Greek Marinated Pork Kebabs

This is one of my all-time favourite, mainstay weeknight dinners. I always have bags of this pork frozen in its marinade, ready to be thawed and thrown on the BBQ.

Tzatziki is my preferred condiment of choice, and while I certainly don’t disapprove of the shop-bought varieties, my recipe for homemade tzatziki is completely worth the (minimal) effort.

Feeds 3 – 4, depending on appetite


1 pork tenderloin, silverskin removed and tenderloin cut into big chunks
Zest and juice of half a lemon
2 large cloves of garlic, minced
1 heaped tsp Dijon
1 heaped tsp honey
1 tsp dried oregano
1 tbsp olive oil
1/2 tsp salt (or 1 tsp flaked salt)
Good grinding of pepper


Whisk together lemon zest, lemon juice, garlic, Dijon, honey, oregano, olive oil, salt and pepper. Pour over the chunks of pork and give everything a good mix to coat. Let sit on the counter for an hour to marinate, or pop in the fridge or freezer and use later on.

Thread 3 – 4 cubes of pork on each metal skewer. (You can use bamboo skewers, but they’ll need to soak in water for a good hour beforehand, otherwise they will just catch on fire.)

BBQ the skewers over a medium heat until caramelised, but still with a bit of give when squeezed. (About 10 – 12 minutes total.)

Serve with Greek salad, tzatziki and warmed pita breads.

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