Tender, garlicky souvlaki pork kebabs pair perfectly with cool homemade tzatziki for an easy grilled dinner that's made for summer evenings.
Pork, chicken or lamb pieces can be frozen in marinade (which protects against freezer burn) and thaw almost as quickly as they cook. Thread strips or cubes onto soaked bamboo skewers and serve with a creamy, garlicky tzatziki—easily made with cucumber, garlic and yogurt—for dipping. Perfect for dinner or backyard parties, meat on a stick is ideal when you have a cold drink in the other hand.
Ingredients for Souvlaki Pork Kebabs
Marinade
1/4 cup extra-virgin olive oil
1/4 cup plain Greek-style yogurt
4-5 garlic cloves, crushed
2 tsp fresh oregano or 1 tsp dried oregano
1/2 tsp salt
1/4 tsp freshly ground pepper
1 lb pork tenderloin or loin chops, chicken thighs or lamb
2 cups cherry or grape tomatoes
Garlicky Tzatziki
1/2 English cucumber
pinch salt
1 cup (250 ml) plain Greek style yogurt
2 garlic cloves, crushed
1 tbsp (15 ml) lemon juice
Instructions for Souvlaki Pork Kebabs
1. In a large bowl or heavy-duty resealable plastic bag, add all marinade ingredients and stir or seal and squeeze the bag to combine.
2. Cut the pork, chicken or lamb into 3/4-inch cubes and add to the marinade. Cover or seal and refrigerate for at least an hour, or overnight. (Alternatively, the meat can be frozen in its marinade for up to 6 months.)
3. To make tzatziki, grate unpeeled cucumber with the coarse side of a box grater onto two layers of thick paper towels. Sprinkle with salt and let sit for a few minutes. Gather up the paper towel and squeeze any excess moisture out, then place the grated cucumber into a large bowl and discard the paper towel. Stir in the yogurt, garlic and lemon juice and refrigerate for an hour, or up to a day. Taste and season with salt, if needed.
4. When ready to grill, soak bamboo skewers in water for at least 10 min to prevent them from burning.
5. Thread cubes of meat and cherry tomatoes alternately on skewers, leaving enough space to hold onto at the dull end (aim for about 3 pieces of each per skewer.) Place along the edge of the grill, with the handles sticking out the front (so that they aren’t over the heat) and cook for about 5 min, turning as needed, until slightly charred and just cooked through.
6. Serve immediately with tzatziki.
Serves 6.
Per serving:
132 calories, 5.8 g fat (1.2 g saturated fat, 3.9 g monounsaturated fat, 0.8 g polyunsaturated fat), 16.2 g protein, 2.6 g carbohydrates, 36 mg cholesterol, 0.6 g fibre.
Per 2 tbsp tzatziki:
14 calories, 0.3 g fat (0.2 g saturated fat, 0.1 g monounsaturated fat, 0 g polyunsaturated fat), 1.1 g protein, 1.8 g carbohydrates, 1 mg cholesterol, 0.1 g fibre.
Originally published in ParentsCanada magazine, July 2012. Updated July 2026.
