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.
Ingredients
Scale
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
Instructions
- In a compact mixing vessel, thoroughly blend all marinade components until well incorporated.
- 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.
- 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.
- Adjust barbecue or grill to medium-high temperature, approximately 375-400 degrees Fahrenheit (190-204 degrees Celsius).
- 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.
- 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.
- 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