Greek food never gets old for me, so it was an easy choice when I decided I wanted to make a pork dish this week. This pork souvlaki recipe sounded easy and delicious, two things I love. And it includes a lemon rice side dish, so meal planning was extra simple.
A simple marinade with the classic Greek flavors of fruity olive oil, lemon and oregano give a tangy, fresh and distinctly Greek taste to grilled pork skewers.
This recipe was full of pretty basic ingredients, so there were no special trips required to find all the ingredients. The most expensive item, unsurprisingly, was the pork tenderloin.
I was looking forward to trying Meyer lemons because I’ve never tried them. Unfortunately, they weren’t available, so I ended up using regular lemons. maybe next time…
I made this recipe in three parts: marinating the pork, cooking the rice, and cooking the pork. Here’s how long everything took:
- 20 minutes to make marinade and cube pork
- 37 minutes to cook pork and rice
- 57 minutes total (not including time to marinate)
Pork tenderloin is great for kebabs because it’s easy to cube. Just cut it into long strips then into bite-sized pieces. I put the cubed pork into an airtight container with the marinade ingredients, added the lid, and shook the container to mix everything. Super easy, right?
I planned to marinate overnight but ended up marinating for two nights because life has a habit of not going as planned. Fortunately, the recipe author did mention the pork could be marinated for a few days, so no worries there.
When I was finally able to make my pork souvlaki, I got the rice going first. While it was cooking, I threaded the pork onto skewers and took it outside to grill. The timing was perfect, and the skewers were done just before the rice.