Pork Souvlaki with Tzatziki is not just a meal; it’s an invitation to a Mediterranean escape right in your backyard! This incredible dish features succulent pork tenderloin, bathed in a zesty, aromatic Greek marinade, then expertly grilled until tender and flavorful. Served alongside warm pita bread, a dollop of cool, creamy homemade tzatziki, and a crisp, vibrant Greek salad, it truly embodies the essence of summer dining. Your family and friends will rave about this authentic taste of Greece, making it a staple for your warmer weather entertaining.
Our journey to Greece last year left an indelible mark on our culinary hearts. The food, so incredibly fresh and bursting with natural flavors, was an absolute revelation. Among the many delights we savored, Pork Souvlaki with Tzatziki quickly became a cherished favorite. From bustling street vendors dishing out quick bites to elegant sit-down restaurants offering refined versions, souvlaki was omnipresent and consistently delicious. The sheer simplicity of perfectly grilled pork, elevated by the refreshing tang of tzatziki and the bright, zesty notes of a classic Greek salad, creates a symphony of flavors that truly makes your taste buds sing.
Upon returning home, inspired by our unforgettable travels, I embarked on a mission to recreate many of those beloved Greek dishes. This authentic Pork Souvlaki recipe was one of the first, and it has since earned a permanent spot in our meal rotation. It’s a testament to the fact that you don’t need a plane ticket to experience the magic of Greek cuisine. If you’re a fan of poultry, be sure to explore my equally delicious Chicken Souvlaki recipe.
This dish shines as a main course, particularly during the warmer months when outdoor grilling is a pleasure. It’s an effortlessly elegant meal that delivers big on flavor without requiring complicated techniques. Using tender pork tenderloin, it’s infused with a bright Mediterranean marinade designed to maximize juiciness and taste. The grilling process then locks in these flavors, resulting in perfectly charred and incredibly tender meat. Beyond this souvlaki, I frequently turn to other delightful pork recipes like these savory Pork Burgers and the tropical Grilled Hawaiian Pork Chops. For year-round pork enjoyment, consider my hearty Easy Pork Chili, the perfectly seared Cast Iron Pork Tenderloin, or the convenient Air Fryer Pork Tenderloin.
Understanding Greek Favorites: Pork Gyros vs. Pork Souvlaki
During my time in Greece, I indulged in countless gyros and souvlaki, loving both equally for their distinct charm! While often confused, these two pillars of Greek street food offer unique culinary experiences. Understanding their differences is key to appreciating their individual deliciousness.
Gyros are typically prepared by thinly slicing seasoned meat (most commonly pork or chicken, but sometimes beef or lamb) that has been cooked on a vertical rotisserie. This slow-roasting method allows the meat to become incredibly tender and flavorful, with wonderfully crispy edges. The meat is then shaved off in thin strips, usually served wrapped in warm, soft pita bread with a medley of fresh ingredients like tomatoes, onions, a generous dollop of tzatziki, and sometimes even a few French fries tucked inside. While the wrap is the most popular presentation, gyros meat can also be enjoyed on a platter, accompanied by roasted vegetables, Greek potatoes, or a fresh side salad.
Souvlaki, on the other hand, refers to small pieces of meat – like chicken or pork – grilled on skewers. The word “souvlaki” itself literally means “skewer.” The meat is often marinated beforehand, infusing it with vibrant Mediterranean flavors. Once grilled to perfection, these tender, charred skewers can be enjoyed directly off the stick, nestled in a warm pita (similar to gyros, but with the skewered meat intact or removed), or served as part of a larger platter. When served on a platter, souvlaki is often accompanied by the same delicious Greek staples: cool tzatziki, crunchy vegetables, and perhaps some perfectly seasoned potatoes. The beauty of souvlaki lies in its simplicity and the delightful smoky flavor imparted by the grill.
Essential Ingredients for Authentic Pork Souvlaki
Achieving the perfect Pork Souvlaki and Tzatziki requires a selection of fresh, high-quality ingredients. For precise measurements and step-by-step instructions, please refer to the complete recipe card below. Here’s a breakdown of the key components:
- Pork Tenderloin: This cut is ideal for souvlaki due to its lean nature and ability to remain incredibly juicy when cooked quickly. The transformative Mediterranean marinade works wonders to tenderize the pork, ensuring each grilled cube is succulent. Once grilled, it pairs beautifully with the soft pita, refreshing tzatziki, and crisp Greek salad components, creating a harmonious and satisfying bite.
- Mediterranean Marinade: The heart of any great souvlaki lies in its marinade. My recipe uses a delightfully simple yet profoundly flavorful blend. This marinade not only infuses the pork tenderloin with bright, zesty flavors but also helps keep it moist during grilling. It’s a classic Mediterranean combination featuring freshly squeezed lemon juice for brightness, rich extra virgin olive oil for depth and moisture, pungent garlic cloves, tangy red wine vinegar, and aromatic dried oregano and thyme. For an even fresher burst of flavor, feel free to use fresh herbs if you have them readily available.
- Homemade Tzatziki: No Pork Souvlaki is complete without a generous dollop of cool, creamy tzatziki. This iconic Greek sauce provides the perfect counterpoint to the smoky grilled pork, adding a refreshing burst of flavor and a luxurious texture. Our tzatziki recipe calls for thick, plain Greek yogurt (full-fat for richness or low-fat/no-fat for a lighter option), finely minced garlic, a splash of white wine vinegar for tang, fresh dill for its distinctive herbaceous note, and grated cucumber, which adds a wonderful cooling element and texture.
- Fresh Greek Salad: A traditional Greek meal is simply incomplete without a vibrant, fresh Greek salad. I personally love to pile this colorful salad directly on top of the grilled pork and pita, allowing its crisp textures and bright flavors to mingle with the warm meat and creamy tzatziki. This salad typically includes crisp cucumbers, ripe tomatoes, briny Kalamata olives, fresh mint and parsley, a sprinkle of dried oregano, and crumbled feta cheese, all tossed in a simple yet effective lemon-olive oil dressing.
Crafting Delicious Pork Souvlaki: A Step-by-Step Guide
Creating this authentic Pork Souvlaki is a straightforward process, promising incredible flavor with minimal fuss. Follow these simple steps for a perfect grilled meal:
Step 1: Preparing the Pork Tenderloin
Begin by carefully trimming any silver skin and excess fat from the pork tenderloin. This ensures a more tender bite and prevents the meat from curling during cooking. Once trimmed, cut the pork into uniform 1-inch cubes. Uniformity is key here for even cooking, ensuring every piece of souvlaki reaches perfect doneness simultaneously.
Step 2: Marinating for Flavor Infusion
In a medium bowl, whisk together all the ingredients for your Mediterranean marinade until well combined. This aromatic blend will transform your pork. Place the cubed pork tenderloin into a large, resealable bag or a glass container with a tight-fitting lid. Pour the marinade over the pork, ensuring all pieces are thoroughly coated. Seal the bag or container and toss gently to distribute the marinade evenly. Refrigerate the pork for at least two hours, or ideally up to four hours, to allow the flavors to penetrate and tenderize the meat. While it’s tempting to marinate longer, pork tenderloin can become mushy if over-marinated due to the acidity of the lemon and vinegar, so stick to the recommended time for optimal texture.
Before you plan to grill, if using wooden skewers, remember to soak them in water for at least 20 minutes. This crucial step prevents them from burning on the grill, ensuring your souvlaki stays intact. Metal skewers do not require this pre-soaking.
When you’re ready to cook, preheat your grill to medium-high heat. Remove the marinated pork from the refrigerator, take it out of its container or bag, and discard any remaining marinade. The marinade has done its job of flavoring and tenderizing; it’s not safe to reuse after contact with raw meat.
Step 3: Threading the Skewers
Arrange your prepared pork cubes onto your soaked wooden or metal skewers. Be careful not to overcrowd the skewers; leave a small space between each piece of pork to allow for even cooking and proper charring on all sides. A large platter or wooden cutting board works well as a staging area for your assembled skewers.
Step 4: Preparing the Tzatziki and Greek Salad
While the grill heats up, prepare your fresh accompaniments. For the tzatziki, combine the Greek yogurt, finely minced garlic, extra virgin olive oil, red wine vinegar, fresh dill, grated cucumber, salt, and pepper in a bowl. Stir until everything is thoroughly mixed and creamy. Cover and refrigerate until serving to allow the flavors to meld and the sauce to chill. For the Greek salad, gently toss together the diced cucumber, halved cherry tomatoes, Kalamata olives, fresh mint, parsley, dried oregano, and crumbled feta cheese in a separate mixing bowl. In a small jar or dressing container, whisk together the lemon juice and olive oil for the dressing, then pour it over the salad and toss to combine. Refrigerate the salad until it’s time to serve.
Step 5: Grilling the Pork Souvlaki
Once your grill has reached medium-high heat, carefully place the pork skewers on the grates. Grill the pork until it’s beautifully browned and slightly charred on all sides, turning the skewers every couple of minutes to ensure even cooking. The ideal internal temperature for cooked pork tenderloin is 145 degrees Fahrenheit (63 degrees Celsius), which typically takes about 8-10 minutes of grilling, depending on your grill’s heat and the thickness of your pork cubes. Use a meat thermometer to ensure accuracy and food safety.
Step 6: Resting and Serving
Remove the cooked pork skewers from the grill and transfer them to a clean platter or cutting board. Allow the pork to rest for at least 3 minutes. This resting period is crucial as it allows the juices within the meat to redistribute, resulting in a more tender and flavorful outcome. Finally, serve your perfectly grilled Pork Souvlaki skewers immediately with warm pita bread, your refreshing homemade Greek salad, and plenty of cool, creamy tzatziki. Enjoy the irresistible taste of Greece!
Perfect Pairings: What to Serve with Pork Souvlaki
While Pork Souvlaki, accompanied by creamy tzatziki and a fresh Greek salad, is a complete and satisfying meal on its own, there are many delightful side dishes and additional components that can further enhance your Mediterranean feast. Here are some fantastic pairing ideas:
- Hummus & Dips: A rich, flavorful hummus is always a welcome addition to any grilled meat platter. You could opt for a classic, smooth hummus, a vibrant roasted red pepper hummus for a sweet and smoky touch, or even a daring spicy jalapeño hummus if you like a kick. Other dips like melitzanosalata (eggplant dip) or tirosalata (feta cheese dip) would also be excellent choices.
- Mediterranean Salads: Beyond the traditional Greek salad, other fresh, simple side salads complement the pork beautifully. I highly recommend trying this light and flavorful Cauliflower Tabbouleh, a more traditional Greek Tabbouleh, or a refreshing Persian Tomato Cucumber Salad. These salads add varying textures and flavors, keeping your meal interesting and vibrant.
- Potatoes: Potatoes are a comforting and hearty option that pairs wonderfully with grilled pork. Consider serving these intensely flavorful Spicy Lebanese Potatoes, bright and zesty Cilantro Lemon Potatoes, or perfectly crispy Smashed Potatoes. Roasted or fried potato wedges seasoned with oregano and lemon would also be a classic Greek choice.
- Olives and Feta: A simple bowl of assorted briny olives and extra crumbled feta cheese makes for a wonderful appetizer or addition to the main spread.
- Lemon Wedges: Always serve extra lemon wedges. A squeeze of fresh lemon juice over the hot pork just before eating brightens all the flavors and adds an authentic Mediterranean touch.
Explore More Delicious Pork Recipes
If you’ve enjoyed this delightful Pork Souvlaki, you’ll be thrilled to discover more incredible ways to prepare pork. Pork is a versatile and flavorful meat, perfect for a wide range of dishes, from quick weeknight dinners to impressive weekend feasts. Dive into these other fantastic pork recipes:
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How to Bake Pork Chops in the Oven: A Simple Guide
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Perfectly Cooked Air Fryer Boneless Pork Chops
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The Best Slow Cooker Pork Shoulder Roast Recipe
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Quick and Easy Pork Enchilada Recipe
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Pork Souvlaki with Tzatziki
Pork Souvlaki with Tzatziki is the perfect summer meal! Pork tenderloin is marinated in a Mediterranean marinade and then grilled and paired with pita, tzatziki and a Greek salad.
Print Recipe
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Ingredients
- 2 pounds pork tenderloin, trimmed of silver skin and excess fat, cut into 1″ cubes
For the Marinade:
- 2 lemon, juiced
- 1/2 cup olive oil
- 5 cloves garlic, minced
- 3 tablespoons red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
For the Tzatziki:
- 1 1/2 cups Greek Yogurt {full fat, low fat, or no-fat}
- 3 cloves garlic, finely minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons fresh dill, chopped
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 cups cucumber, grated (about 1 small cucumber)
For the Greek Salad:
- 1/2 English cucumber, diced
- 2 cups cherry tomatoes, halved (quarter larger tomatoes)
- 1/2 cup Kalamata olives, cut in half
- 1/4 cup mint, chopped
- 1/4 cup parsley, chopped
- 1 teaspoon dried oregano
- 1/2 cup feta cheese, crumbled
- 3 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
Instructions
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Mix all of the marinade ingredients together in a small mixing bowl. Place pork tenderloin cubes in a large resealable bag or glass container and pour in the marinade.
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Seal the bag or close the container and toss to coat the pork with the marinade. Refrigerate the pork for two hours.
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Before grilling, soak wooden skewers in water for 20 minutes unless you are using metal skewers.
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When you are ready to grill, preheat the grill to medium-high heat. Remove the pork from the fridge, take it from the container or bag, and discard the marinade.
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Set out a large platter or wooden cutting board. Thread the pork onto the wood or metal skewers, leaving a small space between each piece.
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While the grill is heating, make the Tzatziki sauce by combining the Greek yogurt, garlic, extra virgin olive oil, red wine vinegar, dill, cucumber, salt, and pepper. Stir well to combine. Put in a covered container and refrigerate until ready to serve.
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To make the Greek salad, combine the cucumber, tomato, olives, mint, parsley, oregano, and feta cheese in a medium mixing bowl.
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In a mason jar or salad dressing container, combine the lemon juice and olive oil. Pour this dressing on the salad and stir to combine. Refrigerate until ready to use.
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When the grill is ready, grill the pork until browned on all sides, turning every couple of minutes. The pork should be cooked to an internal temperature of 145 degrees F (63°C), which should take about 8-10 minutes.
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Remove from the grill and let the pork rest for 3 minutes. Serve the pork skewers with pita, Greek salad, and tzatziki.
Nutrition Information
Carbohydrates: 13g,
Protein: 40g,
Fat: 38g,
Saturated Fat: 8g,
Polyunsaturated Fat: 4g,
Monounsaturated Fat: 24g,
Trans Fat: 0.1g,
Cholesterol: 112mg,
Sodium: 1008mg,
Potassium: 1005mg,
Fiber: 3g,
Sugar: 5g,
Vitamin A: 740IU,
Vitamin C: 41mg,
Calcium: 197mg,
Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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