Souvlaki seasoned pork bowls pair Greek-inspired pork with lemon rice, crisp vegetables, feta, and a quick yogurt sauce. The pork cooks in a skillet, so this is an easy way to turn souvlaki-seasoned meat into a complete meal without a grill.
Ingredients
- 1 cup (190 g) long-grain white rice, rinsed
- 1 ¾ cups (415 ml) water
- ½ teaspoon (3 g) fine salt, divided, plus more to taste
- 1 tablespoon (15 ml) olive oil, divided
- 1 lemon, zested and juiced, divided
- 1 pound (450 g) boneless pork loin or pork shoulder, cut into ¾-inch (2 cm) cubes
- 1 tablespoon (15 ml) red wine vinegar
- 2 teaspoons (4 g) dried oregano
- 1 teaspoon (3 g) garlic powder
- ½ teaspoon (1 g) ground black pepper
- ½ teaspoon (1 g) ground cumin
- 1 cup (150 g) diced cucumber
- 1 cup (150 g) halved cherry tomatoes
- ½ small red onion (about 60 g), thinly sliced
- ½ cup (75 g) crumbled feta
- ½ cup (120 g) plain Greek yogurt
- 1 tablespoon (15 ml) water, plus more as needed
- 2 tablespoons (8 g) chopped fresh parsley
Instructions
- Make the marinade: In a medium bowl, whisk together the vinegar, 2 teaspoons (10 ml) of the olive oil, oregano, garlic powder, pepper, cumin, lemon zest, and 1 tablespoon (15 ml) of lemon juice. Add the pork and toss to coat. Cover and refrigerate for 15 minutes while you prepare the other ingredients. Do not leave raw pork at room temperature during this time.
- Cook the rice: Combine the rinsed rice, water, and ¼ teaspoon (1.5 g) of salt in a small saucepan. Bring to a boil, stir once, then cover and reduce the heat to low. Cook for 15 minutes, or until the water is absorbed and the rice is tender. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in half of the remaining lemon juice.
- Prepare the toppings and sauce while the rice cooks. Stir the yogurt with the water and a pinch of salt until it is spoonable; add another teaspoon of water if it is too thick. Arrange the cucumber, tomatoes, red onion, and feta on a plate or in separate small bowls. Chop the parsley.
- Heat a large skillet over medium-high heat. Add the remaining 2 teaspoons (10 ml) olive oil. Lift the pork from the marinade with a slotted spoon, letting excess liquid drain back into the bowl, and add it to the pan in a single layer. Discard the used marinade. If the pan is crowded, cook the pork in two batches so it browns rather than steams.
- Cook the pork for about 8–10 minutes, turning occasionally, until browned on several sides and cooked through. Check the thickest pieces with a food thermometer: whole cuts of pork must reach the USDA FSIS safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. If using ground pork instead, cook it to 160°F (71°C). Rest the pork for 3 minutes before serving.
- Divide the lemon rice among four bowls. Add the pork, cucumber, tomatoes, onion, and feta. Spoon over the yogurt sauce, then finish with parsley and the remaining lemon juice to taste.
Tips
- Cut the pork into evenly sized pieces so they finish cooking at about the same time. Pork loin is lean and cooks quickly; shoulder is richer but may need a little longer to become tender.
- For stronger lemon flavor, add extra zest to the marinade or squeeze fresh lemon over the finished bowls. Avoid adding lots of lemon juice to the pork before cooking, since excess liquid can hinder browning.
- If you do not have red wine vinegar, use white wine vinegar or lemon juice in the marinade. Lemon juice gives a brighter, less rounded flavor.
- Keep raw-pork utensils and the marinade away from ready-to-eat toppings. Wash hands and surfaces after handling the pork, and discard marinade that has touched raw meat.
Serving Suggestions
Serve the bowls warm, with the vegetables and yogurt sauce cool for contrast. Warm pita or flatbread makes a useful side, especially for scooping up rice and sauce. Add olives, shredded lettuce, or a simple green salad if you want a larger spread; keep salty additions modest because feta and souvlaki seasoning can already be salty.
For a casual dinner, set out the rice, pork, vegetables, feta, and sauce separately and let everyone build a bowl. A little extra lemon at the table helps brighten the rich pork and creamy yogurt.
Variations
To make wraps, tuck the pork and toppings into warmed pita and use the yogurt sauce as dressing. For a lower-effort grain swap, serve the pork over cooked couscous or orzo; follow the package directions and season with lemon.
Use diced boneless chicken instead of pork if desired, but cook poultry to 165°F (74°C), checking with a food thermometer. For a vegetarian bowl, replace the pork with drained chickpeas tossed in the same seasonings and roast until browned; the texture and flavor will be different, but the lemon rice and toppings still work well.
Storage and Reheating
Refrigerate cooked pork and rice within 2 hours of cooking, storing them separately from the fresh vegetables and sauce in airtight containers. Use refrigerated leftovers within 3–4 days. For longer storage, freeze the pork and rice for up to 2–3 months; thaw overnight in the refrigerator. The cucumber and tomato are best prepared fresh, as they soften after freezing.
Reheat pork and rice in a covered skillet with a splash of water, or microwave them in a covered, microwave-safe dish, stirring partway through. Reheat leftovers to 165°F (74°C), as checked with a food thermometer. Add fresh toppings and yogurt sauce after reheating; do not reheat the yogurt sauce.
Frequently Asked Questions
What cut of pork is best for these bowls?
Boneless pork loin is easy to cube and cooks quickly, though it is lean. Boneless shoulder has more fat and a fuller flavor, but pieces may need a few extra minutes in the skillet. Cut either into similar-sized cubes and use a thermometer rather than relying only on appearance.
Can I use store-bought souvlaki-seasoned pork?
Yes. If the pork is already seasoned, skip the marinade ingredients and cook it according to its cut and size, checking the center with a thermometer. Taste before adding salt, since packaged seasoning can contain plenty.
Can I marinate the pork longer?
Yes. Cover it and refrigerate for up to 8 hours. The recipe’s vinegar and lemon add flavor but do not make raw pork safe to leave out; keep it cold and discard the marinade after it touches the meat.
Can I cook the pork on skewers?
Yes. Thread the cubes onto metal skewers or wooden skewers soaked in water for 30 minutes, then grill over medium-high heat, turning until browned and cooked to 145°F (63°C) with a 3-minute rest. Check several pieces, since cubes can cook unevenly.
Can I prepare any parts ahead?
Make the yogurt sauce and chop the vegetables up to a day ahead, keeping them refrigerated in separate covered containers. The rice and pork are best cooked close to serving, though both can be made ahead and safely reheated to 165°F (74°C).
Is souvlaki seasoning the same as Greek seasoning?
They overlap but are not identical recipes. Souvlaki-style seasoning commonly features oregano, garlic, lemon, and sometimes vinegar, while general Greek seasoning blends vary and may include additional herbs or salt. Use what you have, then adjust lemon and salt to taste.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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