GreekMedium · Hot
Pork Loin Souvlaki with Lemon and Oregano
Cubes of pork loin marinated in lemon, oregano, garlic, and olive oil, then threaded onto skewers and grilled until the edges char and the inside stays juicy — the souvlaki is not complicated, and it should not be. What it requires is that you don't rush the marinade and that you don't pull it from the heat too early. Respect those two rules and it will be perfect.
Prep
15 min
Cook
30 min
Rest
30 min
Total
1h 15m
Method
Marinate the Pork
1
In a large bowl, whisk together lemon juice (squeeze both lemons), minced garlic, olive oil, dried oregano, salt, and black pepper.
2
Add the pork chunks to the marinade, toss well to coat every piece, cover, and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
Grill the Souvlaki
3
While the pork marinates, dice the tomatoes, thinly slice the red onion, shred the lettuce leaves, and crumble the feta cheese. Set aside for assembly.
4
Thread 5–6 pork chunks onto each skewer, leaving a small gap between pieces so heat circulates evenly.
Assemble and Serve
7
Place shredded lettuce on each plate. Lay 1–2 grilled skewers on top.
8
9
Drizzle generously with olive oil, squeeze fresh lemon juice over the top, and dust lightly with dried oregano.
10
Serve immediately with warm white bread on the side and extra lemon wedges for those who want more. Eat while the pork is still hot and juicy.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -3
Calories
740
per serving
High in protein · 47gLow sugar · 12g
Protein
47g
Carbs
52g
Fat
41g
Sat. fat
12g
Fiber
10g
Sugar
12g
Sodium
1221mg
Gluten FreeHeart HealthyLow SodiumHigh Protein
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
2.7
per serving
ECarbonAEU all-round· carbon sets the grade
Water
2.2m³
Land
91Pt
Runoff
0.2g P
Pork Loin drives 68% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
3
Sweet
6
Salty
7
Sour
2
Bitter
3
Spicy
Textures
CrispyTenderCrumblyCrunchy
Aromas
HerbalCitrusSmokyPungent
Kitchen Equipment
Primary Tool
GrillGrillGrill PanChef KnifeCutting BoardMixing BowlWhiskTongsBasting BrushPlastic WrapWooden SkewersPaper Towels
Counter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Grill pork skewers until internal temperature reaches 65°C/150°F. Use a meat thermometer to verify doneness — visual cues alone may be insufficient.
If substituting chicken, cook until internal temperature reaches 74°C / 165°F. Never use visual cues alone — use a meat thermometer.
Cross Contamination
Use separate cutting boards and utensils for raw pork versus fresh toppings. Never place grilled pork on plates that held raw meat without washing.
Storage
Refrigerate leftover pork within 2 hours of cooking. Store in airtight containers at or below 4°C/40°F. Consume within 3 days.
Handling
Marinate pork in refrigerator (not at room temperature) to prevent bacterial growth. Do not reuse marinade that contacted raw pork unless boiled first.
High Risk Population
Pregnant individuals should ensure pork is cooked to 63°C/145°F minimum. Vulnerable populations should confirm internal temperature with thermometer.
Pro Tips
Technique
Do not rush the marinade, my friend. Those thirty minutes minimum are not just about flavor — they are about the lemon and garlic actually breaking down the pork fibers, making every bite tender and juicy. I have seen tourists ruin perfectly good souvlaki by thinking ten minutes is enough. Be patient, and the pork will reward you.
Substitution
If you cannot find good pork loin, chicken thighs work beautifully — just add five extra minutes on the grill. But whatever you do, never use pre-ground meat. Souvlaki should be chunks you can actually bite into, not some sad imitation gyros from a fast food place. That is not food, that is a crime.
Equipment
A cast iron frying pan works wonderfully if you do not have a proper grill — get it smoking hot, brush with olive oil, and cook your skewers exactly as you would outside. The Maillard reaction does not care if there is ocean breeze or kitchen exhaust, it only cares about heat and patience.
From the chef
Souvlaki is all about the marinade and then leaving it alone. Pork loin cubes go into lemon juice, garlic, oregano, and olive oil for at least thirty minutes — longer if you have the patience — and the lemon does real work, tenderizing and brightening as the fat in the oil carries everything into the meat. On a hot grill, those edges char and caramelize while the inside stays juicy. You serve it over lettuce with feta crumbled on top, a drizzle of your best olive oil, and more lemon squeezed at the table. Resist the urge to complicate it.
TagsSouvlakiGrilledPorkLemonOreganoFetaMediterraneanBarbecueSummer
AllergensMilkGluten
Source: generated · May 30, 2026