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Greek Style Pork Kebabs

Kabobs on a plate
Greek Style Pork Kebabs

This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at

Marinated and grilled Greek-Style Pork Kabobs are great for weeknight meals on the run, picnics and BBQs. Grilling skewered meat is a timeless method of cooking. It’s easy to handle, slides right into a pita and grills quickly for hungry crowds. During my time in Morocco, I found kabobs on pretty much every street vendor’s grill.

In my teen years, my girlfriend’s family owned a small Greek-American restaurant named The American Cafe. Every summer for our annual town street fair The American Cafe covered big grills with wildly delicious Greek Pork Kabobs. You could smell the combination of garlic, lemon and oregano before you even placed your order. Since then, I’ve served these tender, delicious Pork Kabobs countless times.

I’ve adapted the recipe over time, adding vegetables. I’m not sure if it matches the recipe used by my friend’s family, but it sure tastes as good as I remember.

I prefer marinating 24 hours or more for maximum tenderness. If you’re in a rush, one hour of marinating is enough.

Greek-Style, Marinated Pork Kabobs


  • 1 1/2 lbs pork loin, trimmed of silver skin and excess fat, cut into 1-inch cubes
  • Two green peppers
  • One large red onion
  • Wooden skewers, soaked in water for 30 minutes before use
  • Pocketless Pita

For the Marinade

  • 1/2 cup olive oil
  • 1 small red onion, finely chopped
  • 4-6 garlic cloves, minced
  • 4 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Greek oregano
  • Salt and Pepper

For the Tzatziki

  • 2 cups of Greek yogurt
  • 1 English cucumber, peeled and grated
  • 4 cloves of garlic, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil


  1. Mix all of the marinade ingredients together in a small bowl. Place pork cubes in a Ziploc bag and pour in the marinade. Seal the bag and toss to coat pork evenly with the marinade, then open the bag and reseal, removing as much air as possible. Place the pork in the refrigerator for at least two hours (I recommend overnight).
  2. Mix all the tzatziki ingredients together in a bowl until well combined. Cover and place in the refrigerator for at least two hours (again, I recommend overnight).
  3. Once ready to cook, turn your grill to high heat. Meanwhile, thread the pork cubes onto the skewers alternating with pieces of red onion and green pepper.
  4. Grill the pork skewers on high to sear on two sides. Reduce heat to medium and grill until they are browned on all sides and cooked through, about 8 to 10 minutes, turning 4 times during cooking.
  5. Remove the skewers and place on a plate. Allow to rest for 5 minutes.
  6. While the pork rests, grill pita until lightly browned on both sides, about 1 minute per side.
  7. To serve, place pita slices on a plate, lay the souvlaki on top, and place a dollop of tzatziki on the side.
By Sally Roeckell
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. She has photographed people, food and life all over the US and in Spain, Basque Country, The South of France and Paris. She regularly shops at Heinen’s for the family dishes she features on 365 Barrington and on her website at

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