This quick and easy Pork Souvlaki is a delightfully flavorful dish made with tender pork tenderloin, which absorbs the marinade beautifully. Ready in under an hour, including marinating time, it’s perfect for a quick meal. Just grab some pita and enjoy!
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People have been enjoying souvlaki for decades, and for good reason. It’s a simple recipe that’s easy to master. It can be made with either pork or chicken, served with a side of rice and Horiatiki Salad, or tucked into a pita with fresh veggies and tzatziki.
This classic version features tender pork, and it’s a no-fuss straightforward meal. It’s perfect for a quick weeknight dinner but also impressive enough for entertaining guests. When you’re in the mood for Greek flavors, fire up your grill and make this Pork Souvlaki!
Ingredients
- Pork tenderloins – Silver skin trimmed and cut into 1-inch cubes. Uniform size ensures even cooking.
- Olive oil – Use a neutral or extra-virgin olive oil; I prefer extra-virgin for flavor.
- Lemon juice – Freshly squeezed only. Bottled juice can taste harsh and affect the marinade.
- Dried oregano – I use dried oregano for consistent flavor; fresh can be overpowering in a marinade.
- Garlic – Minced fresh garlic only. Jarlic can turn bitter when cooked.
- Salt and freshly ground pepper – Season to taste.
For the Sauce:
- Tzatziki – I recommend making your own; store-bought can be too thin or salty.
- Shallot – Finely diced to avoid overpowering bites.
- Dill – Finely chopped for even flavor distribution.
- Capers – Coarsely chopped to prevent large bursts of saltiness.
- Honey – Use as listed; adding more can make the sauce too sweet.
How To Make Pork Souvlaki on a Ninja Woodfire Outdoor Grill
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by mixing the olive oil, lemon juice, oregano, and garlic in a large bowl. Season with salt and pepper, then add the pork cubes and toss until every piece is well coated. I like using a wide mixing bowl and clean hands or silicone tongs so the marinade gets into every nook. Let the pork marinate for 20 to 30 minutes to build bright, classic Greek flavor.
Preheat your Ninja Woodfire Outdoor Grill on Grill mode set to high and set the timer for about 20 minutes. I love how quickly this grill heats up and delivers that smoky outdoor flavor without the hassle of a full size grill.
Thread the marinated pork onto metal skewers or soaked bamboo skewers. Metal skewers are my go to because they heat evenly and help cook the pork from the inside out. Once the grill is hot, place the skewers directly on the grill grate.
Grill the pork with the lid open for about 6 minutes on each side, until it is lightly charred and cooked through. Using an instant read thermometer makes this step foolproof. You are looking for an internal temperature of 145°F for perfectly juicy pork.
Remove the skewers from the grill and let the pork rest for a few minutes so the juices settle and stay locked in.
While the pork rests, stir together the tzatziki, finely diced shallot, chopped dill, capers, and honey in a small bowl. A mini prep bowl and spoon work perfectly here and make mixing quick and easy.
Serve the warm pork souvlaki with the creamy sauce and enjoy every tender, smoky bite.
Chef Jenn’s Tips
- For even more flavor, let the meat marinade up to overnight. It’ll be tender and amazing!
- Whether you make the tzatziki from scratch or use store-bought, enhancing it with shallot, capers, dill, and parsley adds an extra layer of flavor to complement the Pork Souvlaki.
- You can prep most of this meal ahead of time, then just grill before serving.
Make It A Meal
Pair your Pork Souvlaki with a side of tzatziki sauce, a fresh Horiatiki salad, and warm pita bread. This combination creates a delicious and well-rounded meal, perfect for both family dinners and entertaining guests.
Storage
Keep any leftover Pork Souvlaki in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork on a baking sheet and warm it in a 350°F oven until heated through. Alternatively, you can freeze the marinated pork before grilling; just thaw it in the refrigerator overnight before cooking.
Pork Souvlaki
Ingredients
- 2 pork tenderloins silver skin trimmed and cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon dried oregano
- 1 teaspoon garlic minced
- salt and freshly ground pepper
for the sauce
- 2 cups tzatziki
- 1 shallot finely diced
- 2 tablespoons dill finely chopped
- 2 tablespoons capers coarsely chopped
- 2 tablespoons honey or to taste
Instructions
- In a large bowl, mix the olive oil, lemon juice, oregano, and garlic. Season with salt and pepper, then add the pork cubes and toss to coat. Let marinate for 20-30 minutes.
- Preheat your grill to medium-high.
- Thread the marinated pork onto metal skewers or soaked bamboo skewers.
- Grill the pork for about 6 minutes on each side until the pork reaches an internal temperature of 145°F.
- Remove the pork from the grill and let it rest.
- For the sauce, combine the tzatziki with finely diced shallot, chopped dill, capers, and honey. Mix thoroughly.
- Serve the pork with the sauce and enjoy!
Notes
Chef Jenn’s Tips
- For a smoky flavor, use Woodfire Smoke and grill with the lid closed. Monitor the cooking time carefully to avoid overcooking; the pork is done at 145°F.
- Whether you make the tzatziki from scratch or use store-bought, enhancing it with shallot, capers, dill, and parsley adds an extra layer of flavor to complement the Pork Souvlaki.
- You can marinate the pork overnight and prepare the sauce in advance for an even quicker meal prep.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.