Introduction
Souvlaki is perhaps the most iconic Greek street food, consisting of small pieces of meat grilled on a skewer. While the word itself refers to the "little skewer," the dish is a masterclass in charcoal grilling, typically using pork or chicken that has been marinated in lemon juice, olive oil, and dried oregano. In its simplest form, it is served directly on the stick with a slice of bread; however, it is most famous when wrapped in a warm, fluffy pita alongside sliced tomatoes, red onions, a few fried potatoes, and a generous dollop of creamy tzatziki. The hallmark of a great souvlaki is the contrast between the charred, smoky exterior of the meat and its juicy, tender interior, embodying the casual, high-flavor spirit of Greek fast food.
Ingredients
The Protein and Marinade
1 kg pork neck or chicken breast, cut into 3 cm cubes
1/2 cup extra virgin olive oil
Juice of 1 lemon
2 cloves garlic, minced
1 tbsp dried oregano
1 tsp salt
1/2 tsp freshly ground black pepper
The Skewer Assembly
Wooden or metal skewers
1 large green bell pepper, cut into chunks (optional)
1 red onion, cut into wedges (optional)
The Serving Essentials
4 to 6 Greek pita breads, lightly grilled
1 cup Tzatziki
Sliced tomatoes and red onions
Fried potatoes (chips)
Dried oregano and paprika for dusting
Preperation
The Meat: Choose pork neck or shoulder for its fat content, or lean chicken breast/thighs. Cut them into small, uniform cubes about 2 cm to 3 cm in size.
The Marinade: Combine extra virgin olive oil, fresh lemon juice, and a generous amount of dried Greek oregano. Add a touch of mustard or red wine vinegar to help tenderize the fibers.
Aromatics: Mince several cloves of garlic and add them to the marinade along with salt and cracked black pepper.
The Skewers: If using wooden skewers (kalamaki), soak them in water for at least 30 minutes to prevent them from burning on the grill.
The Assembly: Thread the meat cubes tightly onto the skewers. If you prefer a "merida" (plate), you can also add pieces of bell pepper or onion between the meat.
The Grilling: Use a high-heat grill or charcoal to sear the meat quickly, turning often to ensure a charred exterior while keeping the center juicy.
The Pita: Lightly brush Greek pita breads with olive oil and a sprinkle of oregano, then grill them for a minute until soft and pliable.
Step by Step
The Meat Selection: Choose pork neck or shoulder, or lamb leg. These cuts have the right fat-to-meat ratio to remain juicy over high heat. Trim excess gristle and cut the meat into uniform 2 cm cubes.
The Marinade: Whisk together extra virgin olive oil, fresh lemon juice, minced garlic, and a generous amount of dried Greek oregano. Add a pinch of salt and black pepper.
The Infusion: Toss the meat in the marinade, ensuring every piece is coated. Cover and refrigerate for at least 2 to 4 hours (or overnight) to allow the acid to tenderize the fibers and the aromatics to penetrate.
The Skewering: Thread the meat onto wooden or metal skewers. Do not crowd the pieces too tightly; leaving a tiny bit of space ensures the heat can sear the sides of each cube. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
The Fire: Prepare a charcoal grill for high heat. Charcoal is preferred for the distinct smoky flavor, but a gas grill or cast-iron griddle pan works as well.
The Grilling: Place the skewers on the hot grate. Grill for about 8 to 10 minutes, turning every couple of minutes. You are looking for a charred, crispy exterior while keeping the center tender and moist.
The Pita Prep: Brush Greek pita breads with a little olive oil and quickly toast them on the grill until they are soft and pliable.
The Assembly: Lay a warm pita down and spread a generous dollop of cold tzatziki in the center. Slide the meat off the skewer onto the pita.
The Toppings: Add sliced red onions, ripe tomato wedges, and a few sprigs of fresh parsley. In Greece, it is common to add a few hot, salted french fries inside the wrap.
The Final Touch: Sprinkle with extra oregano and a dash of sweet paprika before tightly wrapping the pita in parchment paper.
Origin:
Pan-Hellenic
Diet
Contains Gluten (if with pita)
Equipment Needed:
Wooden skewers, Grill or Griddle pan, Mixing bowl.
Cultural History
Souvlaki is perhaps the most recognizable Greek fast food, consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It typically features pork or chicken that has been marinated in a simple mixture of olive oil, lemon juice, and dried oregano, which tenderizes the meat while adding a bright, herbal flavor. These skewers are grilled over an open flame to achieve a smoky char while the inside remains succulent and juicy. While it can be eaten straight off the wooden stick, it is most famously served wrapped in a warm, grilled pita with tomatoes, onions, fried potatoes, and a generous dollop of creamy tzatziki. This versatile dish is a staple of Greek street life, prized for its portability and the perfect balance of savory grilled meat with fresh, cooling toppings.
Yiayias Secret
The secret to an authentic Souvlaki is the marriage of a high-acid marinade and the intense heat of a charcoal grill. You should use pork neck or shoulder for the best fat to meat ratio, cutting it into uniform cubes to ensure even cooking. The marinade must be built on a foundation of extra virgin olive oil, lemon juice, and plenty of dried Greek oregano, which tenderizes the muscle fibers while infusing them with an earthy brightness. Adding a touch of grated white onion or a splash of white wine to the mix helps further break down the proteins, resulting in meat that stays succulent even after it develops a charred and smoky exterior.
The assembly is just as vital as the grilling process, focusing on the quality of the pita and the freshness of the toppings. You must lightly brush the pita with olive oil and toast it on the grill until it is supple and charred rather than dry or brittle. A true souvlaki wrap requires a thick and garlicky Tzatziki made with strained Greek yogurt to act as a cooling counterpoint to the hot meat. Finish with ripe tomato slices, thinly shaved red onions, and a handful of fried potatoes tucked inside the wrap. This combination of the soft bread, the crunchy onion, and the juicy meat creates the quintessential Greek street food experience.
Substitution Notes
The Meat: Small, uniform cubes of pork tenderloin or shoulder are the most traditional choice. However, chicken breast or thigh is an incredibly popular substitute for a lighter meal. For a richer, more gamey flavor, lamb is the go-to choice in many regions of Greece.
The Skewer: The meat is threaded onto small wooden or metal sticks called kalamakia. If you are using wooden skewers, soaking them in water for 30 minutes is a crucial step to prevent burning. Metal skewers are a great reusable substitute that helps cook the meat from the inside out.
The Marinade: A simple mixture of extra virgin olive oil, lemon juice, garlic, and dried oregano is used to tenderize the meat. For chicken souvlaki, many cooks substitute the lemon with a bit of mustard or Greek yogurt in the marinade to keep the lean meat extra juicy.
The Char: Souvlaki is best cooked over charcoal to achieve a smoky, grilled exterior while keeping the center tender. If a grill isn't available, a hot cast-iron griddle or an indoor broiler is a functional substitute that still provides a decent sear.
The Wrap: While often eaten straight off the stick, it is famously served as a pita wrap. The pita is lightly grilled and smeared with tzatziki. For those who find garlic too strong, a simple "clapping" of the pita with just mustard and mayo (common with chicken) is a mild substitute.
The Garnish: Inside the pita, the meat is joined by sliced red onions, fresh tomatoes, and fried potatoes. In many parts of Greece, putting the fries inside the wrap is non-negotiable. If you want a lower-carb version, substituting the pita for a bed of sliced cucumbers and tomatoes is a refreshing "merida" (platter) style.
The Finish: A final dusting of paprika and salt is added just before serving. Whether you prefer sweet or spicy paprika, this final touch provides a pop of color and a subtle kick that balances the richness of the grilled fat.
Wine Pairings
Souvlaki is the quintessential Greek fast food, featuring small cubes of meat (typically pork or chicken) skewered and grilled over an open flame. The meat is marinated in lemon, olive oil, and oregano, then charred to perfection. It is served either as individual skewers (kalamaki) or wrapped in a warm pita with tomato, onion, tzatziki, and fries.
White Wine (The Traditional Choice): For chicken souvlaki or skewers served with plenty of lemon, a high acid white is best. An Assyrtiko from Santorini provides a citrusy, mineral punch that matches the char and the lemon marinade. A Malagousia is also a fantastic choice, offering herbal and peachy notes that highlight the dried oregano and fresh aromatics.
Red Wine: For pork or beef souvlaki, a medium bodied red with bright fruit is ideal. A Greek Agiorgitiko offers velvety tannins and plum flavors that complement the grilled meat without being too heavy for a street food dish. A Syrah also works well, as its peppery notes echo the spices used in the meat rub.
The Contrast: A cold Greek Lager is the most popular street side contrast, providing a crisp, carbonated finish that washes away the salt and fat. For a wine contrast, a dry Retsina offers a unique pine resin aroma that cuts through the creamy tzatziki and the oil of the pita, acting as a powerful palate cleanser.
Storage Instructions
Refrigeration: Store leftover Souvlaki in an airtight container in the refrigerator for up to 3 days. If the meat is already inside a pita wrap with toppings (like tzatziki or tomatoes), it is best to eat it within 24 hours, as the vegetables and sauce will make the bread soggy very quickly.
Freezing (Cooked): You can freeze the grilled meat (off the skewer or on it) for up to 2 months. Wrap the meat tightly in foil and place it in a freezer bag to prevent drying. Thaw in the fridge before reheating. Note that the meat may lose some of its original tenderness once frozen and reheated.
Freezing (Unbaked/Raw): This is the best method for long-term storage. Marinated, raw Souvlaki skewers can be frozen for up to 3 months. The acidity in the marinade (lemon or vinegar) helps keep the meat tender. For best results, freeze them in a single layer before bagging. Thaw completely in the refrigerator before grilling.
Reheating: To prevent the meat from becoming tough and rubbery, avoid the microwave. Reheat the skewers in a hot skillet with a splash of olive oil for 2 to 3 minutes, or in a preheated oven at 180°C for 5 to 10 minutes wrapped in foil. If you are reheating a full pita wrap, an air fryer at 170°C for 3 to 5 minutes is the best way to crisp the bread without drying out the meat.
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