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Introduction & method

Souvlaki is a very well-known Greek dish consisting of chunks of lamb or pork marinated in a herby, lemony concoction that tenderises the meat. It can be served on the skewers or pulled off and stuffed into pitta bread.

Souvlaki Recipe

Souvlaki marinade

Remove any unwanted fat from the meat and cut it into 3cm (a bit over an inch) chunks. Make the marinade by thinly slicing the onion, squeezing the lemon juice and stirring in the herbs and the oil. Add the chunks of meat and mix thoroughly so all the meat is coated. Cover the bowl with plastic film or put everything into a freezer bag. Place it in the fridge for at least 2 hours, but preferably overnight.

Assemble the skewers

For each skewer, thread one chunk of meat, a square slice of green pepper, another chunk of meat, a cherry tomato and 2 more pieces of meat with some green pepper in between. Sprinkle salt over the skewers.

Cook the souvlaki

You can grill your skewers, or cook them on a barbecue. Or you can roast them in the oven. Preheat your oven to 230°C (445°F). Line a baking sheet with foil and spread the marinade and onions in a thin layer. Place the skewers on top of this and bake for 20 minutes.

Serve the souvlaki

You can leave the meat on the skewers and serve with a wedge of lemon, salad, tzatziki and potatoes or pitta bread. Alternatively, you can split open a pitta and stuff it with salad, tzatziki and the meat and veg removed from the skewer.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Souvlaki on YouTube.

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Ingredients & Info

•  500 grams lamb or pork shoulder
•  1 medium red onion
•  juice of 1 lemon
•  5 tbsp olive oil
•  1 tsp oregano
•  1 tbsp thyme
•  1 tsp cumin seeds
•  half a tsp smoked paprika
•  half a tsp ground black pepper

A green bell pepper, 4 cherry tomatoes, pinch of salt. Lemon wedges to serve.

US (cups, sticks, etc)

Makes 4 skewers
Prep time: 10 minutes. Marinading time: 2-4 hours.
Cooking time: 20 minutes.
Total time: 2 hours 30 minutes.

Watch the video on YouTube