Kebab Platter with Greek Pork

Fresh summer meals and outdoor entertaining are where it is at when it comes to this Kebab Platter with Greek Pork. Juicy chunks of pork tenderloin are grilled with onion, lemon, and oregano and served platter style with hummus, tomatoes, and cucumber.

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This Greek Pork Kebab Platter with Greek Pico de Gallo is a fresh summer meal that takes advantage of many of the delicious fresh options that summer offers, like ripe and juicy tomatoes and fresh herbs you might even be growing in your own backyard.


1.  Cut the pork tenderloin into kebab sized cubes, approximately 20 cubes in total.


2. 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.


3. 1Meanwhile, prepare the marinated feta and Cucumber Pico de Gallo. Refrigerate until ready to serve. Cut pita rounds in half and set aside.


4. 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.

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