Souvlaki (Greek Grilled Skewers)
Greece's classic street and home food: meat marinated in lemon, oregano, and garlic, skewered and grilled. Wrap it in pita with tzatziki — once it's marinated, grilling takes just 10 minutes.
Ingredients
- Pork shoulder (or chicken thigh) · 2.5cm cubes600 g
- Marinade
- Olive oil3 tbsp
- Lemon juice2 tbsp
- Garlic · minced3 cloves
- Dried oregano1 tbsp
- Salt1 tsp
- Black pepper0.5 tsp
- To serve
- Pita bread4
- Tzatziki · separate recipe1 to serve
- Tomato & red onion1 to serve
- Wooden skewers · soaked 30 min8
Steps
- ⏲ 10 min
Mix the marinade in a bowl, add the cubed meat, and toss to coat. Marinate in the fridge at least 1 hour (overnight if you can).
- ⏲ 5 min
Soak the wooden skewers in water 30 minutes so they don't burn. Thread the meat on, leaving small gaps so it cooks evenly.
- ⏲ 2 min
Heat a grill pan or skillet over high heat (lightly oiled).
- ⏲ 9 min
Grill the skewers, turning, 2–3 minutes per side until charred outside and cooked through (8–10 minutes total).
- ⏲ 5 min
Rest 5 minutes off the heat. Meanwhile, warm the pitas in the pan or on the grill.
- ⏲ 1 min
Wrap the meat in pita with tomato and red onion and a big spoon of tzatziki, or plate it with a Greek salad.
Tips & Variations
Variations
- Chicken souvlaki: Use chicken thigh for a leaner version.
- Pita wrap (gyros-style): Wrap in pita with fries and tzatziki.
- Lamb: Lamb shoulder for deeper flavor (shown).
- Veg skewers: Thread peppers, onion, and zucchini between the meat.
Tips
- A lemon-oregano-garlic marinade is the heart of the Greek flavor.
- Marinate at least 1 hour, ideally overnight, for tender, deeply flavored meat.
- Soak wooden skewers so they don't burn.
- Char over high heat for aroma but don't overcook or it dries out.
- Rest 5 minutes after grilling so the juices settle.
- Serving with tzatziki takes it to another level.
Sign in to edit.
edits: 0 ·Edit history