Greek-Style Pork Kabobs
This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com.
Marinated and grilled Greek-Style Pork Kabobs are great for weeknight meals, picnics and BBQs. Grilling and skewering meat is a timeless method of cooking. It’s easy to handle, slides right into a pita, and cooks up 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 Café. Every summer for our annual town street fair, The American Café 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 perfectly 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.
Why You’ll Love This Recipe
- It has authentic Greek Flavor. These Greek-style pork kabobs are a true taste of the Mediterranean, creating an aromatic and flavorful dish that transports your taste buds to a Greek taverna.
- Its great for any occasion. Whether you’re hosting a backyard barbecue, packing a picnic basket, or simply looking for a delicious weeknight meal, these kabobs are a versatile and fun meal choice!
- Its easy to prepare. Grilling these kabobs is a breeze, ensuring that the pork remains tender and juicy while the vegetables take on a delightful char and smoky flavor.
Greek-Style Pork Kabobs
- Cook time:
- 15min
- Prep time:
- 2 Hours and 10 Minutes
- Total time:
- 15min
- Servings:
- 6
Ingredients
For the Kabobs
- 1 1/2 lbs. Heinen's CARE Certified pork loin, trimmed of silver skin and excess fat, cut into 1-inch cubes
- 2 green peppers
- 1 large red onion
- Wooden skewers, soaked in water for 30 minutes before use
- Pocketless Pita
For the Marinade
- 1/2 cup Heinen's extra virgin olive oil
- 1 small red onion, finely chopped
- 4-6 garlic cloves, minced
- 4 Tbsp. fresh lemon juice
- 2 Tbsp. red wine vinegar
- 2 tsp. Greek oregano
- Salt and pepper
For the Tzatziki
- 2 cups Greek yogurt
- 1 English cucumber, peeled and grated
- 4 garlic cloves, minced
- 2 Tbsp. lemon juice
- 2 Tbsp. Heinen's extra virgin olive oil
Instructions
- Mix all of the marinade ingredients together in a small bowl. Place the pork cubes in a Ziploc bag and pour in the marinade. Seal the bag and toss to coat the pork evenly. Open the bag and reseal, removing as much air as possible. Place the pork in the refrigerator for at least 2 hours or overnight.
- Mix all of the tzatziki ingredients together in a bowl until well combined. Cover and place in the refrigerator for at least 2 hours or overnight.
- Once ready to cook, turn the grill to high heat. Meanwhile, thread the pork cubes onto the skewers alternating with pieces of red onion and green pepper.
- Grill the pork skewers on high to sear on two sides. Reduce the heat to medium and grill until the pork skewers are browned on all sides and cooked through, about 8-10 minutes. Turn 4 times during cooking.
- Remove the skewers and place on a plate. Allow to rest for 5 minutes.
- While the pork rests, grill the pita until lightly browned on both sides, about 1 minute per side.
- To serve, place the pita slices on a plate, lay the kabobs on top, and place a dollop of tzatziki on the side.
