Souvlaki Lady Astoria is a beloved Greek street food classic: skewers of marinated pork or chicken, grilled until charred at the edges, and served with warm pita, fresh tomatoes, onions, and a generous dollop of creamy tzatziki. This recipe recreates the vibrant flavors of Astoria, Queens’ Greek tavernas right in your home kitchen. It works because the simple lemon-oregano marinade tenderizes the meat while the high-heat grilling creates that iconic smoky crust.
Ingredients
- 2 lbs (900 g) pork shoulder or chicken thighs, cut into 1.5-inch cubes
- 4 cloves garlic, minced
- 1/4 cup (60 ml) extra-virgin olive oil
- 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
- 2 tbsp (30 ml) dried oregano
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 1/4 cup (60 ml) plain Greek yogurt (for marinade, optional)
- 4 large pita breads
- 1 cup (240 ml) tzatziki sauce (store-bought or homemade)
- 1 large tomato, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup (50 g) chopped fresh parsley (for garnish)
- Wooden skewers, soaked in water for 30 minutes (if using)
Instructions
- In a large bowl, combine the garlic, olive oil, lemon juice, oregano, salt, pepper, and yogurt (if using). Whisk until well blended.
- Add the meat cubes to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 3 hours, or up to 24 hours for deeper flavor.
- If using wooden skewers, soak them in water for 30 minutes to prevent burning. If using metal skewers, no prep needed.
- Preheat your grill to medium-high heat (about 400°F / 200°C). If using a grill pan, heat it over medium-high.
- Thread the marinated meat onto skewers, leaving a small gap between pieces for even cooking.
- Grill the skewers for 10-15 minutes, turning occasionally, until the meat is charred on the edges and cooked through. For pork or chicken, the safe minimum internal temperature is 165°F (74°C) as per USDA FSIS guidelines. Use a food thermometer to check.
- While the meat cooks, warm the pita breads on the grill for 1-2 minutes per side, or wrap in foil and heat in a 350°F (175°C) oven for 5 minutes.
- Remove the skewers from the grill and let them rest for 5 minutes. This allows the juices to redistribute.
- To serve, slide the meat off the skewers onto a plate. Serve with warm pita, tzatziki, tomato slices, red onion, and a sprinkle of parsley. Let everyone assemble their own wraps.
Tips
- Meat choice: Pork shoulder is traditional, but chicken thighs are juicier than breasts. If using chicken breast, reduce grilling time to 8-10 minutes to avoid dryness.
- Marinating time: Don’t skip the 3-hour minimum; the acid in lemon juice helps tenderize. However, don’t exceed 24 hours, as the meat can become mushy.
- Skewer technique: Don’t pack the meat too tightly; leaving a tiny space ensures even cooking and charring.
- No grill? You can cook the skewers under a broiler or in a cast-iron skillet. Broil for 10-12 minutes, turning once.
Serving Suggestions
Serve the souvlaki with Greek salad (tomatoes, cucumber, olives, feta), lemon potatoes, or rice pilaf. For a complete street-food experience, wrap the meat in pita with tzatziki, tomato, onion, and a sprinkle of paprika. Add a side of Greek olives and a wedge of lemon for squeezing.
Variations
- Chicken Souvlaki: Use chicken thighs or breasts; reduce grilling time to 10-12 minutes.
- Lamb Souvlaki: Substitute lamb leg or shoulder; cook to 145°F (63°C) with a 3-minute rest.
- Veggie Souvlaki: Use halloumi cheese, mushrooms, bell peppers, and zucchini. Marinate for 30 minutes only; grill for 5-7 minutes.
- Spicy Souvlaki: Add 1 tsp (2 g) of cayenne pepper or red pepper flakes to the marinade.
Storage and Reheating
Refrigerate leftover souvlaki 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 10 minutes, or microwave for 1-2 minutes. Avoid reheating the pita in the microwave; instead, wrap in foil and warm in the oven for 5 minutes. Tzatziki should be served cold and can be stored in the fridge for up to 4 days.
Frequently Asked Questions
Can I use pork tenderloin instead of shoulder? Yes, but tenderloin is leaner and can dry out. Marinate for no more than 6 hours and grill to 145°F (63°C) with a 3-minute rest.
What is the best way to get a char without a grill? Use a cast-iron skillet over high heat, or broil the skewers on a foil-lined baking sheet. Turn every 2-3 minutes for even charring.
Can I freeze marinated souvlaki? Yes, freeze the meat in the marinade in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before grilling.
How do I make tzatziki from scratch? Grate 1 cucumber, squeeze out excess water, and mix with 1 cup (240 ml) Greek yogurt, 2 minced garlic cloves, 1 tbsp (15 ml) lemon juice, and 1 tbsp (15 ml) olive oil. Season with salt and dill.
Is it necessary to soak wooden skewers? Yes, soaking prevents them from catching fire on the grill. If you use metal skewers, no soaking is needed.
Can I cook souvlaki in the oven? Absolutely. Preheat oven to 425°F (220°C), place skewers on a wire rack over a baking sheet, and roast for 15-20 minutes, turning once, until the internal temperature reaches 165°F (74°C).
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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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