Souvlaki
Jul 17th, 2008 | By Peter Minakis | Category: Appetizer, BBQ, Greek, How To, Pasta, Pork, Recipe
I don’t think this blog can go on much longer without including a recipe for souvlaki. You’ve all had it at Greek restaurants and tavernas, at the diners owned by Greek families and at practically every eating establishment in Greece.
To truly enjoy a souvlaki, one should try it in the home of a Greek. Here, I marinade pork butt into tender grilled morsels.
I find pork butt to be the most flavourful and there’s just enough fat in the cut to heighten taste and keep the meat moist. You may certainly use a leaner cut of pork but the butt (shoulder) is my preference.
Souvlaki is what I served at my Birthday party as the meat portion of the evening. As I was serving an array of dishes, I cut the pork into small, bite-sized pieces. When in Greece, you’ll notice the souvlakis are smaller than what we see here at Greek restaurants, where the souvlaki and accompaniments are made into a dinner.
In Greeece, souvlaki is more of a street food. Within each block of a city, a small souvlaki and gyro shop will be present with few seats and lots of spots for patrons to stand up, eat a few “kalamakia” (sticks), with some Tzatziki, a beer and some bread.
This marinade is simple, it’s got good taste and you can certainly apply it to chicken or lamb souvlaki.
Pork Souvlaki
1 boneless pork butt (shoulder, approx 1 kg.)
1 medium onion, grated
3 cloves of garlic, minced
1 heaping tsp. salt
1 heaping tsp. black pepper
1/4 cup vegetable (or canola) oil
1 heaping tsp. dried Greek oregano
wooden skewers (soaked overnight)
- Trim excess fat from your pork butt and cut into uniform pieces.
- In a large bowl, add your remaining marinade ingredients along with the pork pieces and toss to mix and coat all the meat. Place in the fridge for at least 5 hours and for best results, overnight.
- Place your wooden skewers in a shallow baking dish that’s filled with water. Allow the wooden skewers to soak overnight (so they don’t disintegrate when grilling).
- The next day, a couple of hours before you are going to grill your souvlaki, allow the pork to come to room temperature and then start skewering your meat (it’s easier when your meat’s at room temperature).
- Pre-heat your gas grill (or prepare your charcoal grill) and when you have a medium-high heat, grill your souvlakia for 3-4 minutes a side and then keep warm until all the souvlaki are cooked.
- Squeeze fresh lemon juice on your souvlakia with a sprinkle of fine sea salt and dried Greek oregano.
- Serve with some crusty bread and Tzatziki.
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LOL, I was thinking the same thing about having souvlaki in my blog. I <3 souvlaki (of course) and just ate about 6 skewers of it at my theo's this weekend for a birthday party (nevermind the steak I had for dinner…
Looks great, of course, Peter.
Any recipe containing the phrase “1 heaping tsp. dried Greek oregano” immediately captures my immediate attention…
Thank you for educating me so that I can now try fixing this at home! I’m so excited!
I love souvlaki! All your food always looks so good.
The long awaited Souvlaki post! It was well worth the wait as it looks great!
Bah! It must be nice to use a shoulder cut for souvlaki. I’m always cooking for fat-phobic people who insist on pork tenderloin. Which grills up like wood chips unless you have a magic wand. I don’t have a magic wand.
Any suggestions? (I already marinate the blasted stuff.)
souvlaki is my go-to dish at all greek restaurants. it’s almost always delicious–there’s just something about it that sends me to a happy place.
Helene, you certainly may but I found the meat a little dry with the tenderloin.
Lori Lynn, that last touch really makes the difference…bread and souvlaki…yum!
Thank you Gloria!
Anon, you’re welcome.
Anna, lol…I don’t dictate anything but I offer up what I feel to be delicious food. You may use pork tenderloin but I find it dries out.
Maria, thanks…this batch tasted great.
Elly, I had to eventually get around to souvlaki…it was bound to happen.
Astra, enjoy…it’s a great recipe.
Lisa, thank you…now you can have it at home.
Thanks Kevin…move over Danforth!
Lulu, treat yourself to your own batch of souvlaki…made with potk shoulder…a little more work but hey…it’s better than eating wood chips!
Grace, everyone was “happy-happy”…moist, succulent meat.
I’m Australian, so I am another “Hey, wow! Pork!” person. I love lamb souvlaki, so I have to try pork as well!
Greek people can’t live without souvlaki, we make souvlaki with every kind of meat and also souvlaki fish (I’ve tried this at my vacations – perfect!!)
We can find souvlaki everywhere, but homemade souvlaki is really better.
Yous looks great Peter, so well cooked!!!
I often leave comments on your site, Peter, but either you delete them, or they never get to you?????? I commented on this this morning. Just wanted to say – I also prefer the pigs butt and shoulder.
I often leave comments on your site, Peter, but either you delete them, or they never get to you?????? I commented on this this morning. Just wanted to say – I also prefer the pigs butt and shoulder.
I often leave comments on your site, Peter, but either you delete them, or they never get to you?????? I commented on this this morning. Just wanted to say – I also prefer the pigs butt and shoulder.
I often leave comments on your site, Peter, but either you delete them, or they never get to you?????? I commented on this this morning. Just wanted to say – I also prefer the pigs butt and shoulder.
I often leave comments on your site, Peter, but either you delete them, or they never get to you?????? I commented on this this morning. Just wanted to say – I also prefer the pigs butt and shoulder.
I often leave comments on your site, Peter, but either you delete them, or they never get to you?????? I commented on this this morning. Just wanted to say – I also prefer the pigs butt and shoulder.
I often leave comments on your site, Peter, but either you delete them, or they never get to you?????? I commented on this this morning. Just wanted to say – I also prefer the pigs butt and shoulder.
I often leave comments on your site, Peter, but either you delete them, or they never get to you?????? I commented on this this morning. Just wanted to say – I also prefer the pigs butt and shoulder.
I often leave comments on your site, Peter, but either you delete them, or they never get to you?????? I commented on this this morning. Just wanted to say – I also prefer the pigs butt and shoulder.
Hi Pete! Of course – there is no family meeting, event – anything, without a souvlaki! But seriously – I do not think a lot of Greek make souvlaki at official family events – only if there is a football match or any “simple” occasion. At least we do so.
There is no Olympiacos match without souvlaki first. And this is actualy the one and only thing, my husband loves to prepare. We buy our souvlaki at a certain butcher, and only the “small cut and squared”… I hope to have soon the opportunity to make photos of – to show you what I mean. We love souvlaki and we usually order 40 to 60 pieces (we want it worth to turn on the grill – ha-ha-ha)… Enjoy!
Although I don’t eat pork (except for pepperoni:)) I think this dish looks very appetizing and tantalizing:)
I think the recipe would be great with lamb too, right? Yum!
KaliMera Peter:
glad to see a marinade that does SOAK the meet in red wine and lemon juice. Your preration is authentic and on point. When I take them off the grill I lather them with some lardolemono sauce.
GREAT BLOG
DEMETRI FROM MAINE
Opps meant to say DOES NOT soak!!
early here!
Oh. YUM. Making this.
I’m new to this site. Awesome recipes. Peter, I live in northern California. Can you tell me if regular Oregano is a good substitute to Greek Oregano?
Foody, whatever meat you prefer is quite fine.
Elena, it’s true, souvlaki is everywhere in Greece but nothing like homemade.
Nina, I don’t delete them, perhaps the anti-spam lettering didn’t take?
Janulka, I have yet to like any of the prepared souvlakia from the butcher’s there.
Farida, this marinade would indeed work well with lamb.
Geia sou Demetre and thanks for dropping by and liking the marinade.
Nikki, you’re gonna luv it!
Anon, regular oregano is fine. The Greek is just more pungent.
Peter – We made these last night & they were to die for! We only changed the cut of meat using boneless country style ribs instead because we didn't want so much meat. Thanks for the fabulous recipe, I'm writing a rave review of it right now. Hope you are having a great time in Greece.
When I lived in Greece as a young kid I used to eat souvlaki all the time. Yum, yum yum! I haven’t had any here in the states as good as I got them in Greece.
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Oh, Peter, another delicious winner! Thank you. I wish I had more pork, I’d make it again today. Just perfectly seasoned and tender,