Souvlaki

Greece's great street food: cubes of pork marinated in oregano, lemon, garlic, and olive oil, threaded onto skewers and grilled over coals until charred and juicy, served in warm pita with tzatziki, tomato, and onion

Origin: Greece

From the journey of Oregano.

Souvlaki, from the diminutive of the Greek word for a skewer (souvla), is the everyday grilled food of Greece, sold from every kerbside grill and taverna and eaten wrapped in pita on the move. Its marinade is the elemental Greek seasoning: dried oregano, lemon, garlic, and olive oil, the same trinity that flavours the roast chicken and the grilled fish, here perfuming small cubes of pork (or chicken, or lamb) before they meet the fire. The oregano is essential and generous, its mountain pungency standing up to the char of the coals. Skewered, grilled hard, and tucked into warm bread with cooling tzatziki, sliced tomato, and raw onion, souvlaki is Greece in a single handful.

Ingredients

Pork and marinade

  • 800 g pork shoulder or neck, cut into 3cm cubes
  • 2 tbsp dried Greek oregano (rigani)
  • 1 lemon, juiced, plus wedges to serve
  • 4 tbsp extra virgin olive oil
  • 4 cloves garlic, crushed
  • 1 tsp salt
  • 0.5 tsp black pepper

To serve

  • 4 pita breads, warmed
  • 200 g tzatziki, sliced tomato, and sliced red onion

Method

  1. Combine the pork with the oregano, lemon juice, olive oil, garlic, salt, and pepper. Mix well, cover, and marinate in the refrigerator for at least 2 hours, or overnight.
  2. If using wooden skewers, soak them in water for 30 minutes. Thread the pork cubes onto the skewers, leaving a little space between each piece so they char rather than steam.
  3. Heat a barbecue or griddle pan until very hot. Grill the skewers for about 10 to 12 minutes, turning every few minutes, until charred on all sides and just cooked through and juicy.
  4. Rest the skewers for a couple of minutes, then sprinkle with a little extra oregano and a squeeze of lemon.
  5. Serve in warm pita with tzatziki, tomato, and onion, or on the skewer with lemon wedges, a horiatiki salad, and chips.

Notes

Pork is the most traditional meat for mainland souvlaki, but chicken and lamb are equally good with the same marinade. Dried Greek oregano is essential; its pungency is the defining note. The accompaniments are not optional extras but part of the dish: the cool tzatziki, sharp onion, and sweet tomato against the charred, herby meat are the whole point.

The Gastrographer

The Gastrographer

Mapping Culinary History

To explore — select an ingredient below.

Journey Point Map Key

Ingredient originTrade or transit route
Became a culinary stapleColonial / trade control
© 2026 The Gastrographer. All original research, narratives, and illustrations. All rights reserved.