If you haven’t heard of Souvlaki, you’re missing out! This Greek dish is basically meat on skewers, typically done on a grill. It can be either chicken or pork. I’m going to make Greek pork Souvlaki because I think it’s tastier. This dish is one of my favorites: it’s juicy on the inside, has lots of Mediterranean flavors and it has that nice grilled smokiness on the outside. You’re gonna love it!
Watch How To Make It:
And that’s it! It’s that simple to get this amazing Greek pork Souvlaki ready. The best way to enjoy this is to eat it on a Greek pita bread with some Tzatziki, nice fresh tomatoes and some crispy red onion. You can add some extra lemon juice if you want to. This dish is very tasty so you should do this next time your friends or family come over, because it’s a great way to enjoy the weekend.
Here is the written recipe, with the ingredients and step by step instructions:
Greek Pork Souvlaki
- We start by cutting the meat into medium sized cubes
- Next, in a large bowl we add 2 tablespoons of vinegar, the oregano, the juice of the lemon, a bit of lemon zest – optional, 1/2 cup (or 100ml) of olive oil, the crushed garlic, 1 teaspoon of salt, black pepper and mix everything together for around 30 seconds
- Then add in the meat and mix very well until the sauce covers it. Let it marinate for 30 minute
- After that, add the pork pieces one by one on the skewers
- In a preheated pan, or a grill, at medium heat add the souvlaki skewers and cook for 3 minutes, then turn and cook for 3 minutes. Do this once again for both sides
Please let me know how it turned out for you! Leave a comment below and tag @notacheftv on Instagram and hashtag it #notacheftv.
More Greek Recipes
If you love Greece as much as I do, you want to know as many Greek recipes as possible. Click to see all of mine in the Greek Recipes page!
This was delicious and easy! My picky husband just loved it!
Can you marinate the pork overnight?
The authentic Greek souvlaki uses pork neck and recipe after recipe all they use is tenderloin I’m very glad you use the authentic meat