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Savory Greek Souvlaki Skewers – Flavorful BBQ Sensation

15 minutes. Cook
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Introduction: Greek cuisine is a treasure trove of flavors, with a history spanning thousands of years. One dish that embodies the essence of Greek culinary tradition is Souvlaki – succulent morsels of marinated and grilled meat, typically served on skewers. This delightful dish has made its way into international kitchens, and today, I’ll guide you through the art of making Savory Greek Souvlaki Skewers. Whether you’re firing up the grill for a backyard barbecue or simply craving a taste of Greece, these skewers are a perfect choice.

Historical Context: The term “souvlaki” comes from the Greek word “souvla,” which means “skewer.” This dish has ancient roots, with records dating back to ancient Greece. Originally, it was prepared with chunks of lamb or goat meat. Over time, variations emerged, including pork and chicken, making it a more accessible and versatile dish.

In Greece, souvlaki is a popular street food. You can find it at local tavernas, fast-food stalls, and even high-end restaurants. It’s typically served with pita bread, tomatoes, onions, and a dollop of tzatziki sauce. Its widespread appeal and mouthwatering flavor have turned it into a beloved global favorite.


Marinating the Meat:

  1. Start by preparing the marinade. In a bowl, combine the extra virgin olive oil, Greek yogurt, minced garlic, lemon juice, lemon zest, dried oregano, dried thyme, smoked paprika, salt, and black pepper. Mix everything thoroughly to create a flavorful marinade.
  2. Place the cubed meat into a large resealable plastic bag or a shallow dish. Pour the marinade over the meat, making sure it’s well coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours. This allows the meat to soak up the wonderful flavors of the marinade.

Assembling the Skewers:

  • Preheat your grill to medium-high heat. If you’re using charcoal, make sure the coals are evenly lit and covered with white ash.
  • While the grill is heating up, remove the meat from the refrigerator and thread it onto the soaked wooden skewers, alternating with slices of red onions and bell peppers for added flavor and color.
  • Brush the skewers with a little extra olive oil to prevent sticking and ensure a beautiful char on the grill.

Grilling the Souvlaki:

  • Place the skewers on the preheated grill. Cook for about 10-15 minutes, turning occasionally, until the meat is cooked through and has a delightful smoky char.
  • The exact cooking time may vary depending on your grill’s temperature and the thickness of the meat, so use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for chicken or 145°F (63°C) for pork.
  • Once the souvlaki skewers are cooked to perfection, remove them from the grill and let them rest for a few minutes. This allows the juices to redistribute, keeping the meat tender and flavorful.

Serving and Enjoying:

  • Serve your Savory Greek Souvlaki Skewers hot off the grill, garnished with extra lemon wedges and a drizzle of tzatziki sauce if desired. These skewers are a delicious standalone dish but can also be paired with pita bread and a side of Greek salad for a complete Mediterranean feast.
  • Don’t forget to savor the delicious taste of Greece with your friends and family. Souvlaki is best enjoyed with good company and a glass of your favorite Greek wine.

Conclusion: Savory Greek Souvlaki Skewers are a testament to the rich culinary history of Greece, offering a burst of flavors in each bite. These tender and aromatic skewers, with their roots tracing back to ancient Greece, are a testament to the enduring appeal of Greek cuisine. Whether you’re celebrating a summer barbecue or simply craving a taste of the Mediterranean, these skewers will transport your taste buds to the sun-kissed shores of Greece. So fire up the grill, embrace the history, and enjoy the savory delight of Souvlaki skewers. Opa!


prep time
2 hours.
cooking time
15 minutes.
total time
2 hours 15 minutes.


  • Grill

  • Large resealable plastic bag or shallow dish for marinating

  • Wooden skewers (soaked in water)

  • Meat thermometer

  • Basting brush


  • 1.5 pounds of boneless skinless chicken breasts or pork tenderloin, cut into 1-inch cubes

  • 1/4 cup extra virgin olive oil

  • 1/4 cup plain Greek yogurt

  • 3 cloves garlic, minced

  • 1 lemon, juiced and zested

  • 1 teaspoon dried oregano

  • 1 teaspoon dried thyme

  • 1 teaspoon smoked paprika

  • Salt and black pepper to taste

  • Wooden skewers, soaked in water for 30 minutes

  • Sliced red onions and bell peppers for garnish


Grill skewers until cooked through and charred.
Serve with optional tzatziki and pita.
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