Greek Pork Souvlaki
These Greek pork souvlaki skewers combine tender pork with a tangy garlic, herb, and smoked-paprika marinade. They cook quickly on the grill, developing juicy centers and lightly charred edges.
Ingredients
- 600 g pork tenderloin cut into bite-size pieces
- 40 ml white wine vinegar
- 50 ml extra virgin olive oil
- 2 cloves garlic minced
- ½ teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon granulated sugar
Instructions
- Place 600 g pork tenderloin, cut into evenly sized bite-size pieces, in a large bowl.
- Prepare the Greek pork souvlaki marinade by adding 2 cloves garlic , minced, 40 ml white wine vinegar, 50 ml extra virgin olive oil, ½ tsp ground cumin, 1 tsp dried thyme, 1 tbsp dried oregano, 1 tbsp smoked paprika, 1 tsp salt, ½ tsp ground black pepper, and ½ tsp granulated sugar. Toss thoroughly until every piece of pork is coated. Cover and refrigerate for at least 2 hours or overnight.
- Remove the marinated pork from the refrigerator 30 minutes before grilling. Thread the pieces onto skewers, leaving a little space between them so the heat can reach the sides.
- Preheat an outdoor grill or griddle pan over medium-high heat. Arrange the pork souvlaki skewers on the hot surface and grill for 2–3 minutes per side, turning until the pork is cooked through with lightly charred edges.
- Transfer the grilled pork skewers to a serving plate and rest for 5 minutes. Serve hot with warm pita, creamy tzatziki, and tomato slices.
Notes
Keep the Pork Pieces Even: I cut the tenderloin into similar bite-size pieces so the smaller ones do not dry out while the larger pieces finish cooking.
Keep the Sugar in the Marinade: The small amount of granulated sugar balances the sharp white wine vinegar without making the pork taste sweet. It also helps the edges develop color on the grill.
Watch the Pork Closely: Pork tenderloin is lean and cooks quickly, so I check the skewers after 2–3 minutes on each side. The outside should be lightly charred while the center remains juicy.
Rest Before Removing from the Skewers: I let the pork rest for 5 minutes before serving. This helps the juices settle and keeps the meat tender when it is removed from the skewers.
Nutrition
Calories: 396kcal | Carbohydrates: 4g | Protein: 42g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 130mg | Sodium: 884mg | Potassium: 888mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1220IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 4mg
