Souvlaki is Greece’s iconic street food: skewers of marinated meat, typically pork or chicken, grilled until charred at the edges and served with warm pita, fresh tomatoes, onions, and a generous dollop of creamy tzatziki. This version brings the flavors of a Boca Raton-style Greek grill to your home kitchen, using a simple lemon-oregano marinade that tenderizes and flavors the meat beautifully. It’s a quick, satisfying meal that’s perfect for weeknights or weekend gatherings.
Ingredients
- 1.5 lbs (680 g) pork tenderloin or boneless chicken thighs, cut into 1-inch cubes
- 1/4 cup (60 ml) extra-virgin olive oil
- 3 tbsp (45 ml) fresh lemon juice
- 4 cloves garlic, minced
- 1 tbsp (15 ml) dried oregano
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 1/2 tsp (2 g) smoked paprika (optional)
- 4 large pita breads
- 1 cup (240 g) Greek yogurt
- 1 cucumber, grated and drained
- 2 tbsp (30 ml) fresh dill, chopped
- 1 tbsp (15 ml) red wine vinegar
- 1/2 red onion, thinly sliced
- 2 tomatoes, sliced
- 1/2 cup (75 g) crumbled feta cheese (optional)
Instructions
- In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, pepper, and smoked paprika if using. Add the meat cubes and toss to coat. Cover and refrigerate for at least 2 hours, or up to 24 hours.
- Meanwhile, make the tzatziki: combine Greek yogurt, grated cucumber (squeezed dry), dill, and red wine vinegar. Season with salt and pepper. Refrigerate until ready to serve.
- Preheat a grill or grill pan over medium-high heat. If using wooden skewers, soak them in water for 30 minutes first.
- Thread the marinated meat onto skewers, leaving a small gap between pieces. Discard any leftover marinade.
- Grill the skewers, turning occasionally, until the meat is cooked through and has nice char marks. For pork or chicken, the safe minimum internal temperature is 165°F (74°C) as measured with a food thermometer (USDA FSIS). This usually takes 8–10 minutes.
- Remove from grill and let rest for 3 minutes. Warm the pita breads on the grill for about 30 seconds per side.
- Serve the meat on warm pita with tzatziki, red onion, tomatoes, and feta if desired.
Tips
- If you’re short on time, you can marinate for just 30 minutes, but the flavor won’t be as deep. For the best results, marinate overnight.
- Don’t skip draining the cucumber for tzatziki—squeeze it in a clean kitchen towel to remove excess water, or your sauce will be watery.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- For a vegetarian version, use halloumi cheese or firm tofu; adjust cooking time to just heat through.
Serving Suggestions
Serve souvlaki with a Greek salad (tomatoes, cucumber, olives, feta), lemon wedges, and extra tzatziki. For a heartier meal, add roasted potatoes or rice pilaf. A side of warm pita and fresh herbs like parsley or mint rounds out the plate.
Variations
Swap the pork for lamb or beef sirloin—adjust cooking time accordingly. For a spicier kick, add a pinch of cayenne or chili flakes to the marinade. You can also make a quick lemon-oregano vinaigrette to drizzle over the finished souvlaki. In Greece, souvlaki is often served as a wrap with fries inside; try adding crispy potato wedges to your pita for a street-style treat.
Storage and Reheating
Refrigerate leftover souvlaki and tzatziki separately in airtight containers for up to 3 days. Reheat the meat in a hot skillet or oven at 350°F (175°C) until heated through to 165°F (74°C) for safety. Tzatziki is best served cold and can be kept for up to 3 days. Pita breads can be reheated in a toaster or on a dry skillet for a few seconds per side.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but thighs are more forgiving and stay juicy. If using breast, be careful not to overcook—cook to 165°F (74°C) and remove immediately.
What if I don’t have a grill? Use a grill pan or a cast-iron skillet over high heat. You can also broil in the oven, but the char won’t be as pronounced.
Can I make the marinade ahead of time? Absolutely. Mix the marinade and store it in the fridge for up to 2 days, then add the meat when ready.
How do I keep the meat from sticking to the grill? Make sure the grill is hot and the skewers are well-oiled. You can also lightly brush the meat with oil before grilling.
Is it necessary to soak wooden skewers? Yes, soaking prevents them from catching fire. Metal skewers are a good alternative.
Can I freeze marinated meat? Yes, freeze the meat in the marinade in a zip-top bag for up to 3 months. Thaw in the fridge overnight before grilling.
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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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