Souvlaki

Souvlaki starts with a proper marinade. Lemon juice, white wine vinegar, garlic, and oregano work together to tenderize the lamb and build that bright, tangy flavor that defines Greek street food.

Cut the lamb into even cubes so everything cooks at the same rate on the skewers. Let the meat sit in the marinade for at least three hours, flipping it a few times so every piece soaks up the acid and aromatics. That long soak is what separates chewy souvlaki from the kind that practically melts.

Grill over charcoal for the best smoky char, or use your oven’s broiler set about six inches from the heat. Baste with the leftover marinade as the meat cooks to build up layers of flavor on the surface. You want the outside brown and slightly crisp while the inside stays juicy.

Serve with warm pita, a scoop of tzatziki, and sliced red onion.

Pro Tips

• If using wooden skewers, soak them in water for at least 30 minutes before threading the meat. Otherwise they’ll catch fire on the grill.
• Leg of lamb works best here because it holds up to the acid in the marinade without falling apart. Shoulder can work but tends to be fattier.
• Don’t crowd the cubes on the skewer. Leave a small gap between pieces so heat circulates and you get browning on all sides.

Variations

• Swap lamb for shrimp or firm white fish like halibut. Cut the marinating time to 30 minutes max so the acid doesn’t break down the seafood.
• Add a splash of red wine to the marinade for a deeper, richer flavor.
• Thread cherry tomatoes and bell pepper chunks between the meat for a colorful, all-in-one skewer.