Easy Greek Pork Souvlaki with Rice and Tzatziki
These Greek pork souvlaki skewers are marinated overnight with olive oil, oregano, and Greek seasoning, then cooked over high heat until browned and juicy. I serve them with pea rice, grilled lemon, and cool tzatziki; the key is cutting the pork evenly and removing it at 145°F so the tenderloin does not dry out.
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What Is Pork Souvlaki?
Souvlaki is meat cut into bite-size pieces, seasoned, threaded onto skewers, and cooked quickly over high heat. This version uses lean pork tenderloin and a simple oil-based marinade, making it suitable for an outdoor grill in summer or a heavy skillet and grill pan at any time of year.
This recipe is based on my original YouTube video, with a few adjustments since publication. The narration gives some seasoning quantities unclearly, so I have standardized them here for 2.2 pounds of pork and reduced the salt to a level that is easier for home cooks to reproduce. The method and character of the original dish remain the same.
What Makes This Version Different
I make the marinade without lemon juice because the grilled lemon and tzatziki bring acidity at the table. This also lets the pork sit overnight without its surface becoming soft or slightly chalky. Olive oil carries the oregano and spices, while the long rest seasons the exterior of every cube.
Unlike my Greek chicken kebabs, these skewers use pork tenderloin, which is lean and cooks very quickly. They are also different from grilled chicken souvlaki wraps because this is a plated meal with rice rather than a sandwich-style dinner. If you want a richer pork preparation cooked as a whole piece, try an oven-roasted pork tenderloin instead.
The practical advantage here is timing. Start the rice first, assemble the skewers while it cooks, then sear the pork during the final minutes. Everything can reach the table hot without rushing.
Ingredients You Need
For the pork skewers
– Pork tenderloin: Trim away the silver skin and cut the meat into uniform 1 1/4-inch cubes.
– Olive oil: It helps the dry seasonings coat the pork and promotes even browning.
– Fine sea salt: The quantity is deliberately moderate because Greek seasoning blends can also contain salt.
– Black pepper: Freshly ground pepper gives warmth without overwhelming the oregano.
– Dried oregano: Rub it briefly between your fingers to release its aroma.
– Greek seasoning: Check its label before adding salt. Choose a salt-free blend when possible.
– Lemons: Cooking them cut-side down softens their acidity and adds a lightly charred flavour.
– Tzatziki: A cold, creamy sauce balances the hot skewers. My homemade tzatziki sauce is the natural match, while this garlic yogurt sauce for meat is a useful alternative.
For the pea rice
– Long-grain white rice: Its separate, fluffy grains work well under the skewers.
– Low-sodium chicken broth: Using low-sodium broth prevents the rice from becoming too salty.
– Frozen peas: Add them only after the rice is cooked so they stay green and sweet.
– Fine sea salt: Taste the broth before deciding whether the full amount is needed.
Step-by-Step Instructions
1. Trim and cut the pork
Remove the silver skin from the tenderloin because it stays tough during this short cooking method. Cut the pork into 1 1/4-inch cubes, keeping them as similar in size as possible. Small pieces dry out before large ones cook through, so even cutting matters more here than an exact cooking time.
2. Season and marinate overnight
Place the pork in a bowl. Add the olive oil, salt, pepper, oregano, and Greek seasoning, then mix until every surface looks lightly glossy and speckled with herbs. Cover and refrigerate for at least 8 hours and up to 12 hours.
I prefer to mix the meat thoroughly rather than simply pouring the marinade over it. There is not much liquid, and direct mixing distributes the seasoning far more evenly. If your Greek blend contains salt, use only 1 1/2 teaspoons of added salt.
3. Cook the rice
Put the rice, broth, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, stir once, cover, and reduce the heat to low. Cook for about 18 to 20 minutes, or according to the timing on the rice package, until the liquid is absorbed.
Turn off the heat and scatter the frozen peas over the rice. Cover again and let it stand for 5 minutes. Fluff gently with a fork. What I look for is rice that separates easily, with peas that are hot but still bright green. For a different side, this fluffy stovetop rice pilaf also works well.
4. Assemble the skewers
Thread the marinated pork onto six skewers, piercing across the visible grain when possible. Leave a narrow space between pieces rather than packing them tightly. This allows heat to reach the sides and gives the pork more browned edges.
If using bamboo skewers over an outdoor grill, soak them in water for 30 minutes first. Metal skewers need no preparation.
5. Sear the pork and lemons
Heat a grill, grill pan, or large heavy skillet over medium-high to high heat. The cooking surface should be properly hot before the pork goes down. Add the skewers and cook for 8 to 12 minutes, turning every 2 to 3 minutes so several sides develop a deep golden colour.
Halfway through cooking, set the lemon halves cut-side down beside the skewers. Leave them until the surface is browned and the fruit feels slightly softened. The mistake to avoid is chasing very dark colour after the pork is already cooked. Tenderloin has little fat and can go from juicy to dry quickly.
6. Check doneness and serve
Insert an instant-read thermometer into the centre of one of the largest cubes. Remove the skewers when the pork reaches 145°F, then rest them for 3 minutes. The centre may retain a faint blush, but the meat should feel springy and release clear juices.
Spoon the pea rice onto plates, add the skewers, and serve with grilled lemon and tzatziki. Squeeze the lemon over the pork just before eating rather than far in advance.
Chef’s Notes for Better Souvlaki
Do not crowd the pan. If six skewers will not fit with space around them, cook in two batches and keep the first batch loosely covered. Crowding traps steam and gives pale pork instead of browned edges.
Also check the Greek seasoning itself. Some blends are mostly herbs and garlic, while others contain a substantial amount of salt. That one label changes how much additional salt the meat needs. Finally, resist cutting into several cubes to test them. A thermometer gives a clearer answer and keeps the juices inside the pork.
Pork tenderloin provides plenty of protein and is leaner than many shoulder or rib preparations. For more ways to use the same cut, these pork tenderloin medallions cook just as quickly, while maple Dijon pork tenderloin has a sweeter Québec profile.
What to Serve With Pork Souvlaki
The pea rice already makes this a complete plate, but something crisp and acidic is welcome beside the warm pork. A fresh homemade Greek salad adds tomatoes, cucumber, olives, and feta without making the meal heavy. For a make-ahead cookout side, try a Greek-style potato salad with feta and olives.
You can also skip the rice and serve the skewers with an oregano-dressed Greek pasta salad. For an especially simple vegetable option, browse these easy vegetable side dishes.
Substitutions
Boneless pork loin can replace tenderloin, but remove large exterior fat deposits and watch the temperature carefully. Boneless chicken thighs are another forgiving choice, though they need to reach 165°F and may require a few extra minutes. For that variation, the method used for Greek grilled chicken thighs with lemon is a useful guide.
Vegetable broth may replace chicken broth in the rice. Fresh peas can replace frozen peas when they are tender and in season; add them during the last 2 to 3 minutes of cooking. If oregano is unavailable, a modest amount of dried thyme can work, but it will change the Greek character. Do not replace the olive oil with butter in the overnight marinade because butter firms up in the refrigerator and will not coat the meat evenly.
FAQ
Can I marinate the pork for longer than 12 hours?
Because this marinade contains no acid, the pork can remain refrigerated for up to 24 hours. Twelve hours is usually enough for good surface seasoning. Keep the bowl covered and refrigerated until shortly before cooking.
Can I cook the skewers on an outdoor grill?
Yes. Preheat the grill to medium-high, clean and oil the grates, then cook the skewers for 8 to 12 minutes while turning regularly. Use the internal temperature rather than the clock as the final test.
Why did my pork turn out dry?
The usual causes are pieces that were cut too small, uneven cubes, or cooking beyond 145°F. Carryover heat continues to raise the temperature slightly during the rest, so remove the pork as soon as it reaches the target.
Can I cook the pork without skewers?
Yes. Sear the cubes directly in a wide skillet in a single layer, turning them to brown several sides. Work in batches if needed. Skewers make turning and serving easier, but they are not essential.
How should I store leftovers?
Remove the pork from the skewers and refrigerate it separately from the rice and tzatziki in airtight containers for up to 3 days. Reheat the pork gently in a covered skillet with a spoonful of water. Reheating over very high heat will make tenderloin dry.
Can I freeze the marinated pork?
Yes. Freeze the seasoned raw pork in an airtight freezer bag for up to 2 months, then thaw it overnight in the refrigerator before assembling the skewers. Do not freeze tzatziki because its texture can separate.
Suggested Posts
For another fast method, try air-fryer pork tenderloin. If you want a creamy pan sauce instead of tzatziki, these pork medallions with Dijon sauce take the meal in a bistro direction. You can also explore this collection of easy pork dinners for the family for roasts, chops, and skillet recipes.
Easy Greek Pork Souvlaki with Rice and Tzatziki
Ingredients
- 2.2 lb pork tenderloin silver skin removed and cut into 1 1/4-inch cubes
- 3 tbsp olive oil
- 2 tsp fine sea salt or 1 1/2 tsp if the Greek seasoning contains salt
- 1 1/4 tsp freshly ground black pepper
- 1 1/2 tbsp dried oregano
- 2 tsp Greek seasoning preferably salt-free
- 2 lemons halved
- 1 cup tzatziki sauce for serving
- 1 1/3 cups long-grain white rice
- 2 cups low-sodium chicken broth
- 1 cup frozen peas
- 1/2 tsp fine sea salt or to taste
Instructions
- Trim the pork and cut it into uniform 1 1/4-inch cubes.
- Mix the pork with olive oil, salt, pepper, oregano, and Greek seasoning. Cover and refrigerate for 8 to 12 hours.
- Combine the rice, broth, and 1/2 teaspoon salt in a saucepan. Bring to a boil, cover, and cook over low heat for 18 to 20 minutes.
- Turn off the heat, add the peas, cover, and rest for 5 minutes before fluffing the rice.
- Thread the pork loosely onto six skewers.
- Cook the skewers over medium-high to high heat for 8 to 12 minutes, turning every 2 to 3 minutes. Grill the lemon halves cut-side down alongside them.
- Remove the pork at 145°F and let it rest for 3 minutes.
- Serve the skewers with pea rice, grilled lemon, and tzatziki.
