Tender, marinated meat grilled to charred perfection on wooden skewers, infused with Mediterranean flavors of lemon, garlic, and oregano. This iconic Greek street food is bursting with smoky, aromatic taste that transports you straight to the sun-drenched islands of Greece. Serve with warm pita bread, fresh tzatziki sauce, and crisp vegetables for an unforgettable meal.
⏱️45 min
📊Easy
👥4 servings
🍽️Main
meatfamilyfestive
Ingredients
900 gpork shoulder or chicken breast
100 mlextra virgin olive oil
80 mlfresh lemon juice
6 piecesgarlic cloves
15 gdried oregano
10 gsea salt
5 gblack pepper
8 pieceswooden skewers
Instructions
1PREPARE THE SKEWERS: Soak wooden skewers in lukewarm water for at least 30 minutes before grilling to prevent them from burning on the hot coals or grill. This step is crucial as it creates a protective moisture barrier that allows the skewers to withstand high heat without charring excessively.
2PREPARE THE MEAT: Cut the pork shoulder or chicken breast into uniform 3-4 centimeter cubes, removing any excess fat but leaving some marbling for juiciness. Uniformly sized pieces ensure even cooking throughout, preventing some chunks from being overcooked while others remain undercooked.
3MAKE THE MARINADE: In a large glass bowl, combine the extra virgin olive oil, fresh lemon juice, minced garlic cloves, dried oregano, sea salt, and freshly ground black pepper. Whisk vigorously for 30 seconds until all ingredients are well incorporated and the oregano is evenly distributed throughout the oil and lemon mixture, creating a cohesive, fragrant marinade.
4MARINATE THE MEAT: Add the meat cubes to the marinade and gently toss with your hands or a wooden spoon until each piece is completely coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, though 4-8 hours is ideal for deeper flavor penetration. The acidity from the lemon juice will gently tenderize the meat while the oregano and garlic infuse it with authentic Greek flavors.
5ASSEMBLE THE SKEWERS: Remove the marinated meat from the refrigerator 15 minutes before grilling to bring it to room temperature. Thread the meat cubes onto the soaked wooden skewers, spacing them about half a centimeter apart to allow heat to circulate evenly around each piece. Reserve the remaining marinade for basting during cooking.
6PREHEAT THE GRILL: Heat your grill or grill pan to high heat (around 200-220°C or until you can hold your hand 5 centimeters above the grates for only 2-3 seconds). If using a charcoal grill, arrange coals to create a hot zone and ensure the grates are clean and oiled to prevent sticking and create beautiful grill marks.
7GRILL THE SOUVLAKI: Place the skewers on the preheated grill and cook for 3-4 minutes on the first side without moving them, allowing a flavorful caramelized crust to form. Rotate the skewers 90 degrees and cook for another 3-4 minutes to create crosshatch grill marks, then flip and repeat on the other side for approximately 6-8 minutes total cooking time. Brush generously with reserved marinade every 2 minutes, and the meat is done when it reaches an internal temperature of 65°C for pork or 75°C for chicken.
8REST AND SERVE: Remove the souvlaki from the grill and let rest on a warm plate for 2-3 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is moist and tender. Serve immediately with warm pita bread, crispy cucumber and tomato slices, crumbled feta cheese, and generous dollops of cool tzatziki sauce for an authentic Greek experience.