Greek Souvlaki

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 all cooks need in their meal rotation. Cooking with whole foods as much as possible is good for the brain and good for the gut.

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!

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.

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. Use it up in wraps or salads. I make some version of Greek salad and add leftover meat, warm or cold, on top.

Top Tip

Gluten free cooks know that we all need more variety in our diet, 30 different plants every week is the recommendation for a healthy gut. As you create your favourite menus, think of pairing foods together. Keep it simple for everyday dinners but make the list of options long so you can be flexible.

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.

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

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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

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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.