Pork souvlaki

Ingredients

• 800 gpork loin
• 1 sprigrosemary
• to tastefine salt
• 350 mllemon juice
• 70 mlextra-virgin olive oil
• to tasteblack pepper
• to tasteoregano

Instructions

1. 1

   Mix the marinade

   Squeeze the lemons. In a rectangular dish measuring about 23 × 35 cm, combine the lemon juice and olive oil with the rosemary and oregano, then season with salt and pepper.

2. 2

   Trim the pork

   Use a sharp knife to remove the fatty parts from the pork loin.

3. 3

   Cut and skewer

   Cut the pork into slices about 2 cm thick, then cut each slice into cubes of roughly 2 × 2 cm. Each piece should weigh about 15 g. Thread the cubes onto 20 cm wooden skewers, placing 5 pieces on each; this makes 12 skewers.

4. 4

   Marinate the skewers

   Put the pork skewers in the prepared marinade and cover the dish with cling film. Leave them to marinate in the fridge for at least 30 minutes, then take the dish out of the fridge.

5. 5

   Grill the pork

   Heat a cast-iron griddle well over the heat. Grill the skewers on every side for about 15 minutes, until the pork is cooked through and tender inside, with characteristic grill marks outside. Serve hot with tzatziki and Greek salad.

What is pork souvlaki?

Souvlaki is a Greek dish of bite-sized meat cooked on skewers. This version uses pork loin and a lemon, olive oil and herb marinade.

The simple seasoning lets the pork remain the focus, while grilling adds browned edges and charred marks. The recipe serves the skewers with tzatziki and Greek salad.

Nutrition and macros by portion

The nutrition label shows one serving as written: 399 calories, 0g protein, 2g carbs, 27g fat.

Pork loin provides most of the protein, while the olive oil contributes most of the fat; the lemon juice contributes some carbohydrate. Serve a skewer portion with Greek salad for a fresh accompaniment, or add bread if you want a more substantial plate.

The marinade

Lemon and oil: lemon juice brings sharpness, while extra-virgin olive oil helps coat the pieces. Rosemary and oregano provide the herbal flavour.

Seasoning: add salt and black pepper to taste. Stir the marinade together in the rectangular dish before adding the meat.

Cutting and threading

Even cubes: cut the pork into pieces roughly 2 × 2 cm so they cook at a similar pace. The recipe specifies about 15 g per piece.

Skewers: thread 5 pieces onto each 20 cm wooden skewer; the stated quantities make 12 skewers. Leave a little space between pieces rather than packing them tightly.

Marinating the pork

Fridge time: leave the covered skewers in the marinade for at least 30 minutes. This gives the herbs and lemon time to season the surface of the meat.

Before grilling: take the dish out of the fridge when the marinating time is up, as directed. Keep raw pork and its marinade separate from ready-to-eat foods.

Grilling and doneness

Hot griddle: heat the cast-iron griddle well before adding the skewers. Cook them on every side so the outside develops grill marks.

Doneness: allow about 15 minutes, as the recipe states, and check that the pork is cooked through while remaining tender. Cooking time can vary with the size of the cubes and the heat of the griddle.

What to serve alongside

Classic pairing: serve the skewers hot with tzatziki and Greek salad, as suggested in the recipe. Their cool, fresh flavours contrast with the hot grilled pork.

For a fuller meal, add bread or another side of your choice. Keep any accompaniments separate until serving.

Recipe notes & tips

• Cut the pork into similarly sized cubes to help them cook evenly.
• Arrange the skewers in a single layer in the marinade dish so the pork is coated.
• Heat the cast-iron griddle well before grilling to encourage clear grill marks.
• Turn the skewers during cooking so each side gets time on the hot griddle.
• Serve the skewers as soon as they are cooked, with the suggested tzatziki and Greek salad.

Variations

• More herbs: add extra oregano or rosemary to the marinade.
• Peppery: use a generous amount of black pepper for a bolder seasoning.
• Different cut: use another tender cut of pork cut into similarly sized cubes.
• Salad plate: serve with extra Greek salad for a fresher, more substantial accompaniment.

Common mistakes to avoid

• Uneven cubes: pieces of different sizes cook at different rates; cut them to roughly 2 × 2 cm.
• Cold griddle: the pork may not develop good grill marks; heat the cast-iron griddle well first.
• Crowded skewers: tightly packed pieces cook less evenly; leave a little space between them.
• Short marinating time: the surface has less time to take on the seasoning; marinate for at least 30 minutes.
• Under-cooking: the centre may remain raw; check that the pork is cooked through before serving.

How to store

Refrigerate cooked pork in a covered container and eat within 3 days. Reheat until piping hot, using a pan or microwave; avoid reheating it more than once.

Frequently asked questions