Grilled Marinated Greek Style Pork Kabobs are great for meals on the run, picnics, BBQ’s and any simple weeknight. Meat on a stick is a timeless method of cooking. It’s easy to handle,slides right into a pita and grills quickly for hungry crowds. Recently in my travels to Morocco, kababs were on pretty much every street venders grill.
In my teen years my girlfriend’s family owned a small restaurant with a Greek-American menu named The American Cafe. Every summer for our annual town street fair the American Cafe rolled out big grills covered with wildly delicious greek pork kabobs. The combination of garlic, lemon and oregano could be tasted in the air before you even placed your order. Since then I’ve served these tender delicious pork kabobs countless times.
I’ve adapted the recipe over time adding vegetables. I’m not sure if it matches the recipe used by my friends family but it sure tastes as good as I remember.
I prefer marinating 24 hours or more for maximum tenderness. If you’re in a rush one hour of marinating is enough but if you have time to throw it together during the week and let it sit in the fridge the flavors will be intensified and you’ll be ready to roll for an easy weekend BBQ. 
Greek Style Marinated Pork Kabobs
Ingredients
- 1 1/2 lbs pork loin, trimmed of silver skin and excess fat, cut into 1-inch cubes
- two green peppers
- one large red onion
- Wooden skewers, soaked in water for 30 minutes before use
- Pocketless Pita
For the marinade
- 1/2 cup olive oil
- 1 small red onion, finely chopped
- 4-6 garlic cloves, minced
- 4 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 2 teaspoons Greek oregano
- Salt and Pepper
For the Tzatziki
- 2 cups of Greek yogurt
- 1 English cucumber, peeled and grated
- 4 cloves of garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
Method
- Mix all of the marinade ingredients together in a small bowl. Place pork cubes in a Ziploc bag and pour in the marinade. Seal the bag and toss to coat pork evenly with the marinade, then open the bag and reseal, removing as much air as possible. Place the pork in the refrigerator for at least two hours to overnight.
- Mix all the tzatziki ingredients together in a bowl until well combined. Cover and place in the refrigerator for at least two hours to overnight.
- Prepare your grill on high. Meanwhile thread the pork cubes onto the skewers alternating with pieces of red onion and green pepper.
- Grill the pork skewers on high to sear on two sides. Reduce heat to medium and grill until they browned on all sides and cooked through, about 8 to 10 minutes, turning 4 times during cooking.
- Remove the skewers to a plate and allow to rest for 5 minutes.
While the pork rests, grill pita until lightly browned on both sides, about 1 minute per side. - To serve, place pita slices on a plate, lay the souvlaki on top, and place a dollop of tzatziki on the side.
