Greek Souvlaki BBQ Recipe: Tender Skewers with Smoky Flavor

I’m sharing my secret Greek Souvlaki BBQ recipe that brings tender, smoky skewers to your backyard. 🔥 As a pitmaster with French technique training, I’ve perfected the blend of traditional Greek flavors with a BBQ twist.

This recipe delivers tender souvlaki with a smoky flavor profile. The marinade combines classic Greek ingredients with a special technique that ensures juicy, flavorful results every time.

Ingredients for Greek Souvlaki Bbq

Tender souvlaki starts with quality ingredients. Greek flavors shine through.

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For authentic Greek flavor, look for high-quality oregano from a specialty store. Fresh oregano has a brighter flavor than dried, but both work well. For the pork, choose a good-quality tenderloin with minimal fat. Most grocery stores carry pork tenderloin, but butcher shops often have better options.

No Greek oregano? Italian oregano is a decent substitute, though the flavor is slightly different. For the lemon juice, fresh is best—don’t rely on bottled juice. If you can’t find hickory wood chips, apple or cherry wood are good alternatives. The bamboo skewers need to be soaked for at least 30 minutes to prevent burning.

Marinated meat keeps for up to 3 days in the fridge. Cooked souvlaki freezes well for 3 months. Reheat carefully to maintain tenderness. The marinade can be made ahead and stored in the fridge for 1 week.

Step-by-Step Instructions for Greek Souvlaki BBQ

Master the art of traditional Greek souvlaki with these precise steps for tender, smoky skewers.

👨‍🍳 Step 1: Prepare the Marinade and Pork

Start by combining 0.25 cup olive oil, 0.25 cup chopped fresh oregano, 4 minced garlic cloves, 2 tbsp freshly squeezed lemon juice, 1 tbsp red wine vinegar, 1 tsp dried Greek oregano, 1 tsp kosher salt, and 0.5 tsp freshly ground black pepper in a blender or food processor. Blend until the mixture is smooth and the herbs are fully incorporated, creating a vibrant green marinade with a fragrant aroma.

Trim any excess fat from the 1 lb pork tenderloin and cut it into 1-inch cubes. Place the pork cubes in a large bowl or zip-top plastic bag. Pour the marinade over the pork, tossing to coat evenly. The marinade’s acidity will start breaking down the proteins immediately, infusing the meat with flavor. Cover or seal, then refrigerate for at least 2 hours or overnight for maximum flavor penetration.

🔥 Step 2: Set Up Your Grill for Smoking

Preheat your grill to medium-high heat (around 400°F). If using a charcoal grill, arrange coals on one side to create a hot zone and a cooler zone for indirect cooking. For a gas grill, turn on only one burner to achieve a similar temperature gradient. While the grill heats up, soak 1 cup of wood chips for smoking in water for at least 30 minutes. I prefer using hickory or apple wood chips for their robust, fruity flavor that complements the pork beautifully.

Once the grill is hot, add the soaked wood chips directly on the coals (for charcoal) or in a smoker box (for gas). You’ll start to see a gentle stream of smoke rising – this is crucial for that authentic souvlaki flavor. Let the grill preheat with the wood chips smoking for 10-15 minutes before adding the skewers. The grill grates should be clean and lightly oiled to prevent sticking.

🥘 Step 3: Thread and Grill the Skewers

Remove the pork from the marinade, letting any excess liquid drip off. Thread the marinated pork cubes onto the 12 soaked bamboo skewers, leaving a small space between each piece. I like to thread them fairly tightly so they cook evenly and don’t spin on the grill. Brush the skewers lightly with a little extra olive oil on all sides to help create a beautiful char.

Place the skewers on the hot side of the grill. You’ll hear a satisfying sizzle as they hit the grates. Grill for 8-10 minutes, turning every 2 minutes, until the pork develops a nice char on all sides and reaches an internal temperature of 145°F. As they cook, the marinade will caramelize on the surface, creating a flavorful crust. Move the skewers to the cooler side of the grill to finish cooking indirectly if needed.

⏰ Step 4: Rest and Serve

Once the pork reaches the proper temperature, remove the skewers from the grill and place them on a clean plate or tray. Tent loosely with aluminum foil to keep warm. Let the skewers rest for 5 minutes before serving – this allows the juices to redistribute throughout the meat, ensuring maximum tenderness. Serve immediately while still warm, garnished with additional fresh oregano if desired. The resting period is crucial as it lets the meat relax, making it more tender when you take that first bite.

Essential Equipment for This Recipe

Essential Grill Equipment

A good grill is crucial for achieving that perfect souvlaki char. I recommend a charcoal grill for authentic smoky flavor, but a gas grill works well too. Look for one with temperature control and a lid to maintain consistent heat.

Skewer Options

Bamboo skewers are traditional for souvlaki, but you can also use metal skewers. If using bamboo,

Thermometer Importance

A meat thermometer ensures your pork reaches a safe internal temperature of 145°F. I use a digital instant-read thermometer for quick, accurate readings. This prevents overcooking and ensures juicy results.

Smoking Accessories

For that authentic smoky flavor, you’ll need wood chips for smoking. Hickory or apple wood work beautifully with pork. Soak them in water for 30 minutes before adding to your grill. A smoker box helps contain the chips for gas grills.

Grill Maintenance Tools

Keep your grill in top condition with a grill brush for cleaning grates between cooks. A grill scraper helps remove stubborn residue. Regular cleaning prevents flare-ups and ensures even cooking.

Additional Equipment

A large bowl or zip-top bag is necessary for marinating the pork. You’ll also need a blender or food processor to blend the marinade ingredients. Have tongs ready for turning skewers on the grill, and a clean plate for resting the cooked souvlaki.