Ina Garten’s Juicy Pork Souvlaki Recipe: A Mediterranean Gem

Pork souvlaki transforms ordinary weeknight dinners into a Mediterranean feast bursting with vibrant flavors.

Greek-inspired cuisine carries the soul of summer grilling and casual outdoor gatherings.

Succulent meat cubes absorb a magical blend of zesty citrus and aromatic herbs that transport taste buds across the Aegean Sea.

Each tender morsel promises a robust culinary experience that balances simplicity with sophisticated seasoning.

Bold marinades infuse proteins with remarkable depth, creating a dish that feels both rustic and refined.

Fragrant spices dance around juicy pork pieces, promising a meal that sparks conversation and delights the senses: Get ready to elevate your dinner routine.

Why Pork Souvlaki from Ina Garten Is a Grilled Hit

• Burst with Mediterranean Flavors: This pork souvlaki recipe delivers a punch of zesty, herbaceous tastes that transport your taste buds straight to Greece with minimal effort.
• Super Simple Grilling Method: Marinating and grilling becomes foolproof, making this dish perfect for home cooks wanting restaurant-quality results without complicated techniques.
• Quick Weeknight Dinner Champion: Prep work takes just minutes, and cooking time is under 15 minutes, ensuring a delicious meal can be ready faster than ordering takeout.
• Versatile Serving Options: Flexible serving suggestions like rice, tzatziki, pita, or salad mean you can customize the meal to suit your mood or pantry contents.

Ingredients for Flavor-Packed Pork Skewers

• Pork: Tender, boneless pork that stays juicy and absorbs marinade flavors well. Pork shoulder or tenderloin works best for souvlaki.

• Olive Oil, Lemon Juice: Adds moisture and bright citrus flavor to tenderize and enhance the meat's taste. Fresh lemon juice provides the best zesty profile.
• Garlic, Dried Oregano: Classic Greek seasonings that provide deep, aromatic Mediterranean flavors. Fresh garlic gives more intense taste.

• Wooden Skewers: Help shape and support meat during grilling. Soaking prevents burning and ensures even cooking.
• Parsley: Fresh herb that adds color and light, herbaceous finish to the grilled meat. Freshly chopped provides the best flavor.

How to Marinate and Grill Like a Pro

Step 1: Craft The Zesty Marinade

• Fresh lemon juice
• Olive oil
• Minced garlic
• Dried oregano
• Salt
• Black pepper

Blend ingredients until thoroughly combined.

Step 2: Marinate The Pork

Place pork cubes in a large ziplock bag or glass container. Pour marinade over meat, ensuring each piece gets fully coated. Seal container and gently massage to distribute flavors. Refrigerate for 4-8 hours, allowing meat to absorb delicious seasonings.

Step 3: Prepare Skewers

Soak wooden skewers in water for 30-60 minutes to prevent burning. Remove pork from refrigerator and thread cubes evenly onto skewers, leaving small spaces between meat pieces.

Step 4: Fire Up The Grill

Preheat barbecue or grill to medium-high heat, around 400-450 degrees Fahrenheit. Clean grates and lightly oil to prevent sticking.

Step 5: Grill To Perfection

Place skewered pork on hot grill. Cook for approximately 10-12 minutes, rotating once halfway through. Ensure internal temperature reaches 145 degrees Fahrenheit for safe consumption.

Step 6: Add Final Touches

• Fresh lemon juice
• Extra virgin olive oil

Brush grilled skewers with mixture and sprinkle chopped fresh parsley.

Step 7: Serve And Enjoy

Plate souvlaki with complementary sides like tzatziki, Greek salad, rice pilaf, or warm pita bread. Garnish with additional parsley if desired.

Tips for Juicy Pork and Crisp Edges

• Boost Marinade Magic: Let the pork soak up those Mediterranean flavors by giving it plenty of time to marinate, which helps tenderize the meat and infuse deep, delicious tastes.
• Prevent Skewer Scorching: Wooden skewers need a water bath before grilling to stop them from turning into kindling, keeping your cooking safe and your presentation looking professional.
• Grill with Confidence: Use a meat thermometer to check the internal temperature, ensuring your pork is perfectly cooked – juicy, safe, and packed with flavor.
• Prep Like a Pro: Cut pork into uniform cubes for even cooking, which means every bite will be equally tender and delicious.
• Rest and Relax: After grilling, let the meat rest for a few minutes to allow juices to redistribute, creating a more succulent and mouth-watering souvlaki.

Store and Reheat Ina’s Pork Souvlaki Just Right

• Vacuum Sealing: Protect pork souvlaki by using a vacuum sealer to remove air completely, preventing freezer burn and maintaining peak flavor for up to 4 months. Seal individual portions for easy future meal planning and quick defrosting.
• Marinade Container Storage: Transfer leftover pork souvlaki with marinade into glass containers with tight-fitting lids, which prevent flavor leaching and keep meat juicy. Glass containers also help preserve the meat's texture and prevent potential plastic chemical interactions.
• Portion Packaging: Wrap souvlaki portions in plastic wrap, then place in freezer bags, removing excess air to minimize potential freezer crystallization. Label each package with the date and contents for easy tracking and rotation of frozen meals.

Add a Twist—Lemon, Oregano, or Yogurt Sauces

• Mediterranean Lamb Souvlaki: Swap pork with tender lamb chunks, using same marinade for a rich, traditional Greek flavor profile.
• Chicken Greek Style: Replace pork with chicken breast cubes, keeping identical marinade and grilling technique for a lighter protein option.
• Vegetarian Skewer Feast: Substitute meat with firm tofu, halloumi cheese, or mixed vegetables like zucchini, bell peppers, and mushrooms, maintaining original marinade ingredients.
• Spicy Moroccan Spin: Add ground cumin, smoked paprika, and a touch of harissa paste to the marinade for a North African-inspired version with increased heat and complexity.

Skewered, Sizzled, and Served

Greek culinary magic unfolds through Ina Garten’s pork souvlaki, a Mediterranean masterpiece that transports palates to sun-drenched Aegean shores.

Succulent pork cubes marinated in zesty herbs and spices promise a flavor explosion with each tender bite.

Grilling transforms these skewers into golden-brown delights, infusing smoky complexity into delicate meat.

Perfect summer gatherings demand these irresistible skewers that blend traditional Greek techniques with contemporary flair.

Mediterranean comfort meets elegant simplicity in this recipe that celebrates fresh ingredients and bold flavors.

Craving authentic Greek cuisine?

Click share to spread deliciousness, drop comments celebrating this culinary journey, and spread Mediterranean love across your network.

Ina Garten Pork Souvlaki Recipe

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4.9 from 35 reviews

• Total Time: 25 minutes
• Yield: 6 1x

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Description

Greek-inspired pork souvlaki blends zesty marinades with tender meat, creating a Mediterranean classic. Fragrant herbs, lemon, and garlic elevate this simple dish, inviting you to savor authentic Greek flavors on your plate.

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Ingredients

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Meat:

• 1.5 to 2 pounds (680 to 907 grams) pork tenderloin, trimmed of silver skin and excess fat, cut into 1-inch cubes

Marinade and Seasoning:

• 1 cup (240 milliliters) olive oil
• 1 tablespoon red wine vinegar
• 5 garlic cloves, finely minced
• 1 tablespoon chili flakes
• 1 tablespoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon dried parsley
• 1 teaspoon salt
• ½ teaspoon black pepper

Finishing Ingredients:

• ½ cup (120 milliliters) fresh lemon juice
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley, chopped

Skewers:

• Wooden skewers, soaked in water for 30 minutes before use, or metal skewers of choice

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Instructions

1. In a compact mixing vessel, thoroughly blend all marinade components until well incorporated.
2. Transfer pork cubes into a sealed plastic bag or glass container, pour marinade over meat, ensuring every piece is thoroughly coated. Eliminate excess air, then refrigerate for a minimum of 4 hours or preferably overnight to maximize flavor infusion.
3. When preparing wooden skewers, immerse them completely in cool water for 30 to 60 minutes to prevent burning during grilling. After marinating, methodically thread meat pieces onto pre-soaked skewers, maintaining consistent spacing.
4. Adjust barbecue or grill to medium-high temperature, approximately 375-400 degrees Fahrenheit (190-204 degrees Celsius).
5. Position skewered meat on heated grill grates, cooking approximately 10 minutes total. Rotate skewers midway through cooking to ensure uniform caramelization and even internal cooking. Verify doneness by confirming internal meat temperature reaches 145 degrees Fahrenheit (63 degrees Celsius) using a meat thermometer.
6. Create a light drizzling mixture by whisking fresh lemon juice with extra virgin olive oil. Delicately brush this zesty emulsion over freshly grilled skewers and generously garnish with finely chopped parsley for aromatic enhancement.
7. Serve immediately alongside complementary accompaniments such as fluffy rice, cooling tzatziki sauce, warm pita bread, or crisp garden salad.

Notes

• Enhance the marinade’s depth by crushing garlic and herbs with a mortar and pestle before mixing with liquids.
• Trim excess fat from pork cubes to prevent flare-ups and ensure even cooking on the grill.
• Rotate skewers every 3-4 minutes to achieve beautiful char marks and consistent golden-brown color.
• Let grilled skewers rest for 5 minutes after cooking to allow juices to redistribute, creating more tender meat.
• Fresh herbs like cilantro or mint sprinkled just before serving can elevate the final flavor profile dramatically.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dinner, Lunch, Appetizer
• Method: Grilling
• Cuisine: Greek

Nutrition

• Serving Size: 6
• Calories: 490 kcal
• Sugar: 1 g
• Sodium: 580 mg
• Fat: 34 g
• Saturated Fat: 5 g
• Unsaturated Fat: 26 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 0 g
• Protein: 41 g
• Cholesterol: 120 mg