Nicholas' Souvlaki

Nicholas’ souvlaki starts with a proper Greek marinade: olive oil, fresh lemon juice, dry white wine, garlic, onion, and Greek oregano. The meat, either lamb from the leg or pork, soaks in that mixture overnight or up to two full days. That long marinade makes all the difference, tenderizing the cubes and infusing them with bright, herbaceous flavor.

Thread the marinated meat onto soaked bamboo skewers and grill over charcoal. Lamb should stay medium rare to medium, while pork needs to cook through. Either way, don’t overdo it. Dried-out souvlaki is a tragedy.

There’s a clever party trick built into this recipe: grill the skewers to rare earlier in the day, dip them back in the marinade, arrange in a baking dish, and finish them in the oven right before guests arrive. No last-minute grilling, perfectly timed meat.

Pro Tips

• Soak bamboo skewers for at least 30 minutes before threading. Dry skewers catch fire on the grill.
• Cut the meat into even cubes so they cook at the same rate. About 1 to 1 ½ inch pieces work best.
• Use Greek oregano if you can find it. It’s more pungent and floral than standard dried oregano, and it’s what gives authentic souvlaki that unmistakable aroma.
• Don’t use an aluminum container for marinating. The acid from the lemon and wine reacts with the metal and can leave a metallic taste.

Variations

• Chicken souvlaki: Use boneless, skinless chicken thighs. Marinate for 4 to 6 hours (not overnight, as the acid can make chicken mushy).
• Pita wraps: Serve in warm pita bread with tzatziki sauce, sliced tomato, and red onion.
• Veggie skewers: Thread marinated bell peppers, zucchini, and red onion chunks between the meat for a colorful mixed grill.