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Souvlaki

The Quirky Foodster Team

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Ingredients

  • 800 g (1 3/4 lb) pork shoulder, cubed
  • 60 ml (1/4 cup) olive oil
  • 30 ml (2 tbsp) lemon juice
  • 2 cloves (2 cloves) garlic, minced
  • 1 tsp (1 tsp) dried oregano
  • 1 tsp (1 tsp) sweet paprika
  • Salt and pepper to taste
  • 8 (8) wooden skewers, soaked

Method

  1. Combine olive oil, lemon juice, garlic, oregano, paprika, salt and pepper in a bowl.
  2. Add pork cubes and toss to coat; marinate for at least 2 hours, ideally overnight.
  3. Thread pork onto skewers, leaving small gaps between pieces for even cooking.
  4. Preheat grill to high heat.
  5. Grill skewers for 10–12 minutes, turning occasionally, until charred and cooked through.
  6. Rest for 2 minutes before serving.

Introduction: Skewered, grilled meat has ancient roots in Greece, with references dating back to Homeric texts.

Cultural Background: Skewered, grilled meat has ancient roots in Greece, with references dating back to Homeric texts. Today souvlaki is the nation's most beloved lunch, sold at grill houses nationwide, usually pork in the mainland and chicken or lamb elsewhere.

Tips: Cut pork into even 2.5 cm cubes for consistent cooking. Serve with lemon wedges for brightness.

Variations: Chicken thigh or lamb can replace pork; a vegetarian version uses halloumi and vegetables.

Storage: Cooked souvlaki keeps refrigerated for 3 days.

Reheating: Reheat in a hot pan for 2–3 minutes per side, or under a grill.

Nutrition: Approx. 320 kcal, 34 g protein, 18 g fat, 3 g carbohydrate per skewer.

FAQs:

Q: What's the difference between souvlaki and gyros?

A: Souvlaki is skewered grilled meat; gyros is meat cooked on a vertical rotisserie and shaved.

Q: Can I bake instead of grill?

A: Yes, bake at 220°C (425°F) for 15–18 minutes, turning halfway.

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