Fresh barbecue flavours from Greece
Tender pork fillet cubes are marinated in a mixture of oregano, lemon, garlic and olive oil, placed on wooden skewers and cooked over charcoal or in a grill pan – an aromatic, sunny dish for social occasions.
Ideal wine pairing: Xinomavro (Naoussa PDO, Greece)
Xinomavro, often referred to as the ‘Nebbiolo of Greece’, is a powerful, structured grape variety with high acidity, present tannins and complex aromas of dried tomatoes, red berries, olives, herbs and earthy notes. In the Naoussa PDO in particular, Xinomavro brings an elegant spiciness and depth that perfectly complements the grilled flavours of the pork fillet and the oregano-lemon marinade. The wine gives the dish a savoury backing without dominating it – its freshness carries the citrus component, while the spicy herbal notes and roasted aromas in the meat find a nice echo in the glass. Served slightly chilled (14-15 °C) for summer evenings.
Another 5 suitable wine recommendations
1st Agiorgitiko (Nemea PDO, Greece)
A rounder, fruitier Greek wine: Agiorgitiko is softer than Xinomavro, with flavours of cherries, figs, cloves and cinnamon. An Agiorgitiko from Nemea brings juicy fruit, moderate tannins and a velvety texture that harmonises perfectly with the tenderness of the pork fillet. The spicy marinade is made even more exciting by the subtle barrique flavour.
2. Grenache Rosé (Côtes du Roussillon AOC, France)
A powerful rosé with notes of strawberries, redcurrants and dried herbs. The southern French herb seasoning (garrigue) perfectly reflects the oregano marinade. Served chilled (10-12 °C), it offers a wonderfully fresh, lively counterbalance to the salty, slightly lemony flavour of the pork fillet and is an excellent accompaniment to a barbecue.
3. Assyrtiko (Santorini PDO, Greece)
If you prefer white wine with grilled meat, Assyrtiko is the right choice. It has plenty of freshness and mineral depth, with flavours of lemon zest, grapefruit and salty sea air. A dry Assyrtiko goes perfectly with the lemon-oregano marinade and adds a bright, refreshing flavour to the dish – ideal for hot days.
4. rosado from Tempranillo (Navarra DO, Spain)
These Spanish rosés are often more intense in colour and flavour than many French counterparts. They combine juicy red fruit with a fine structure and bring a little more depth. The sweet fruit buffers the acidity of the lemon marinade, while the structure works well with the grilled meat. An all-rounder that emphasises the Mediterranean profile.
5. Cerasuolo d’Abruzzo (DOC, Italy)
A deeply coloured rosato from Montepulciano – somewhere between rosé and red wine. Fruity, but with a fine spiciness, it brings sour cherry, Mediterranean herbs and a slightly smoky note. This goes perfectly with grilled pork and emphasises the roasted flavours of the skewers. The wine has enough power for a full BBQ, but remains fresh and lively.
The recipe:
Souvlaki‑Spieße mit Schweinefilet & Oregano‑Zitronen‑Marinade
Cooking utensils
- 1 Grill oder Grillpfanne
- 1 Holzspieße (kurz einweichen)
- 1 Schüssel + Löffel
- 1 Messer & Schneidebrett
Ingredients
Spieße & Marinade
- 300 g Schweinefilet in Würfel
- 2 EL Olivenöl
- Saft und Abrieb 1 Zitrone
- 1 TL getrockneter Oregano
- 1 Knoblauchzehe fein gehackt
- Salz Pfeffer
Preparation
Marinieren:
- Öl, Zitronensaft, Abrieb, Oregano, Knoblauch, Salz & Pfeffer mischen.
- Schweinewürfel einlegen, 15 Min. ziehen lassen.
Spieße stecken:
- Fleischwürfel auf Spieße ziehen, gleichmäßig verteilen.
Grillen:
- Grill/ Pfanne heiß machen.
- Spieße 3–4 Min. je Seite grillen, bis leichte Röstaromen.
Empfohlene Beilagen
- Tzatziki mit Gurke & Joghurt
- Fladenbrot oder Pitabrot
- Tomaten‑Oliven‑Salat mit Feta
