These pork skewers or pork souvlakia in greek are so soft, juicy and tasty. It’s quite an easy recipe with only a few ingredients to assemble the skewers and some sauce to marinate the pork meat. The secret here is to marinate the pork cubes for a few hours if not from the night before to get all that flavoured and juicy meat. These pork skewers can be served as a meze with some pitta bread and tzatziki sauce or as a main with some chips or mashed potatoes.
Ingredients and How to
The main ingredients that I use for the pork skewers are pork, peppers, tomatoes, onions and a sauce to marinate the meat.
Depending on what you find at your market or how much time you have, you can make your pork skewers with precut pork cubes or you can get a pork joint and cut it into 1in/2cm cubes yourself. I usually buy a piece of pork joint around 1kg / 2lbs and then cut it into cubes myself.
For better results, I marinate the pork from the previous night and leave it in the fridge. Then I’m ready the next morning to assemble the skewers and toss them in the oven. If you can’t do that, then I recommend leaving the pork cubes to marinate for at least 2 hours to get as much flavour as they can from the sauce.
The sauce for marinating the pork skewers contains mainly wine, mustard, olive oil and some herbs & spices. If you don’t have or you prefer not to use wine then you can substitute with a little bit of balsamic vinegar, just 1/4 of a cup. I do not add any lemon to my marinade as that will make the meat go hard. You can drizzle the pork skewers with lemon after being cooked.
For assembling the pork skewers, I’m using some vegetables along with the pork cubes. I like to use onions, tomatoes and peppers. I cut the veggies around the same size that my pork pieces are. I cut one pepper into four lengthwise, remove the seeds and then cut each one into smaller pieces. For the onions, I take a large one, peel it and cut it into four from stem to root. Then carefully, I remove the slices and cut the big ones in two.
You could keep the core onion pieces, which are very small, separately in a bowl and add them to the tray between the skewers or save them for a stew or casserole. Nothing goes to waste here.
For the tomatoes, I cut them into four, remove the flesh and cut each piece into two or three depending on the size. Similar to the onions, you can keep the tomato flesh and add it to the tray in between the skewers or use it in another dish or why not, in your salad.
When I’m ready to start assembling the skewers, I just gather around me all the bowls with pork cubes, peppers, tomatoes, onions and a large baking tray. You could add them in any sequence that you like. I usually start by adding a piece of onion and then add a piece of pork, pepper, pork, tomato, pork and go on until around two fingers from the top of the skewer. Try not to press them too close together but not too much apart either.
When I finish assembling all the skewers, I add a bit of water to the bowl where I was marinating the pork cubes and then added it to the tray. If I have any leftover tomatoes, peppers and onions then add them between the skewers too. I cover the tray with some kitchen foil to let them cook slowly and keep all their juices and then towards the end, I remove the foil and let them cook for a bit longer to get a nice colour.
Drizzle the pork skewers with a little bit of lemon juice when you take them out of the oven and serve right away. You can have them as an appetizer, meze or main dish with some chips or salad or rice. If you have some pitta bread and tzatziki sauce, you can make a greek pitta wrap! Yum Yum!
The oven pork skewers with veggies are also great for baby led weaning and toddlers as long as you remove the skewer. As with all my recipes, I list salt in my ingredients list but you can skip it if you are preparing this for little ones where you want to control salt intake.
You can store any leftover skewers in the fridge for the next day.
Subscribe to my channel by clicking here »
Pork Skewers In the OvenThese pork skewers are cooked in the oven after being marinated for a few hours in a sauce with wine, olive oil, herbs and spices. The pork meat is so juicy and tasty from the marinade and the flavours of the peppers, tomatoes and onions. You can have these pork souvlakia, as we call them in Greek, in a nice warm pitta bread with some tzatziki sauce or as a main dish with some chips and salad.
- 2lb / 1kg pork
- 1 onion
- 1 pepper
- 2 tomatoes
- 1/4 cup red wine
- 1/4 cup olive oil
- 1 tbsp oregano
- 1 tsp paprika
- 1 tbsp mustard
- 1/2 tsp ground pepper
- 1 tsp salt
- Cut the pork meat into 1in / 2cm cubes if it's not already cut and added it to a big bowl.
- Add the red wine, olive oil, oregano, mustard, paprika, salt and pepper.
- Mix well until all pork cubes are coated. Cover and leave in the fridge to marinade for at least 2 hours.
- Peel the onion and cut it into four from root to stem. Take each layer out and cut the big ones in half. Place all in a bowl ready for assembling the skewers.
- Cut pepper into four from stem down and remove the seeds. Cut each piece into three or four. Place all in a bowl ready for assembling the skewers.
- Cut each tomato into four from the stem down. Remove the flesh and seeds. Cut each piece into three or four. Place all in a bowl ready for assembling the skewers.
- Take a skewer and start by adding a piece of onion, then pork, pepper, pork, tomato, pork and continue till a couple of fingers from the top of the skewer.
- Add all the skewers to a baking pan. Add 1/4 cup of water in the marinade bowl and put the mix in the tray with the skewers. If there are any leftovers from the onions, tomatoes and peppers, add them in as well.
- Cover with foil or a lid and bake for 45 minutes at 180°C/350°F. Remove the foil and bake for 10-15 more minutes to get a nice brown colour.
If you don't have or prefer not to use wine, you could substitute it with 1/4 of cup balsamic vinegar. If you are going to serve babies under 12 months you can leave the salt from the marinade and add a little bit when serving. You could use any type of pepper you have available, green, red or orange.
You can store them in the fridge for next day.
Nutrition Info (per serving)
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.