Discover the ultimate **grilled pork souvlaki with tzatziki recipe** that will become your go-to summer favorite. These tender, flavorful **souvlaki skewers** paired with a refreshing, **easy tzatziki** can be prepared up to a day in advance, making your meal prep effortless and enjoyable!
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As the days grow longer and the sun shines brighter, our minds invariably drift to the joy of outdoor cooking and lighter, more vibrant meals. If you’re anything like me, your summer menu planning might still be a work in progress, a delightful concept yet to fully materialize. But fear not, because I’m here to introduce you to a dish that will effortlessly elevate your summer grilling game and become a family favorite: these incredible **grilled pork souvlaki skewers**.
While pork isn’t a daily staple in our household, when we do indulge, we demand it to be bursting with flavor, incredibly juicy, and wonderfully simple to prepare. This **easy grilled pork souvlaki recipe** ticks all those boxes and more. It’s a testament to the fact that exceptional flavor doesn’t have to come with complicated steps. Following the enthusiastic reception of my popular Greek chicken kebabs, I knew I had to share another magnificent Greek culinary creation with you all.
Greek food holds a special place in my heart, often bringing a smile to my face as I recall my first “proper” date with my husband, Etienne. It was anything but proper, truly a comedy of errors. I arrived promptly at his house at 7 PM, only to find no answer at the door, no reply on his phone. Fifteen minutes ticked by, each moment increasing my frustration. As I drove home, thoroughly miffed, his call came through. He had accidentally slept through his alarm. Could I possibly turn back?
Against my better judgment, I did. We hopped into his car, and he confidently drove us to the restaurant where he had supposedly made reservations. There was only one small problem: he had reserved a table at their Toronto location, not the one in Calgary where we actually resided! Unsurprisingly, the Calgary branch had no space for us. Seriously!?
Eventually, we found ourselves at a somewhat unassuming Greek restaurant, the kind with character. To our surprise, we ended up enjoying the most amazing meal. Date disaster, mostly averted! I did end up marrying him, so it couldn’t have been *that* bad, right? The food that night was absolutely phenomenal. I can’t recall the specific dishes, but I distinctly remember the explosion of fresh, vibrant flavors. Perhaps that’s where my enduring love affair with Greek cuisine truly began.
This journey into **grilled pork souvlaki** begins with a remarkably simple yet incredibly effective marinade, built upon essential Greek flavors. We’re talking red wine vinegar for tang, fresh lemon juice for brightness, robust olive oil, and a generous blend of aromatic herbs. This marinade is the secret to infusing the pork with unparalleled flavor and tenderness. For the best results, you’ll want to marinate the pork for a minimum of 2 hours, but ideally, prepare it overnight. This overnight soak not only deepens the flavor profile but also makes your actual dinner preparation incredibly fast and stress-free!
What is Grilled Pork Souvlaki? Unpacking the Greek Classic
At its heart, souvlaki is Greece’s beloved answer to the kebab. The word “souvlaki” itself literally translates to “skewer,” perfectly describing this iconic dish: succulent pieces of meat, traditionally pork, marinated in olive oil and lemon, then threaded onto skewers and grilled to perfection. While pork is the most traditional meat used for souvlaki across Greece, you’ll also find popular variations featuring lamb and chicken, each offering a unique twist on this classic. The simplicity of the marinade allows the natural flavors of the high-quality pork to shine through, creating a truly authentic Mediterranean experience that transports you straight to the sun-drenched tavernas of Greece.
The beauty of souvlaki lies in its straightforward elegance. It’s not about complex sauces or an extensive list of ingredients, but rather about the harmony of a few fresh, high-quality components. The acidity from the lemon and red wine vinegar tenderizes the meat, while the olive oil helps keep it moist during grilling and infuses it with a rich, fruity undertone. Herbs like oregano are quintessential, adding that distinct aromatic touch that defines Greek cuisine. This combination ensures every bite of your **grilled pork souvlaki** is incredibly flavorful, juicy, and utterly irresistible.
Souvlaki vs. Kebabs: A Culinary Distinction
The distinction between souvlaki and kebabs can sometimes be a bit blurry, as both terms refer to skewered and grilled meat. However, there are subtle differences that often define them. Generally, souvlaki specifically refers to the Greek style of preparing skewered meat, where the meat (most commonly pork) is marinated predominantly with oil, lemon juice, and herbs before being grilled. It’s typically served on its own, often wrapped in pita bread with **tzatziki sauce**, tomatoes, and onions, allowing the marinated meat to be the star.
Kebabs, on the other hand, are a broader category of skewered meat dishes found across various cuisines, particularly in the Middle East and Asia. While many kebabs also feature marinated meat, a key differentiator is that they often include vegetables threaded onto the same skewer alongside the meat, such as bell peppers, onions, and zucchini. The marinade for kebabs can also vary widely, incorporating spices like cumin, coriander, and paprika, depending on the regional culinary tradition. So, while all souvlaki can be considered a type of kebab, not all kebabs are souvlaki. For this **pork souvlaki recipe**, we focus on the classic Greek preparation, letting the perfectly seasoned pork shine.
To ensure your **pork souvlaki** reaches its full potential, remove the marinated meat from the fridge about an hour before grilling. This allows the pork to come to room temperature, promoting more even cooking. If you’re using wooden skewers, remember to soak them in water for at least 30 minutes prior to threading. This crucial step prevents them from burning on the grill, ensuring your delicious pork stays securely in place.
These **pork souvlaki skewers** cook incredibly fast on the grill, requiring only about 5 minutes per side. Their quick cooking time makes them an ideal choice for busy weeknights or impromptu gatherings. I personally prefer to utilize the top rack of my grill, as I find it provides a more gentle and even heat, resulting in beautifully cooked meat without any charred spots. However, you know your grill best, so adjust accordingly! For absolute precision and food safety, I always rely on our new ThermoWorks Thermapen to check the internal temperature, ensuring the pork is perfectly cooked to 145°F. Plus, choosing from all those fun colors makes grilling even more enjoyable!
No **pork souvlaki** experience is complete without a generous dollop of homemade tzatziki. I serve these skewers with my creamy **easy tzatziki**, made using sour cream – the very same beloved recipe from my Greek chicken skewers. This cooling, garlicky cucumber-yogurt sauce provides the perfect counterpoint to the rich, grilled pork. For ultimate convenience, you can even prepare the tzatziki sauce the night before, allowing its flavors to meld beautifully and making your dinner assembly a true breeze!
And let’s not forget the essential accompaniment: fresh pita bread. It’s an absolute must for scooping up the tender pork and luscious tzatziki. If you’re feeling adventurous and want to try your hand at making your own, I highly recommend this fantastic recipe from my talented friend Marissa at Pinch and Swirl. The soft, chewy texture of homemade pita truly takes this meal to another level. To complete the experience, consider adding a simple shredded lettuce salad or some fresh tomato and onion slices for extra freshness and crunch.
The end result of this meal is a quick, easy, and incredibly flavorful dinner that your entire family will absolutely adore. The vibrant flavors, the tender meat, and the creamy tzatziki create a harmonious culinary delight. And for the adults, don’t forget to pair it with a crisp glass of red wine to truly savor the Mediterranean experience. So, fire up the grill, gather your loved ones, and prepare to enjoy a taste of Greece right in your backyard. P.S. – Happy Father’s Day weekend to all the amazing dads out there! ❤️
For even more delightful summer dish inspiration, explore my other savory creations here, including:
- Greek Chicken Kebabs with Tzatziki
- Grilled Chicken with Sea Salted Peaches
- Keto Cabbage Salad
And don’t forget a sweet treat for Dad! Find more dessert ideas here:
- Matcha Vanilla Cake
- Easy Raspberry and Chocolate Mousse
- Tiger Tail No-Churn Ice Cream
Grilled Pork Souvlaki with Tzatziki
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 10 reviews
Author: Katherine | Love In My Oven
Total Time: 3 hours
Description
Craft the most delicious, tender, and incredibly easy **grilled pork souvlaki** right in your backyard! This authentic Greek recipe features perfectly marinated **pork skewers** and an even simpler homemade **tzatziki sauce**. Designed for maximum flavor with minimal effort, you can prep both the pork marinade and the tzatziki sauce a day in advance, making dinner assembly on grilling night an absolute breeze. Perfect for summer gatherings, Father’s Day, or any weeknight when you crave vibrant Mediterranean flavors.
Ingredients
Scale
For the Pork and Marinade
- 1 lemon (juice of 1, approximately 2-3 tablespoons)
- 4 cloves garlic, minced (adds pungent depth)
- 2 tbsp extra virgin olive oil (for richness and moisture)
- 2 tbsp red wine vinegar (for tenderizing and tang)
- 1 tbsp dried oregano (essential Greek herb)
- A generous dash of salt and freshly ground black pepper, to taste
- 1 1/2 lbs pork tenderloin or pork shoulder, trimmed and cut into uniform 1” cubes
For the Tzatziki Sauce
- 1 cup plain, full-fat Greek yogurt (or sour cream for a richer texture)
- 1 medium cucumber, grated* (adds freshness and crunch)
- 2 cloves garlic, minced (for classic tzatziki flavor)
- 1 tbsp fresh dill, chopped finely (or 1 tsp dried)
- 1 tbsp fresh parsley, chopped finely (or 1 tsp dried)
- 1 tbsp fresh lemon juice (brightens the flavors)
- Salt and pepper, to taste
- Optional: Warm pita bread, shredded lettuce, sliced tomatoes, or red onion for serving
Instructions
- Prepare the pork marinade. In a large resealable bag or a shallow container, combine the fresh lemon juice, minced garlic, olive oil, red wine vinegar, dried oregano, and a generous dash of salt and pepper. Add the cubed pork, tossing gently to ensure each piece is thoroughly coated with the marinade. Seal the bag or container and place the pork in the fridge to marinate for at least 2 hours, or preferably overnight (up to 24 hours**) for optimal flavor and tenderness.
- About 30 minutes to an hour before you plan to grill, remove the marinated pork from the fridge. If using wooden skewers, remember to soak them in water for at least 30 minutes prior to threading the meat. This recipe will typically require about 4 standard skewers.
- Prepare the tzatziki sauce. While the pork is marinating or warming up, prepare the refreshing tzatziki. In a small bowl, whisk together the plain Greek yogurt (or sour cream), grated cucumber, minced garlic, finely chopped fresh dill, finely chopped fresh parsley, and fresh lemon juice. Stir until all ingredients are well combined. Taste the sauce and adjust with a dash more salt and pepper as needed. Cover the bowl and refrigerate until you are ready to serve, allowing the flavors to meld beautifully.
- Grill the pork souvlaki. Preheat your grill to medium-high heat. Once the grill is hot, remove the pork from its marinade, discarding any remaining liquid. Carefully thread the marinated pork cubes onto the prepared skewers. Lightly brush your grill grates with oil (a paper towel dipped in oil held with tongs works perfectly) to prevent sticking. Place the skewers on the hot grill***, cooking them for approximately 4-5 minutes per side, turning them once, until the pork is beautifully browned, slightly charred, and cooked through to an internal temperature of 145°F. Remove the cooked skewers to a clean plate.
- To serve your delectable **pork souvlaki**, place a warm pita bread on each plate. Top with 1-2 grilled souvlaki skewers. Generously drizzle the homemade **tzatziki sauce** over the pork and pita. For an extra burst of fresh flavor, squeeze some additional fresh lemon juice over the entire dish. You can also offer shredded lettuce, sliced tomatoes, or red onion on the side.
Leftover **pork souvlaki** can be stored in an airtight container in the fridge for 2-3 days. The homemade **tzatziki sauce** will remain fresh in the fridge for about 4-5 days, making it perfect for other meals or snacks.
Notes
*When grating your cucumber for tzatziki, I prefer to use the large holes on a box grater. There’s no need to de-seed your cucumber before grating; the moisture contributes to the sauce’s refreshing quality!
**For the most tender and flavorful pork, I highly recommend marinating the meat for at least 2 hours, but it can be marinated for up to 24 hours. The longer it marinates, the deeper the flavor will be!
***As mentioned in the blog post above, I personally find that using the top rack of my BBQ works wonderfully for these skewers, providing consistent heat and preventing scorching. However, you know your own grill’s hot spots and cooking nuances best, so use your preferred method to achieve perfectly grilled pork!
- Prep Time: 30
- Cook Time: 15