Tender and flavourful bites of pork with a garlicky marinade, these pork souvlaki are just as good as your favorite take out, and can still be a quick weeknight meal. Pair it with some fresh herb and garlic grilled pitas, and you’ll never order in again!
My mom was coming over for dinner before Oliver’s baseball game last week and I was at a last minute loss for what to cook – Bo doesn’t get home until after watching the game, so it had to be something I could make now for all of us, but quickly make a bit more of after for Bo. All I had in the fridge was a two pack of pork tenderloin, and I was getting closer by the minute to telling my Mom to grab some takeout on her way into town. But, then she called to say she’d make it to the school on time to grab the kids, and I got the idea to make souvlaki…
I threw the herbs and garlic into my mini food processer to quickly chop them up (seriously, best invention ever when you’re in a rush). Tossed them into a zip lock bag with some oil, salt, pepper, lemon juice, and pork, and I was done for now. I had 30 minutes to let that flavour build, so I ran over to the grocery store with Sophie for some bread and tzatziki sauce. You could make your own if you wanted to, but sometimes (ok most times), it’s just really nice to just be able to pull stuff out of the fridge.
If you’re wondering about that zucchini there, well, that’s super easy too! Slice it in half lengthwise and lightly brush with olive oil and season with salt and pepper. Just grill it for a couple of minutes on each side, until tender. Rotate it 45 degrees half way through to get those perfect looking grill marks.
I know, everyone wants to know about the bread. Again, the mini food processor is your best friend with this, because it takes your prep down to seconds (seriously). You just through all the ingredients into the processor, then brush it onto the bread before grilling for a minute on each side. I could eat this suff all day, every day. I usually buy Naan bread instead of Pita bread, so just get what you like.
I wanted to show you the type of skewers I used for these. I’ve tried just about every kind there is – wood (which even after soaking all night, I still burn), standard metal single prong, but meat and veggies always spin on them on me, and even those metal cord ones that were trendy a couple years ago (they just suck, no sugar coating them). These were AMAZING to cook with though. Nothing spins on them, and the big solid park that says Broil King makes them really easy to flip using a pair of tongs. So, Broil King double pronged skewers, keep your eyes out for them!
- 3 tbsp fresh oregano, chopped fine
- 1 1/2 tbsp fresh thyme, chopped fine
- 1 1/2 tbsp kosher salt
- 3/4 tbsp fresh cracked black pepper
- 5 cloves garlic, minced
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 large pork tenderloins, fat and silver skin trimmed, cut into 1 1/2" cubes
Garlic and Herb Pita
- 3 cloves garlic
- 3 tbsp fresh oregano
- 3 tbsp fresh thyme
- 1 tsp kosher salt
- 1/4 tsp pepper
- 2 tbsp olive oil (more if needed)
- 6 pitas (I actually usually use Naan bread and LOVE it for this!)
- Tzatziki Sauce
- Place all of the ingredients but the pork in a large zip lock bag. Shake well to combine. Add the pork, and toss again to coat well. Place the bag in the fridge and let marinate for 30 minutes (or up to 3 hours).
- Preheat your BBQ to high. Place the cubes of pork onto metal skewers (if using wood, make sure to soak well. I typically put them in a zip lock bag with some water overnight). Discard the leftover marinade.
- Grill the pork for 4 to 5 minutes per side, until the internal temperature reaches 150ºF. Let rest for a couple of minutes before serving.
Grilled Garlic and Herb Pita Bread (or Naan, which I love!)
- Put the garlic, oregano, thyme, salt, pepper, and olive oil in the bowl of a mini food processor (if you don't have one, just mince up the garlic and herbs until very fine, then mix with the olive oil). Mix until finely chopped and combined. If the mixture looks too thick, add some more olive oil. This is a great recipe to just eyeball, you can't really mess it up (unless you add way to much garlic, cough, Mom, cough).
- Lightly brush the mixture onto one side of your bread.
- While the pork is resting, grill the bread for about 1 minute per side, starting with the garlic and herb side down. You just want to warm the bread, and leave a couple of grill marks on it.
- Cut into triangles and serve warm with the pork and tzatziki sauce.
Disclaimer: I reached out to Broil King to become an ambassador for their brand based on my love of their products. Some items that you see me using I have received at a discount, or for free, but my experiences and opinions are all my own. This is a brand that I truly love and believe in.