Prep Time
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"We love skewers, this is one we have been making for over twenty years. It has served me well, Souvlaki, a Greek salad and crusty bread a company worthy meal, a platter of skewers make for a delicious great starter, using mini skewers a great appetiser. How can I not love Souvlaki! We like to add chunks of onion for added flavor"

Original recipe yields 6 servings


  • Serving Size: 1 (133.7 g)
  • Calories 251.6
  • Total Fat - 17.1 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 76 mg
  • Sodium - 184.3 mg
  • Total Carbohydrate - 0.6 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0 g
  • Protein - 22.3 g
  • Calcium - 25.9 mg
  • Iron - 1.7 mg
  • Vitamin C - 1.1 mg
  • Thiamin - 1 mg

Step 1

Soak wooden skewers 30 minutes. Cut meat into small cubes or 1 inch strips

Step 2

In glass bowl, whisk together oil, wine and oregano,minced garlic, salt and pepper. Add in prepared pork cubes or strips

Step 3

Cover, refrigerate. Best overnight or up to 24 hours

Step 4

Thread meat on skewers, cook on greased grill on medium heat turning and basting often with oil mix until done. We often thread in chunks of onion, green pepper and cherry tomatoes - just because!

Tips & Variations

No special items needed.



Loved it. It’s a keeper

review by:
(16 Aug 2019)


We loved these tender bites of pork...the marinade was the star...I used my metal kabob skewers...and made sides of veggies, red, green peppers, onions and red potatoes...this was so delicious...the meat was so tender and the peppers were so sweet...I'll be making this again...

review by:
(14 May 2019)


Great for those barbecuing days. I love the ease of it and the fact that it can sit in the fridge marinating flavor. I followed the recipe as written except that out of necessity I had to let it sit in the fridge an extra day and because I am a lover of garlic, I added some extra. I also sprinkled some lemon juice over the finished meal. Next time I don’t think that I will use pork shoulder because the end result wasn't as tender as we like it. Not sure if others had the same issue with the use of pork shoulder but I believe pork shoulder requires longer cooking, low and slow to achieve tenderness. I will try this on chicken and pork tenderloin next time. However, I would definitely recommend as the flavor is yum and can make you salivate! Thank you Gerry for sharing.

review by:
(26 May 2015)

Sue Lau


review by:
(1 Jul 2014)


Awesome marinade! I was not able to find shoulder so used pork sirloin. Worked perfectly. We both thoroughly enjoyed these skewers. I was not able to put on the bbq and we were have thunder/lightning, so broiled them. Will be making this for visiting family this summer! Thank you for sharing Gerry. Made for Billboard Recipe Tag.

review by:
(14 Jun 2014)


I made up one batch of the marinade, then added wine to half and lemon to the other half and they are both exceptional tasting Souvlaki! We loved it and my boyfriend asked me if I could make it again this weekend, so it was a real hit around here! Thanks so much for another gem Gerry. We will have this a lot! Linda

(19 Sep 2012)