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    Home » Recipes » Gluten Free Main Course

    Greek Souvlaki

    Published: Jun 11, 2024 by Cinde LittleThis post may contain affiliate links1 Comment

    Jump to Recipe Print Recipe

    Greek souvlaki, made with pork, beef, lamb or chicken is a classic. It's simple, naturally gluten free and delicious. With only four ingredients and no labels to read this is the kind of recipe gluten free cooks want in their meal rotation. Cooking with whole foods as much as possible is good for the brain and good for the gut.

    Fresh lemon being squeezed onto a platter of long, circular skewers filled with gluten free grilled lamb souvlaki. this gluten free recipe

    I still remember the first souvlaki I had on the beautiful island of Mykonos. That vacation was a culinary adventure into Greek food before we ever heard of tadziki or hummus. The tiny book of Greek Cookery I brought home taught me to make calamari with tadziki, many variations of Greek salad, a beet yogurt salad with walnuts, the BEST moussaka ever and so much more.

    Start a Dinner Club with friends and put Greek Night on the calendar!

    Jump to:
    • Ingredients
    • Variations
    • Equipment
    • Storage
    • Top Tip
    • Travel Tale from Mykonos
    • Greek Souvlaki
    • How to Come Up with Dinner Ideas

    Ingredients

    Simple recipes call for quality ingredients. Use fresh lemons when you can and a good quality olive oil. Dried oregano is what makes this dish so don't substitute fresh. In the summer I use fresh sprigs from my garden, strictly as a garnish.

    • pork, lamb, beef or chicken
    • olive oil
    • lemon
    • dried oregano

    See recipe card for exact amounts.

    Variations

    Meat - Pork and lamb are the most traditional meats for souvlaki but you can use anything. For a fancy party use more than one meat to keep your diners happy.

    Greek Souvlaki Wrap - Using my chickpea flour wraps, fill them with Greek salad ingredients and the souvlaki meat for a delicious wrap.

    Someone holding a gluten free chickpea flour wrap filled with pork souvlaki, tomato and cucumber with a tahini sauce being poured on top.

    Equipment

    Food related gifts are my favourite to give and receive. The unique circular skewers in the photo are one of those gifts. Straight metal skewers, bamboo skewers or fancy skewers all work and this is the time to use them.

    Storage

    Meat can be frozen cooked or uncooked. When you're hosting a big party you need to plan the work in stages. Cube all the meat, add the marinade then freeze it. The meat will tenderize as it freezes and again when it thaws.

    Leftover cooked meat can be stored for several days in the fridge, always in an airtight container.

    Top Tip

    Gluten free cooks know that we all need more variety in our diet and 30 different plants each week is the current recommendation for a healthy gut. As you create your favourite menus, think of pairing foods together. Keep it simple for everyday dinners but get in the habit of trying all the variations you see.

    Travel Tale from Mykonos

    From time to time I write a guest post for my friend Sue over at Travel Tales of Life. In this post, Greek Souvlaki - An Authentic Greek Food Recipe I share some tales from Mykonos and that nude beach story.

    Fresh lemon being squeezed onto a platter of long, circular skewers filled with gluten free grilled lamb souvlaki.

    Greek Souvlaki

    Greek souvlaki, made with pork or lamb, is a classic. It's simple, naturally gluten free and delicious. Gluten free cooks read a lot of labels so cooking with whole foods as much as possible is good for the brain and good for the gut.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Greek
    Keyword: grilled lamb souvlaki, souvlaki
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    marinating: 1 hour hour
    Total Time: 1 hour hour 25 minutes minutes
    Servings: 8 people
    Author: Cinde Little

    Ingredients

    • 2 lb lamb or pork, cut into cubes
    • ½ cup olive oil
    • ¼ cup lemon juice
    • 1 teaspoon salt
    • ½ teaspoon pepper

    SERVING

    • 1 teaspoon dried oregano
    • 1 lemon, cut into 8 wedges
    Prevent your screen from going dark

    Instructions

    • Combine oil, lemon juice, salt and pepper. Pour over meat and marinate for 1 hour or overnight.
    • Thread meat onto metal skewers. Grill until cooked through, approximately 8-10 minutes, turning once.
    • Sprinkle with dried oregano and serve with lemon wedges.
    Tried this recipe?Mention @everyday.gf.gourmet!

    How to Come Up with Dinner Ideas

    I have many ways to do this and one of them is thinking of cuisines from around the world. When I visited Greece, I had a tiny book called a Berlitz Eurpoean Menu Reader and used it to try as many traditional dishes as we could. A modern way to get ideas is asking Google, Google images or ChatGPT, what are some authentic dishes from 'country of your choice.' Build a list of favourites over time, keep cooking and keep adding.

    Three smiling men, one lifting a glass, to toast our random friendship at a bar in Mykonos, Greece.
    Drinks at Petinos Hotel in Mykonos, Greece. 1982

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      5 from 1 vote

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      Recipe Rating




    1. Cinde Little

      April 26, 2025 at 7:37 pm

      5 stars
      Simple yet so good! We just grilled up a half of a piece of pork tenderloin, cut into cubes and skewered. Served with a big Greek salad and some grilled asparagus. We're ready for the summer BBQ season.

      Reply

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