Pork souvlaki

Ingredients

• 5 mediumpork tenderloins
• 1 tbspsalt
• 1 tbspdried oregano
• 1 tspsteak spice
• 1 tspblack pepper
• 414 ml (1¾ cups)vegetable oil
• 79 ml (⅓ cup)Greek olive oil
• 1 tspdried Greek oregano
• 3 tbsplemon juice

Instructions

1. 1

   Trim the pork

   Remove as much of the silvery skin from the tenderloins as possible.

2. 2

   Cut into cubes

   Cut the pork into 2.5 cm (1-inch) cubes, keeping the pieces as even in size as you can.

3. 3

   Mix the marinade

   In a large bowl, combine the vegetable oil, salt, dried oregano, steak spice and pepper, then mix well. Add the pork and turn the pieces until coated. Cover the bowl with cling film and refrigerate for at least 12 hours or overnight.

4. 4

   Drain the pork

   When ready to skewer, drain the marinated pork in a colander for 30 minutes. If you plan to roast potatoes, catch the drained liquid in a large bowl to use in the roasting pan for extra flavour.

5. 5

   Soak the skewers

   While the pork drains, place the wooden skewers in a bowl of cold water to soak.

6. 6

   Thread the pork

   Thread the drained pork cubes onto the skewers. How many pieces fit will depend on the skewer length; leave about 2.5–3.8 cm (1–1½ inches) clear at each end.

7. 7

   Grill the pork

   Grill the souvlaki over medium heat on a charcoal or gas barbecue, turning often, until cooked through. The pork is ready when the centre has only a hint of pink.

8. 8

   Make the sauce

   While the souvlaki cooks, mix the olive oil, fresh lemon juice and dried Greek oregano together for the ladolemono. Set it aside.

9. 9

   Dress the souvlaki

   Transfer the cooked souvlaki to a serving platter and pour the ladolemono over the top.

10. 10

    Serve with sides

    Serve with lemon wedges, pita bread and tzatziki, if desired.

11. 11

    Enjoy the meal

    Serve and enjoy.

What is pork souvlaki?

Souvlaki is a Greek dish of small pieces of meat cooked on skewers. This version uses pork tenderloin, a lean, tender cut, with a long seasoning period to let the herbs and spices flavour the meat.

The finishing ladolemono—olive oil, lemon and oregano—adds a fresh, savoury contrast to the grilled pork. Pita and tzatziki make it an easy meal to share.

Nutrition and macros by portion

The nutrition label shows one serving as written: 462 calories, 75g protein, 0g carbs, 16g fat.

The pork supplies most of the protein, while the vegetable oil and Greek olive oil account for much of the fat. The recipe contains very little carbohydrate apart from small amounts in the seasonings and lemon juice; serve with vegetables or salad alongside pita to make a more balanced plate.

The marinade and its timing

Even cubes: Cutting the pork into similarly sized pieces helps them cook at a similar rate. Trim away as much silverskin as you can before cutting.

Long rest: The recipe calls for at least 12 hours or overnight in the refrigerator. Keep the bowl covered and chilled during this time.

Drain before grilling

Colander time: Let the pork drain for 30 minutes before threading it. This is part of the recipe’s method and leaves less marinade clinging to the meat as it goes onto the barbecue.

Keep the liquid: If roasting potatoes, catch the drained marinade in a bowl for the roasting pan, as the recipe suggests.

Threading and grilling

Room at the ends: Leave about 2.5–3.8 cm (1–1½ inches) free at both ends of each skewer so it is easier to handle.

Turn often: Cook over medium heat, turning the skewers regularly. The recipe’s doneness cue is pork cooked through with only a hint of pink in the centre.

Finish with ladolemono

Mix the Greek olive oil with lemon juice and dried Greek oregano while the pork grills. Set the sauce aside until the souvlaki is cooked.

Pour it over the meat on the serving platter so the grilled pork gets an even coating. Add lemon wedges at the table for anyone who wants extra citrus.

Serving ideas

The suggested accompaniments are pita bread and tzatziki, with lemon wedges on the side. They turn the skewers into a straightforward Greek-inspired meal.

For another side, use the reserved drained liquid when roasting potatoes, as described in the method.

Recipe notes & tips

• Trim the silverskin before cutting the tenderloins into cubes.
• Keep the pork cubes close in size so they cook at a similar pace.
• Allow at least 12 hours for the covered pork to marinate in the refrigerator.
• Soak the wooden skewers in cold water while the pork drains.
• Turn the skewers often over medium heat for even grilling.
• Mix the ladolemono while the pork is on the barbecue so it is ready to pour.

Variations

• Add garlic: Mix crushed garlic into the ladolemono for a more pronounced savoury note.
• Use chicken: Swap in evenly cut chicken pieces and grill until cooked through.
• Add vegetables: Thread chunks of pepper or onion between the pork pieces.
• Serve as wraps: Put the grilled pork in pita with tzatziki and lemon.
• Roast potatoes: Use the drained marinade in the roasting pan, as suggested in the recipe.

Common mistakes to avoid

• Uneven cubes: Different-sized pieces can finish cooking at different times; cut them as evenly as possible.
• Skipping the marinade: The recipe relies on at least 12 hours or an overnight rest; plan ahead.
• Skipping the drain: Let the pork sit in a colander for 30 minutes before threading.
• Crowding the skewer ends: Leave 2.5–3.8 cm (1–1½ inches) clear at both ends for handling.
• Leaving the skewers untouched: Turn them often over medium heat to cook the pork through.
• Saucing too early: Pour the ladolemono over the pork once it is cooked and on the serving platter.

How to store

Refrigerate leftover cooked pork in a covered container and use within 3–4 days. Reheat until piping hot, using a pan or microwave; add any remaining sauce after reheating if you prefer a fresher lemon flavour.

Frequently asked questions