Pork Souvlaki

    45 mins

    This is my version. Use a very tender cut of pork for this and thread onto skewers and barbecue. Serve with a Greek salad or wrapped in warm pitta bread with tzatziki.

    936 people made this

    Serves: 12 

    • Juice of 1 lemon
    • 3 tablespoons (45ml) olive oil
    • 3 tablespoons (45ml) soya sauce
    • 1 teaspoon dried oregano
    • 3 cloves garlic, crushed
    • 2kg pork fillet, cut into cubes
    • 2 medium red onions, cut into 2.5cm dice
    • 2 green capsicums, cut into 2.5cm dice
    • Skewers
    • Oil for barbecue hotplate

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano and garlic. Add pork, onions, and green capsicums, and stir to coat. Cover, and refrigerate for 2 to 3 hours.
    2. Preheat barbecue for medium-high heat. Thread pork, peppers, and onions alternately onto skewers.
    3. Lightly oil bbq hotplate. Barbecue pork skewers for 10 to 15 minutes, or to desired doneness, turning frequently for even cooking.

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    Reviews in English (715)


    Excellent.I served it with my own recipe for tzatziki sauce... 1/2 container sour cream 1/4 cucumber, shredded and drained 3 cloves garlic, shredded 1 teaspoon dill weed salt to taste Mix, then let sit for an hour and then mix again...very garlicy and yummy...I used it on everything (hamburgers as a topping, dipping sauce, wraps, etc) You will ove it!  -  01 Aug 2002  (Review from Allrecipes US | Canada)


    As luck would have it, my grill ran out of gas right when I was about to prepare this dish. So, a lucky accident occurred thats worth another try! I dumped the entire thing, marinade and all, into a deep, stainless saute pan and sauted everything. I lidded the mixture for the first 3/4 of the cooking time (to ensure that the meat was cooked and the veggies soft). Following this, I increased the heat and removed the lid, thus boiling and thickening the remaining juices. The result was delicious! What was originally the marinade became a thick delicious sauce. The pork was ridiculously tender, and the greek flavor was prevalent throughout. The only thing I will be careful about next time is saltiness. I added the soy, as directed, but then also seasoned the dish and mine came out just a bit too salty.  -  30 Dec 2007  (Review from Allrecipes US | Canada)


    My husband and I really enjoyed this dish! I made it a little differently because we don't have a grill... I marinated pork chops & veggies for about 3 hours and then baked them in the marinade at 325 F. Once they were finished baking, I removed the chops & veggies and thickened the marinade with a little cream and flour until I had a nice sauce. Excellent flavor!!  -  14 Aug 2002  (Review from Allrecipes US | Canada)