Get ready to transport your taste buds to the sun-drenched streets of Greece with these mouthwatering Pork Souvlaki Skewers that will make your dinner guests think you've secretly trained with a Mediterranean chef! This isn't just another grilling recipe - it's a culinary journey that combines tender, juicy pork, zesty herbs, and that irresistible char that turns an ordinary meal into an extraordinary experience. Whether you're a grill master or a weekend cooking enthusiast, these souvlaki skewers are about to become your new go-to recipe for impressing everyone at the table.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons dried oregano
- 2 garlic cloves, minced
- Salt and pepper to taste
- Skewers (soaked in water if wooden)
Instructions
- Prepare the pork by trimming any excess fat from the tenderloin and cutting it into uniform 1-inch cubes. This ensures even cooking and consistent texture.
- In a large mixing bowl, whisk together olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper to create a flavorful marinade.
- Add the pork cubes to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 1-2 hours, or ideally overnight, to allow the flavors to penetrate the meat.
- If using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent burning. If using metal skewers, lightly oil them to prevent sticking.
- Preheat your grill or grill pan to medium-high heat, around 400-450°F. Clean and oil the grill grates to prevent sticking.
- Thread the marinated pork cubes onto the skewers, leaving a small space between each piece to ensure even cooking.
- Grill the skewers for 3-4 minutes per side, rotating to achieve nice char marks and ensuring the internal temperature reaches 145°F for medium doneness.
- Remove skewers from the grill and let rest for 3-5 minutes to allow juices to redistribute, which helps maintain moisture and tenderness.
- Serve hot with traditional accompaniments like tzatziki sauce, Greek salad, pita bread, or over rice pilaf.
Tips
- Meat Matters: Always choose a high-quality pork tenderloin and cut it into uniform cubes for even cooking. Consistency is key to achieving that restaurant-quality result.
- Marination Magic: Don't rush the marinating process. The longer the pork sits in the marinade (ideally overnight), the more flavor it will absorb. Aim for at least 2 hours, but overnight is best.
- Grill Temperature Precision: Maintain a medium-high heat around 400-450°F. Too low, and you'll steam the meat; too high, and you'll burn the outside before cooking the inside.
- Skewer Smart: Leave a small space between meat cubes on the skewer to ensure heat circulates evenly and each piece cooks perfectly.
- Rest and Relax: Always let the skewers rest for 3-5 minutes after grilling. This allows the juices to redistribute, ensuring every bite is tender and succulent.
- Serve Immediately: These souvlaki skewers are best enjoyed hot off the grill, paired with cooling tzatziki sauce or a fresh Greek salad.
Nutrition Facts
Calories: 344kcal
Carbohydrates: 4g
Protein: 37g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 60mg
