AIP Friendly Herb-Marinated Pork Souvlaki
Greek-inspired skewers are one of those meals that feel festive and satisfying all at once, and this version delivers every bit of that smoky, herb-forward magic without any of the usual protocol pitfalls. Tender pork tenderloin gets a long soak in a bright marinade built from fresh oregano, thyme, rosemary, lemon, and a touch of turmeric and ginger — no nightshades, no grains, just clean, bold flavor that actually penetrates the meat. The real surprise is the coconut tzatziki, which swaps traditional yogurt for chilled coconut cream and still manages to taste cooling and tangy alongside the charred pork. Grated cucumber, fresh mint, and lemon juice do all the heavy lifting, making it a sauce you'll want to spoon over everything. Threading the marinated cubes onto skewers and grilling them over medium-high heat gives you those gorgeous caramelized edges and a juicy interior — just pull them at 145°F and let them rest for a few minutes before serving. This recipe serves 4 and comes together beautifully as a weeknight dinner or a casual weekend cookout spread.
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Learn more →Ingredients
4 servings
For the marinade and pork
- 2 lb pork tenderloin, cut into 1 ½-inch cubes
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 4 cloves garlic, minced
- 1 tbsp fresh oregano, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp salt
For the coconut tzatziki
- 1 can (13.5 oz) full-fat coconut cream
- 1 cup english cucumber, grated and squeezed dry
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- 2 tbsp fresh mint, finely chopped
- ¼ tsp salt
For grilling
- 1 tbsp olive oil, for grilling
For serving
- lemon wedges, for serving (optional)
- fresh parsley, roughly chopped, for serving (optional)
Instructions
- 1
In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, rosemary, turmeric, ginger, and salt until combined.
- 2
Add the pork cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, or up to 8 hours.
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