Souvlaki is a classic Greek street food of skewered, marinated meat—usually pork, chicken, or lamb—grilled until charred at the edges and served with warm pita, tomatoes, onions, and tangy tzatziki. This recipe brings the flavors of a Kingston-upon-Thames Greek taverna to your home grill or stovetop, using a simple lemon-oregano marinade that tenderizes and flavors the meat in just 30 minutes. It’s quick enough for a weeknight dinner, yet impressive enough for a weekend cookout.
Ingredients
- 1.5 lb (680 g) pork shoulder or chicken thighs, cut into 1.5-inch cubes
- 1/4 cup (60 ml) olive oil
- 3 tbsp (45 ml) fresh lemon juice (about 1 lemon)
- 4 cloves garlic, minced
- 2 tsp (2 g) dried oregano
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 1/4 tsp (0.5 g) smoked paprika (optional)
- 8-10 wooden or metal skewers (if wooden, soak in water for 30 minutes)
- For serving: 4 pita breads, sliced tomatoes, red onion, and tzatziki
Instructions
- In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, pepper, and smoked paprika if using. Add the meat cubes and toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
- If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat your grill to medium-high (about 400°F / 200°C). If using a grill pan, heat it over medium-high heat.
- Thread the marinated meat onto the skewers, leaving a small gap between pieces so they cook evenly. Discard any leftover marinade.
- Grill the skewers for 8-10 minutes, turning occasionally, until the meat is charred on the outside and cooked through. For pork or chicken, the safe minimum internal temperature is 165°F (74°C) for poultry and 160°F (71°C) for ground meat, but for whole cuts like pork shoulder, 145°F (63°C) with a 3-minute rest is safe per USDA FSIS. Use a food thermometer to check.
- Remove the skewers from the grill and let them rest for 5 minutes. This allows the juices to redistribute.
- Warm the pita breads on the grill for about 30 seconds per side.
- Serve the souvlaki hot with pita, tomatoes, red onion, and tzatziki. Let everyone assemble their own wraps.
Tips
- Meat choice: Pork shoulder is traditional and stays juicy, but chicken thighs are a leaner option. If using chicken breast, reduce grilling time to 6-8 minutes to avoid drying out.
- Marinating time: Don’t marinate longer than 4 hours—the acid in lemon juice can make the meat mushy.
- No grill? Use a cast-iron skillet or broiler. For the broiler, place skewers on a baking sheet and broil 6 inches from the heat for 6-8 minutes, turning once.
- Skewer safety: If using wooden skewers, soaking is essential to prevent burning. Metal skewers are reusable and conduct heat, which cooks the inside faster.
Serving Suggestions
Serve the souvlaki with warm pita, a Greek salad (tomatoes, cucumber, feta, olives), and extra tzatziki. For a heartier meal, add roasted potatoes or lemon rice. A sprinkle of fresh parsley and a squeeze of lemon over the meat brightens everything.
Variations
- Chicken souvlaki: Use boneless, skinless chicken thighs or breasts. Cook to 165°F (74°C).
- Lamb souvlaki: Substitute lamb leg or shoulder. Lamb has a stronger flavor; you may reduce oregano to 1 teaspoon.
- Vegetarian option: Replace meat with halloumi cheese or firm tofu. Halloumi needs only 2-3 minutes per side and doesn’t need marinating.
- Spicy version: Add 1/2 teaspoon of red pepper flakes or a minced chili to the marinade.
Storage and Reheating
Leftover souvlaki can be refrigerated in an airtight container for up to 3 days. To reheat, place skewers in a 350°F (175°C) oven for 10 minutes, or microwave on high for 2 minutes, but the oven keeps the meat juicier. You can also slice the meat and use it in salads or sandwiches. Freeze cooked souvlaki (off the skewers) for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use pork tenderloin instead of shoulder? Yes, pork tenderloin is leaner and cooks faster. Cut it into cubes and grill for 6-8 minutes, checking for 145°F (63°C) with a rest.
Do I need to use a food thermometer? Yes, especially for chicken. It’s the only reliable way to ensure doneness without overcooking. For pork, 145°F (63°C) is safe, but many prefer 160°F (71°C) for texture.
Can I make the marinade ahead? Absolutely. Mix the marinade up to 2 days in advance and store it in the fridge. Add the meat just before marinating.
What if I don’t have tzatziki? You can use plain Greek yogurt mixed with grated cucumber, garlic, and a little dill. Or simply serve with hummus.
How do I prevent the meat from sticking to the grill? Make sure the grill is hot and clean. Lightly oil the grates with a paper towel dipped in oil before adding the skewers.
Can I cook souvlaki in the oven? Yes. Preheat oven to 425°F (220°C) and place skewers on a baking sheet. Roast for 15-20 minutes, turning once, until cooked through.
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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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