Pork Souvlaki Recipe - Greek.Food.com (2024)

53

Community Pick

Submitted by Derf2440

"So good broiled, wonderful luncheon or dinner with a Greek salad and rice pilaf. adapted from Canadian Living mag. (cook time includes 10 minutes marinating time) The photo shows them in a pita, have tried them both ways in and on, equally good either way, also so good just over rice, preferable brown rice."

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photo by Derf2440 Pork Souvlaki Recipe - Greek.Food.com (4)

Pork Souvlaki Recipe - Greek.Food.com (5) Pork Souvlaki Recipe - Greek.Food.com (6)

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Pork Souvlaki Recipe - Greek.Food.com (9) Pork Souvlaki Recipe - Greek.Food.com (10)

Pork Souvlaki Recipe - Greek.Food.com (11) Pork Souvlaki Recipe - Greek.Food.com (12)

Ready In:
40mins

Ingredients:
9
Serves:

6

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ingredients

  • 1 1⁄2 lbs boneless pork loin or 1 1/2 lbs pork tenderloin
  • 1⁄4 cup lemon juice
  • 1⁄4 cup olive oil
  • 4 garlic cloves, smashed
  • 1 tablespoon dried oregano
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 3⁄4 cup prepared tzatziki, sauce (make your own, recipe in'zaar)
  • 6 Greek pita breads

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directions

  • Trim and cut pork into 1 inch cubes.
  • In large bowl, whisk together lemon juice, oil, garlic, oregano, salt and pepper.
  • Add pork and stir to coat.
  • Marinate for 10 minutes (make ahead: cover and refrigerate for up to 24 hours).
  • evenly thread pork onto six 8 inch skewers; place on foil lined baking sheet.
  • Brush with marinade.
  • Broil 6 inches away from heat, turning halfway through, until just a hint of pink remains inside, about 12 minutes.
  • Spread tzatziki over each pita.
  • Remove pork from skewers and place on pitas; fold over.

Questions & Replies

Pork Souvlaki Recipe - Greek.Food.com (13)

  1. Does it matter if it's ground or leaf oregano?

    Anonymous

Reviews

  1. This is how Souvlaki should taste and how I remember eating it in Greece, we only didn't have the sunshine to go with it! Made Souflaki before but used too many other herbs I think. In this recipe the oregano is prominent and we found that gave it a very authentic flavor. Cooked them in the grill pan on the stove top and served them with a Greek salad, pita and Tzatziki Thanks Derf, another good recipe to go on the barbeque this coming summer!

    PetsRus

  2. Made this recipe 3 times now and have turned out fantastic. All times I have marinaded overnight in the refrigerator in a zip lock back. I've made 2lbs of pork each time for 4 people and there are nice leftovers for sandwiches the next day.

    • Pork Souvlaki Recipe - Greek.Food.com (17)

    rustom.mirza

  3. These were super good! I thought I was in Greek Town. I did add about 1/4 cup red wine (saw in a different recipe) and grilled instead of broiled. Made this (#80959) tzatsiki sauce added some chopped roma tomatoes. This dinner really hit the spot.

    dkoslosky

  4. Absolutely delicious! Takes just like at the restaurant ?? I marinated the pork for 3 hours.

    See Also
    20 Budget-Friendly Boneless Chicken Breast Recipes That Are Anything But Boring

    Constance

  5. Fabulous! I marinated these for 36 hours and cooked them on stove top on my very hot grill; just a few minutes. Served it with Rice pilaf and my Greek Village Salad. Next time I will make it outside on the grill. Best ever Souvlaki!<br/>Rita

    Sageca

see 47 more reviews

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Tweaks

  1. I used the tweak mentioned in one of the reviews of oiling the pita and heating them in a cast iron pan. I also chop and heat a roma tomato and red onion as described.

    rustom.mirza

  2. This was fabulous, but I did things a bit different. Instead of tenderloin or pork loin, I used pork butt that I cut into chunks. I pretty much doubled the marinade, but I also used more meat. I measured the olive oil, oregano, salt and pepper although I ended up adding a bit more olive oil (probably wasn't necessary). I didn't measure the lemon juice. I just squeezed an entire lemon into the marinade. As for the garlic, I used a jar of crushed garlic cloves from Trader Joe's and just put a ton in (didn't measure since I adore garlic). I stuck a teaspoon from the table into the jar and put in about 4 or 5 partial spoonfuls. I whisked it all together and put everything into a large ziploc type bag then shoved that into the refrigerator for about an hour and a half (all the time I had). I then threaded all of the meat onto wooden skewers, six pieces of meat onto each skewer. I let them sit a bit then I grilled them on the gas grill. I served them with pita bread and tzatziki sauce. Wow, were they good! I had company last night, and we all loved it. I just had the leftovers cold for lunch, and it was sensational! This recipe is totally a keeper. I plan on making it for my son's family birthday dinner this summer.

    alampert

  3. Souvlaki is something I miss since I have returned from my studies in Melbourne. it can't be found in stingapore, and boy am I glad I can make my own now. This was just wonderful. I did substitute the pork with lamb and it turned out just fantastic. Exactly what a Souvlaki is meant to taste like. Thank you so much for bringing back a bit of greek living to a singaporean family!

    KitchenManiac

RECIPE SUBMITTED BY

Derf2440

248

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<p>November 4th, 2013: &nbsp;Our community lost a wonderful friend when Dorothy passed away on October 24th, 2013. &nbsp;We are shocked and saddened by her passing and there is a thread for expressing your condolences.</p><p>Mary at Food.com</p><p><a href=http://www.food.com/bb/viewtopic.zsp?t=398284>http://www.food.com/bb/viewtopic.zsp?t=398284</a></p><p>&nbsp;</p><p>********************************************************************</p><p>I live in the sunny okanogan valley - I am a retired Resort Services Director, love collecting receipes and cooking but am a diabetic so some times i can only collect&nbsp;</p><p>Love traveling, own a timeshare, went to Portugal in the year 2000, this picture was taken there, so it's 9 years old, but the only decent one I have, I am not photogenic and hate having my picture taken!! <br />I've been enjoying lushious recipes from 'zaar for 9 years now, since January 2001. <br /><img src=http://i3.photobucket.com/albums/y53/duch*eSS13/Animation1.gif alt=Image hosted by Photobucket.com /> <img src=http://i3.photobucket.com/albums/y53/duch*eSS13/berriesblinkie.gif alt=Image hosted by Photobucket.com /><img src=http://i3.photobucket.com/albums/y53/duch*eSS13/4treasurehunt.gif alt=Image hosted by Photobucket.com /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt=Image hosted by Photobucket.com /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg alt=Image hosted by Photobucket.com /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/FinishedJollyRoger_1.jpg border=0 alt=Image hosting by Photobucket.com /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/dragonspearls_1.jpg border=0 alt=Image hosting by Photobucket /><img src=http://i3.photobucket.com/albums/y53/duch*eSS13/FFF/completedbanner.gif alt= /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/TasteofYellow.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Octoberevent.jpg alt= /><img src=http://www.recipezaar.com/members/home/1535/cheesesticker.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/personal/FRENCH-foodfun.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/EditBeforeandAfterSTICKER.jpg alt= /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/Banners/Photo_Video_577111733_orig.jpg alt= /><img src=http://img.villagephotos.com/p/2003-11/484938/Spelling-Bee-stick2jpg.jpg alt= /><img src=http://www.recipezaar.com/members/home/1956/holidaylightssticker.jpg alt= /><img src=http://img.photobucket.com/albums/v204/derf16/food%20photography%20series/Comfortstickercopysmall.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/photo-swap-7sticky.jpg alt= /><img src=http://img.photobucket.com/albums/v204/derf16/food%20photography%20series/MuffinLovesticker.jpg alt= /><img src=http://www.recipezaar.com/members/home/1956/L%5B1%5D.F-stickJPEG.jpg alt= /><img src=http://img.villagephotos.com/p/2003-11/484938/MayFlowerssticker.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/TasteofYellowSTICKER.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BBQlSTKR.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/CobblerPieTartSTICKER.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/CROCKPOTSTKR.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/FISHSEAFDSTICKER.jpg alt= /> <br /><br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/CookingSchoolHost1.jpg border=0 alt=Photobucket /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/BeyondburgersST.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/Elves-appreciationSTICKER.jpg alt= /></p>

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