Lamb and Pork Souvlakia

Living in a New York City apartment without a back yard or balcony to house a grill can be a challenge for a west coast transplant. Desperately wanting to welcome our long-awaited spring while celebrating Easter this past weekend I needed to be creative. As always, I like to keep things simple. Luckily I believe I’ve stumbled upon a basic Greek marinade that is ridiculously simple to prepare. Turns out it’s pretty delicious too. In addition, the awesome Cuisinart Griddler makes NYC apartment grilling achievable. {Yay!}

When visiting Greece for the first time I purchased 3 sticks of souvlakia and a can of coca-cola from a cart vendor near the water for about 3 drachmas. I can’t remember the conversion rate and our little drachma is no longer with us… but I do remember being floored at not only the price but also the taste. Hot off the grill with loads of lemon and oregano it was some of the best souvlakia I had ever tasted. Three sticks of souvlakia and coca-cola became my lunch everyday for the next month.


I like to grill “little skewers”, or souvlakia (soo-vlah-kiaa), since my boys feel “meat on a stick” is the coolest thing on earth. No need for a fork or knife, just eat the meat right off the stick. I suggest marinating the cubes of meat overnight if possible. Use plastic gallon freezer bags for marinating, which not only saves space in the refrigerator but makes clean up a snap.

So simple to prepare and versatile, use this marinade for lamb, beef, pork or chicken and you’ll get the same delicious results. The blend of these Greek inspired flavors lends to a mouth-watering, tangy traditional flavor.

Lamb and Pork Souvlakia
A simple and delicious versatile marinade for lamb and pork.
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  1. 3 pounds of meat, cut into 1 ½ inch cubes
  2. 1 cup olive oil
  3. ½ cup lemon juice
  4. ½ cup white wine
  5. 5-6 cloves of garlic
  6. ¼ cup fresh mint leaves, loosely packed
  7. 2 tablespoons dried oregano
  8. 2 tablespoons fresh rosemary
  9. salt and pepper
  10. wood skewers
  1. Place oil, lemon juice, wine, garlic, mint, oregano and rosemary in the food processor and blend until emulsified.
  2. Place the cubed meat in a gallon sized plastic bag (or 2) and season with salt and pepper.
  3. Add the marinade and refrigerate for 3 hours or overnight.
Figs & Feta
Versatile Greek Marinade for Chicken, Pork or Lamb. | Souvlaki-2 Souvlaki-3Soak skewers in water for at least 1 hour. Place 4-5 pieces of meat on each skewer and lay on hot grill. Grill slowly until meat is done. Serve with lemon wedges.


©2014 by Alexandra Salidas Roll, Figs & Feta, LLC.

Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC.  Please do not reprint this recipe without permission.  If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source.  Thank you!

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