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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this is so “masarap” peter.;can you send some over here
btw, i heard over the news last night that there were fires again in some cities of greece due to extremely hot weather..this saddened me reminded me of last years fire
Goodmorning Peter !!!
Great recipe for souvlaki !!! As you can see we dont cook them home at all because we can find them anywhere … I have never taste this sauace but i think it will be great !!!
Yeah, yesterday we have 645(!!!) fires in Greece !
Mmmm..a recipe true to my heart! Its so true, you can get them anywhere in Greece but I love prepping them at home. In Australia they’re preferably made with lamb and I actually prefer them like that. We always serve souvlakia at Greek bbq’s along with biftekia, paidakia, etc…a never ending feast!
Delicious looking souvlaki – much better than you can buy here. I would not have guessed that prok butt was the shoulder!
Oh Peter what are you doing to me??? The regret of missing this birthday party will haunt me for a while!
Souvlaki is one of my favorite Greek foods. At least now I can make it at home! I can’t wait to try it…now to find some happy pork butt. LOL!
Peter, nice looking platter of souvlakia! Pork shoulder is our preference as well, both for souvlaki and kontosouvli. For the third time… I wish I had been at the party!
mmmm – pork souvlaki? I have only ever tried them with lamb, but this sounds like a lighter alternative, mmm…
Oh boy! This is one of my favorite Greek dishes! I love it! Thanks for the recipe.
The best souvlaki I have had personally is still in Kastraki in the heart of Meteora…never tried it with pork though…I could be easily swayed.
hehe souvlaki… ya I guess it is a must have on your blog…yet at the same time it’s nice you’ve delayed on this to allow ppl to discover the less famous/popular Greek dishes! Peter, seriously, it’s always such a pleasure to check your blog especially ever since I came back from Greece…it sends some sunny memories through my computer screen!!!
I’ve never had souvlaki but this looks so amazing, Peter! I adore Tzatziki….wow, now I’m going to be craving Greek food all day.
Finally, a recipe for SOUVLAKI! I’m jumping for joy!
*I’m going to make souvlaki, I’m going to make souvlaki, I’m going to make souvlaki!*
Pork butt – that sounds so funny, but I get the point, I prefer pork shoulder chops above pork loin too, much, much more flavor!!!!
Pork butt – that sounds so funny, but I get the point, I prefer pork shoulder chops above pork loin too, much, much more flavor!!!!
Pork butt – that sounds so funny, but I get the point, I prefer pork shoulder chops above pork loin too, much, much more flavor!!!!
Pork butt – that sounds so funny, but I get the point, I prefer pork shoulder chops above pork loin too, much, much more flavor!!!!
Pork butt – that sounds so funny, but I get the point, I prefer pork shoulder chops above pork loin too, much, much more flavor!!!!
Pork butt – that sounds so funny, but I get the point, I prefer pork shoulder chops above pork loin too, much, much more flavor!!!!
Pork butt – that sounds so funny, but I get the point, I prefer pork shoulder chops above pork loin too, much, much more flavor!!!!
Pork butt – that sounds so funny, but I get the point, I prefer pork shoulder chops above pork loin too, much, much more flavor!!!!
Pork butt – that sounds so funny, but I get the point, I prefer pork shoulder chops above pork loin too, much, much more flavor!!!!
Dhanngit, salamat…come over…I'll make you some souvlaki from "babui"!lol
Lampro thanks but you've never had Tzatziki????
Pete, anything from home is best. As for souvlakia in OZ, it interesting that lamb is preferred there for souvlaki and gyro.
Cake, indeed..pork butt = shoulder.
Judy, what was I to do…put a gun to your heads? You should have taken my recommendation after I showed you the great lunch spot. Next year?
Sam, me to kalo, next year and isn't pork butt the best?
Kittie, the most popular souvlaki in Greece is made from pork.
Sticky, you're most welcome.
Val, practically all souvlaki in Greece is from pork and now more chicken souvlaki is popping up.
Marianna, Greeks love souvlaki but the stigma that we eat this all the time is plain FALSE. On to other dishes as you state.
Oh Leah…I can't believe you've never eaten souvlaki…jot down the recipe & try it this weekend.
JS…how about a cartwheel or two? lol
Nina, the loin is too lean…dry end result, IMO.
this looks awesome Peter!
Hola Chico! Your birthday was a non-ending party!!!!
Your Souvlaki reminds me of pinchos morunos but with a different marinade… equally delicious
. Pork is a good choice for me.
Missed a few posts.Busy times. Your parties offerings look wonderful. Cant believe you havent postedabout Soulvaki. BTW : My trip to Toronto was cancelled:-(. See youin the fall maybe.
Oh, this is certainly going on my next weekly menu! I’m always looking for good new ways to cook pork. Can’t wait to try it.
Mmmmm – I could eat that right now! Looks really lovely Peter.
I couldn’t get ‘Greek’ oregano where I am in the UK but I got a bag from Greece, so I’m all set to make that now!
Souvlaki-licious!
Wow that looks amazing! I haven’t had proper Souvlaki in years…
Grilled pork just rocks. But I am like some of the others here,I have only ever had lamb souvlaki (come to think of it gyros are also lamb with beef)…I am wondering if I am living in a parallel universe. That would explain A LOT! LOL!
Happy Birthday again! Glad you had a good one!
Mmmmm …. pork in all its wonderful glory — your souvlaki is enticing. We have a new Greek restaurant opening in our neighborhood and I’m so excited for it to open its doors. I blame this on you and Peter G – you both have me salivating for Greek food!
I love souvlaki but have never made it myself. This looks delicious to me. My growling stomach says I really need to start learning more about Greek food…and go on a vacation to Greece.
I love souvlaki but have never made it myself. This looks delicious to me. My growling stomach says I really need to start learning more about Greek food…and go on a vacation to Greece.
I love souvlaki but have never made it myself. This looks delicious to me. My growling stomach says I really need to start learning more about Greek food…and go on a vacation to Greece.
I love souvlaki but have never made it myself. This looks delicious to me. My growling stomach says I really need to start learning more about Greek food…and go on a vacation to Greece.
I love souvlaki but have never made it myself. This looks delicious to me. My growling stomach says I really need to start learning more about Greek food…and go on a vacation to Greece.
I love souvlaki but have never made it myself. This looks delicious to me. My growling stomach says I really need to start learning more about Greek food…and go on a vacation to Greece.
I love souvlaki but have never made it myself. This looks delicious to me. My growling stomach says I really need to start learning more about Greek food…and go on a vacation to Greece.
I love souvlaki but have never made it myself. This looks delicious to me. My growling stomach says I really need to start learning more about Greek food…and go on a vacation to Greece.
I love souvlaki but have never made it myself. This looks delicious to me. My growling stomach says I really need to start learning more about Greek food…and go on a vacation to Greece.
Pork souvlaki is my fave souvlaki, the more garlic the better.
I will take a couple of skewers, lots of tzatziki, some salad and a beer or three.
Your grill marks are excellent, mark of a true grilling craftsman.
Yummy Peter! It is officially pork butt day!
Oh my! What a delicious looking feast. Need any help with the leftovers?
Thanks Meghan!
Nuria, souvlaki and pinchos are similar, indeed.
Glam, sorry to hear biz in TO got cancelled. I guess you heard the company you deal with just got sold?
Hi Jaden…this should do the trick for ya!
Jenn, nothing wrong with lamb or chicken, it’s just that pork souvlaki is the usual in Greece.
Allen, try it out and if it sucks…you come back here and make your own.
Mike, Greek food is amazing and not difficult.
Natashya, I love a gal that enjoys beer!
Pam, long live pork butt!
Dragon, no leftovers. ;(
Love this. I was thinking of making the recipe using pork tenderloin. what do you think?
I’m glad the party is still going on…
I very much like how you finish the souvlaki, with the lemon, salt and oregano. And since my palate was just cleansed, I can REALLY taste it!
Absolutely yummy!! like so! xxGloria
this sounds soooo good.
Thanks for the recipe!
I have a pork tenderloin in the freezer and guess what I am doing this weekend? It will be a fine time for swine!!!! hehehe
How does it feel to be dictating what people eat? Oh, the power you have…use it wisely!
i can smell this from my screen – cooked to perfection! what a mouthwatering post!