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Greek-Style Pork Kabobs

Greek-Style Pork Kabobs
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This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at


Marinated and grilled Greek-Style Pork Kabobs are great for weeknight meals, picnics and BBQs. Grilling and skewering meat is a timeless method of cooking. It’s easy to handle, slides right into a pita and cooks quickly for hungry crowds. During my time in Morocco, I found kabobs on pretty much every street vendor’s grill.

In my teen years, my girlfriend’s family owned a small Greek-American restaurant named The American Café. Every summer for our annual town street fair, The American Café covered big grills with wildly delicious Greek pork kabobs. You could smell the combination of garlic, lemon and oregano before you even placed your order. Since then, I’ve served these tender, delicious pork kabobs countless times.

Greek-Style Pork Kebabs Raw

I’ve adapted the recipe over time, adding vegetables. I’m not sure if it matches the recipe used by my friend’s 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.

Greek-Style Pork Kabobs

Greek-Style Pork Kabobs


For the Skewers

  • 1 1/2 lbs. Heinen's CARE Certified pork loin, trimmed of silver skin and excess fat, cut into 1-inch cubes
  • 2 green peppers
  • 1 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 Tbsp. fresh lemon juice
  • 2 Tbsp. red wine vinegar
  • 2 tsp. Greek oregano
  • Salt and pepper

For the Tzatziki

  • 2 cups Greek yogurt
  • 1 English cucumber, peeled and grated
  • 4 garlic cloves, minced
  • 2 Tbsp. lemon juice
  • 2 Tbsp. extra-virgin olive oil


  1. 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. Open the bag and reseal, removing as much air as possible. Place the pork in the refrigerator for at least 2 hours or overnight.
  2. Mix all of the the tzatziki ingredients together in a bowl until well combined. Cover and place in the refrigerator for at least 2 hours or overnight.
  3. Once ready to cook, turn the grill to high heat. Meanwhile, thread the pork cubes onto the skewers alternating with pieces of red onion and green pepper.
  4. Grill the pork skewers on high to sear on two sides. Reduce heat to medium and grill until the pork skewers are browned on all sides and cooked through, about 8-10 minutes. Turn 4 times during cooking.
  5. Remove the skewers and place on a plate. Allow to rest for 5 minutes.
  6. While the pork rests, grill the pita until lightly browned on both sides, about 1 minute per side.
  7. To serve, place pita slices on a plate, lay the souvlaki on top, and place a dollop of tzatziki on the side.

Greek-Style Pork Kebabs

Heinen's Grocery Store

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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