Souvlaki is a Greek favourite made with bite-sized pieces of meat threaded onto skewers. A simple marinade of lemon, oregano and olive oil gives the meat its fresh, savoury flavour. Serve it hot with pita bread, tomatoes, red onion and tzatziki.
Serves: 4 · Prep: 20 minutes plus at least 1 hour marinating · Grilling: 8–12 minutes
Ingredients
- 700 g pork neck or chicken breast, cut into 3 cm cubes
- 3 tbsp olive oil
- Juice and finely grated zest of 1 lemon
- 2 garlic cloves, finely chopped
- 2 tsp dried oregano
- 1 tsp paprika
- Salt and freshly ground black pepper
- 8 small wooden or metal skewers
To serve
- Pita bread, tomatoes, red onion and tzatziki
- Extra lemon wedges
Method
- Mix the olive oil, lemon juice and zest, garlic, oregano, paprika, salt and pepper in a bowl.
- Add the meat and coat well. Cover and marinate in the refrigerator for at least 1 hour. Cut the pieces to a similar size so they cook evenly.
- If using wooden skewers, soak them in water for 20 minutes. Thread the meat onto the skewers without packing the pieces too tightly.
- Heat a grill or grill pan until very hot. Grill the skewers for about 8–12 minutes, turning regularly, until browned and cooked through. Chicken must be fully cooked before serving.
- Rest for 2–3 minutes, then serve with lemon wedges, pita, fresh vegetables and tzatziki.
Tips for flavourful souvlaki
- Preheat the grill or pan thoroughly to help the meat develop a golden, savoury crust.
- Leave a little space between the pieces so the heat can circulate.
- Discard any marinade that has touched raw meat; do not use it as a serving sauce.
Enjoy souvlaki as a platter or tucked into warm pita. You can also explore our Greek low-carb chicken salad with feta and olives.