Seasoned bits of pork or lamb are allowed to season in a Mediterranean marinade for as long as you can stand it! Wonderful with rice and a cucumber and tomato salad. Serve with lemon slices and chopped parsley.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place pork tenderloin cubes into a gallon-sized resealable bag.

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  • Stir olive oil, dry white wine, lemon juice, garlic, oregano, salt, and pepper together in a bowl. Pour over pork in the bag and mix well.

  • Let pork marinate in the refrigerator for at least 1 day, up to 5 days.

  • Remove pork cubes from marinade and thread onto metal skewers. Place bay leaf pieces between meat cubes.

  • Preheat an outdoor grill for medium heat and lightly oil the grate.

  • Arrange skewers on the preheated grill. Turn the kabobs and baste with marinade frequently for the first 10 minutes of cooking, then discard marinade. Cook about 5 minutes longer, until pork is cooked through and juices run clear.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

233 calories; 15.9 g total fat; 49 mg cholesterol; 59 mg sodium. 2.4 g carbohydrates; 17.8 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/27/2019
This is delicious! I did a couple things differently though. I didn't thread bay leaves on the skewers in between the cubes of pork, because they kept breaking apart. So I scratched that, and used an orange bell pepper instead (worked really well! Highly recommend doing that!). I also used soaked bamboo skewers in place of metal skewers. Other than that, I kept everything else the same. Marinated the pork for about 36 hours, then cooked it on our charcoal grill for about 18 minutes. Oh, and I wouldn't recommend basting the skewers with the marinade--you'd be reintroducing raw pork 'juice' onto the cooked product, and that's just asking for trouble. Read More
(10)

Most helpful critical review

Rating: 1 stars
05/30/2019
Min lol Read More
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
05/27/2019
This is delicious! I did a couple things differently though. I didn't thread bay leaves on the skewers in between the cubes of pork, because they kept breaking apart. So I scratched that, and used an orange bell pepper instead (worked really well! Highly recommend doing that!). I also used soaked bamboo skewers in place of metal skewers. Other than that, I kept everything else the same. Marinated the pork for about 36 hours, then cooked it on our charcoal grill for about 18 minutes. Oh, and I wouldn't recommend basting the skewers with the marinade--you'd be reintroducing raw pork 'juice' onto the cooked product, and that's just asking for trouble. Read More
(10)
Rating: 5 stars
05/27/2019
This is delicious! I did a couple things differently though. I didn't thread bay leaves on the skewers in between the cubes of pork, because they kept breaking apart. So I scratched that, and used an orange bell pepper instead (worked really well! Highly recommend doing that!). I also used soaked bamboo skewers in place of metal skewers. Other than that, I kept everything else the same. Marinated the pork for about 36 hours, then cooked it on our charcoal grill for about 18 minutes. Oh, and I wouldn't recommend basting the skewers with the marinade--you'd be reintroducing raw pork 'juice' onto the cooked product, and that's just asking for trouble. Read More
(10)
Rating: 5 stars
06/05/2019
This is a great way to cook pork loin! I often buy it on sale and freeze it. During the summer, instead of cooking the loin whole, in the oven, dicing up the pork and grilling was a great solution . I was pressed for time and marinated the pork for around 6 hours. As a previous reviewer mentioned, I didn't thread the bay leaves, but instead used one in the marinade. the kabobs were flavorful and zingy, even after my short marinating time. Don't skimp on the fresh lemon. It makes the dish. Read More
(2)
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Rating: 5 stars
05/29/2020
I am impressed. Finally someone with an authentic souvlaki recipe. The recipe is great, thank you so much for sharing it. Read More
Rating: 1 stars
05/29/2019
With no instructions about boiling the marinade and simmering at least 10 min before basting is a problem. After 4 or 5 days sitting in that juice, you are asking for a tummy ache. Read More
Rating: 1 stars
05/29/2019
Min lol Read More
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Rating: 5 stars
05/29/2019
I liket it Read More