One of our favourite takeout spots is a Greek restaurant in town because I just love the pork souvlaki dinner. Since it’s not affordable to order takeout all the time, I decided to make it at home. 

This recipe for grilled pork souvlaki is inspired by @langernutrition. I adjusted it a bit to my taste and I haven’t looked back since. In fact, I have some pork marinating in the fridge as I write this. It’s that good!

Preparing Pork Souvlaki

The preparation is quite simple. Make the marinade, cut the meat, mix together, and grill.

Marinating the Pork

Add all the marinade ingredients to a small bowl or measuring cup. Stir together until well combined and set aside.

Cut the pork into 1 ½ inch thick slices width-wise. Then take each slice, lay it flat, and depending on the width cut it into 5 or 6 pieces.

Add the pork cubes to a medium bowl with a lid or a sealable bag. I like to use silicone bags because they make it very easy to stir. Top the meat with the marinade and stir to make sure all pieces are well coated.

Place the meat in the fridge to marinate for at least one hour. About halfway through, stir the pork around to make sure all the pieces are sitting in the marinade for an even amount of time.

After one hour, take the pork out of the fridge to bring it back to room temperature.

Time to Grill the Pork Souvlaki

If you are using wooden skewers, place them in water to soak them for about 15 minutes. You will need about 6 skewers.

Turn on the grill to warm it up. I usually get mine to 500/600°F before I start grilling.

Put 5-6 pork cubes on each skewer. Make sure not to leave any gaps between the pieces of meat.

Once the grill is warmed up, place the skewers on the main rack.  Turn the heat down to medium and cook for about 5 minutes on each side. You don’t want to overcook pork or it will get very tough.

If you are using metal skewers they will be very hot. Using an oven mitt and tongs or a fork remove the meat from the skewers and plate.

Serving Grilled Pork Souvlaki

Grilled pork souvlaki is great with a side of rice or potatoes and a Greek salad, with some tzatziki to dip.

You can also put the pork in a Greek pita with lettuce, tomato, red onion, and tzatziki.

Substitutions

You can use fresh oregano instead of dried. If you do use fresh oregano, use about ¾ of a tablespoon in the recipe. Fresh oregano has a much stronger flavour than its dried form.

You can also easily turn this into Grilled Chicken Souvlaki by substituting chicken breasts for the pork loin. Use four large chicken breasts, or more if they