Souvlaki Recipe

The best souvlaki is built around a simple contrast: juicy, lemony pieces of pork or chicken, lightly charred at the edges, tucked into warm pita with cool tzatziki and ripe tomatoes. For this recipe, the marinade is especially bright, made with the juice of two lemons, olive oil, garlic, and oregano. The lemon sharpens the meat while the oil helps carry the garlic and oregano into every surface. I usually choose pork shoulder or boneless chicken thighs because both stay much more tender than lean pork loin or chicken breast over a hot grill. Cut the 1½ pounds of meat into evenly sized pieces—about 1½ inches is ideal—so the smaller pieces do not dry out before the larger ones cook through. Toss them with the lemon juice, 2 tablespoons olive oil, three minced garlic cloves, and oregano, then refrigerate for the two-hour marinating time. This is long enough to season the meat well without letting the lemon affect its texture too much. Before threading, shake off excess marinade; wet meat steams instead of browning, and the characteristic little charred spots are one of the best parts of souvlaki. If using wooden skewers, soak them while the meat marinates, and leave a little space between each piece so heat can circulate. Cook over a properly hot grill or grill pan for about 12–15 minutes, turning several times, until the outside is browned and the center is cooked through. The most useful practical tip is to avoid constantly moving the skewers: give each side a couple of minutes to develop color before turning. If the meat is browning too quickly, move it to a cooler part of the grill rather than lowering the heat everywhere. Let the cooked skewers rest for a few minutes while you warm the pita. Serve the souvlaki tucked into the pita with a generous spoonful of tzatziki and chopped or sliced tomatoes. The creamy cucumber-and-yogurt sauce cools the garlicky, charred meat, while the tomatoes add acidity and juiciness that keep the pita from feeling heavy. It makes an easy weeknight dinner, but it is also especially good for a relaxed summer meal served straight from the grill. A simple Greek salad, roasted potatoes, or crisp cucumber slices pair naturally alongside it; if you have extra lemon, squeeze it over the finished skewers just before eating.