Greek Souvlaki Kebabs | Akis Petretzikis

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: beef

Chicken is leaner, while beef is often less expensive.

tzatziki sauce

🥗Healthier: yogurt sauce

💰Cheaper: sour cream

Sour cream is a budget-friendly alternative.

Welcome to the seaside of Marathon, today we are making traditional Greek Souvlaki.

In a container, add 5 tablespoons of white wine and soak wooden skewers in this for 1-2 hours to prevent burning and add aroma.

For the meat, use 800g of pork tender loin, remove the white membrane with a sharp knife, then cut the meat into equal-sized pieces about 2-3cm thick.

Place the pork pieces in a large bowl and set aside.

Peel one medium onion, quarter it, and separate the onion layers into the bowl with the pork.

Prepare the marinade: add 5 tablespoons of olive oil, 5 tablespoons of white wine vinegar, 2 cloves of minced garlic, 3 sprigs of rosemary (leaves only), 3 sprigs of thyme (leaves only), a pinch of salt, and a pinch of pepper to the bowl.

Mix the marinade with the pork and let it sit for at least 20 minutes to tenderize the meat.

Skewer the meat pieces onto the wooden skewers, alternating with pieces of onion and optionally adding tomatoes, peppers, or mushrooms.

Preheat the grill and grill the skewers for about 5 minutes until cooked through and caramelized, basting with the marinade.

Toast the pita bread on the grill alongside the skewers to soak up the flavors.

Slice two tomatoes and prepare the tzatziki sauce.

Assemble the Souvlaki: place the grilled meat and onions in the pita, add sliced tomatoes, tzatziki sauce, and drizzle with Greek olive oil, then wrap it carefully.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens