Pork Skewers

5 from 3 votes

These barbecued Pork Skewers are always on rotation every summer and are perfect with my homemade tzatziki recipe, in pita, or with salad and potatoes.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American, Bulgarian, Greek, Mediterranean

Keyword: pork skewers, ssouvlaki skewers

Servings:

Author: The Modern Nonna

Equipment

Ingredients

4 pork chops or pork tenderloin
¼ cup olive oil
1 teaspoon salt to taste
½ teaspoon pepper to taste
2 teaspoons garlic powder to taste
1 tablespoon dry oregano to taste
¼ cup fresh parsley finely chopped

Instructions

Cut the pork chops into equal size pieces. I cut mine into 1.5 inch cubes. Add it to a bowl with the rest of the ingredients and massage really well. Let it sit for at least an hour.
You can let it sit out at room temperature, if you are leaving the meat in the fridge for more than an hour be sure to take it out and let it sit at room temperature for at least 30 minutes before you cook it.
For best results, leaving the meat to marinate overnight will make for the most tender skewers.
Take each pork cube and add it onto the skewer stacking them all the way until the end. If you used 4 pork chops like I did, you should have a total of 4 metal skewers.
Turn on the barbeque to medium-low heat and cook the skewers on the grill for 12 to 15 minutes turning them 1 to 2 times. I leave the metal skewer handles hanging on the outside of the barbecue so they don’t get too hot and I am able to turn them.
Take them off the heat after 12-15 minutes, the meat should be nice and golden and charred. If you want to use an instant read meat thermometer you are more than welcome to, the pork should be 145°F and it’s totally normal if it’s a touch pink and absolutely safe to eat as long as it’s at 145F.
Let the meat rest for at least 5 minutes and enjoy with salad, potatoes, tzatziki, on pita, or any way you like.

Video

Nutrition