If you’ve never tried souvlaki, this simple recipe is the one to make. We didn’t grow up eating out a lot, but when we did one of our favorite places to go was Crown Burger – a mix of delicious burgers AND greek food. Their Souvlaki was (and still is) one of my favorite fast food menu items, ever.
There’s a reason it’s a staple on pretty much every Greek menu out there: it is SO easy to make! Plus, it’s ready in less than 30 minutes of active prep or cooking time. The marinade does most of the work for you and uses pantry staples to get the job done. With olive oil, soy sauce, lemon juice, garlic, oregano, and a splash of white wine vinegar, it’s easy enough to throw together on a busy weeknight, not just for a weekend cookout.
We love serving these skewers on a warm pita with tzatziki and veggies or a simple cucumber salad for a full, fresh meal.
What is Souvlaki?
Souvlaki is a popular street food that is found in Greece and on many Greek menus all over the world. It’s made up of small cubes of marinated meat, served on a skewer or pita. Traditionally, it’s made mostly with pork, although chicken, beef, and lamb are common, too. The meat is marinated in olive oil, lemon juice and/or vinegar, garlic, and oregano, and then threaded onto skewers and grilled until it’s juicy and slightly charred.
Why You’ll Love This Recipe:
- Quick marinade. The marinade comes together fast, but delivers BIG on flavor. Cubing the meat also helps everything marinate quicker overall, too.
- Simple ingredients. Don’t let the Greek name fool you into thinking it’s complicated. This recipe uses basic, pantry-friendly ingredients you can find anywhere.
- Versatile. We love serving this meat on skewers, over rice, in a pita, or even on top of a salad to switch things up.
- Great for meal prep. Grill a double batch and reheat it for a tasty lunch all week long.
- Kid-approved. There’s just something about food served on a skewer that my kids can’t resist. Plus, the meat is mild and savory, so you won’t get any “too spicy!” complaints.
Pork Souvlaki Ingredient Notes
- Olive oil: (¼ cup) this is the base of the marinade and helps keep the lean cut of pork moist as it cooks. We like to use extra-virgin olive oil. If you have a higher-end one, use it, but if not, Bertoli (found at most grocery stores) works, too.
- Soy sauce: (¼ cup) full disclosure, this is not traditionally found in greek marinades, but it is a popular variation that we like to use. It adds just a little extra depth of flavor and tenderizing power, and we promise once it’s cooked, you won’t taste the “soy sauce” flavor.
- White wine vinegar and lemon juice: (½ teaspoon + the juice of one lemon) together, these give the marinade the acidity that it needs to tenderize the pork and add a bright, tangy flavor. We think fresh lemon juice tastes best, but any lemon juice will do the trick.
- Garlic: (3 cloves, minced) adds another level of flavor to the dish. Fresh works great if you have it, but we’ve made it with jarlic (aka jarred garlic) plenty of times and it works just as well.
- Dried oregano: (1 teaspoon) necessary for that classic Greek flavor.
- Pork tenderloin: this lean cut is inexpensive and great for quick marinating and grilling.
How to Make Pork Souvlaki
- Make the marinade. In a wide, shallow bowl or gallon-size ziploc bag, whisk together olive oil, soy sauce, lemon juice, garlic, oregano, and white wine vinegar.
- Marinate the pork. Add the diced pork tenderloin, and toss well to coat all the pieces. Cover or seal the bag and refrigerate for at least 30 minutes (or up to 4 hours).
- Grill. Thread marinated pork onto skewers, leaving a slight break in between pieces so they cook evenly. Grill over medium-high heat for 12-15 minutes, until the pork is charred in spots and reaches an internal temp of 145℉.
- Serve. Serve the pork souvlaki hot off the skewer, or add it to a warm pita with a little tzatziki and tomato.
Soak wooden skewers in water 30 minutes before grilling to prevent burned ends.
Cooking Method Variations
Oven method: Arrange skewers hanging over top a 9×13” pan and bake at 400℉ for 15-20 minutes, turning halfway through, until they are slightly charred and the internal temp reaches 145℉.
Air Fryer method: arrange skewers in a single layer (working in batches if needed) and air fry at 400℉ for 8-10 minutes, flipping halfway through, until the internal temp reaches 145℉.
Stove top method: Heat a grill pan or heavy skillet over medium-high heat with a little oil and cook the skewers (or unskewered pieces) for 8-10 minutes, turning occasionally, until browned and cooked through to 145℉.
Expert Tips for the best Pork Souvlaki
- Cut even pieces. More uniform-sized pieces means more uniform cook times. Try to get all your pieces cut to (roughly) the same size.
- Don’t cook straight from the fridge. Let the pork come closer to room temperature before grilling (so pull it out 30 minutes or so before you’re ready to cook). If you pull it straight from the fridge, the outside can start to char before the pork is fully cooked.
- Use a meat thermometer. We’ve said this once, and we’ll say it a million more times – to get the most tender meat without overcooking, use a meat thermometer to know when it’s done. Pork is safe at 145℉, so taking it out immediately after it hits that threshold will prevent it from drying out.
Recipe Variations:
- Swap out the proteins: this marinade also works well with chicken, beef, or lamb. Just adjust the cooking times and make sure your meat is cooked all the way through before eating.
- Add veggies. Thread bell peppers, zucchini, or red onion onto the skewers in between the pork.
- Skip the skewers. Cook the pork in your air fryer (see cooking method note above) and serve the pork bowl-style over rice or greek salad.
What to serve with pork skewers:
- Warm pitas and a homemade tzatziki
- An easy cucumber salad
- Lemon Rice Pilaf
- Greek tossed salad or Greek pasta salad
Storage and Reheating
Refrigerator: Once cooled, store cooked pork souvlaki in an airtight container for up to 3-4 days.
Freezer: You can freeze the marinated, uncooked pork (skewered or not) for up to 3 months.
Thaw in the refrigerator overnight before grilling. Cooked leftovers can also be frozen for up to 2 months.
Reheating: Warm gently in a skillet, in the oven at 350°F, or in the air fryer until heated through. A microwave works in a pinch but can make the pork slightly chewy.
Frequently asked questions
Souvlaki is small pieces of meat marinated and grilled on a skewer. Gyro is meat cooked on a vertical rotisserie and shaved into thin slices. Both are often served in pita with similar toppings, which is why the terms often get mixed up.
Pork tenderloin is our favorite (and generally the most popular) choice because it’s lean, tender, and quick-cooking. Pork shoulder, pork loin, or pork collar/neck also work well if you prefer a slightly fattier, more forgiving cut.
At least 30 minutes for smaller ½-inch pieces, though marinating for 2-8 hours develops more flavor. Avoid marinating longer than 8 hours, since the acidic ingredients can start to break down the texture of small, lean pieces of pork.
Yes! Arrange skewers hanging over top a 9×13” pan and bake at 400 degrees F for 15-20 minutes, turning halfway through, until they are slightly charred and the internal temp reaches 145 degrees F.
Pork is safe to eat at an internal temperature of 145°F. Use an instant-read meat thermometer and pull the skewers right at that mark for the juiciest results.
Yes. Freeze the marinated, uncooked pork for up to 3 months, or freeze cooked leftovers for up to 2 months. Thaw in the refrigerator before reheating or cookin
Pork Souvlaki Recipe
Ingredients
- ¼ cup olive oil
- ¼ cup soy sauce
- 1 medium lemon, juiced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon white wine vinegar
- 3 lbs pork tenderloin, diced into ½” pieces
Instructions
- In a shallow bowl or ziploc bag, mix together olive oil, soy sauce, lemon juice, garlic, oregano, and white wine vinegar.
- Add pork tenderloin to the marinade and refrigerate for at least 30 minutes (but we prefer 3-4 hours).
- Preheat the grill to medium-high heat and lightly oil the grates.
- While the grill is preheating, thread pork onto skewers (soak them first if you’re using wood).
- Cook for about 12-15 minutes, flipping once or twice, until the pork reaches 145℉. Serve with tzatziki, pitas, or fresh cucumber salad.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
What can I replace the white wine vinegar with?
Grandkids ate it all up. Very kid/family friendly.
The best direct substitutes for white wine vinegar are apple cider vinegar or rice vinegar. You can use an equal 1:1 ratio for both.