Greek souvlaki is one of those meals I could happily eat every week — lamb, chicken, or pork, I love them all.
There’s a great Greek restaurant near our home that makes an outstanding lamb souvlaki, and I often find myself craving it. But you don’t need to go out to enjoy great souvlaki: it’s easy to make at home.
I like to prepare a full Greek-style meal: a variety of souvlaki, a crisp Greek salad, tzatziki, and warm pita. It’s a memorable dinner and surprisingly simple to pull together.
Below you’ll find clear instructions for making perfectly grilled souvlaki, plus a tried-and-true marinade that works for lamb, chicken, or pork.
Start by cutting the meat into roughly 1-inch cubes.
- Chicken: boneless, skinless chicken breasts work well.
- Pork: pork tenderloin gives very tender results.
- Lamb: boneless leg or shoulder, trimmed of excess fat, then cubed.
The marinade is the key to great souvlaki. A balanced mix of olive oil, acids, garlic, and herbs tenderizes and flavors the meat so it grills beautifully.
Combine the marinade ingredients, toss with the cubed meat until fully coated, cover, and refrigerate. Aim to marinate for at least 2–3 hours; longer (even overnight) improves flavor and makes prep easier if you’re entertaining.
After marinating, thread the meat onto wooden skewers. You can grill them right away or keep them refrigerated while you prepare the rest of the meal.
Preheat the grill for direct grilling and set it to medium-high. Oil the grill grates so the meat won’t stick. You can use a quick grill oil spray or rub oil on the grates with a paper towel held in tongs.
If you’re grilling different meats for family members, stagger when you place skewers on the grill so each type finishes at the right time. Cooking times vary:
- Chicken takes the longest—place chicken skewers on the grill first.
- Add pork skewers a few minutes later.
- Add lamb last, as lamb usually needs the least time to reach the desired doneness.
Grill, turning every few minutes, until the meat reaches the proper internal temperature:
- Chicken: 165°F (74°C).
- Pork: 145°F (63°C).
- Lamb: to your preferred doneness — about 140°F (60°C) for medium-rare, 150°F (66°C) for medium, or 160°F (71°C) for well done.
With a minute or two left, place pita bread on the grill to warm and lightly toast; it adds excellent flavor and texture. Watch closely—pita can char quickly.
Finish with a squeeze of fresh lemon over the grilled souvlaki and serve immediately.
I like to serve these skewers with a simple Greek salad and tzatziki for dipping. Warm pita rounds out the meal for a classic, satisfying spread.
Greek Souvlaki Marinade for Grilled Lamb, Chicken or Pork
Ingredients
- 1 pound cubed lamb , chicken or pork works great as well
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1/3 cup lemon juice
- 4 garlic cloves, minced
- 1 tbsp oregano
- 1 1/2 tsp salt
- 1 1/2 tsp black pepper , freshly ground
- 1 tsp paprika (only use paprika for chicken or lamb marinade)
Instructions
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Make the marinade by mixing all ingredients except the meat. Pour over the cubed meat and toss until the pieces are well coated. Cover and refrigerate for 2–3 hours or longer for deeper flavor.
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Preheat the grill to medium-high heat.
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Thread the marinated meat onto wooden skewers.
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Place the skewers on the grill, cook a couple minutes, then flip. Continue turning every few minutes until cooked through.
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Chicken: cook to 165°F. Pork: cook to 145°F. Lamb: cook to desired doneness (about 140°F for medium-rare, 150°F for medium, 160°F for well done).
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Serve with Greek salad, tzatziki, and warm pita bread.
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Nutrition
Per serving:
Nutrition Disclaimer
