Souvlaki Space Station is a playful name for a seriously good Greek street-food feast: juicy, garlicky pork or chicken skewers, warm pita, tangy tzatziki, and crisp vegetables, all piled into one glorious wrap. This recipe is built for a crowd or a fun weeknight dinner, with a simple marinade that does the heavy lifting and a quick grill or pan-sear that keeps the meat tender. It works because the marinade is bright with lemon and oregano, the tzatziki is cool and creamy, and every component can be prepped ahead.
Ingredients
- 1 ½ lb (680 g) pork shoulder or chicken thighs, cut into 1-inch cubes
- 3 tbsp (45 ml) olive oil
- 3 tbsp (45 ml) lemon juice (about 1 lemon)
- 4 cloves garlic, minced
- 2 tsp (4 g) dried oregano
- 1 tsp (5 g) salt
- ½ tsp (2 g) black pepper
- 1 cup (240 g) plain Greek yogurt
- 1 cucumber, grated and squeezed dry
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 1 clove garlic, minced
- 1 tbsp (3 g) fresh dill, chopped (or 1 tsp dried)
- Salt to taste
- 4 pita breads
- 1 small red onion, thinly sliced
- 1 tomato, sliced
- 1 cup (30 g) shredded lettuce
- Optional: 1 tbsp (15 ml) olive oil for brushing pita
Instructions
- In a bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the cubed meat and toss to coat. Cover and refrigerate for at least 2 hours, or up to 24 hours.
- While the meat marinates, make the tzatziki: grate the cucumber, sprinkle with a pinch of salt, and let sit for 10 minutes. Squeeze out as much liquid as possible. In a bowl, mix the squeezed cucumber, Greek yogurt, olive oil, lemon juice, garlic, dill, and salt to taste. Refrigerate until ready to serve.
- If using wooden skewers, soak them in water for 30 minutes. Thread the marinated meat onto skewers, about 5-6 pieces per skewer, leaving a small gap between pieces.
- Preheat a grill, grill pan, or large skillet over medium-high heat. If using a pan, add a splash of oil. Cook 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 poultry and 145°F (63°C) for whole cuts of pork, but since pork is cubed and ground-like, cook to 160°F (71°C) as a safe minimum per USDA FSIS. Check with a food thermometer.
- Warm the pita breads: either wrap in foil and place in a 350°F (175°C) oven for 5 minutes, or heat in a dry skillet for 30 seconds per side. Brush lightly with olive oil if desired.
- To serve, lay a warm pita on a plate. Add a few slices of tomato, red onion, and lettuce. Slide the meat off the skewer onto the pita. Spoon tzatziki over the top. Fold and eat immediately.
Tips
- Don’t skip the marinade time: The 2-hour minimum is essential for the flavors to penetrate. If you’re short on time, cut the meat into smaller pieces (¾-inch) and marinate for 1 hour, but the result will be less flavorful.
- Grate and squeeze the cucumber: If you skip squeezing, your tzatziki will be watery. Use a clean kitchen towel to wring out the grated cucumber thoroughly.
- Use a hot pan: A screaming-hot grill or pan gives you that char and prevents the meat from steaming. Don’t crowd the skewers; cook in batches if needed.
- Substitutions: No Greek yogurt? Use regular plain yogurt, but strain it through a coffee filter for 30 minutes to thicken. No fresh dill? Use 1 teaspoon dried, or mint for a different twist.
Serving Suggestions
Serve the souvlaki as a wrap with the pita, tzatziki, and vegetables, or as a platter with rice, Greek salad, and extra lemon wedges. For a classic Greek meze spread, add hummus, olives, feta, and warm pita chips. A cold glass of ouzo or a crisp white wine like Assyrtiko pairs beautifully.
Variations
- Chicken Souvlaki: Use chicken thighs for juiciness, or chicken breast if you prefer leaner meat. Cook to 165°F (74°C).
- Lamb Souvlaki: Substitute lamb leg or shoulder for pork. Lamb has a stronger flavor that stands up to the marinade.
- Veggie Souvlaki: For a vegetarian version, use halloumi cheese or firm tofu, and add mushrooms, bell peppers, and zucchini to the skewers. Grill until the vegetables are tender and the halloumi is golden.
- Spicy Souvlaki: Add 1 teaspoon of smoked paprika or a pinch of cayenne to the marinade for a smoky kick.
Storage and Reheating
Store cooked souvlaki meat and tzatziki separately in airtight containers. The meat will keep in the refrigerator for up to 3 days, and the tzatziki for up to 2 days. To reheat, place the meat in a skillet over medium heat with a splash of water or olive oil, and cook until warmed through (165°F/74°C). You can also reheat in the microwave, but the texture will be softer. Pita breads are best warmed fresh; store them in a plastic bag at room temperature for up to 2 days, then reheat in a toaster or dry skillet.
Frequently Asked Questions
Can I use pork tenderloin instead of shoulder? Yes, pork tenderloin is leaner and will cook faster, but it can dry out more easily. If using tenderloin, reduce the cooking time to 6-8 minutes total and check for doneness early.
Do I need to soak wooden skewers? Yes, soaking for 30 minutes prevents them from burning on the grill. Metal skewers don’t need soaking, but they do get hot—use a towel to handle them.
Can I make the tzatziki ahead of time? Absolutely, but it’s best to make it no more than 1 day ahead. The flavors meld and actually improve, but the cucumber may release more liquid over time. Just stir it well before serving.
What if I don’t have a grill? A grill pan or a large cast-iron skillet works perfectly. The key is to get it hot and not to overcrowd the pan. You can also broil the skewers in the oven, turning once, for about 10 minutes.
Can I freeze the marinated meat? Yes, you can freeze the meat in the marinade in a zip-top bag for up to 3 months. Thaw overnight in the refrigerator, then skewer and cook as directed. The texture may be slightly softer after thawing, but it’s still delicious.
What’s the best way to warm pita? The oven method (wrapped in foil at 350°F/175°C for 5 minutes) steams them soft and pliable. A dry skillet gives a slightly toasted, chewy texture. Both are great; just don’t microwave them, as they become rubbery.
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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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