Pork souvlaki has always been one of my favourite dishes. My family is Greek and I grew up spending my summers on the island of Kefalonia, where we’d eat souvlakia pretty much every week. While in North America we may order pizza on a Friday night, in Greece it’s souvlakia.
Pork is the most traditional type of souvlakia, though you can also find chicken. I opt for pork tenderloin because it results in a more juicy and flavourful souvlaki. With just five ingredients, this recipe is a total no-brainer and a definite crowd pleaser.
The secret to making souvlakia that tastes like the kind you’ll eat in Greece? You need to give it time to marinate. I’ll typically marinade overnight, but in a pinch at least an hour will make a huge difference. Typically souvlaki is grilled, but I make my version in the oven because it’s much easier for busy weeknights, and it still packs a ton of flavour.
8 small souvlaki skewers
- 1 Ontario pork tenderloin, silver-skin removed and cut into 1” cubes
- ¼ cup olive oil
- 2 tbsp lemon juice + lemon wedges for serving
- 1 tsp dried oregano
- 1 tsp salt
- In a large bowl, whisk olive oil with lemon juice, oregano and salt. Add pork tenderloin pieces, cover with plastic wrap and refrigerate overnight or at least one hour.
- Thread pork onto small skewers, usually about 4-5 pieces per skewer. Place on a greased baking sheet.
- Broil for 3-5 minutes, watching carefully to avoid burning. Turn heat down to 425F and continue cooking for another 10 minutes or until pork reaches an internal temperature of 145F.
- Serve with extra lemon wedges.