Souvlaki is a classic Greek street food of skewered, marinated meat—typically pork, chicken, or lamb—grilled until charred at the edges and served with warm pita, tomatoes, onions, and tzatziki. This recipe recreates the bold, garlicky, oregano-forward flavor of the beloved souvlaki found in Manchester, New Hampshire’s Greek diners and tavernas, right in your own kitchen. It works because the marinade is simple, the grill time is short, and the payoff is juicy, flavorful meat every time.
Ingredients
- 2 lb (900 g) pork shoulder or chicken thighs, cut into 1-inch cubes
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
- 4 cloves garlic, minced
- 2 tbsp (6 g) dried oregano
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (1 g) smoked paprika (optional)
- 4 pita breads, warmed
- 1 cup (240 g) tzatziki sauce (store-bought or homemade)
- 1 large tomato, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup (60 g) crumbled feta cheese (optional)
- Wooden or metal skewers (if wooden, soak in water 30 minutes)
Instructions
- In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, pepper, and smoked paprika if using.
- Add the cubed meat to the marinade and toss to coat evenly. Cover and refrigerate for at least 3 hours, or up to 12 hours for deeper flavor.
- 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).
- Thread the marinated meat onto skewers, leaving a small gap between pieces so they cook evenly.
- Grill the skewers for 4–5 minutes per side, turning once, until nicely charred and cooked through. For pork or chicken, the safe minimum internal temperature is 165°F (74°C) per USDA FSIS guidelines; check with a food thermometer in the thickest piece.
- Remove skewers from the grill and let rest for 3 minutes.
- Warm the pita breads on the grill for about 30 seconds per side.
- To serve, slide the meat off the skewers onto a pita, top with tzatziki, tomato, red onion, and feta if using. Fold and eat immediately.
Tips
- Substitutions: If you don’t have pork or chicken, use lamb leg or beef sirloin—both work well. For a vegetarian version, use firm tofu or halloumi cheese, but reduce marinating time to 30 minutes.
- Don’t skip the rest: Letting the meat rest after grilling keeps the juices inside. Cutting it immediately will make it dry.
- Common mistake: Overcrowding the skewers. Leave small gaps between cubes so the heat can reach all sides; otherwise, the meat steams instead of charring.
- Make ahead: The marinade can be made up to 2 days in advance. The cooked meat can be refrigerated for 3–4 days.
Serving Suggestions
Serve souvlaki with a Greek salad (cucumber, tomato, olives, feta, red onion), lemon-oregano roasted potatoes, or a side of rice pilaf. A sprinkle of fresh parsley and a squeeze of lemon over the top brightens everything. For a true Manchester-style experience, add a side of Greek-style french fries seasoned with oregano and salt.
Variations
- Chicken Souvlaki: Use boneless, skinless chicken thighs or breasts; reduce marinating time to 2 hours.
- Lamb Souvlaki: Substitute lamb leg or shoulder; add a teaspoon of ground cumin to the marinade for extra depth.
- Pork Souvlaki (traditional): Use pork shoulder or neck; this is the most common version in Greece and Manchester’s Greek eateries.
- Veggie Souvlaki: Marinate chunks of zucchini, bell pepper, and red onion in the same marinade for 30 minutes, then grill until tender.
Storage and Reheating
Refrigerate leftover cooked souvlaki in an airtight container for up to 4 days. To reheat, place the meat on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, or until heated through to 165°F (74°C). You can also reheat in a skillet over medium heat with a splash of water or olive oil, stirring frequently. Avoid microwaving, which makes the meat rubbery. The tzatziki and pita should be stored separately and used within 2–3 days.
Frequently Asked Questions
Can I use pork tenderloin instead of shoulder? Yes, but tenderloin is leaner and can dry out quickly. Marinate for only 2 hours and grill just until it reaches 145°F (63°C) with a 3-minute rest, since it’s a whole cut, not ground.
Do I need to soak wooden skewers? Yes, soak them in water for at least 30 minutes before grilling. This prevents them from burning and breaking. Metal skewers are reusable and don’t need soaking.
Can I make this in the oven? Absolutely. Preheat the oven to 425°F (220°C). Place skewers on a baking sheet lined with foil and roast for 12–15 minutes, turning once, until the internal temperature reaches 165°F (74°C) for chicken or pork.
What if I don’t have tzatziki? You can make a quick substitute by mixing 1 cup (240 g) Greek yogurt with 1/2 grated cucumber (squeezed dry), 1 minced garlic clove, 1 tbsp lemon juice, and a pinch of salt. Or simply serve with plain yogurt and a squeeze of lemon.
How long should I marinate the meat? At least 3 hours for flavor to penetrate; overnight is even better. Don’t exceed 24 hours, as the acid in lemon juice can make the meat mushy.
Is souvlaki the same as gyros? No. Souvlaki is cubed meat on a skewer, while gyros is stacked, sliced meat cooked on a vertical rotisserie. The seasonings are similar, but the texture and cooking method differ.
Related
- Bagel Lady Rockwall: Copycat Recipe
- Chicken Broth Coleslaw: A Tangy, Savory Twist
- Bacon Wrapped Shrimp Calories: Recipe & Nutrition
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
Spotted an error? Tell us and we will correct it (corrections policy).