Before you cook
Background Recipe story & origin
Souvlaki (from 'souvla,' skewer) has ancient Greek origins; skewered meat appears in Homer and Aristophanes. The modern version—cubed pork marinated in olive oil, lemon, and oregano, grilled over charcoal—became Greek street food in the 20th century. Souvlaki is served on the skewer (kalamaki) or wrapped in pita with tomatoes, onions, and tzatziki. Regional disputes exist: Athenians call pita-wrapped meat 'souvlaki'; Thessalonians call it 'pita gyros,' reserving 'souvlaki' for skewered meat only. Pork is traditional; chicken is common; lamb versions exist. The marinade tenderizes and flavors; charcoal grilling adds smoke. Souvlaki shops (souvlatzidika) are ubiquitous in Greece, serving late into the night. The dish represents Greek street food culture and the ancient Mediterranean tradition of grilled skewered meat.
Before you start Equipment you'll need
- grill — Provides high heat for grilling marinated pork skewers until charred and cooked
Ingredients
Instructions
Unlock Grouped Step Actions
Plus members get tap-to-check action steps and live ingredient swaps for this recipe.
-
Marinate the meat
Combine pork with oil, lemon, garlic, oregano, salt, pepper. Marinate 2+ hours or overnight.
-
Grill the and serve
Thread onto skewers. Grill over high heat 10-12 minutes, turning. Serve in warm pita with tzatziki, onion, tomato.