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    Pork Souvlaki

    Pork Souvlaki is a classic Greek dish that’s all about tender, marinated pork grilled to perfection on skewers.

    I’m always amazed at how a handful of ingredients can create such bomb flavors with pork souvlaki. With just olive oil, lemon juice, garlic, oregano, salt, and pepper, the marinade infuses the pork with incredible taste. It’s a simple yet delicious meal that’s perfect for any occasion, bringing a taste of the Mediterranean right to my table.

    My easy Pork Souvlaki is a great Greek recipe that has tons of flavor and goes with a variety of side dishes.

    I absolutely love everything Greek! From the flavorful meatballs like Keftedes and Soutzoukakia to the simple yet delicious Gyros, and from the elaborate Kleftiko to the rich and hearty Moussaka, Greek food is full of amazing flavors.

    Now “meat on a stick” is popular all over the Mediterranean and Levant region. I’ve been a big fan of Lamb Koftas and Chicken Souvlaki for years. Today, I decided to make souvlaki again, but this time, I’m going the more traditional route with pork.

    Cooked pork chunks on wooden skewers.

    What is Souvlaki

    Souvlaki, pronounced “soov-la-kee”, is a popular Greek street food made of small pieces of meat and sometimes vegetables grilled on a skewer. The name “souvlaki” comes from the Greek word “souvla,” meaning skewer. Traditionally, it’s made with pork, but chicken, lamb, and beef are also used.

    Its origins date back to ancient Greece, with evidence of grilling meat on skewers found as far back as the 17th century BCE. Souvlaki became especially popular in Greece in the mid-20th century, sold by street vendors as a quick and affordable meal. Today, it’s a staple of Greek cuisine, enjoyed in restaurants and homes.

    Typically served with pita bread, tomatoes, onions, and tzatziki, souvlaki can be eaten as a sandwich, a platter, or on its own. The marinade, made with olive oil, lemon juice, garlic, and herbs, gives the meat a tangy, savory flavor, while grilling adds a delicious char and smokiness.

    Souvlaki served on pita bread along with tomatoes and cucumber.

    Ingredients Needed

    • Pork Tenderloin: I cut it into bite-sized pieces so it marinates and grills evenly.
    • Extra Virgin Olive Oil: I always use good quality EVOO.
    • Lemon Juice: Gives a fresh, tangy flavor to the marinade.
    • Garlic: Finely chopped.
    • Dried Oregano: Adds a traditional Greek herbal note.
    • Salt and Pepper

    Pork Souvlaki Recipe

    Cut Pork: First, I cut the pork tenderloin into bite-sized pieces.

    Marinate Pork: I mix extra virgin olive oil, lemon juice, finely chopped garlic, dried oregano, salt, and pepper. I pour this mixture over the pork in a zip top bag, remove as much air as possible, seal it, and mix well by massaging the bag. I marinate the pork in the fridge for at least 2-3 hours, preferably overnight.

    Pork marinating in a ziploc bag.

    Skewer Pork: I skewer the marinated pork onto metal skewers or wooden skewers soaked in water for at least 30 minutes. I let the skewered meat sit at room temperature for 30 minutes before cooking to come to room temperature. Then, I cook according to my preferred method:

    Pork chunks on wooden skewers.
    • Grill Method: I preheat the grill over medium-high heat and grill the skewers for 8-10 minutes, turning occasionally, until the internal temperature reaches 145°F.
    • Stovetop Method: I heat olive oil in a skillet over medium-high heat and cook the skewers for 6-8 minutes per side.

    Resting: After cooking, I transfer the skewers to a serving platter and let them rest for 3 minutes before serving.

    Pork skewers after cooking.

    Serving Suggestions

    With Pita Bread: I like to serve the pork souvlaki with warm pita bread on the side. It’s perfect for making little wraps with the meat and toppings.

    Tzatziki Sauce: I always include a generous dollop of Tzatziki sauce for dipping as well as in my pita wraps. It adds a creamy, tangy element that complements the pork perfectly.

    Greek Salad: I like to pair the souvlaki with a fresh Greek Salad made of tomatoes, cucumbers, red onions, olives, and feta cheese. It’s a light and refreshing side dish. I also love to stuff this salad with souvlaki in the pita sandwich.

    Greek Lemon Rice : Sometimes, I like to serve the souvlaki over a bed of Greek Lemon Rice. The rice soaks up all the delicious juices from the meat.

    Grilled Vegetables: I also enjoy serving it with a side of grilled vegetables like bell peppers, zucchini, and onions for a healthy and colorful addition.

    Alpana’s Tips

    Marinate Longer: I always try to marinate the pork overnight if possible. It allows the flavors to really penetrate the meat, making it more flavorful and tender.

    Uniform Size: I cut the pork into uniform bite-sized pieces to ensure even cooking. This prevents some pieces from overcooking while others are still undercooked.

    Skewer Soaking: If I’m using wooden skewers, I soak them in water for at least 30 minutes before grilling. This helps prevent them from burning on the grill.

    Room Temperature: I let the skewered pork sit at room temperature for about 30 minutes before cooking. This helps the meat cook more evenly.

    Preheat Grill: I make sure the grill is preheated to high heat before adding the skewers. A hot grill gives the pork a nice sear and keeps it juicy inside.

    Avoid Overcrowding: When cooking, I avoid overcrowding the grill or skillet. Cooking in batches ensures that each piece gets properly seared and cooked through.

    Resting Time: After cooking, I let the pork rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, keeping it juicy.

    Check Temperature: I use a meat thermometer to ensure the pork reaches an internal temperature of 145°F. This prevents overcooking and ensures it stays tender and juicy.

    Another picture of the pork souvlaki on pita bread with veggies.

    It’s incredible how simple it is to enjoy these delicious Greek flavors at home. I don’t need to travel to Greece or go to a Greek restaurant. With a few simple ingredients and steps, I can make tasty pork souvlaki right in my own kitchen, and now you can too with my easy recipe.

    I’d love to hear how these pork skewers turn out for you!

    Pork Souvlaki, on our Gypsy Plate… enjoy!

    Three pork souvlaki skewers on the Gypsy Plate.

    More Great Grilling Recipes:
    Grilled Flank Steak
    Pinchos de Pollo
    Grilled Chicken Thighs
    Grilled Sausage & Peppers
    Pollo Asado
    Shish Tawook
    Chicken Tikka

    Featured image for pork souvlaki recipe.

    Pork Souvlaki

    Yield: 6 servings
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes

    My easy Pork Souvlaki is a great Greek recipe that has tons of flavor and goes with a variety of side dishes.


    • 2 pounds pork tenderloin
    • ¼ cup extra virgin olive oil
    • juice of 1 large lemon
    • 6 garlic cloves, minced
    • 1.5 Tbsp dried oregano
    • 1 tsp salt
    • ½ tsp pepper


    1. Cut the pork tenderloin into bite sized pieces and place in a ziploc bag. Mix all of the marinade ingredients together and pour it over the pork. Squeeze as much air out of the bag as possible, then seal. Combine everything well by agitating the bag with your hands, then marinate in the fridge for at least 2-3 hours (or better yet, overnight).
    2. Skewer the pork onto metal skewers, or wooden skewers that have been soaked in water for at least 30 minutes. Allow the meat to sit at room temperature for 30 minutes before cooking.
      - Grill Method: Preheat over medium high heat and grill skewers 8-10 minutes, or an internal temperature of 145° F, turning occasionally.
      - Stovetop Method: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook skewers 6-8 minutes per side.
    3. After cooking, transfer to a serving platter and let rest for 3 minutes before serving.


    1. Pork tenderloin can become dry and tough if overcooked. Cook it to 145°F to keep it juicy.

    Nutrition Information
    Yield 6 Serving Size 1
    Amount Per Serving Calories 335Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 11gCholesterol 110mgSodium 499mgCarbohydrates 8gFiber 1gSugar 5gProtein 40g

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.

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