Air Fryer Greek Pork Souvlaki
These air fryer Greek pork souvlaki skewers are a delicious and quick main course idea that will immediately transport you to the islands of Greece. Paired with homemade tzatziki, Greek potatoes in spicy tomato sauce, and a fresh village salad, this traditional souvlaki, or souvlakia, recipe is sure to be a favorite!
Prep Time40 minutes mins
Cook Time15 minutes mins
Total Time55 minutes mins
Course: Main Course
Cuisine: Greek
Keyword: air fryer pork souvlaki, air fryer souvlaki, chicken souvlaki recipe, greek souvlaki, pork souvlaki
Servings: 4 Servings
Calories: 534kcal
Mix together the olive oil, vinegar, garlic, salt and dried oregano in a large mixing bowl. Whisk to combine.
¼ cup Olive oil, 2 tablespoon Red wine vinegar, 4 cloves Garlic, 1 ½ teaspoon Dried oregano, 1 ½ teaspoon Sea salt
Add the cubed pork tenderloin to the bowl with the marinade, and toss to coat well. Let the pork sit in the marinade for 15-30 minutes.
2 lb Pork tenderloin
Thread pork cubes onto bamboo or metal skewers that will fit into your air fryer basket. Put the pieces of pork relatively close together, so keep the pork moist and to prevent the souvlaki from drying out.
Arrange the pork skewers in your air fryer basket, and give them a quick spray with avocado oil cooking spray, to get a golden char on the meat. Air fry for 15 minutes at 400°F, turning the skewers occasionally. The pork should read 145°F on a meat thermometer.
While the souvlaki is cooking in the air fryer, mix together the olive oil and lemon juice mixture. Brush the vinaigrette over the cooked pork skewers, and serve!
2 Lemons, ¼ cup Olive oil
- Soak bamboo skewers: If using bamboo skewers, soak the skewers in water to prevent burning in the air fryer.
- Pork cut size: The ideal size to cut the pork into is approximately ½" cubes. You can cut the pork into smaller pieces, but make sure they are all even.
- Marinating time: You can cook the souvlaki right away instead of letting it sit in the marinade for 30 minutes if you are in a rush. Do not over-marinate the pork, as the acid will change the texture of the pork over time.
Calories: 534kcal | Carbohydrates: 7g | Protein: 48g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 147mg | Sodium: 993mg | Potassium: 991mg | Fiber: 2g | Sugar: 1g | Vitamin A: 29IU | Vitamin C: 30mg | Calcium: 46mg | Iron: 3mg