Greek Pork Kebabs
These Greek Pork Kebabs are made with juicy chunks of pork tenderloin that are skewered and then grilled with onion, lemon, and oregano. The kebabs are served platter style with hummus, tomatoes, and cucumber for a weeknight dinner the whole family will love!
This recipe was originally created in partnership with Smithfield on June 15, 2017
This Is My Favorite Way to Make Greek-Style Pork
When served family-style on a big platter, these Greek pork kebabs are an easy summer meal that takes advantage of many of the delicious fresh ingredients that the season offers, like ripe and juicy tomatoes and fresh herbs you might even be growing in your own backyard.
I love that this recipe takes less than an hour to prepare and is on the lighter side, which is always appealing during the summer months!
Here’s why I think you should make these Greek pork skewers too:
✔ 5 Basic Ingredients: The kebabs are marinated in a simple mixture of lemon and oregano, then threaded onto skewers with fresh lemon and red onion. That’s it!
✔ Packed with Flavor: The bright Greek flavors of lemon, garlic, and oregano are long-time favorites of mine for infusing almost any cut of meat with summer flavor.
✔ Easy to Customize: Since the kebabs are served family-style, each person can load up their plate with whatever toppings and sides they like.
Happy grilling!
-Katie
The Key Ingredients
A full list of ingredients with their measurements can be found in the recipe card below, but let’s go over what you’ll need to make the Greek-style pork kebabs.
- Pork Tenderloin — I used the Smithfield Roasted Garlic and Cracked Black Pepper Fresh Pork Tenderloin, but you can also buy regular (unseasoned) pork tenderloin and then season it with my Greek Seasoning Blend.
- Lemon — There’s lemon juice in the Greek marinade, plus lemon wedges on the skewers for lots of fragrant flavor.
- Oregano — I strongly recommend using fresh oregano, not dried! Fresh herbs always give the brightest, most aromatic flavor.
- Red Onion — You can add other veggies to the kebabs, if desired, but I kept things super simple by just using onion.
- Olive Oil — If grilling on an outdoor grill, brush the meat with oil to help prevent sticking.
How to Grill Greek Pork Kebabs
- Marinate the pork for 30 minutes. After cubing the pork tenderloin, toss it with a little lemon juice and oregano and set it aside so the lemon has time to tenderize the meat.
- Assemble your skewers. There’s no rhyme or reason to how the kebabs are assembled, just try to get an even amount of pork on each skewer.
- Preheat your grill to medium-high. Clean your grill grates before getting started! Any bits of food left on the grates will burn and cause the kebabs to stick.
- Grill the kebabs for 5 minutes per side. You’ll know the pork is done once it reaches 145ºF.
- Rest before serving. Since we cut the pork into small cubes, the kebabs only need to rest for a couple of minutes before serving. I like to pair mine with Greek pico de gallo, grilled pita bread, and tzatziki, but you can get creative with the sides!
Katie’s Tip: If you’re using wooden skewers, soak them in water while the pork marinates. This will keep them from burning on the grill.
Recipe FAQs
Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Do I Have to Use Smithfield Roasted Garlic and Cracked Black Pepper Pork Tenderloin?
No! You can use unseasoned fresh pork tenderloin. I recommend cubing the pork and then seasoning it with this Greek Seasoning OR marinating it in this Greek Marinade before cooking for maximum flavor.
What Temperature Should I Grill the Pork Skewers?
I preheat my grill to medium-high heat. The internal temperature of the pork should read at least 145ºF on your meat thermometer. Cooking times will vary depending on how large your pieces of pork are.
Can I Make these if I Don’t Have an Outdoor Grill?
If you don’t have a charcoal or gas grill, just cook the pork skewers on the stove in a cast iron skillet grill pan, or broil them in the oven.
What to Serve with Greek Pork Kebabs
My favorite way to serve this recipe is platter style with several accompaniments. There is so much flavor this way and everyone can build their own plates or a shallow large bowl and choose what they like! Try your kebabs with:
More Easy Greek-Inspired Dinner Ideas
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Greek Pork Kebabs
Fresh summer meals and outdoor entertaining are where it's at when it comes to this Greek pork kebab platter!
Ingredients
For the Pork
- 2 Pork Tenderloins, cut into about 20 kebab sized cubes (suggested: Smithfield Roasted Garlic and Cracked Black Pepper Fresh)
- 1 Fresh Lemon
- 1 tablespoon chopped Fresh Oregano
For the Skewers
- Cubed Pork Tenderloin
- 1 Red Onion, cut into wedges
- 2 Lemons, cut into wedges
- 1 tablespoon Olive Oil
- 2 teaspoons chopped fresh Oregano
For Serving
- Pita Bread
- Greek Pico de Gallo
- Hummus
- Feta Cheese
Instructions
- Marinate the pork. Cut the pork tenderloin into kebab sized cubes, approximately 20 cubes in total. Combine the pork cubes with the juice of 1 lemon and the chopped fresh oregano in a bowl or a plastic storage bag. Allow to marinate for at least 30 minutes.
- Meanwhile, prep the sides. Prepare the marinated feta and Greek pico de gallo recipes. Refrigerate until ready to serve. Cut pita rounds in half and set aside.
- Preheat your grill or grill pan to medium-high heat. The kebabs need to cook over direct heat.
- Assemble the kebabs. Thread the pork, onion wedges, and lemon wedges on to grill-safe skewers in the order of onion, pork, lemon with a total of 4 pieces of pork per skewer.
- Grill the kebabs. Place the skewers on the preheated grill and cook 5 minutes per side, or until the pork is cooked to 145ºF. Transfer the skewers to a higher grill rack to provide indirect heat as needed.
- Rest the pork. Remove and transfer the skewers to a large platter, sprinkle with additional fresh oregano, if desired. Allow the pork skewers to rest for 2-3 minutes before serving.
- Grill the pita bread (optional). Lightly brush the pita with oil and place on the grill and cook for about 1 minute per side to warm the bread through and get nice grill marks.
- Assemble the kebab platter. Place the cucumber pico de gallo in a bowl on a large serving platter. Add another bowl for the marinated feta. Arrange the pita bread around the bowls. Place hummus, if using, in another bowl on the platter. Garnish the platter with fresh lemons and sprigs of fresh oregano.
Notes
If you don't use the recommended pre-seasoned pork tenderloin, I recommend using fresh unseasoned pork tenderloin and seasoning it with my Greek Seasoning Blend. Season according to your preference.
After seasoning, add the lemon juice, 1 tablespoon of extra virgin olive oil, and let marinate for at least 30 minutes before grilling.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 259Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 83mgSodium: 148mgCarbohydrates: 16gFiber: 4gSugar: 7gProtein: 32g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Francesca says
Can’t wait to make this. Oh, yum‼️
Gina @Running to the Kitchen says
This is my kind of meal! Looks incredible!
Katie says
Thank you, Gina!
Julianne says
We’re always look for fresh chicken recipes!
Liz @ The Lemon Bowl says
All of my favorite foods and flavors!!