Grilled Pork Skewers

These grilled pork skewers benefit from a Greek-inspired marinade of lemon, oil, garlic, and oregano, which infuses the tender, quick-cooking pork with oomph before tossing it on the grill.

Four grilled pork skewers on a white plate with a bowl of lemon wedges and dried oregano beside the skewers.

Quick! Easy! Short ingredient list! These pork skewers genuinely deliver on those oft overused promises with a simple Greek-inspired marinade of lemon, garlic, oregano, and olive oil.–Jenny Howard

Grilled Pork Skewers

  • Quick Glance
  • Quick Glance
  • 30 M
  • 4 H, 40 M
  • Serves 4
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Special Equipment: 12 small skewers (metal or wood)

Ingredients

  • For the pork skewers
  • For serving (optional)

Directions

Make the Greek pork skewers

In a medium bowl, whisk together the oil, lemon zest, oregano, pepper, red pepper flakes, and garlic.

Cut the pork into 1-inch (2.5-cm) pieces.

Add the pork to the marinade and toss to coat. Cover and refrigerate at least 4 hours and up to 24 hours.

If using wooden skewers, soak them in water at least 20 minutes before grilling.

Tester tip: Ever find yourself wanting to grill ASAP but annoyed that you have to wait half an hour to soak your skewers? Next time, soak your entire stash of skewers at once. Wrap the extras in plastic wrap and freeze them then simply pull them out when ready to grill.

Heat a grill or stovetop grill pan over high heat. Using long-handled tongs, rub the grill grate or grill pan with a paper towel soaked with a small amount of oil.

Thread the pork onto the skewers and sprinkle with salt.

Grill the skewers until cooked through, 10 to 15 minutes, turning fairly frequently.

Transfer the skewers to a warm plate, cover with foil, and rest for 10 minutes.

To serve

Arrange the skewers on a platter or individual plates, passing an assortment of bread, tzatziki, hummus, feta, vegetables, salad, and/or lemon wedges separately, if desired.

Print RecipeBuy the The Plan Buy Cook Book cookbook

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Recipe Testers' Reviews

This recipe took me by surprise. It seems simple and straight forward, and it is. But the flavor you get out of this using pantry staples…OH MY.

I marinated the pork overnight and it was incredibly moist and flavorful. Since the marinade contained oil, I just cleaned the grill grate and didn’t oil it, and this worked fine. The skewers grilled over high heat for 13 minutes, then rested for a good 20 minutes covered with foil.

I have family in town and I made this on the grill with Greek flat breads, quick pickled cabbage, and tzatziki. It was a huge hit with adults and children alike. It will definitely be entering my usual rotation!

This recipe has all the flavors of a typical Greek dish. It’s very easy to make and can be completed in less than 30 minutes (excluding the time needed for marinating), making it a perfect weeknight meal.

A little trick I use when I buy a package of bamboo skewers is to soak the entire amount right away for about 30 minutes, drain them a bit, and wrap them in plastic wrap. Then I place them in the freezer and whenever I need pre-soaked skewers, I have them on hand.

The next time I make this recipe, I think I’ll dice the pork in 1-inch pieces rather than 3/4-inch pieces. I feel they’ll hold up better on the grill and have less of a chance of becoming too dry. I did not have any pita to serve with the tzatziki, so I served my homemade focaccia, which worked very well. Also, a nice Greek salad would be a perfect complement to the dish.

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