Best Pork Souvlaki Recipes

CHICKEN AND PORK SOUVLAKI

Steps:

• For the chicken and pork: In a mixing bowl, whisk together the olive oil, yogurt, lemon juice, cumin, oregano, salt, Aleppo pepper, black pepper and garlic.
• Place the chicken and pork into 2 separate mixing bowls. Pour half of the marinade over the chicken and the other half over the pork. Marinate, refrigerated, at least 1 hour and up to overnight.
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Remove the chicken and pork from the marinade, allowing excess to drain off. Keeping the chicken and pork on separate skewers, thread 4 pieces of meat onto each skewer towards the top and covering the tip of the skewer.
• Place the skewers on the direct-heat side of the grill to char on all sides, about 2 minutes per side. Then move to the indirect-heat side of the grill, cover with the lid and cook until the chicken and pork are cooked through, about 10 minutes, or until the internal temperature of the chicken reaches 160 degrees F and the pork reaches 145 degrees F. Stack the skewers on a platter.
• For the onions and lemons: Drizzle the onions and lemons with olive oil and season with salt and pepper. Place on the direct-heat side of the grill. Cook the lemons until charred, about 3 minutes. Cook the onions until tender, about 3 minutes per side.
• Add the onions and lemons to the platter with the souvlaki. Serve with romaine, pita and tzatziki.

PORK SOUVLAKI

Steps:

• 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.

SOUVLAKI MARINADE (CHICKEN, BEEF, PORK AND/OR LAMB)

Steps:

• Put all ingredients into the zipper bag.
• Add meat of choice.
• Refrigerate for up to 24 hours, turning occasionally to coat meat evenly.
• Reserve marinade to brush on meat while grilling.

PORK SOUVLAKI

Steps:

• Place pork tenderloin cubes into a gallon-sized resealable bag.
• Stir olive oil, dry white wine, lemon juice, garlic, oregano, salt, and pepper together in a bowl. Pour over pork in the bag and mix well.
• Let pork marinate in the refrigerator for at least 1 day, up to 5 days.
• Remove pork cubes from marinade and thread onto metal skewers. Place bay leaf pieces between meat cubes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Arrange skewers on the preheated grill. Turn the kabobs and baste with marinade frequently for the first 10 minutes of cooking, then discard marinade. Cook about 5 minutes longer, until pork is cooked through and juices run clear.

PORK SOUVLAKI

Steps:

• Put the pork in a large bowl with the oil, oregano, lemon zest and juice and paprika as well as a good pinch of salt. Toss everything together to combine and leave to marinate for 10 mins.
• Combine the yogurt, garlic and cucumber together in a bowl. Season with salt and set aside.
• Heat the grill to high. Thread the marinated pork and the peppers on four metal skewers, alternating between the pork and peppers as you go. Place on a non-stick baking sheet and grill for 3-4 mins on each side, or until cooked through and golden brown.
• Serve with the lettuce, yogurt mixture and chilli sauce, and flatbreads, if you like.

AUTHENTIC PORK SOUVLAKI

Steps:

• Soak 8 wooden skewers in water for at least 1 hour.
• In a bowl, toss together pork cubes, lemon juice, red wine vinegar, oregano, thyme, garlic, olive oil, salt and pepper.
• Cover and refrigerate for 3 hours or overnight.
• Place 5 pieces of meat on each skewer.
• Lay on a hot grill and grill slowly (no flame) continuing to brush on marinade, until meat is done.
• Serve immediately in a pita, topped with shredded salad.
• For the shredded salad, toss the green leaf lettuce, onion, tomatoes, olive oil, red wine vinegar, oregano, and salt and freshly ground black pepper, to taste in a large bowl, taste and adjust seasonings.

PORK SOUVLAKI WITH GREEK SALAD & RICE

Steps:

• Mix the garlic with 2 tsp of the oil, the lemon zest and 1 tsp juice, lots of black pepper, and ½ tsp oregano in a large bowl. Tip in the pork and mix so the meat is well coated. Set aside to marinate for 30 mins if you have time.
• Heat 1 tsp olive oil in a non-stick pan. Add the chopped onion, cover and cook for 5 mins, then remove the lid and stir in the rice, dried mint and bouillon. Pour in 300ml boiling water. Cover and cook for 30-35 mins until the liquid has been absorbed and the rice is tender. Stir in the dill and a squeeze of lemon juice.
• Meanwhile, heat the grill to high or light your barbecue. Thread the pork onto two skewers. Mix the tomatoes, cucumber, red onion and olives in a bowl with the remaining oregano, vinegar, remaining oil and a squeeze of lemon. Pile onto plates and top with the feta.
• Grill the souvlaki for about 4 mins each side until they are cooked, but still juicy. Serve with the salad and rice.

PORK SOUVLAKI GYROS (MEAT ONLY)

Steps:

• - Mix the dried herbs, water, olive oil, lemon juice, soy sauce, and vinegar in a bowl deep enough to hold the pork roast.
• - Coat pork roast with the marinade.
• - Slice the garlic and onion and spread over top of meat.
• - Cover and refrigerate for at least 2 hours, turning and coating several times.
• - Place all in roasting pan or dish.
• - Tent and roast at 300 degrees 4 to 4.5 hours, basting often with its own juices. Should have internal temp of at least 170 degrees.
• - After removing from oven, allow to cool to touch.
• - Remove meat from bone, discarding any fat and/or grissle.
• - Mix all sauce and bits from the pan together with the pulled meat and salt to taste.
• - Meat should be very moist but if necessary, add olive oil and water to moisten especially if reheating.
• - Before serving, dry fry (no oil) the meat in a non-stick skillet. This will produce crispy golden brown bits nearly identical to that from a rotisserie.

GARLICKY CHICKEN OR PORK SOUVLAKI

Steps:

• Combine everything but chicken or pork, and whisk well. Place chicken in a seal able container, and marinate overnight to 24 hours.
• Soak skewers 30 minutes in water (so they won't burn.).
• Skewer meat.
• BBQ or bake in oven until done (oven is 375 for 30-40 minutes.).

PORK SOUVLAKI PITA WITH FETA AND TZATZIKI

Steps:

• Whisk together lemon juice, olive oil, garlic, oregano, salt, and pepper in a large bowl. Add pork and stir to coat. Let marinate for at least 10 minutes.
• Heat a skillet over medium-high heat. Drain and discard excess marinade from pork. Cook pork in the hot skillet until cooked through and juices run clear. An instant-read thermometer inserted into the centers should read at least 145 degrees F (63 degrees C).
• Spread tzatziki sauce over each pita round. Divide feta cheese evenly among pitas. Divide pork among pitas. Sprinkle each pita with sliced tomatoes. Fold pitas over and serve.

KITTENCAL'S GREEK SOUVLAKI (GRILLED SKEWERED LAMB OR PORK)

Steps:

• In a bowl mix together red wine, olive oil, lemon juice, garlic, seasoning salt and pepper.
• Place the lamb in a large glass bowl.
• Pour the wine sauce over the lamb; toss to coat well.
• Cover and refrigerate for 24 hours, tossing occasionally with a wooden spoon.
• Lightly oil the grill and preheat.
• Remove the lamb from the marinade (discard marinade).
• Soak the wooden skewers in water for 30 minutes before threading.
• Thread the lamb, mushrooms, onion chunks and cherry tomatoes among the skewers (thread anyway you desire).
• Brush JUST the veggies with olive oil and season lamb and the veggies lightly with white salt (and pepper if desired).
• Grill until the lamb until it is medium-rare and lightly charred (about 8 minutes, rotating to cook until evenly browned).
• Serve the grilled lamb with toasted pitas and tzatzika sauce if desired.
• DELICIOUS!

PORK SOUVLAKI

Steps:

• In a medium bowl, combine pork, oil, 2 tablespoons lemon juice, garlic, and oregano. Season with salt and pepper and toss to combine. Cover with plastic wrap and refrigerate at least 1 hour (or up to 8 hours).
• In a small bowl, whisk together yogurt, cup lemon juice, tahini (if using), and 1 to 2 tablespoons water (sauce should have the consistency of heavy cream).
• Heat a grill or grill pan to high. Thread pork cubes onto 8 metal skewers. Grill until brown on all sides and cooked through, about 12 minutes. Serve souvlaki with yogurt sauce and lemon wedges.

PORK SOUVLAKI WITH RADISH TZATZIKI

Steps:

• Combine the pork, red onion, bell pepper, lemon zest, lemon juice, 1/3 cup olive oil, garlic, oregano, rosemary, 2 teaspoons salt, and 1 teaspoon black pepper in a large (1-gallon) plastic storage bag. Press out the air, seal, and set aside at room temperature for 30 minutes or refrigerate for up to 12 hours.
• Preheat one very large (14-inch) or two medium (10-inch) dry cast-iron skillets over high heat for 3 minutes. Add the pork and vegetables, including the marinade, spread out, and cook without stirring for 3 minutes. Continue to cook over high heat for 7 to 8 minutes, stirring occasionally, until the pork is cooked through but still slightly pink in the middle. Don't overcook the pork or it will be dry!
• Place 1 warmed pita on each plate. Spoon the pork and vegetables on one half of the pita and place 2 rounded tablespoons of Radish Tzatziki on the other half. Sprinkle with mint, lemon juice, and salt and serve hot.
• Grate the radishes on a box grater. Place the radishes in a paper towel and squeeze out the liquid. In a medium bowl, combine the radishes, garlic, yogurt, olive oil, lemon juice, scallions, mint, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cover, and refrigerate for at least 30 minutes or for up to 12 hours.

AUTHENTIC GREEK PORK SOUVLAKI

Steps:

• Combine Souvlaki ingredients in large freezer bag or baking dish. Let marinate for at least 8 hours stirring up occasionally.
• Combine Tzatziki sauce ingredients in a bowl let stand in fridge 8 hrs stirring occasionally.
• At dinner time mix lemon butter sauce in small pot, heat just enough to melt butter and let stand. Skewer pork and BBQ until cooked to desired doneness. Serve souvlaki beside Tzatziki sauce with greek salad and plain rice. Pour reheated lemon butter sauce over souvlaki, rice, and salad. Enjoy.

SOUVLAKI -- SMALL SKEWERS OF PORK

Steps:

• Soak skewers in water for at least 1 hour. In a bowl, toss together pork, lemon juice, red wine vinegar, oregano, thyme, garlic, olive oil, salt and pepper. Cover and refrigerate for 3 hours or overnight. On the 8-inch skewers place 5 pieces of meat. Lay on a hot grill and grill slowly (no flame) continuing to brush on marinade, until meat is done. Serve immediately in a pita, topped with Shredded Salad.
• Toss all the ingredients in a large bowl, taste and adjust seasonings.

LAMB OR PORK SOUVLAKI WITH FRESH VEGGIES

Steps:

• Soak skewers in water overnight. It makes it a lot easier to skewer the meat and the meat has to marinate overnight anyway.
• Cut lamb or pork into 2" cubes. Place cubes in a re-sealable freezer bag. Combine olive oil, garlic, oregano, rosemary, salt, pepper, lemon juice and red wine in a small bowl.
• Pour olive oil mixture over meat in freezer bag. Seal bag and squish around until meat cubes are coated. Place in fridge overnight.
• Chop red onion into eighths. You will have 8 chunks. Cut peppers into large chunks. Cover and let stand in fridge.
• When making dinner: Preheat BBQ to med (approx 350º F).
• Thread skewers with the meat and vegetables, alternating meat cubes with the vegetables.
• Place skewers on BBQ. Baste skewers with any remaining marinade. Grill to desired doneness (approx 10 minutes).

PORK SOUVLAKI GYROS (MEAT ONLY)

Steps:

• - Mix the dried herbs, water, olive oil, lemon juice, soy sauce, and vinegar in a bowl deep enough to hold the pork roast. - Coat pork roast with the marinade. - Slice the garlic and onion and spread over top of meat. - Cover and refrigerate for at least 2 hours, turning and coating several times. - Place all in roasting pan or dish. - Tent and roast at 300 degrees 4 to 4.5 hours, basting often with its own juices. Should have internal temp of at least 170 degrees. - After removing from oven, allow to cool to touch. - Remove meat from bone, discarding any fat and/or grissle. - Mix all sauce and bits from the pan together with the pulled meat and salt to taste. - Meat should be very moist but if necessary, add olive oil and water to moisten especially if reheating. - Before serving, dry fry (no oil) the meat in a non-stick skillet. This will produce crispy golden brown bits nearly identical to that from a rotisserie.

PORK SOUVLAKI

Steps:

• Mix marinade ingredients in plastic bag.
• Add pork cubes.
• Toss to thoroughly coat.
• Marinate a minimum of 30 min at room temp or much longer in the fridge. Turn occaisionally.
• Thread on skewers.
• Broil or grill 6 minutes per side, turning once.
• Serve with rice or pita pockets & tzatziki sauce.

PORK SOUVLAKI SALAD WITH TZATZIKI

Steps:

• Comine 1 tbsp of oil , 2 tbsp of vinegar, 1 clove garlic, and oregano. Add pro, toss to coat and let sit for at least 10 min room temp. Stir 1 tbsp oil, 2 cloves garlic, yogurt, cucumber, lemon juice, 1/4 tsp salt and 1/2 tsp pepper. Set aside. Thread 5 pieces of pork on each skewer, seasoning with salt. Grill for 6-8 minutes, turning occasionally. Toss greens, tomatoes and feta with t tbsp vinegar, 1/4 salt, 1/8 pepper, and 2 tbsp oil. Layer pork on salad and spoon tzatziki on top.

QUICK AND EASY PORK KEBAB (SOUVLAKI)

Steps:

• Preheat the oven to 180C/gas 4. Heat a roasting tin and sear the pork fillet. Season and remove from the heat. Add the garlic, rosemary, olive oil and lemon juice. Roast in the oven for 25 minutes. Remove and rest for 10 minutes. Carve into slices. You can also bbq it.
• For the salad: put the leaves, onion, tomato and cucumber in a large bowl. Add the tzatziki and a squeeze of lemon juice and mix well.
• Heat the pitas by lightly wetting and then lightly oiling each side. Place in a frying pan heating either side gently.
• Slice through the top of the pitta and spread some humous on the inside. Then fill the pitta with the pork and salad mix. Halve each ptta to serve.