What’s the first thing you do when you are served souvlaki? Remove the souvlaki from the skewer. Let me save you the trouble. This recipe for Skewer-less Greek Souvlaki even tastes better, and it takes half as long to prepare. I love it! Try it with a traditional Greek Salad.

Skewer-less Greek Souvlaki

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Course: Dinner
Cuisine: Greek
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Degree of Difficulty : Easy
Servings: 4 people
Tip : The ingredient quantities for the marinade in this recipe yield about one cup. Because I had so much left over, I drizzled a bit on the souvlaki once it was finished and was ready to be served.


  • 1 whole pork tenderloin about 1 1/2 lbs, trimmed
  • kosher salt and freshly ground black pepper
  • drizzle of olive oil


  • 3 tbsp white wine vinegar
  • 5 tbsp olive oil
  • 6 cloves grated garlic
  • 1 tsp Dijon mustard
  • 2 tsp dried oregano flakes
  • 1 sprig finely chopped fresh rosemary
  • 1 tsp sweet Hungarian paprika
  • 3/4 tsp fresh ground black pepper
  • 1 1/2 tsp kosher salt
  • 1 medium lemon
  • 1/2 medium red onion quartered


Gather all ingredients before starting the recipe.

  • Cut trimmed tenderloin into 2" thick slices, then quarter each slice and place in a resealable plastic bag.
  • Combine 3 tbsp white wine vinegar, 5 tbsp olive oil, 6 cloves grated garlic, 1 tsp Dijon mustard, 2 tsp dried oregano flakes, 1 sprig finely chopped fresh rosemary, 1 tsp sweet Hungarian paprika, 3/4 tsp fresh ground black pepper and 1 1/2 tsp kosher salt in a small bowl. Mix to combine.
  • Add about 1/3 of the marinade to the cubed pork tenderloin and message to make sure that the marinade covers all sides of the pork. Refrigerate pork for 30 minutes and up to 2 hours. Reserve the rest of the marinade to use as a dressing.
  • Remove pork from the refrigerator at least 1/2 hour before cooking.
  • Remove pork from marinade, pat dry with a paper towel and season with kosher salt and freshly ground black pepper. Discard the remaining marinade from the bag.
  • Heat a medium sized skillet over medium high heat for about 2-3 minutes. Add a drizzle of olive oil and when the oil starts to shimmer, add the drained marinated pork and 1/2 medium red onion quartered and separated into leaves. Don't crowd the pork, make two batches if it is required.
  • Sauté the onions and pork. Cook pork and onions undisturbed on one side for 3 minutes, then turn to the next side and sauté for another 2-3 minutes, or until both the onions and the pork are slightly charred.


  • Cut lemon in half and squeeze over pork. Spoon a generous portion of pork souvlaki on a serving plate and drizzle with some of the reserved marinade.


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