Olympian Greek Souvlaki Pattaya-Style at Home

Olympian Greek souvlaki Pattaya-style is a Greek-inspired meal of oregano-lemon marinated grilled pork, chicken, or lamb served in warm pita with fresh vegetables and tzatziki. Souvlaki varies by region and cook; this version focuses on tender, well-seasoned skewers and a generous, easy-to-assemble platter.

Ingredients

1½ lb (680 g) boneless pork shoulder, cut into 1-inch (2.5 cm) cubes; or use boneless, skinless chicken thighs or lamb shoulder
¼ cup (60 ml) extra-virgin olive oil
3 tbsp (45 ml) fresh lemon juice
3 garlic cloves, finely grated or minced (about 1 tbsp)
2 tsp (4 g) dried Greek oregano, or regular dried oregano
1 tsp (3 g) fine sea salt
½ tsp (1 g) freshly ground black pepper
8 wooden or metal skewers; if using wooden skewers, soak them in water for 30 minutes
4 pita breads, about 8 inches (20 cm) each
1 medium tomato, thinly sliced (about 1 cup/180 g)
½ medium red onion, thinly sliced (about ¾ cup/75 g)
1 small cucumber, sliced (about 1 cup/130 g)
½ cup (120 g) tzatziki, homemade or store-bought
Optional: ¼ cup (25 g) crumbled feta and 1 tbsp (15 ml) olive oil for serving

Instructions

If using wooden skewers, cover them with water and soak for 30 minutes so they are less likely to scorch. Cut the meat into evenly sized cubes, trimming away tough silverskin and large, hard pieces of fat.
In a medium bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the meat and toss to coat. Cover and refrigerate for 1 hour. Do not leave raw meat at room temperature to marinate. For a shorter schedule, marinate for at least 30 minutes; longer than 4 hours can make the surface of the meat overly firm from the lemon juice.
While the meat marinates, slice the tomato, onion, and cucumber, and keep them covered in the refrigerator. If the tzatziki is homemade, prepare it now and chill it. Drain the wooden skewers after their soak. Set up a grill for medium-high heat, about 400–450°F (204–232°C), and clean and oil the grates. If using a grill pan, heat it over medium-high until hot.
Lift the meat from the marinade and let excess drip back into the bowl; discard the used marinade. Thread the pieces onto the skewers with a little space between them so heat can reach their sides. Avoid packing them tightly, which can leave the centers undercooked while the edges char.
Grill the skewers for about 10–15 minutes, turning every 2–3 minutes for even browning. Timing depends on the meat and the size of the cubes. Check the thickest pieces with a food thermometer: pork, lamb, and beef whole cuts must reach the USDA FSIS safe minimum of 145°F (63°C) followed by a 3-minute rest; chicken must reach 165°F (74°C). Avoid touching the thermometer probe to the skewer. If pieces are different sizes, check more than one. Transfer cooked meat to a clean plate and rest it for 3 minutes.
Warm the pita on the grill for about 20–30 seconds per side, just until soft and lightly marked. Serve the skewers over or alongside the pita with tomato, onion, cucumber, tzatziki, and optional feta. You can slide the meat off the skewers before serving.

Tips

Choose the meat to suit the cooking time. Pork shoulder has enough fat to stay juicy, while chicken thighs are forgiving and lamb shoulder has a pronounced flavor. Chicken breast can be used, but it dries more easily; cut it evenly and use a thermometer rather than relying on color.
Greek oregano is a useful upgrade. It has a robust, earthy aroma, but regular dried oregano works well. Fresh oregano is less concentrated, so use about 1 tbsp (3 g) finely chopped in place of 2 tsp dried.
Keep the grill hot and the pieces spaced. Crowded skewers steam rather than brown. If your grill is small, cook in batches and keep finished skewers loosely covered while the rest cook.
Use separate plates and utensils. Keep the raw-meat plate and marinade away from ready-to-eat vegetables and cooked meat. Never serve the marinade as a sauce unless it has been brought to a full boil; it is simpler and safer to discard it.

Serving Suggestions

Make a souvlaki platter with warm pita, tzatziki, sliced vegetables, and lemon wedges. For a more filling meal, add Greek-style lemon potatoes, rice pilaf, or a simple salad of cucumber, tomato, olives, and feta. A little extra olive oil and oregano over the vegetables gives the plate a cohesive flavor without hiding the grilled meat.

For wraps, slide the meat from the skewers and tuck it into pita with tzatziki, onion, tomato, and cucumber. Serve the components separately when feeding a group so guests can build their own and the pita stays warm.

Variations

Chicken souvlaki: Use boneless, skinless chicken thighs and cook to 165°F (74°C). The thighs are juicy and flavorful; breast meat is leaner but needs closer attention.

Lamb souvlaki: Use boneless lamb shoulder cut into cubes. Cook to 145°F (63°C) and rest for 3 minutes for the USDA FSIS safe minimum for whole cuts. Lamb shoulder may take slightly longer than pork, so check the thickest pieces.

Vegetarian skewers: Replace the meat with 1 lb (450 g) of firm halloumi, bell pepper, red onion, and zucchini, cut into large pieces. Brush with the marinade, thread onto separate skewers, and grill until the vegetables are tender and the halloumi is browned. Keep vegetarian skewers separate from raw meat.

Without a grill: Cook the skewers in a lightly oiled grill pan over medium-high heat, turning often, or broil them on a foil-lined rack about 4–6 inches (10–15 cm) from the heat. Broilers vary, so use temperature—not browning alone—to judge doneness.

Storage and Reheating

Refrigerate cooked meat and toppings within 2 hours, in separate airtight containers. The cooked meat keeps for 3–4 days in the refrigerator at 40°F (4°C) or below; store pita separately so it does not become damp. Freeze cooked meat in a sealed freezer-safe container for up to 2–3 months for best quality, then thaw in the refrigerator.

Reheat only the amount you plan to eat, covered in a skillet over medium-low heat with a splash of water, or in the microwave in short intervals. Reheated leftovers must reach 165°F (74°C). Warm pita separately. Discard meat that has been left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

What does souvlaki mean?
Souvlaki is a Greek preparation of small pieces of meat cooked on a skewer. It is commonly served with pita, vegetables, and sauces, though the exact meat and accompaniments vary.

Can I marinate the meat overnight?
It is better not to leave this lemon-based marinade on overnight. One hour gives the meat time to take on flavor; up to 4 hours is generally workable, but prolonged exposure to lemon juice can make the surface mushy or firm.

Can I cook souvlaki without skewers?
Yes. Grill the meat pieces in a grill basket or cook them in a hot skillet, turning to brown several sides. Keep the pieces in a single layer where possible and use the same safe internal temperatures.

How can I tell when the meat is done?
Use an instant-read food thermometer in the center of the largest piece. Cook chicken to 165°F (74°C); cook pork, lamb, or beef whole cuts to 145°F (63°C) and rest for 3 minutes. Color and grill marks are not reliable safety checks.

Can I prepare anything ahead?
Slice the vegetables and make or portion the tzatziki up to a day ahead, keeping both refrigerated. The meat can be cut and marinated up to 4 hours before cooking; grill it close to serving for the best texture.

What can I use instead of tzatziki?
Serve plain Greek yogurt with a squeeze of lemon, or use hummus or a simple garlic-yogurt sauce. Plain yogurt is less seasoned than tzatziki, while hummus makes the meal richer and changes its flavor profile.

More recipes to cook

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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