Greek Kebabs (Tender, Juicy, and Easy!)

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Transport yourself to the streets of Greece with this mouth-watering sensation Greek Kebab Recipe. Greece is one of the few major European countries that I haven’t been to, but in college I worked at an authentic Greek restaurant owned by an immigrant from Santorini.One of the dishes was pork kebabs (and Greek Lemon Potatoes), which I finally got around to recreating at home this year, based on what I learned watching what they made at restaurants.

like chicken skewers, souvlaki marinated and grilled to perfection on skewers. Souvlaki recipes can be made with pork, chicken, beef, or even lamb, but I chose pork souvlaki here because it’s the most traditional.

What is a kebab?

Souvlaki is a popular Greek street food consisting of small pieces of meat, usually pork, chicken or lamb, marinated, skewered and grilled to perfection.like Gyro MeatIt is usually served with pita bread, tomatoes, red onions and Tzatziki Dip.

Ingredients and Substitutes

This section explains how to choose the best ingredients for your pork kebab marinade, what each ingredient does in the recipe, and substitution options.For measurements, see recipe card below.

• pork – You can use pork tenderloin, pork tenderloin, pork shoulder, or pork chops. Cut into small even-sized pieces (1 to 1.5 inches). For best results, cut the meat against the grain to help keep it tender and juicy.

Variations: Make Chicken Kebabs, Lamb Kebabs or Beef Kebabs!

You can substitute chicken breast or thigh, lamb or beef for pork if you like. Different meats may take more or less time to cook.

• Extra virgin olive oil – This is the traditional oil used in marinades for Greek kebabs, but regular olive or avocado oil can also be substituted.
• lemon juice – Adds tangy flavor and tenderizes meat to Greek kebab marinades.Use fresh squeezed if you can, but bottled It’s fine if you don’t have fresh lemons. Lime juice can also be substituted, but lemon is more of a flavor here.
• seasoning – sea salt, black pepper and garlic powder。 This recipe is very garlicky, so if you want to substitute fresh minced garlic in the marinade, you’ll need a whole head of garlic. Lots of garlic is always a good thing in my book, but if you don’t like it, you can use less.
• herbs – I used dried oregano and dried rosemarybut you can use fresh herbs instead (you’ll need to triple the amount).

How to Make Greek Kebabs

This section shows how to make a kebab, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

1. season. Place the pork chops in a large bowl. Season evenly with salt and pepper.
2. pickled. Add marinade ingredients (olive oil, lemon juice, garlic powder, oregano, and rosemary). Mix well. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour and up to 24 hours.
3. Prepare. preheat one outdoor barbecue or bakeware on the stove. Thread pork chunks to 6 wood or metal skewers.

Tip: If using wooden skewers, soak them first.

If using wooden skewers, soak them in water for 30-60 minutes first to prevent burning.

5. Grill. Serve Greek pork kebabs on the grill, or on a cast-iron griddle. Cook, turning halfway through, until browned and cooked through.

Tip: Use a meat thermometer for best results.

You can use the time estimates on the recipe card below, but for best results, check the internal temperature with a meat thermometer (this is my favorite and very precise! ) to know when a kebab recipe is ready.

Pork should reach 145°F. If using other meats, chicken should reach 165°F and beef or lamb should reach 135-140°F.

storage instructions

• shop: Store in an airtight container in the refrigerator for up to 3 days.
• Meal Prep: Marinate the pork in the refrigerator 1 day in advance.
• Reheat: To reheat Greek Kebabs, place skewers on a baking sheet and heat in a 350°F oven for about 10-15 minutes. Alternatively, you can reheat them in a hot skillet or griddle for a few minutes per side.
• freeze: Store in freezer bag or airtight container for up to 3 months.

What to Serve with Pork Kebabs

This Greek kebab recipe serves up a variety of side dishes for a complete Mediterranean meal. Here are some tasty options:

• greek classic – Serve with pita bread (or try my Gluten-Free Pita Bread), sprinkled with feta cheese, and Tzatziki Dip A classic presentation.
• salad – I often serve this dish fresh Cucumber Tomato Avocado Salad Because I always have those ingredients on hand.For a Greek meal, try the classic Greek Salad (pictured above is a variation of it), a crisp mediterranean salad and Greek Salad Dressingor mediterranean Quinoa Salad.
• Easy Vegetables – try Roasted Broccoli and caramel Grilled Cabbage Steaksor simply prepare some Fried Zucchini or tender grilled mushrooms. You can also add some veggies to the souvlaki skewers like I did chicken skewers.
• Potato – side Garlic Parmesan Friesmashed, or baked Greek Lemon Potatoes Would compliment this dish perfectly.For a lighter side try Mashed Cauliflower.
• rice – If you want something heartier in addition to meat and vegetables, this kebab can be served with white or brown rice.If you need a lighter option try Cauliflower Fried Rice.

More Easy Mediterranean Recipes

Mediterranean flavors are so fresh and bright! If you want to bring more food to your table, here are some easier recipes to try:

Greek Kebabs (Tender, Juicy, and Easy!)

This Greek Kebab recipe is packed with flavor and so easy to make! The pork kebabs feature juicy, marinated meat grilled to perfection.

Prepare: 5 minute

chef: 10 minute

Marinating time: 1 Hour

all: 1 Hour 15 minute

Serving Size: 6 (adjust according to recipe)

raw material

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instruct

Click a time in the instructions below to start the kitchen timer while you cook.

1. Place the pork chops in a large bowl. Season evenly with salt and pepper.

2. Add olive oil, lemon juice, garlic powder, oregano, and rosemary. Mix well.Cover with cling film and place in refrigerator to marinate for at least 1 hour, Up to 24 hours.remove from refrigerator 30 minutes before cooking.

3. preheat one outdoor barbecue for 10-15 minutesor one bakeware on the stove 2-3 minutesover medium heat.

4. Skewer pork cubes on 6 wood or metal skewers. (if using wooden skewers, soak them in water 30 minutes First, prevent burning. )

5. Place the pork kebabs on the grill, or place the roasting pan on the stovetop.Cook 5-7 minutes. Flip and cook 5-7 minutesuntil browned and cooked through.

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recipe notes

Serving Size: 1 pork kebab

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 236

fat 15.5 grams

protein 21.5 grams

total carbohydrates 1.7 grams

net carbs 1.3 grams

fiber 0.4 grams

sugar 0.3 grams

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

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