork is evenly coated in the marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
- Remove the bowl from the refrigerator about 30 minutes before you are ready to cook. Thread the marinated pork onto skewers.
- Pre-heat an outdoor grill or griddle pan then add the skewers, grill the skewers over medium-high heat for 2-3 minutes per side until cooked through and slightly charred.
- Serve hot off the grill with warm pita, tzatziki sauce, and tomato slices.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Susana says
This Greek pork souvlaki recipe turned out amazing! The pork was tender, juicy, and packed with flavor, definitely one of the best souvlaki pork dishes I’ve made at home.