Greek Souvlaki

Greek Street Food · Light Dinner

Greek Souvlaki

15 minMediumServes 2Kids OK

Ingredients

chicken thigh or pork shoulder300g (0.66 lb)Any store
pita bread2Any store
onion1/4Any store
cherry tomatoes6Any store
cucumber1/4Any store
plain yogurt1/2 cupAny store
chopped dill or parsleya small amountAny store

Sauce

olive oil2 TbspAny store
lemon juice2 TbspAny store
minced garlic1 TbspAny store
dried oregano1 tspAny store
salt1/2 tspAny store
black peppera pinchAny store
13 to buy
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Steps

1

Cut the meat into bite-sized pieces and toss with olive oil, lemon juice, minced garlic, oregano, salt, and pepper; marinate 15 minutes.

~5 min

Why: Even a short marinade lets the lemon and garlic soak in, giving it that bright Greek flavor.

2

Thread the marinated meat onto skewers (optional).

~5 min

3

Cook on a hot pan or grill until browned on all sides, 8–10 minutes.

~10 min

Watch out: Cooking too long over high heat dries the meat out — use medium-high heat and just sear the surface.

4

Finely dice the cucumber and mix with yogurt, a little minced garlic, and dill to make tzatziki.

~5 min

5

Warm the pita bread briefly.

~2 min

6

Top the pita with the cooked meat, onion, and cherry tomatoes, and serve with tzatziki.

~2 min

Tips

  • —

    Making the tzatziki ahead and chilling it lets the flavors meld even more.

  • —

    Chicken thigh cooks faster than pork shoulder — cut the cook time by 1–2 minutes.

  • —

    Add a pinch of red pepper flakes for some heat.

Storage

Tzatziki keeps refrigerated 2 days; cooked meat keeps refrigerated 2 days — reheating in a pan keeps the texture better than the microwave.