These Greek Freak Pork Loin Souvlaki Skewers are a delicious mashup of classic Greek street food and smoky backyard BBQ. Juicy pork loin chunks marinated in olive oil and bold Mediterranean spices, grilled to perfection and wrapped in warm naan with tangy Alabama white sauce—it’s a fusion that surprises and satisfies.
Pork Loin Souvlaki
I was aiming to make something fast and flavor-packed for a lunch with the team and wanted to take a break from the usual southern BBQ. I reached for some Greek Freak seasoning and built out a simple pork souvlaki recipe that checked all the boxes—easy, quick, juicy, and layered with bold flavor. The twist? We served it with Alabama white sauce on naan, combining Greek, Southern, and Indian influences into one incredible handheld meal.
Let’s get into it—you don’t need a rotisserie or fancy tools, just some skewers, a hot grill, and good seasoning.
How to Make Greek Freak Pork Loin Souvlaki Skewers
Prepping the Pork Loin
Start by cubing your pork loin into bite-sized pieces. If it’s pre-cubed, you’re already ahead. In a mixing bowl, drizzle the pork with olive oil and season generously with Spiceology’s Greek Freak seasoning. Toss to coat well. Let it marinate in the fridge for 15 minutes up to 2 hours to really lock in that flavor. After marinating, remove from the fridge and thread the pork onto skewers—bamboo or metal both work great.
Grilling the Souvlaki Skewers
Fire up your grill or smoker to 400°F. Once it’s hot, place your skewers over direct heat. Grill the skewers for about 15 minutes, turning every 3–4 minutes for even cooking. You’re looking for a finished internal temperature of 145°F. Don’t overcook—pork loin is lean and stays juicy when cooked to temp, not beyond.
Warming the Bread
As the skewers finish, toss your naan or pita bread onto the grill for the last couple of minutes. You just want to warm them through and give them a slight toast—soft, flexible, and ready to wrap.
Assembling the Skewers into Sandwiches
To build your souvlaki wrap, lay the warmed bread flat and drizzle with Lane’s BBQ Sorta White sauce. Lay a hot pork skewer in the middle, then optionally top with lettuce, tomato, onions, or banana peppers. Fold the bread around the skewer, slide the meat off, and serve immediately.
Best Beer to Pair With Pork Souvlaki
Pilsner
Crisp and refreshing, cuts through the richness of the pork.
Witbier
Light and citrusy, complements the Greek seasoning and white sauce.
IPA
Bold enough to stand up to the garlic and spice in the marinade.
Greek Freak Pork Loin Souvlaki Skewers
Equipment
- Camp Chef XT 24 Wood Pellet Grill
- BBQ Tongs
- You Need a BBQ Cutting Board
- Yonedas Okami Chef Knife
- BBQ Skewers
Ingredients
- 3 lbs Cubed Pork Loin
- ¼ cup Spiceology Greek Freak Rub
- 2 tbsp Olive Oil
- ½ bottle Lane’s BBQ Sorta White Sauce
- 1 package Naan
Instructions
- Preheat grill to 400°F
- Cube and marinate pork with olive oil and Greek Freak seasoning
- Skewer the pork and let it marinate (15–120 min)
- Grill for 15 minutes, turning frequently
- Warm naan or pita on the grill
- Drizzle bread with white sauce, add pork skewer, and remove skewer
- Wrap, serve, and enjoy with a cold beer!
Pork Loin Souvlaki FAQs
Can I use chicken instead of pork?
Absolutely. Chicken souvlaki is also popular. Just make sure to cook the chicken to an internal temp of 165°F instead of 145°F for safety.
What cut of pork works best?
Pork loin is a great balance of lean, affordable, and easy to cube. Pork tenderloin also works well, or you could try pork shoulder for a fattier bite—just adjust the cook time accordingly.
What’s the best bread for souvlaki wraps?
We used naan for its soft chew and nice char when grilled, but pita or flatbread are more traditional. Gluten-free pita works just as well for celiac-friendly wraps.
Is this gluten-free?
Everything except the bread is gluten-free. Just swap in a GF naan or serve the skewers over rice or salad to keep it fully GF.
How do I keep pork loin from drying out?
Cook it only to 145°F internal. Don’t go past it. Pork doesn’t need to be well done—juicy and slightly pink is both safe and far more flavorful.