The first time I made this, I was aiming for something easy. Something grilled, fast, and not fussy. But the marinade caught me off guard—so full of citrus and garlic that the pork almost glowed when it hit the grill.
This is a souvlaki that delivers big flavor from a short list of ingredients. Just marinate, skewer, and grill. No overthinking required.
What Surprised Me
I expected this to be good—I didn’t expect it to be this balanced. The vinegar and lemon bring sharpness, the garlic and oregano give it depth, and just enough chili flake to make it interesting.
But what really makes it stand out is the finish: a quick brush of olive oil and lemon juice after grilling gives it a clean, glossy sheen and a final pop of flavor.
What I Used (And Why)
- Pork tenderloin (1.5–2 lbs) – Ina calls for this for good reason. It stays juicy, cooks quickly, and absorbs flavor beautifully. Loin works, but it’s leaner and dries out faster.
- Olive oil (½ cup) – Acts as the base for the marinade and locks in moisture.
- Fresh lemon juice (½ cup) – Don’t use bottled. You need the acid and brightness.
- Red wine vinegar (1 tbsp) – Rounds out the citrus and gives the marinade edge.
- Garlic (5 cloves, finely minced) – Essential. I once skimped and regretted it.
- Chili flakes (1 tbsp) – Brings heat but doesn’t dominate.
- Oregano (1 tbsp) – Go for dried—it holds up in the marinade better than fresh.
- Thyme + dried parsley – Subtle support players. Thyme adds earthiness, parsley a bit of lift.
- Salt + pepper – Don’t under-season; the pork needs it.
- Optional finishing mix: Olive oil, lemon juice, and chopped parsley. Ina’s nod to restraint that makes the dish feel fresh and complete.
Making It Yours
- Grill pan? Broiler? Both work beautifully if you don’t have a grill.
- No chili flakes? I’ve swapped in Aleppo pepper for a gentler, fruitier heat.
- Pita platter: Serve sliced on warm pita with tzatziki, tomato, cucumber, and red onion. It becomes a make-your-own flatbread moment.
Fixes That Mattered
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Dry pork | Overcooked | Pull at 145°F and rest 5 minutes |
| Burned skewers | Didn’t soak them | Soak wooden skewers at least 30 minutes |
| Uneven flavor | Incomplete marinade coverage | Toss well and press out all air before marinating |
How to Make Ina Garten’s Pork Souvlaki
- Make the marinade: Whisk olive oil, lemon juice, vinegar, garlic, chili flakes, oregano, thyme, parsley, salt, and pepper in a bowl.
- Marinate the pork: Place pork cubes in a zip-top bag or bowl. Pour in marinade, seal, and mix to coat. Refrigerate at least 4 hours or overnight.
- Prep skewers: If using wooden, soak 30 minutes before grilling.
- Thread pork onto skewers, leaving a little space between cubes for even cooking.
- Preheat grill to medium-high. Oil the grates.
- Grill skewers for 8–10 minutes, turning once, until the pork is lightly charred and reaches 145°F internally.
- Finish: Mix a splash of olive oil and lemon juice. Brush over cooked skewers and top with chopped fresh parsley.
Tiny Habits, Better Results
- I press the air out of the bag when marinating so the pork stays submerged and evenly coated.
- I leave the pork out of the fridge for 20 minutes before grilling—helps it cook more evenly.
- I slice leftovers thin for pita sandwiches the next day. Even better cold.
How I Store It
- Fridge: Keeps 3 days in a sealed container. Reheat gently.
- Freezer: Freeze skewered or unskewered pork in marinade for up to 3 months.
- Reheat: Warm gently on stovetop or in microwave. Add a fresh splash of lemon to revive it.
Before You Make It…
Q: Can I use pork loin instead?
A: Yes—but keep an eye on it. It’s leaner, so it cooks faster and dries out more easily.
Q: Can I broil these?
A: Definitely. Set them on a rack under the broiler for about 8 minutes, turning once.
Q: Can I double the recipe?
A: Easily. Just don’t crowd the skewers on the grill—leave space for even browning.
Q: Do I have to use skewers?
A: Not at all. Grill the cubes straight on a grill pan or in a cast iron skillet. Still delicious.
Try More Recipes:
Ina Garten Pork Souvlaki
Description
Marinated in lemon, garlic, and oregano, these grilled pork skewers are bright, juicy, and perfect for a summer platter.
Ingredients
Pork + Marinade:
To Serve:
Instructions
- Whisk together marinade ingredients.
- Add pork cubes to a bowl or zip-top bag, pour in marinade, toss to coat. Refrigerate 4–12 hours.
- Thread pork onto skewers.
- Preheat grill to medium-high. Oil the grates.
- Grill skewers 8–10 mins, turning once, until pork is browned and reaches 145°F.
- Mix lemon juice + olive oil. Brush over grilled pork, sprinkle with parsley.
- Serve with rice, tzatziki, pita, or salad.