Pork Souvlaki

    3 hours 45 minutes

    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.

    944 people made this

    Serves: 12 

    • juice of 1 lemon
    • 3 tablespoons olive oil
    • 3 tablespoons soy sauce
    • 1 teaspoon dried oregano
    • 3 cloves garlic, crushed
    • 2 kg pork fillet, cut into cubes
    • 2 medium red onions, cut into 2cm dice
    • 2 green capsicums, cut into 2cm dice

    Preparation:30min  ›  Cook:15min  ›  Extra time:3hours marinating  ›  Ready in:3hours45min 

    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, capsicums 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 (724)


    delicious! The pork was ridiculously tender, and the greek flavour 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.  -  08 Oct 2008


    Something else. My husband and I really enjoyed this dish! I made it a little differently because we don't have a barbecue... I marinated pork chops & veggies for about 3 hours and then baked them in the marinade at 160. 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 flavour!!  -  08 Oct 2008


    Used different ingredients. This recipe is amazing! We served it on warm pita bread with Tzatziki. It turned out wonderful. I also topped the sandwiches with diced tomatoes. And I even ommitted the green capsicums. This was plenty for sandwiches. Thanks Abby!  -  08 Oct 2008