Ditch the hot dogs and burgers this summer and bring fresh flavors to your grill with this easy marinated pork recipe!
Summer is the perfect time for outdoor cooking. Nothing says summer like gathering friends and family, playing cheerful music, and enjoying delicious food outdoors. I love finding simple recipes I can quickly grill in the backyard to keep the heat out of my kitchen. Smash burgers and baby back ribs quickly become routine—so I was delighted last week when I stumbled across this pork souvlaki recipe. Honestly, it was one of the best grilling choices I’ve made this summer!
The recipe is super easy, the marinade is bursting with flavor, and the skewers make grilling a breeze—plus, the pork stays tender and juicy. My favorite part? Those lovely little charred grill marks on the pork that add a wonderful smoky taste you just can’t get on the stovetop. Next time you’re hosting a backyard barbecue, treat yourself to this delicious pork souvlaki dish—it might become your new favorite instead of hot dogs and burgers!
What is souvlaki?
Souvlaki is a popular Greek dish featuring skewered pieces of marinated meat grilled until juicy and tender. The name souvlaki comes from the Greek word souvla, which means “skewer.” Throughout history, Greeks have enjoyed skewered meat, with archaeological finds on the island of Santorini showing that people cooked meat on spits as far back as the Bronze Age. Although ancient Greeks did not eat what we now call souvlaki, they did prepare similar dishes by grilling meat over an open flame. Today, most souvlaki recipe calls for pork, chicken, or lamb, often served with pita bread, vegetables, and tzatziki sauce, showcasing its lasting presence in Greek cuisine.
How do I store leftovers?
Slide leftover pork souvlaki off the skewers and store it in an airtight container in the refrigerator for up to 4 days. You can also freeze leftovers for up to 4 months in freezer-safe containers or zip-top bags. Thaw overnight in the fridge. Reheat covered with foil in a 350°F oven for 10-15 minutes or in a skillet with a little oil or fresh marinade for 5-7 minutes. Avoid overheating, as pork tenderloin can quickly become tough and dry—aim for 165°F internal temperature when reheating.
Serving suggestions
While these pork souvlaki skewers are delicious on their own, they’re even better when served alongside a variety of side dishes! I like to pair them with this Avocado Salad, some Seasoned Rice, this Tabbouleh Recipe, and a tray of Homemade French Fries. Add some Pita Bread and this Tzatziki Recipe to create homemade gyros. If you want to keep the cooking down to a minimum, pair your skewers with a simple Tossed Salad, and some Garlic-Roasted Potatoes (Delicious And Crispy!).
Ingredients
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 3 garlic cloves minced
- 2 teaspoons dried oregano
- 1/2 teaspoon dried thyme
- Salt to taste
- Pepper to taste
- 1 1/2 pounds boneless pork tenderloin cut into 1-inch cubes
- Lemon wedges for serving
Instructions
- Whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper in a bowl.
- Toss the pork cubes in the marinade. Cover and let it rest in the refrigerator for at least 30 minutes or up to 2 hours for best flavor.
- Soak wooden skewers in water for 30 minutes to prevent burning.
- Thread the marinated pork cubes onto the soaked skewers.
- Preheat your grill to medium-high heat, about 400°F. Place the pork skewers on the grill and cook, turning them every few minutes, until they have nice grill marks and the internal temperature reaches 145°F, about 8-12 minutes.
- Take the skewers off the grill and allow them to rest for 5 minutes. Serve warm, accompanied by lemon wedges if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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