Souvlaki and kebab are both beloved skewered meats, but they come from different culinary traditions and have distinct flavors. Souvlaki is a Greek dish of small cubes of pork or chicken, marinated in lemon, olive oil, and oregano, then grilled. Kebab, with roots in the Middle East and Central Asia, typically features marinated lamb, beef, or chicken, often with yogurt and warm spices. This article breaks down their differences and gives you a recipe for each, so you can enjoy both at home.
Ingredients
For the Souvlaki
- 1.5 lbs (680 g) pork shoulder or chicken thighs, cut into 1-inch cubes
- 1/4 cup (60 ml) extra-virgin olive oil
- 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
- 4 cloves garlic, minced
- 2 tsp (2 g) dried oregano
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 8 wooden or metal skewers
For the Kebab
- 1.5 lbs (680 g) ground lamb or beef (80% lean)
- 1 small onion, grated and drained (about 1/2 cup / 60 g)
- 2 cloves garlic, minced
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) smoked paprika
- 1/2 tsp (2 g) salt
- 1/4 tsp (1 g) black pepper
- 8 wooden or metal skewers
Instructions
For the Souvlaki
- In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the pork or chicken cubes and toss to coat. Cover and refrigerate for at least 2 hours, or up to 8 hours.
- If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
- Preheat grill to medium-high heat (about 400°F / 200°C). Thread the marinated meat onto skewers, leaving a small gap between pieces.
- Grill the souvlaki, turning occasionally, until the meat is cooked through. For pork or chicken, the safe minimum internal temperature is 165°F (74°C) for chicken and 145°F (63°C) for pork, with a 3-minute rest. Use a food thermometer to check. This usually takes 10-12 minutes.
- Remove from grill and let rest for 3 minutes before serving.
For the Kebab
- In a large bowl, combine the ground meat, grated onion, garlic, parsley, cumin, coriander, paprika, salt, and pepper. Mix with your hands until well combined, but do not overwork.
- If using wooden skewers, soak them in water for 30 minutes. Divide the meat mixture into 8 equal portions. Mold each portion around a skewer, forming a long, sausage-like shape about 6 inches long.
- Preheat grill to medium heat (about 350°F / 175°C). Grill the kebabs, turning occasionally, until the meat is browned and cooked through. The safe minimum internal temperature for ground meat is 160°F (71°C). Use a food thermometer to check. This usually takes 12-15 minutes.
- Let the kebabs rest for 2 minutes before serving.
Tips
- Marinating time: For souvlaki, don’t marinate longer than 8 hours, as the lemon juice can make the meat mushy. For kebabs, the mixture can be made ahead and refrigerated for up to 24 hours.
- Skewers: If using metal skewers, they conduct heat and cook the inside faster. If using wooden, always soak them to prevent burning.
- Don’t overwork the kebab mixture: Overmixing can make the kebabs dense and tough. Mix just until combined.
- Use a thermometer: Don’t rely on color alone to determine doneness. Always use a food thermometer to ensure safe internal temperatures.
Serving Suggestions
Serve souvlaki with warm pita bread, tzatziki sauce, sliced red onion, and tomatoes. For kebabs, offer them with rice pilaf, grilled vegetables, or flatbread and a yogurt-based sauce. Both are great with a squeeze of lemon and fresh herbs.
Variations
For souvlaki, you can use chicken breast or lamb instead of pork. For kebabs, try using ground chicken or turkey, but note that they will be drier, so consider adding a tablespoon of olive oil to the mixture. You can also add chopped mint or sumac to the kebab mixture for a brighter flavor. For a vegetarian version, use halloumi or firm tofu for souvlaki, and for kebabs, use a mixture of chickpeas and spices.
Storage and Reheating
Both cooked souvlaki and kebabs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a preheated 350°F (175°C) oven for about 10 minutes, or until heated through. You can also microwave them, but they may become rubbery. For longer storage, freeze cooked skewers in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use chicken for both? Yes, chicken works for both. For souvlaki, use chicken thighs for more moisture. For kebabs, use ground chicken, but add a bit of olive oil to keep them moist.
What is the difference between souvlaki and kebab? Souvlaki is Greek, made with cubed meat marinated in lemon and oregano, grilled on skewers. Kebab is Middle Eastern, often made with ground meat mixed with spices and herbs, formed around skewers. The marinade and meat texture are the main differences.
Can I cook these in the oven? Yes, you can bake them. For souvlaki, place skewers on a baking sheet and bake at 400°F (200°C) for 15-20 minutes. For kebabs, bake at 375°F (190°C) for 20-25 minutes. Use a thermometer to check doneness.
Do I need to soak wooden skewers? Yes, soaking wooden skewers in water for at least 30 minutes prevents them from burning on the grill. If you use metal skewers, no soaking is needed.
Can I make the kebab mixture ahead of time? Yes, you can prepare the kebab mixture and refrigerate it for up to 24 hours. Shape the kebabs just before grilling to keep them from becoming too dense.
What sauces go well with these? Tzatziki is classic with souvlaki. For kebabs, try a garlic yogurt sauce or a tahini-based sauce. Both also pair well with a simple tomato and cucumber salad.
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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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