Souvlaki is one of many national Greek dishes. Marinated meat is grilled on a stick and eaten straight off the skewer. The origins of souvlaki date back to ancient Greece where pieces of meat were grilled on a spit. During the Medieval era, Greek street vendors sold souvlaki in bread. However, in Turkey, it's believed that the Turkish shish kebab found its way to Greece and became the Greek souvlaki.
- 1 lb pork tenderloin or lamb shank cut into 1/2 inch cubes
- 2 cups Greek yogurt
- 1/2 English cucumber grated
- 1-2 lemon
- 2 cloves garlic or more to taste, grated
- olive oil
- salt & pepper
- 4-12 skewers
Culinary Spice Kit
- Oregano, garlic, dill weed, ground dill seeds, cinnamon, mint, chili, nutmeg
Optional Vegetable Addition for Skewers
- 1-2 zucchini or bell pepper cut into 1/2-inch pieces or slices
- 1 medium onion quartered
- flatbread pita
- French fries
- baked potatoes wedges
- cooked rice
- In a CONTAINER, add 1/8 cup lemon juice, 1/8 cup olive oil, and Souvlaki spices. Mix well.
- Add meat and salt to taste. Mix well.
- Let marinate for 30 minutes.
- Thread meat onto skewers.
- Optionally, add vegetables in between.
- In a BOWL, add cucumber, garlic to taste, yogurt, and 2 tbsp olive oil. Mix well.
- Season with salt & pepper to taste.
- Grill or fry the skewers until cooked and browned on all sides.
- Sprinkle 1-2 tbsp lemon juice over the meat.
- Serve Souvlaki with Tzatziki and preferred sides.
▪ Substitute pork with chicken breast or thighs, beef tenderloin, or 8 oz halloumi cheese.