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Pork Souvlaki with Tzatziki

Cook Time:
15 mins
Prep Time:
5 mins

Chef notes

There’s nothing like a meal that whisks you away to a different place or time — cotton candy that reminds you of being on a beach boardwalk as a kid or hearty chili that reminds you of that one epic Super Bowl party — but we’d say it’s especially true when that place is as gorgeous as the picturesque blue coasts of the Mediterranean. That’s exactly what happens when you cook and serve this easy-to-make pork souvlaki. 

This succulent skewered pork from cookbook author Gaby Dalkin is loaded with flavor from the marinade and charred until juicy and crispy. The marinade is made with a combination of staples from the Mediterranean: zesty lemon juice, tangy red wine vinegar and good-quality olive oil. Marinate the meat overnight to ensure that each piece of tenderloin absorbs those wonderful flavors. 

When it comes to the sauce, you could buy a tzatziki. But it’s so easy to make at home, and tastes so much better. With just five ingredients — namely Greek yogurt, chopped cucumbers and a few spices — you’ll have your own fresh tzatziki. Serve it alongside the pork for a creamy, cooling bite that contrasts the earthy, smoky pork. 

Special Kitchen Equipment Required: While you could grill the pork outdoors, using an indoor grill pan means that you can make this recipe year-round. 

Technique Tip: Make sure to squeeze out any air from the airtight plastic bag when you marinate the pork. This will ensure that all the pork is getting as much flavor as possible from the marinade. 

Swap Option: If you want to do a different dipping sauce — or just don’t want to make your own at home — store-bought garlic labneh would be delicious.


For the Marinade
  • 1/2 cup extra-virgin olive oil
  • 4 cloves garlic, minced
  • 4 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons dried oregano
  • kosher salt and freshly ground black pepper, to taste
  • pounds pork loin, trimmed of silver skin and excess fat, cut into 1-inch cubes
For the Tzatziki
  • cups Greek yogurt
  • 1 Persian cucumber, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons freshly chopped dill
  • 2 tablespoons lemon juice
Fulfilled by



In a small bowl, mix all marinade ingredients together. In a large plastic bag, add the pork and pour the marinade mixture over the meat. Remove any excess air, seal the bag and toss to coat pork evenly with the marinade. Place the bag in the refrigerator for at least two hours or overnight.


In a medium bowl, combine the tzatziki ingredients. Cover and place in the refrigerator overnight overnight.


Soak the wooden skewers in water for at least 30 minutes prior to use. Remove the pork from the marinade and thread the cubes of marinated pork onto the skewers.


Preheat an indoor grill pan to medium-high heat. Grill the pork skewers until they browned on all sides and cooked through, 8 to 12 minutes, turning so each side gets direct heat during cooking. Transfer the skewers to a plate and rest for 5 minutes. Serve with tzatziki, fresh pita and extra lemons, as desired.