This is my mother-in-law’s pork souvlaki recipe and it’s an absolute family favourite, especially during the summer. I figure if I share it online, then everyone in the family will always have it.
The marinade is tangy, zesty, and sweet and the recipe uses the always tender, pork tenderloin. Serve these skewers with salad, potatoes, rice or on a pita. And don’t forget the tzatziki sauce – it’s a must!
The skewers take no time to cook and remember pork should be cooked to a maximum of medium-well to stay moist and tender.
- Recipes usually ask you to soak the wooden skewers 30 minutes before you thread the meat and grill them. I have never found this to work. Instead, I do as my butcher taught me and loosely thread my ingredients onto the skewers, leaving just the ends exposed to the heat. You can also cover the ends in a little foil if you want.
- Take the skewers off the heat just before you feel they’re done, as they’ll continue to cook as they rest – if you cut the pork into 1-inch chunks and heat the BBQ well before grilling, they should take a max of 4 minutes per side (set a timer!).
- You can substitute chicken for pork, however the cooking times may vary.
- Fresh or dried oregano would also be a great addition to the marinade.