Pork loin Souvlaki – Kontosouvli Souvlaki Recipe

Pork loin Souvlaki is one of the best options you can choose anytime – either when you are starving or just want a good bite of something hearty and tasty. You can find it in Greek restaurants and souvlaki shops as kontosouvli souvlaki. The soft and juicy pork loin is the ideal meat you can imagine on your skewers. The great aroma and the even greater taste of kovtosouvli is irresistibly inviting.

Pieces of the pork loin, previously marinated of course, could be just put on the skewer as they are, or layered with very thin slices of red onion. That’s up to one’s taste. Both versions are very common in Greece. What matters the most when preparing the meat is to add finely chopped garlic in each piece of meat and then place it in the bowl with the marinade.

One interesting detail about Pork loin Souvlaki is that it is probably one of the souvlaki recipes when Greeks put their beloved herbs in abundance. What you will use depends on your taste as well, but in any case, keep in mind that all herbs and spices for grilled meats can go there; you can definitely add some dry oregano in the marinade, but the best flavor comes out of the simplest marinade made just of olive oil and freshly squeezed lemon juice, simply seasoned with salt and pepper.

Pork Loin Souvlaki or Kovtosouvli is commonly served with fresh tomatoes, cut red onion and peppers.

Pork Loin Souvlaki – Kontosouvli Souvlaki Recipe


  • Pork Loin
  • Garlic, finely chopped
  • Olive Oil
  • Lemon, fresh juice
  • Red Onion, sliced very thin
  • Peppers
  • Tomatoes
  • Salt and pepper

Prepare the meat and cut in bite size pieces, adding small pieces of garlic in each piece. In the bowl, mix olive oil and freshly squeezed lemon juice, add salt and pepper to taste, and whisk vigorously until all the ingredients blend. If making bigger quantities, use plastic bags and place the meat with the marinade in each bag, shake well and store in the fridge overnight or at least for a few hours. Make sure to shake the plastic bags several times so that the marinade can distribute evenly. If marinating the meat in the bowl, turn it with a spoon several times.

When ready to make, put the meat pieces on the skewers (with or without the thin slices of onion) and grill them for a few minutes. Don’t overdo it since pork loin gets harder when extensively grilled.

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