Savory LifeRECIPES

Ya Souvlaki Cardiff: Greek Street Food at Home

Updated November 4, 2026

Total time
2 hr 37 min
prep 25 min · cook 12 min
Serves
4
portions as written

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Ya Souvlaki Cardiff: Greek Street Food at Home

Ya Souvlaki Cardiff is a beloved local spot that brings the smoky, charred flavors of Greek street food to Wales. This recipe recreates that experience at home: tender, marinated pork or chicken skewers, grilled until juicy and lightly charred, served with warm pita, fresh tomatoes, red onion, and a generous dollop of homemade tzatziki. It works because the marinade does double duty—tenderizing the meat and building a savory, herbaceous crust that mimics the restaurant’s signature taste.

Ingredients

  • 1.5 lb (680 g) pork shoulder or chicken thighs, cut into 1-inch cubes
  • 4 cloves garlic, minced
  • 2 tbsp (30 ml) olive oil
  • 2 tbsp (30 ml) lemon juice
  • 1 tbsp (15 ml) red wine vinegar
  • 1 tbsp (6 g) dried oregano
  • 1 tsp (2 g) smoked paprika
  • 1 tsp (5 g) salt
  • 1/2 tsp (1 g) black pepper
  • 4 pita breads
  • 1 cup (240 g) Greek yogurt
  • 1/2 cucumber, grated and squeezed dry
  • 1 tbsp (15 ml) olive oil (for tzatziki)
  • 1 tbsp (15 ml) lemon juice (for tzatziki)
  • 1 clove garlic, minced (for tzatziki)
  • 1 tbsp (3 g) fresh dill, chopped (or 1 tsp dried)
  • 1/2 tsp salt (for tzatziki)
  • 1 tomato, sliced
  • 1/2 red onion, thinly sliced
  • Handful of fresh parsley, chopped

Instructions

  1. In a large bowl, combine the minced garlic, olive oil, lemon juice, red wine vinegar, oregano, smoked paprika, 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 for deeper flavor.
  2. While the meat marinates, make the tzatziki: in a medium bowl, mix the Greek yogurt, grated cucumber (squeezed dry), olive oil, lemon juice, minced garlic, dill, and salt. Cover and refrigerate until serving.
  3. If using wooden skewers, soak them in water for 30 minutes before grilling. Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C).
  4. Thread the marinated meat onto skewers, leaving a small gap between pieces for even cooking.
  5. Grill the skewers for 8–12 minutes, turning occasionally, 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) as measured with a food thermometer (USDA FSIS).
  6. Remove the skewers from the grill and let rest for 3 minutes. Meanwhile, warm the pita breads on the grill for 30–60 seconds per side.
  7. To serve, slide the meat off the skewers onto a warm pita. Top with tomato slices, red onion, fresh parsley, and a generous spoonful of tzatziki. Fold and enjoy immediately.

Tips

  • Don’t skip the marinade time—at least 2 hours is essential for the meat to absorb the flavors and stay tender. Overnight is even better.
  • If you don’t have a grill, use a cast-iron skillet or broiler. For the broiler, place skewers on a foil-lined baking sheet and broil 4–6 inches from the heat for 6–8 minutes, turning once.
  • For a lighter version, use chicken breast instead of thighs, but reduce grilling time to 6–8 minutes to avoid dryness.
  • Make extra tzatziki—it keeps for 3 days and is great as a dip or sauce for other dishes.

Serving Suggestions

Serve the souvlaki with a Greek salad (tomatoes, cucumber, olives, feta, and red onion with olive oil and oregano), lemon wedges, and extra pita. For a heartier meal, add a side of Greek lemon potatoes or rice pilaf. A cold glass of ouzo or a light lager pairs beautifully.

Variations

  • Lamb souvlaki: Substitute lamb leg or shoulder for pork; grill to 145°F (63°C) with a 3-minute rest.
  • Vegetarian: Use halloumi cheese or firm tofu; marinate for 30 minutes and grill for 4–6 minutes per side.
  • Spicy: Add 1/2 teaspoon of cayenne or red pepper flakes to the marinade.
  • Wrap style: Serve in a warm pita with fries inside, a common Greek street food variation.

Storage and Reheating

Refrigerate leftover meat and tzatziki separately in airtight containers for up to 3 days. To reheat, warm the meat in a skillet over medium heat for 3–4 minutes, or in a microwave for 1–2 minutes until heated through to 165°F (74°C). The tzatziki should be served cold; do not microwave it. Pita breads can be wrapped in foil and warmed in a 350°F (175°C) oven for 5 minutes.

Frequently Asked Questions

Can I use pork tenderloin instead of shoulder? Yes, tenderloin is leaner and cooks faster, but it can dry out. Marinate for at least 2 hours and grill to 145°F (63°C) with a 3-minute rest, not 165°F, since it’s a whole cut, not ground.

What if I don’t have Greek yogurt? Use plain full-fat yogurt or sour cream mixed with a little lemon juice. The tzatziki will be slightly less tangy but still delicious.

Can I make this in the oven? Yes, roast skewers on a baking sheet at 425°F (220°C) for 15–20 minutes, turning once, until the meat reaches the safe internal temperature.

How do I keep the meat from sticking to the grill? Make sure the grill is hot and clean, and oil the grates or brush the skewers with a little olive oil before grilling.

Is it okay to marinate overnight? Yes, up to 24 hours is fine. The acid in the lemon juice will tenderize the meat without making it mushy, as long as you don’t go beyond 24 hours.

Can I freeze the marinated meat? Absolutely. Freeze in a zip-top bag with the marinade for up to 3 months. Thaw overnight in the fridge before grilling.

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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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