This pork souvlaki marinade recipe will help you prepare a perfectly seasoned and tender souvlaki.

Eating souvlaki was one of those things that I enjoyed back home at our city’s summer festival each year. Not only was it my mom’s favorite booth, but it always seemed to be one of the most popular food booths. It’s not surprising at all, of course, because it was delicious.

Now that I live in a different country, it has been a long time since I’ve been able to visit the Festival of the Arts and eat that wonderful souvlaki. I haven’t forgotten the extraordinary combination of flavors, though.

Fast forwarding to a couple of years ago when I first started living in Spain, we went to visit one of my aunts who lives in the province of Seville, and she served us some delicious grilled pork chops that completely reminded me of the souvlaki I had always loved eating growing up. It made me realize that making my own delicious souvlaki wasn’t out of my reach, and I asked her how she had made her pork chops to get an idea for how to make my own.

She happily told me that her marinade was just a combination of olive oil, lemon, garlic, oregano and thyme.

I was amazed by how flavorful something so simple could really be!

It turns out that the secret to making good souvlaki is having a good pork souvlaki marinade recipe. Being able to cook it over a grill only makes it better!

Want to learn how?

Here’s the pork souvlaki marinade recipe that I’ve developed and have been using, based on the ingredients in my aunt’s pork chop marinade.

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Pork Souvlaki Marinade Recipe

4.18 from 23 votes

Print Rate

Author: Tracy Ariza, DDS

Ingredients

Instructions

Cube your pork into pieces that will comfortably fit onto a skewer, and place them into a bowl that is large enough to hold all of the pork easily.
Mince your garlic and add it to your bowl, along with your salt.
Add the juice of your lemon, the olive oil, and add in your herbs. I prefer to use fresh herbs and bruise them a little before adding them so that they'll give off more of their flavors. If using dried herbs, you can use smaller quantities.
Mix all of your ingredients together, making sure that the meat is well coated in the pork souvlaki marinade. Cover and refrigerate for at least half an hour. Several hours is even better. (I left mine overnight.)
When you are ready to grill your souvlaki, remove it from the pork souvlaki marinade and push your skewers through the pieces of meat.
Grill on high heat, turning occasionally until the meat is cooked through and browned as desired.

Notes

This marinade also works wonderfully for marinading chicken.

When adding salt, I usually only add a pinch of salt to the marinade, and then salt the finished, grilled souvlaki. That way everybody can adjust the saltiness to their liking.

Course Main Dish

Cuisine Greek, Mediterranean

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Once you have your souvlaki ready, you’re ready to serve it with pitas and/or rice. Since I’ve been having issues with wheat, I made myself some grain free pitas to serve with the souvlaki. I wish I had thought to place them on the grill before serving them. That would have made them even better!

Want to make your own grain free pitas?

I’ll share my recipe with you soon. I promise!! 🙂

Other than that, souvlaki is also good served with tzsatziki sauce (or just use greek yogurt like I usually do), cucumbers, and other grilled veggies. You can see in my pictures that I love grilling up padron peppers to accompany these sorts of Mediterranean meals.