Ingredients and Substitutions
This pork souvlaki recipe is so simple and delivers super juicy meat skewers, every time. I like using pork ribeye steaks as they don’t tend to dry out as quickly as pork tenderloin or pork fillet does. The marinade is very simple and I prefer using fresh lemon juice and garlic for the best flavor. Dried or fresh herbs both work in this recipe.
Pork. I used pork ribeye steaks but fillet/pork tenderloin will work too. Souvlaki can be made with chicken, beef or lamb too. Olive oil. I used extra-virgin olive oil but use any olive oil you have. Lemon juice. Red wine vinegar can also be used, although I prefer lemon juice. Fresh garlic cloves. Herbs. Oregano and rosemary. Thyme and parsley can also be used. I used dried oregano but fresh oregano can be used too. Salt and black pepper.
How to make Greek pork souvlaki
Can I make this ahead?
Yes! The meat can be marinated up to 2 days in advance and kept in airtight container in the fridge. You could also thread the meat onto skewers and freeze for up to 3 months. Leftovers can be kept in the fridge for 2 days and be reheated in a hot oven or in a hot pan.
Can you cook souvlaki in the oven?
Yes, you can. Just take care not to dry out the pork in the process. Heat the broiler/grill of the oven to its hottest setting (approximately 250ºC/480ºF) and place the skewers on a rack set inside a roasting tray. Cook the skewers for 5-7 minutes per side until golden brown and cooked through.
Pork recipes
