Sheet Pan Pork Souvlaki with Cheesy Naan
Pork souvlaki is a beloved Greek dish made with tender, marinated pieces of pork that are typically skewered and grilled to perfection. The traditional method involves cooking the marinated meat on skewers over an open flame, allowing the flavors to develop beautifully. For a quick and easy twist, try making this dish as a sheet pan meal. Simply arrange the marinated pork on a baking sheet for a hassle-free, flavorful meal with minimal cleanup, though you can still grill it on skewers for that classic charred taste.
I marinate the pork tenderloin in a fresh yogurt sauce. It’s bright, refreshing and uses simple spices and ingredients that you most likely already have at home like lemon juice, paprika and onion!
I love serving this on warm, homemade Naan topped with fresh, crunchy vegetables like tomatoes, cucumber and red onion!
Sheet Pan Pork Souvlaki with Cheesy Naan
Ingredients
For the Pork:
- 2 pork tenderloins cubed
- ¼ cup olive oil
- ½ minced onion
- ½ cup plain Greek yogurt
- Juice of ½ a lemon
- Fresh dill
- 1 tbsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1 tsp black pepper
For the Cheesy Naan
- ½ cup warm water
- 2 tsp dry active yeast
- 1 tsp honey
- 2¼ cup all purpose flour
- 2 tbsp olive oil
- ½ cup Greek yogurt
- grated mozzarella cheese about 1 cup, divided
Instructions
For the Pork:
- Cube pork tenderloin into bite-sized pieces.
- In a large bowl, add all marinade ingredients to a bowl and toss pork in the mixture until evenly coating meat. Cover with cling wrap and refrigerate for up to 12 hours, at least 2.
- Spread evenly on a lined baking sheet and bake at 425F for about 25-30 mins, ** internal temperature of Pork loin should be cooked to 145F.
- Broil for an additional 2-3 minutes for crispy edges. Assemble pork onto cheesy naan & top with fresh cucumber, tomato and red onion.
For the Naan:
- In a small bowl, combine warm water, yeast & honey Stir until sugar is dissolved and let stand for 5-10 mins until foamy.
- In a large bowl add the flour and create a well. Add yogurt, olive oil and proofed yeast mixture to the center and mix to combine. Transfer to a cleaned surface to continue combing with your hands until a dough forms.
- Return the dough bowl to a now oiled bowl and cover with plastic wrap. Let it rise for 1 hour. Transfer back onto cleaned surface and divide into 6-8 equal pieces. Roll out each piece until flat and the desired size of your naan.
- Sprinkle roughly 1½ tbsp of mozzarella cheese in the center of each dough piece, bring the edges to the center and pinch to seal the cheese in the center of the dough. Squeeze the dough ball tightly with your hands to release any trapped air and roll out once more until about ½" thick.
- In a lightly oiled cast iron skillet over medium high heat, add the rolled naan dough and flip once bubble and browned in some spots underneath. It may take a try or two to get comfortable with your heat setting and how long you allow them to cook.
