Souvlaki Marinade Recipe for Chicken and Pork

Souvlaki marinade for 500 grams of meat

• 500 g boneless pork neck or chicken thighs
• 80 ml extra virgin olive oil
• juice of 1 large lemon
• 3 cloves of garlic, minced or pressed
• 2 teaspoons dried Greek oregano
• 1 teaspoon sweet paprika powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• optional: 1 teaspoon dried thyme

How to make souvlaki on the BBQ

1. Mix the olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
2. Cut pork neck or chicken thighs into even cubes of about 3 cm.
3. Mix the meat with the marinade and place it covered in the refrigerator.
4. Marinate pork for 4–8 hours. For chicken thighs, 2–4 hours is sufficient.
5. Thread the meat onto metal or soaked wooden skewers. Leave small spaces between the cubes.
6. Preheat the BBQ for direct, high heat and create a cooler zone as well.
7. Let excess marinade drip off and grill the skewers until browned on all sides.
8. Check every skewer with a meat thermometer in the centre of one of the thickest meat cubes. Chicken must reach at least 74 °C. For cubes cut from a whole piece of fresh pork, reach at least 63 °C, then rest for at least 3 minutes. This does not apply to minced or reformed meat. Cook longer if the temperature has not been reached; browning alone does not confirm doneness.
9. Rest the souvlaki briefly; allow at least 3 minutes for pork. Serve with lemon, pita, and tzatziki.

How long should souvlaki marinate?

Do you want to make the marinade in advance? Store it covered in the refrigerator and only add the raw meat when you are ready to marinate. Marinade that has been in contact with raw meat should not be used as a sauce without being thoroughly boiled.

Which meat should you use for souvlaki?

Pork neck

Pork neck is a classic choice. The marbling helps prevent the small cubes from drying out during grilling.

Chicken thigh

Chicken thigh generally stays juicier than chicken breast over direct heat. Cut all pieces to the same size and check each skewer for doneness.

Lamb

Lamb provides a more robust flavor and combines well with oregano, garlic, lemon, and thyme.

What is souvlaki?

Souvlaki consists of small pieces of meat grilled on a skewer over direct heat. It is served off the skewer or in a pita, often with tomato, onion, lemon, and tzatziki. Souvlaki is not the same as gyros: gyros is cooked on a vertical rotisserie and cut into thin slices.

Tips for juicy souvlaki

• Use even cubes so that everything cooks at the same time.
• Let excess oil drip off to limit flare-ups.
• Do not place the skewers too close together.
• Move the skewers to the cooler zone if the outside is browning too quickly.
• Always use a meat thermometer for chicken.

What do you serve with souvlaki?

• Tzatziki
• warm pita
• tomato, cucumber, and red onion
• lemon wedges
• Greek salad or grilled vegetables

Frequently asked questions

Can souvlaki marinate overnight?

Pork neck or lamb can marinate for 8 hours. For chicken, 2–4 hours is usually sufficient, as an acidic marinade can soften the exterior if left for too long.

Can I make souvlaki without a skewer?

Yes. Grill the marinated cubes in a grill basket or on a plancha and turn them regularly.

Can I serve the used marinade as a sauce?

Not raw. Marinade that has been in contact with raw meat must be thoroughly boiled. It is safer to set aside a clean portion before marinating.

What is the difference between souvlaki and gyros?

Souvlaki consists of cubes of meat on skewers. Gyros is cooked on a vertical rotisserie and then thinly sliced.

More Greek BBQ

• Greek BBQ culture and grilling traditions
• Marinating chicken: how long and with what?
• Using a dry rub or marinade?