Souvlaki is the Greek version of the Middle Eastern kebab, made of meat – or sometimes fish – marinated in lemon juice, olive oil, garlic, oregano, salt and pepper and grilled on skewers. Unlike a kebab, which is traditionally lamb, souvlaki tradition calls for pork. Our recipe can be made with pork, chicken, lamb or even a firm seafood, such as swordfish.
(For Chicken)
What you need
- 10 garlic cloves
- 1 tsp paprika
- 2 tbsp oregano
- 1 tsp rosemary
- salt and black pepper, to taste
- 1/4 cup olive oil
- 1/4 cup white wine
- 1 tsp lemon juice
- 2 lb boneless protein, cut into 1 1/2 inch pieces
Instructions
Prepare the marinade.
- In the bowl of a small food processor, add the marinade ingredients and pulse until coarsely chopped and mixed
- Place protein in a large bowl. Add the marinade and toss to coat. Refrigerate for 1 hour
To Cook
- Soak 10 to 12 wooden skewers in water for 30 to 45 minutes or so.
- Prepare Tzatziki, (recipe here) sauce and vegetables for the pita.
- Thread marinated protein pieces through the prepared skewers.
- Brush grill grates with a little oil and heat over medium-high heat.
- Place the skewers on grill until well browned and internal temperature registers 165°. Turn skewers to cook on all sides. Brush with the marinade, as you turn.
- Transfer chicken to serving platter and allow to rest.. Meanwhile, briefly grill pitas and keep warm.
Assemble souvlaki pitas.
Spread Tzatziki sauce on a warmed pita, add grilled pieces, then add sliced tomato and sliced red onion, chopped lettuce, and olives.