Souvlakia is Greece’s national dish par excellence: tender meat cubes that soak in a spicy marinade of lemon, oregano, and olive oil, then come perfectly off the grill. Simple, classic, incredibly delicious.

Ingredients

Meat

• 2 kg lean meat, cubed:
  • Beef tenderloin, or
  • Pork loin, or
  • Boneless lamb

Marinade

• 50 ml olive oil
• 50 ml wine vinegar
• 50 ml lemon juice (freshly squeezed)
  • 1 clove garlic, finely chopped or pressed
• 2 tsp salt
• ¼ tsp pepper
• 1 tsp dried oregano

Instructions

1. Prepare meat

Cut the meat into uniform cubes (about 2–3 cm). For beef, pay special attention to removing fat and tendons.

2. Make marinade

Mix oil, vinegar, lemon juice, garlic, salt, pepper, and oregano in a bowl. The marinade should be well blended.

3. Marinate

Place meat in a large bowl or freezer bag, pour marinade over it, and knead well. Cover and marinate in the refrigerator for at least 6 hours, preferably overnight.

4. Skewer

Drain the marinade. Thread meat loosely onto oiled skewers – not too tight so heat can circulate evenly.

5. Grill

Preheat grill to medium heat. Grill skewers over direct heat, turning regularly, until meat is nicely browned outside and pink inside (about 8–10 minutes depending on desired doneness).

Tips

• Beef: Medium (pink) is perfect – don’t grill too long
• Pork: Grill through but don’t let it dry out
• Lamb: Medium-rare to medium retains the juices
• Perfect with: Tzatziki, warm flatbread, and Greek salad
• Briefly boil remaining marinade and serve as sauce

Serving suggestion

Serve with lemon wedges, fresh oregano, and a drizzle of olive oil. Classic sides: tzatziki, Greek salad, and crispy flatbread.