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Souvlaki smell like Greece itself—charred meat seasoned with oregano and lemon, smoke rising from a street vendor's grill. These meat pieces have been marinating in garlic, olive oil, and herbs long enough that the flavors have truly penetrated the flesh. Grilled until slightly blackened on the edges but still tender inside, souvlaki gets wrapped in warm pita with tomato, onion, lettuce, and a generous dollop of tzatziki. It's the most democratic of Greek foods: eaten standing up at a street corner, it's equally satisfying and somehow always tastes exactly like what you need to eat right then.
In a large bowl, combine the minced garlic, lemon juice, olive oil, dried oregano, dried thyme, ground cumin, salt, and pepper.
Add the bite-sized pieces of pork or chicken to the marinade, and toss to coat well.
Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.
Preheat your grill or grill pan over medium-high heat.
Thread the marinated meat onto the soaked wooden skewers.
Grill the skewers for about 10-12 minutes, turning occasionally, until the meat is cooked through and slightly charred.
Serve the souvlaki hot, with warm pita bread, tzatziki sauce, sliced tomatoes, sliced red onions, and lettuce leaves. You can assemble the souvlaki into pita sandwiches or serve the components separately for guests to assemble their own.
Both are traditional, but pork is more common in Athens, while chicken is popular in other regions. Pork has a richer flavor and stays more tender when grilled. Choose based on preference or dietary needs.
At least 1 hour is the minimum, but overnight is really worth waiting for. The longer marination lets the lemon juice, garlic, and oregano penetrate the meat deeply.
Yes, metal skewers are actually easier to use since they don't burn. If using wooden skewers, soaking them prevents burning, but metal skewers are reusable and convenient.
Medium-high heat is ideal—hot enough to get nice char marks and cook the meat through in about 10-12 minutes. Too high and the outside burns before the inside cooks; too low and it becomes tough and dry.
Yes, you can use a grill pan on the stovetop over medium-high heat. You'll get less dramatic char, but it still works. Broiling on high for 3-4 minutes per side is another option.