Authentic Grilled Pork Souvlaki with Homemade Tzatziki: Your Ultimate Greek Summer Meal
Embark on a culinary journey to the sun-drenched shores of Greece with this incredible recipe for **Pork Souvlaki with Tzatziki**. This dish isn’t just a meal; it’s an experience, transforming succulent pork tenderloin into perfectly grilled skewers, bursting with Mediterranean flavors. Paired with warm pita bread, a cool and creamy homemade tzatziki, and a vibrant Greek salad, it’s the quintessential summer feast that will undoubtedly delight your family and friends. Forget complicated recipes; this easy-to-follow guide brings authentic Greek tastes right to your backyard grill, making entertaining effortless and delicious.
My travel adventures through Greece last year left an indelible mark on my palate. Every meal was a revelation—fresh, incredibly flavorful, and truly something you could enjoy endlessly without ever growing tired of it. Among the many culinary delights, Pork Souvlaki with Tzatziki quickly became a favorite. It was ubiquitous, found everywhere from bustling street-corner vendors offering quick, satisfying bites to elegant sit-down restaurants serving sophisticated platters. The simplicity of perfectly grilled pork, elevated by the cool, refreshing embrace of tzatziki sauce and the crispness of a traditional Greek salad, made my taste buds sing with every bite.
Inspired by these unforgettable meals, I returned home determined to recreate the authentic flavors of our trip. This Pork Souvlaki recipe was one of the first I perfected, and it has since earned a permanent spot in my dinner rotation. It’s the ideal main course for those warm summer evenings, offering an easy yet incredibly flavorful solution to mealtime dilemmas. The secret lies in a tender pork tenderloin, deeply infused with a vibrant Mediterranean marinade before being grilled to juicy perfection.
If you’re a fan of this style of cooking, you might also enjoy the chicken version, my Chicken Souvlaki recipe. For other fantastic pork dishes perfect for grilling season, consider these Pork Burgers or these Grilled Hawaiian Pork Chops. And if you’re looking for versatile pork options beyond the grill, don’t miss this Easy Pork Chili, Cast Iron Pork Tenderloin, or an effortless Air Fryer Pork Tenderloin.
What is Pork Souvlaki? Unpacking this Greek Delight
For those new to Greek cuisine, you might be asking, “What exactly is Pork Souvlaki?” Essentially, **Souvlaki** is a beloved Greek fast food, traditionally featuring small, bite-sized pieces of meat (and sometimes vegetables) grilled on a skewer. The word “souvlaki” itself comes from the medieval Greek word “souvla,” meaning “skewer.” While pork is a very popular choice for souvlaki throughout Greece, you’ll also frequently encounter Chicken Souvlaki, and occasionally, it’s prepared with tender lamb. This simple yet incredibly flavorful dish is often served wrapped in a warm pita bread, generously slathered with tzatziki, and topped with an array of fresh Greek accompaniments such as Kalamata olives, diced cucumber, fresh parsley, ripe tomatoes, and crumbled feta cheese. The combination creates a harmonious blend of textures and tastes that is truly irresistible.
Pork Gyros vs. Pork Souvlaki: Understanding the Distinction
During my travels in Greece, I indulged in countless gyros and souvlaki, developing a deep appreciation for both! While equally delicious, they are distinct dishes primarily differentiated by their preparation methods. **Gyros** are made by thinly slicing meat (most commonly pork or chicken, but also beef or lamb) that has been cooked on a vertical rotisserie. This unique cooking method results in meat that is incredibly flavorful and wonderfully crispy on the outside, yet tender within. Gyros are almost always served wrapped in warm pita bread, creating a portable, satisfying sandwich. However, they can also be found served on a platter alongside roasted vegetables, Greek potatoes, or fries, accompanied by a generous dollop of tzatziki.
In contrast, **Souvlaki** refers specifically to pieces of meat, like chicken or pork, that are marinated and then grilled on skewers. The meat is typically cut into cubes before being skewered and cooked, resulting in a distinct char and juicy interior. Like gyros, souvlaki is often served either wrapped in a warm pita or presented on a platter with tzatziki, fresh vegetables, and potatoes. The key difference lies in the cut and cooking method of the meat – vertical rotisserie for gyros versus grilled skewers for souvlaki. Both offer an authentic taste of Greece, but each provides a unique texture and culinary experience.
Essential Recipe Ingredients for Perfect Souvlaki and Tzatziki
For precise ingredient quantities and detailed instructions, please refer to the complete recipe card provided below.
- Pork Tenderloin: This lean and tender cut is the star of our souvlaki. The Mediterranean marinade works wonders to tenderize it further, ensuring each grilled cube of pork is incredibly juicy and full of flavor. When paired with fresh pita, a dollop of tzatziki, and a crisp Greek salad, it creates a perfectly balanced meal.
- Mediterranean Marinade: My favorite marinades are simple yet powerful, and this one is a true winner! It’s designed to deeply infuse the pork tenderloin with bright, aromatic Greek flavors. The blend includes fresh lemon juice for zest, high-quality extra virgin olive oil for richness, pungent garlic cloves, tangy red wine vinegar, earthy dried oregano, and fragrant dried thyme. While dried herbs are convenient, feel free to use fresh oregano and fresh thyme if available for an even more vibrant taste.
- Tzatziki Sauce: No Greek platter is complete without this indispensable condiment. Tzatziki is the perfect cool, refreshing counterpoint to the warm, savory grilled pork. Its creamy texture and bright flavor make it ideal for drizzling over your souvlaki-filled pita. This classic sauce is made with thick Greek yogurt (or plain yogurt), minced garlic, a splash of white wine vinegar, fresh dill, and finely grated cucumber.
- Greek Salad: A fresh, traditional Greek salad is a must-have accompaniment to any Greek meal. I love adding a spoonful of this vibrant salad directly on top of the pork in the pita for an extra layer of crunch and flavor. It provides a wonderful balance of freshness and acidity to the rich pork.
How to Make Perfect Pork Souvlaki: Step-by-Step Guide
Creating delicious Pork Souvlaki at home is simpler than you might think. Follow these steps to achieve perfectly marinated and grilled pork, complemented by fresh tzatziki and salad.
Step 1. Prepare the Pork: Begin by carefully trimming the silver skin and any excess fat from the pork tenderloin. The silver skin is a tough membrane that won’t break down during cooking, so removing it ensures a more tender final product. Once trimmed, cut the pork tenderloin into uniform 1-inch cubes. Uniform pieces are key for even cooking on the grill.
Step 2. Create the Marinade: In a small mixing bowl, combine all the marinade ingredients: fresh lemon juice, olive oil, minced garlic, red wine vinegar, dried oregano, dried thyme, kosher salt, and fresh ground black pepper. Whisk everything together until well combined. Place the cubed pork tenderloin into a large Ziploc bag or a sturdy glass container. Pour the prepared marinade over the pork, ensuring all pieces are thoroughly coated. Seal the bag or close the container securely, then toss gently to distribute the marinade. Refrigerate the pork for a minimum of two hours to allow the flavors to penetrate the meat. For maximum tenderness and flavor, marinating overnight is highly recommended.
If you’re using wooden skewers, remember to soak them in water for at least 20-30 minutes before grilling. This prevents them from burning on the grill and helps keep the meat moist. Metal skewers do not require soaking.
When you’re ready to cook, preheat your grill to medium-high heat. Remove the marinated pork from the refrigerator, take the pork cubes out of the bag or container, and discard the used marinade. Do not reuse marinade that has been in contact with raw meat.
Step 3. Thread the Pork: Arrange a large platter or a clean wooden cutting board nearby. Carefully thread the marinated pork pieces onto your pre-soaked wooden or metal skewers. Try not to pack the meat too tightly, as this can hinder even cooking and browning. Leave a small space between each piece to allow heat to circulate.
Step 4. Prepare Tzatziki and Greek Salad: While the grill is heating up, prepare your fresh tzatziki sauce and Greek salad. For the tzatziki, simply combine Greek yogurt, minced garlic, extra virgin olive oil, red wine vinegar, fresh dill, grated cucumber, salt, and pepper in a bowl, stirring until smooth. For the salad, combine diced cucumber, halved cherry tomatoes, Kalamata olives, fresh mint, parsley, and oregano. Dress with lemon juice and olive oil. Set both aside in the refrigerator to chill and allow flavors to meld, ensuring they are perfectly cool and refreshing when served.
Step 5. Grill the Pork: Once the grill reaches medium-high heat, place the pork skewers directly on the grates. Grill the pork until it is beautifully browned on all sides, turning the skewers every couple of minutes to ensure even cooking and to develop a delicious crust. The pork should reach an internal temperature of 145 degrees F (63 degrees C). This typically takes about 8-12 minutes, depending on the thickness of the pork pieces and the heat of your grill. Use a meat thermometer to ensure accuracy and prevent overcooking.
Step 6. Serve: Once cooked, remove the pork skewers from the grill and transfer them to a clean plate or cutting board. Allow the pork to rest for 3-5 minutes. This crucial resting period allows the juices to redistribute throughout the meat, ensuring every bite is incredibly tender and flavorful. Serve the hot pork skewers immediately with warm pita bread, the chilled Greek salad, and a generous dollop of your homemade tzatziki sauce. Enjoy this taste of Greece!
Perfect Pairings for Your Pork Souvlaki
While I absolutely adore serving this Pork Souvlaki recipe nestled in warm pita with creamy tzatziki and a fresh Greek salad, there’s a world of other delicious side dishes and salads that complement the grilled pork beautifully. Here are some fantastic ideas to round out your Mediterranean feast:
- Hummus: The smooth, earthy richness of hummus is always a delightful addition to grilled meats. Try this classic homemade version for an authentic touch, or explore bolder flavors with a roasted red pepper hummus. For those who like a little kick, a spicy jalapeno hummus can be a thrilling choice.
- Salad: Beyond the traditional Greek salad, various light and fresh side salads pair wonderfully with pork souvlaki. I particularly enjoy the bright and herbaceous notes of this Cauliflower Tabbouleh, the classic flavors of Greek Tabbouleh, or the refreshing simplicity of this Persian Tomato Cucumber Salad. These salads offer a crisp texture and tangy counterpoint to the savory pork.
- Potatoes: For a more substantial side, potatoes are an excellent choice that pairs seamlessly with grilled pork. Consider the bold flavors of Spicy Lebanese Potatoes, the bright and aromatic Cilantro Lemon Potatoes, or the satisfying crunch of Smashed Potatoes. Each option adds a comforting and flavorful element to your meal.
Understanding Pork Tenderloin: The Ideal Cut for Souvlaki
Pork tenderloin, often referred to as pork fillet, is a premium cut of meat known for its exceptional tenderness and delicate flavor. This lean muscle runs along the spine of the pig and is not heavily used for movement, which contributes to its remarkably tender texture. It’s truly the most tender cut of pork, especially when cooked quickly over high heat, making it perfect for dishes like souvlaki.
It’s important to distinguish pork tenderloin from pork loin, as they are often confused but come from different parts of the animal and require different cooking methods. Pork tenderloin is long, thin, and small, ideal for fast cooking methods like grilling, pan-searing, or stir-frying. Pork loin, on the other hand, is a much wider cut from which steak-like pieces can be cut, and it lends itself better to slower cooking methods such as roasting. For the best results with tenderloin, always trim off the tough silverskin before cooking. This silvery membrane won’t soften, and removing it ensures a more enjoyable eating experience. Its ability to absorb marinades well and cook quickly without drying out makes pork tenderloin an excellent choice for flavorful and juicy souvlaki skewers. Just remember the golden rule: avoid overcooking to maintain its exquisite tenderness!
More Delicious Pork Recipes to Explore
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Slow Cooker Pork Shoulder Roast Recipe
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Quick and Easy Pork Enchilada Recipe
I hope this comprehensive guide inspires you to create your own delicious Pork Souvlaki with Tzatziki. It’s a meal that not only tastes incredible but also brings a piece of Greek sunshine to your table, perfect for any occasion, especially those long, warm summer days. Enjoy the vibrant flavors and the joy of sharing this wonderful dish!
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Pork Souvlaki with Tzatziki
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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 tablespoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, fresh ground
For the Tzatziki:
- 1 1/2 cups Greek Yogurt , {I like full fat but you can use low fat or no-fat}
- 3 cloves garlic , finely minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoons red wine vinegar
- 2 tablespoons fresh dill, chopped
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 cups cucumber, grated (I used about 1 small}
For the Greek Salad:
- 1/2 English cucumber, diced
- 2 cups cherry tomatoes, halved. Quarter the tomatoes if they are larger
- 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 Ziploc bag or glass Tupperware 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 the pork heat the grill to medium high heat. Remove the pork from the fridge and remove the pork 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.
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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 and 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 and then pour 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 a temperature of 145 degrees F which should take about 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
Nutrition information is automatically calculated, so should only be used as an approximation.