Souvlaki (Greek Grilled Skewers)

Walk through any Greek town in summer and you'll smell souvlaki. Skewers of meat sizzling over charcoal, the smoke mixing with oregano and lemon.

This is Greek fast food — simple, delicious, and eaten on the street wrapped in pita (with tomato, onion and tzatziki) or on a plate at a taverna with friends.

In Greece, the meat is classically pork, and also chicken grilled on individual skewers (souvlaki) or on one huge vertical skewer that turns (gyro) and cut from that. The fast food wrapped in pita chicken version is commonly served with a mustard and mayonnaise "sauce" instead of tzatziki and in the past few years a kebab version is also popular — either with aromatic ground beef cooked on a skewer or a falafel vegetarian version.

Each meat has its own traditional marinade. Here are the three classics that were always favorites, especially for parties.

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Pork Souvlaki

The traditional choice in Greece. Use shoulder — it has the fat needed to stay juicy.

For 8 skewers:

• 2 lbs pork shoulder, cut into 32 cubes

Marinade:

• 1/2 cup fresh orange juice
• 1 1/2 tbsp wine vinegar
• Zest of 2 lemons
• 2 garlic cloves, crushed
• 1 tbsp EVGE olive oil
• 1 tsp salt
• 1 tbsp dried oregano
• 1 tbsp dried rosemary, chopped

Combine marinade ingredients and toss with pork cubes. Marinate at least 4 hours or overnight.

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Chicken Souvlaki

You can use thighs or breasts, but thighs are always juicier and my personal favorite! However, this yogurt marinade will keep even breast meat moist and incredibly tender.

For 8 skewers:

• 2 boneless chicken breasts or thighs, cut into 32 cubes

Marinade:

• 1/4 cup Greek yogurt
• Zest of 1/2 small lemon
• 1 tbsp EVGE olive oil
• 1/2 tsp salt
• 2 tsp dried oregano
• 1 tsp dried thyme

Combine marinade ingredients and toss with chicken cubes. Marinate at least 8 hours or overnight.

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Lamb Souvlaki

Less common but absolutely delicious and impressive finger food for parties. Use leg meat. The mint and yogurt are a classic Greek pairing with lamb.

For 8 skewers:

• 2 lbs lamb leg, cut into 32 cubes
• 24 zucchini pieces (instead of peppers)

Marinade:

• 1/4 cup Greek yogurt
• 1 tbsp fresh mint, chopped
• 1 tbsp grated onion (about 1/4 of a small onion)
• 1 small garlic clove, minced
• 1/2 tsp salt and pepper
• 1 tsp lemon juice (1/2 small lemon)
• 1 tbsp EVGE olive oil

Combine marinade ingredients and toss with lamb cubes. Marinate at least 8 hours or overnight.

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Skewering

1. If using wooden skewers, soak them in water for 30 minutes to prevent burning.

2. Thread meat onto skewers alternating with pepper (or zucchini for lamb) and onion pieces: 4 meat cubes, 3 peppers, 2 onions per skewer.

3. Don't pack too tightly — the heat needs to reach all sides.

Grilling

1. Heat your grill to 380°F (200°C), or use high heat on a grill pan.

2. Brush grates with oil to prevent sticking.

3. Grill skewers for about 4 minutes on each side, basting with lemon juice and olive oil while cooking.

4. Total cooking time: 8-12 minutes depending on meat thickness.

5. Rest for 5 minutes before serving.

The Char is Essential

Souvlaki should have char marks. Not burnt, but definitely caramelized and slightly crispy on the edges.

High heat is the key. Don't crowd the grill. Let the flames do their work.

Serving Options

As souvlaki kalamaki: Skewers served on a plate with pita, tzatziki, tomatoes, onions, and fries.

As gyro-style wrap: Slide meat off the skewer into warm pita, add tzatziki, tomatoes, onions, and a sprinkle of paprika.

As a full plate: With Greek salad, jeweled rice or lemon roasted potatoes, and plenty of tzatziki.

Restaurant Secret

Greek souvlaki shops brush the meat with a mixture of olive oil and lemon juice right after it comes off the grill. This adds a final layer of flavor and keeps everything moist.

Try it. It makes a difference.

Sides That Belong

• Tzatziki (essential)
• Greek salad
• Fried potatoes
• Grilled vegetables
• Warm pita bread
• Greek jeweled rice

Indoor Method

No grill? Use a cast-iron grill pan or broiler. Get it screaming hot, and don't move the meat until it develops char marks.

It won't be quite the same as open flame, but it'll still be delicious.