Souvlaki
Souvlaki — skewered meat grilled over charcoal — is the cornerstone of Athenian street food, traced back to ancient Greece where the souvla (the spit) was as central to cooking as the hearth itself. In modern Athens it is sold at every psarotaverna and late-night grill shop, the pork marinated overnight in lemon, olive oil, and the dried oregano that grows wild on the hillsides of Attica. Served tucked into a soft pita with cool tzatziki and raw red onion, it is the defining taste of a Greek summer night.
Athenian classic
Street grills have served souvlaki in Athens since antiquity
Charcoal essential
Smokiness over live coals is the defining flavour
Overnight marinade
Lemon acid and Greek oregano tenderise the pork through the night
Pita wrap ritual
Always tucked into soft bread with tzatziki and raw red onion
Ingredients 4 servings
- 700g pork shoulder, cut into 3cm cubes
- 3 tbsp extra-virgin olive oil
- Juice of 1 lemon
- 3 garlic cloves, crushed
- 2 tsp dried Greek oregano
- 1 tsp dried thyme
- Salt and freshly ground black pepper
- Wooden or metal skewers
How to make it
- 1Combine olive oil, lemon juice, crushed garlic, oregano and thyme in a bowl.
- 2Add the pork cubes, toss to coat thoroughly, cover and refrigerate for at least 1 hour — overnight is better.
- 3If using wooden skewers, soak them in water for 30 minutes.
- 4Thread 5-6 cubes per skewer, leaving small gaps between pieces.
- 5Grill over high heat (charcoal is ideal) for 8-10 minutes total, turning every 2 minutes, until the outside is charred and the juices run clear.
- 6The meat should be firm but not dry — pull it at 70°C internal.
- 7Serve immediately in warm pita with tzatziki, sliced tomatoes and red onion.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
