Souvlaki is a classic Greek street food of skewered, grilled meat — traditionally pork, though chicken and lamb are common — marinated in olive oil, lemon, garlic, and oregano, then served with pita, tomatoes, onions, and tzatziki. This recipe recreates the bright, charred, herbaceous flavor of a Howard Beach souvlaki spot in your own kitchen. The key is a simple but punchy marinade and a hot grill (or grill pan) that gives the meat a smoky crust while keeping it juicy.
Ingredients
- 2 lbs (900 g) pork shoulder or chicken breast, cut into 1½-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 (2 g) black pepper
- 1/2 tsp (1 g) smoked paprika (optional, for extra color)
- 8 bamboo or metal skewers (if bamboo, soak in water 30 minutes)
- For serving: 4 pita breads, sliced tomatoes, red onion, and tzatziki sauce
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 thoroughly. Cover and refrigerate for at least 2 hours, or up to 24 hours for deeper flavor.
- If using bamboo skewers, soak them in water for 30 minutes before grilling to prevent burning.
- Preheat an outdoor grill, grill pan, or cast-iron skillet over medium-high heat (about 400°F / 200°C).
- Thread the marinated meat onto skewers, leaving a small gap between pieces so they cook evenly. Discard leftover marinade.
- Grill the skewers for 8–12 minutes, turning every 2–3 minutes, until the meat is charred on all sides and cooked through. For pork shoulder or chicken, the safe minimum internal temperature is 165°F (74°C) as measured with a food thermometer (USDA FSIS). If using lamb or beef, cook to 145°F (63°C) and let rest 3 minutes.
- Remove skewers from grill and let rest for 5 minutes. Warm pita breads on the grill for 30 seconds per side.
- Serve the souvlaki on warm pita with tomatoes, red onion, and tzatziki. Optionally, slide the meat off the skewers onto the pita for easier eating.
Tips
- Marinating time: Even 30 minutes helps, but 2–4 hours is ideal. Overnight makes the meat more flavorful and tender, but don’t exceed 24 hours or the texture may become mushy.
- Cut meat evenly: Uniform 1½-inch cubes ensure even cooking. If pieces vary, smaller ones will overcook before larger ones are done.
- Don’t skip the rest: Letting the meat rest after grilling redistributes juices, preventing dry, tough souvlaki.
- Substitutions: If you don’t have oregano, use dried thyme or a Greek seasoning blend. For a milder garlic flavor, use 2 cloves instead of 4.
Serving Suggestions
Serve souvlaki as a complete meal with warm pita, tzatziki, sliced tomatoes, red onion, and a side of Greek salad (tomatoes, cucumber, olives, feta). For a lighter option, serve over a bed of rice or with roasted potatoes. Add a squeeze of lemon and a sprinkle of extra oregano at the table.
Variations
- Chicken Souvlaki: Use boneless, skinless chicken thighs for extra juiciness, or breast for leaner meat. Cook to 165°F (74°C).
- Lamb Souvlaki: Substitute lamb leg or shoulder; cook to 145°F (63°C) and rest 3 minutes.
- Vegetarian: Replace meat with halloumi cheese or firm tofu (pressed). Marinate and grill for 3–4 minutes per side, until golden.
- Spicy: Add 1 teaspoon of red pepper flakes or a chopped fresh chili to the marinade.
Storage and Reheating
Refrigerate cooked souvlaki in an airtight container for up to 4 days. To reheat, place skewers on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or microwave in 30-second bursts. Avoid overcooking, which dries the meat. You can also freeze cooked souvlaki (off skewers) for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use pork tenderloin instead of shoulder? Yes, tenderloin is leaner and cooks faster; reduce grilling time to 6–8 minutes to avoid dryness. Ensure it reaches 145°F (63°C) and rests.
What if I don’t have a grill? Use a grill pan or a cast-iron skillet over high heat. You won’t get the same smoky char, but it will still be delicious. You can also broil on a foil-lined baking sheet for 8–10 minutes, turning once.
Can I make the marinade ahead? Yes, mix the marinade and store in the fridge for up to 2 days. Add the meat just before you plan to marinate.
Is it necessary to soak bamboo skewers? Yes, soaking prevents them from catching fire on the grill. If using metal skewers, no soaking needed.
How do I know when the meat is done without a thermometer? Cut into a piece; it should be opaque throughout with no pink, and juices should run clear. But a thermometer is the most reliable way.
Can I use this marinade for other meats? Absolutely, it works well for shrimp (grill 2–3 minutes per side) or vegetables like zucchini and bell peppers.
Related
- Chicken Broth Carton: How to Use, Store & Upgrade
- Vacuum Sealing Equipment: A Complete Guide
- Tabbouleh Salad Ingredients: Classic Recipe
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).