Souvlaki is Greece’s gift to hungry people. Cubes of pork or chicken marinated in lemon, garlic, and oregano. Grilled until charred. Wrapped in warm pita with tzatziki, tomato, and onion. One bite and you’re on a taverna balcony. Let’s go.
Ingredients
Serves 4.
For the Souvlaki:
- 1½ lbs (675g) pork shoulder or chicken thighs, cut into 1-inch cubes
- ¼ cup (60ml) olive oil
- 3 tbsp lemon juice (about 1 lemon)
- 4 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- Wooden skewers (soaked 30 minutes)
For the Tzatziki:
- 1 cup Greek yogurt
- ½ cucumber, grated and squeezed dry
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried dill or fresh dill
- Salt to taste
For Serving:
- 4 pita breads
- Tomato, sliced
- Red onion, thinly sliced
- French fries (optional but authentic)
Step-by-Step Instructions
Step 1: Marinate
- Whisk olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Add pork cubes. Toss to coat. Cover and marinate 2–8 hours (overnight is best).
Step 2: Make Tzatziki
- Mix all tzatziki ingredients in a bowl. Refrigerate until serving.
Step 3: Skewer
- Thread pork onto soaked skewers, leaving small gaps between pieces.
Step 4: Grill
- Heat grill or grill pan to medium-high.
- Grill skewers 8–10 minutes, turning occasionally, until charred and cooked through.
Step 5: Warm Pita
- Warm pitas on the grill for 30 seconds per side.
Step 6: Assemble
- Spread tzatziki on pita. Add souvlaki (slide off skewer). Top with tomato, onion, and fries if using.
- Fold like a taco. Eat immediately. Dripping is part of the experience.
Summary
Prep Time: 15 min + marinate | Cook Time: 10 min | Total: 25 min + marinate
Yield: 4 servings | Difficulty: Easy
Storage Notes
Leftover souvlaki: 3 days in fridge. Reheat in skillet or air fryer. Tzatziki: 5 days. Never assemble ahead — soggy pita is sadness. Keep components separate until eating.
