Souvlaki is a classic Greek dish of skewered, grilled meat—typically pork, chicken, or lamb—marinated in olive oil, lemon, and oregano, then served with warm pita and a crisp Greek salad. This version keeps the marinade simple and bold, so the meat stays juicy and flavorful whether you cook it on a grill, grill pan, or under the broiler. The bright, tangy salad balances the rich, charred meat perfectly, making it a complete meal that’s both satisfying and surprisingly easy to pull together on a weeknight.
Ingredients
- 1 ½ lb (680 g) pork shoulder or chicken breast, cut into 1-inch cubes
- 3 tbsp (45 ml) olive oil, plus more for the salad
- 2 tbsp (30 ml) fresh lemon juice
- 3 cloves garlic, minced
- 1 tbsp (15 ml) dried oregano
- 1 tsp (5 g) salt
- ½ tsp (2 g) black pepper
- For the salad:
- 1 large English cucumber, diced (about 2 cups / 300 g)
- 2 large tomatoes, chopped (about 2 cups / 300 g)
- ½ red onion, thinly sliced
- ½ cup (75 g) Kalamata olives
- 4 oz (115 g) feta cheese, crumbled
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) red wine vinegar
- 1 tsp (5 ml) dried oregano
- Salt and pepper to taste
- 4 pita breads, warmed
- Lemon wedges, for serving
Instructions
- In a medium bowl, whisk together 3 tbsp olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the cubed meat and toss to coat evenly. Cover and refrigerate for at least 2 hours, or up to 24 hours.
- About 30 minutes before cooking, remove the meat from the fridge to let it come to room temperature. If using wooden skewers, soak them in water for 30 minutes.
- Preheat your grill, grill pan, or broiler to medium-high heat (about 400°F / 200°C). Thread the meat onto skewers, leaving a small gap between pieces to ensure even cooking.
- Grill the skewers for 8–12 minutes, turning every 2–3 minutes, until the meat is charred at the edges and cooked through. For pork or chicken, the safe minimum internal temperature is 165°F (74°C) for chicken and 145°F (63°C) for pork (with a 3-minute rest), as recommended by USDA FSIS. Use a food thermometer to check.
- While the meat cooks, make the salad: in a large bowl, combine cucumber, tomatoes, red onion, olives, and feta. Drizzle with 2 tbsp olive oil and red wine vinegar, sprinkle with oregano, and toss gently. Season with salt and pepper to taste.
- Remove the skewers from the grill and let rest for 3 minutes. Warm the pita breads on the grill for 30 seconds per side, or wrap in foil and warm in the oven.
- Serve the souvlaki hot, with pita, salad, and lemon wedges on the side. Squeeze fresh lemon over the meat before eating.
Tips
- Don’t skip the marinade time: Even 2 hours makes a difference, but overnight yields the most tender, flavorful meat. The acid in the lemon helps break down the proteins.
- Soak wooden skewers: If using bamboo or wooden skewers, soak them in water for at least 30 minutes to prevent burning. Metal skewers work great too.
- Cut meat evenly: Uniform 1-inch cubes cook evenly. If pieces vary in size, smaller ones will overcook while larger ones remain raw.
- Don’t crowd the skewers: Leave a little space between meat pieces so the heat can circulate and char the surface properly, rather than steaming the meat.
Serving Suggestions
Serve the souvlaki with warm pita, the fresh Greek salad, and a side of tzatziki sauce if you like. You can also add rice, roasted potatoes, or grilled vegetables. For a lighter meal, skip the pita and serve the meat and salad over a bed of greens.
Variations
- Chicken souvlaki: Use boneless, skinless chicken thighs or breasts. Chicken thighs stay juicier; adjust cooking time to 10–14 minutes.
- Lamb souvlaki: Substitute lamb leg or shoulder. Lamb pairs beautifully with the same marinade, and the safe minimum temperature is 145°F (63°C) with a rest.
- Vegetarian option: Use halloumi cheese, firm tofu, or large mushroom caps. Halloumi can be grilled directly; tofu should be pressed and marinated. Cook until heated through and golden.
- Add herbs: Fresh mint or dill in the salad adds a bright note. You can also add a pinch of sumac to the salad for a tangy twist.
Storage and Reheating
Leftover souvlaki can be refrigerated in an airtight container for up to 3–4 days. The salad is best eaten fresh, but if you have leftovers, store the salad separately from the meat to avoid sogginess. To reheat the meat, place it in a skillet over medium heat with a splash of water or olive oil, or microwave in 30-second bursts until hot (165°F / 74°C). The salad can be eaten cold; if it’s too watery, drain off excess liquid before serving.
Frequently Asked Questions
Can I use a different cut of pork? Yes, pork tenderloin or boneless chops work well. Tenderloin is leaner, so be careful not to overcook; use a thermometer and remove at 145°F (63°C) and rest.
Do I have to marinate for 2 hours? The marinade adds flavor and tenderness, but if you’re short on time, 30 minutes will still add some flavor. The longer the better, but the meat will still be tasty.
Can I cook souvlaki in the oven? Yes, you can bake the skewers on a baking sheet at 400°F (200°C) for 15–20 minutes, turning once, until cooked through. You won’t get the same char, but it works in a pinch.
What if I don’t have skewers? You can grill the meat directly on the grill grates or in a grill basket. Just cut the meat into chunks and cook, stirring occasionally, until done.
Is the salad supposed to be served cold? Yes, the salad is served cold or at room temperature. It’s a refreshing contrast to the warm, charred meat.
Can I make this ahead? You can marinate the meat up to 24 hours ahead. The salad can be chopped and stored in the fridge for a few hours, but add the dressing just before serving to keep it crisp.
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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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