Classic Pork Souvlaki

Serve with rice and a Greek salad for supper and then take the leftovers in a pita for lunch the next day.


Cut: Pork Loin Roast
Prep Time: 10 minutes

Cook Time: 10 minutes
Number of Servings: 4



  • 1 lb (500 g) Pork Loin or Shoulder Blade Roast or Chops, boneless, well trimmed

  • 3 Tbsp (45 mL) canola oil

  • 2 Tbsp (30 mL) minced garlic

  • 1 Tbsp (15 mL) crushed dried oregano

  • juice from one lemon

  • 1 tsp (5 mL) salt

  • 1 tsp (5 mL) freshly ground black pepper

Tzatziki Sauce:

  • 1 cup (250 mL) peeled, seeded and grated cucumber

  • 1 cup (250 mL) plain Greek yogurt

  • 1 tsp (5 mL) minced garlic


  1. Cut pork into 1″ (2.5 cm) cubes. Combine pork, canola oil, garlic, oregano, lemon juice, salt and pepper in a mixing bowl. Mix thoroughly, cover, and refrigerate for 4 hours or overnight.

  2. Before cooking pork, prepare Tzatziki Sauce. Using a clean cloth or cheesecloth, squeeze as much liquid as possible from grated cucumbers. Combine with yogurt and minced garlic. Season to taste.

  3. Remove pork from marinade; discard remaining marinade. Thread pork on to 4 skewers. Preheat barbecue on high; reduce heat to medium. Grill pork on lightly oiled grill over medium heat, turning frequently, for about 10 minutes, or until just cooked, or broil in the oven. Serve with Tzatziki sauce.

Nutritional Analysis



4 servings.


2 Skewers and 2 Tbsp (30 mL) Tzatziki sauce per serving.

Per Serving
Calories 340
Total Fat 23 g
Saturated Fat 5 g
Cholesterol 65 mg
Carbohydrates 4 g
Fiber 0 g
Sugars 1 g
Protein 24 g
Sodium 1180 mg
Potassium 31 mg

Source: PutPorkonYourFork

Photo Courtesy: Canada Pork