Souvlaki
Greece's most popular street food — small cubes of pork or chicken marinated in Greek oregano, lemon and olive oil, skewered and grilled over charcoal until charred and succulent. Served as a stick, on pita with tzatziki, tomato and onion, or as a plate with Greek salad.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Marinade: mix olive oil, lemon, oregano, garlic, salt and pepper. Coat the meat cubes. Marinate 1–8 hours.
About 5 min
Tzatziki: mix drained yoghurt with squeezed cucumber, garlic, dried mint and vinegar. Season. Refrigerate 30 minutes.
About 11 min
Thread meat onto metal skewers (4–5 pieces per skewer). Grill over very hot charcoal or on the highest gas setting for 8–12 minutes, turning every 2–3 minutes until charred on the outside and cooked through.
About 11 min
Warm the pita on the grill.
About 11 min
Pita wrap: spread tzatziki on the pita. Add a skewer of souvlaki and pull the meat off by folding the pita around it. Add tomatoes, onion, parsley and, if serving the authentic Athens street style, a few chips inside the pita.
About 11 min
Fold into a wrap and eat immediately. Serve with extra tzatziki and lemon.
About 3 min
Nutrition per serving (estimate)
- Calories
- 520
- Protein
- 36 g
- Carbs
- 42 g
- Fat
- 22 g
- Fibre
- 3 g
- Sugar
- 4 g
- Sodium
- 780 mg
Contains: gluten
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Recipe by Boon Tools.