Souvlaki is Greece’s beloved street food: skewers of marinated meat, typically pork or chicken, grilled until charred at the edges and served with warm pita, fresh tomatoes, onions, and a dollop of creamy tzatziki. This recipe recreates the classic Souvlaki House experience from Ithaca—a family-style Greek taverna known for its generous portions and simple, honest flavors. It works because the marinade does double duty: olive oil and lemon keep the meat moist while oregano and garlic build a bold, aromatic crust on the grill.
Ingredients
- 2 lb (900 g) pork shoulder or chicken thighs, cut into 1½-inch cubes
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
- 4 cloves garlic, minced
- 2 tbsp (6 g) dried oregano
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 1/4 cup (60 ml) dry white wine (optional)
- 6 pita breads, warmed
- 2 large tomatoes, sliced
- 1 red onion, thinly sliced
- 1 cup (240 ml) tzatziki sauce (store-bought or homemade)
- 1/2 cup (50 g) chopped fresh parsley for garnish
Instructions
- In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, pepper, and white wine if using. Add the meat cubes and toss to coat thoroughly. Cover and refrigerate for at least 3 hours, or up to 24 hours.
- If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
- Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C).
- Thread the marinated meat onto skewers, leaving a small gap between pieces for even cooking. Discard any leftover marinade.
- Grill the skewers for 10–12 minutes, turning occasionally, until nicely charred on all sides. For pork or chicken, the safe minimum internal temperature is 165°F (74°C) per USDA FSIS guidelines; check with a food thermometer in the thickest piece.
- Remove from the grill and let rest for 5 minutes. This allows the juices to redistribute.
- Warm the pita breads on the grill for 30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 5 minutes.
- To serve, place a pita on each plate, top with meat (slide off skewers), tomatoes, onions, a generous spoonful of tzatziki, and a sprinkle of parsley. Fold and eat immediately.
Tips
- Substitutions: No pork? Use chicken thighs or lamb leg, both work beautifully. For a vegetarian version, use firm tofu or halloumi cheese—marinate for just 30 minutes and grill until golden.
- Storage: Cooked souvlaki can be refrigerated in an airtight container for up to 3 days. Keep the tzatziki separate to avoid sogginess.
- Common mistake: Don’t skip the resting time after grilling—cutting into the meat immediately will cause the juices to run out, leaving it dry.
- Make ahead: The marinade can be made up to 2 days in advance and stored in the fridge. The meat can marinate overnight for deeper flavor.
Serving Suggestions
Serve souvlaki as a complete meal with Greek salad (tomatoes, cucumber, feta, olives), lemon potatoes, or a simple rice pilaf. For a traditional street-food experience, wrap the meat and fixings in pita and serve with extra tzatziki for dipping. A glass of chilled Assyrtiko or a cold beer pairs perfectly.
Variations
- Chicken Souvlaki: Use chicken thighs instead of pork; reduce marinating time to 2 hours.
- Lamb Souvlaki: Substitute lamb leg or shoulder; add a teaspoon of ground cumin to the marinade for an earthy note.
- Spicy: Add 1 teaspoon of crushed red pepper flakes or a minced chili to the marinade.
- Vegetable Souvlaki: Alternate meat with bell peppers, red onion, and mushrooms on the skewers for a colorful kebab.
Storage and Reheating
Refrigerate leftover souvlaki (meat only) in an airtight container for up to 3 days. To reheat, place the meat on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, or until heated through to 165°F (74°C). Avoid microwaving as it can make the meat tough. Pita and tzatziki should be stored separately; pita can be reheated in a dry skillet for 30 seconds per side.
Frequently Asked Questions
Can I use a cast-iron skillet instead of a grill? Yes, a grill pan or cast-iron skillet works well. Heat it over medium-high heat until smoking, then cook the skewers in batches to avoid overcrowding, which would steam the meat.
How long should I marinate the meat? At least 3 hours for flavor to penetrate, but overnight (up to 24 hours) is even better. Avoid marinating longer than 24 hours as the acid in lemon juice can make the meat mushy.
Can I bake the souvlaki in the oven? Absolutely. Preheat oven to 425°F (220°C) and place skewers on a wire rack over a baking sheet. Roast for 15–18 minutes, turning once, until the internal temperature reaches 165°F (74°C) for chicken or pork.
What if I don’t have tzatziki? You can make a quick substitute by mixing Greek yogurt with grated cucumber, garlic, lemon juice, and dill. Or simply serve with a dollop of plain yogurt and a squeeze of lemon.
Can I freeze marinated raw meat? Yes, place the meat and marinade in a freezer-safe bag, remove air, and freeze for up to 3 months. Thaw overnight in the refrigerator before grilling.
Is it safe to eat pork at 145°F? For whole cuts of pork, the USDA FSIS safe minimum is 145°F (63°C) with a 3-minute rest. However, since souvlaki meat is cut into cubes (which are considered ground or tenderized), it is safest to cook to 160°F (71°C) for ground meat or 165°F (74°C) for poultry. For this recipe, we recommend 165°F (74°C) for simplicity and safety.
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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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