Simple Souvlaki – An Easy Greek Recipe with Tzatziki & Salad

If you’re looking for a simple souvlaki recipe that’s fresh, easy, and full of flavour, this one is for you. Juicy meat skewers are marinated in a classic lemon–olive oil–oregano mix, then served with creamy tzatziki and a crisp Greek salad. It’s a relaxed family meal that comes together beautifully, and just like this Maltese Baked Rice, it’s the kind of dish that proves simple recipes are often the best. In the video I’m using pork and also showing the marinade with chicken, but this same simple souvlaki recipe works beautifully with lamb as well.

Simple Souvlaki with Tzatziki & Greek Salad

Active Time: 35 minutes minutes

Servings: 6 servings

A simple Greek feast: juicy souvlaki, creamy tzatziki, and a crisp Greek salad with a lemon–olive oil–oregano dressing that also doubles as a basting sauce.

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Ingredients

 

Tzatziki

• 2 cups full-fat Greek yogurt 500grams
• 1-2 Lebanese cucumbers
• 1 small garlic clove finely grated or pressed
• 1 Tbsp lemon juice
• 1 Tbsp olive oil
• Salt to taste
• Optional herbs: ~1 Tbsp finely chopped fresh dill or mint go light; they're strong herbs
• Garnish optional: dill fronds or mint leaves and a little lemon zest or a slice of lemon, twisted

Souvlaki

• 1 kg boneless pork shoulder, pork loin, chicken thighs, or lamb shoulder or rump (see notes) cut into skewer-size chunks

Marinade for 1 kg meat

• 2 Tbsp lemon juice
• 3 Tbsp olive oil
• 1 tsp dried oregano
• 1 small garlic clove finely grated/pressed
• 1 tsp fine salt
• Freshly ground black pepper
• 1/3 cup dry white wine 80ml

Greek Salad

• 1 small head cos (romaine) finely shredded
• 1 green capsicum/pepper white pith removed, thinly sliced (then cut in half)
• 2-3 tomatoes cut in bite-size chunks
• A handful of Kalamata olives
• 150 –200 g Greek feta Greek-style, firm, cut in chunks

Lemon–Oregano Dressing

• This is the simple 1:3 you use for both the salad and basting during cooking.
• 1 part lemon juice
• 3 parts olive oil
• Pinch of salt
• Pinch of black pepper
• Pinch of dried oregano

Instructions

 

Tzatziki (start at least 10 hours ahead or day before)

• Set a strainer over a bowl and line it with paper towel or cheesecloth. Add 2 cups Greek yogurt.
• Cover and refrigerate at least 10 hours/overnight to drain.
• The next day, discard the liquid; the yoghurt will be very thick (like labne cheese).
• Prepare 1 cucumber: peel, halve, deseed, coarsely grate, finely chop, then squeeze extremely well (over the sink) to remove as much liquid as possible. Stir into the thick yogurt.
• Add garlic, lemon juice, olive oil, and salt to taste. Mix well.
• Optional: fold in ~1 Tbsp dill (or mint). Taste; you added a second cucumber for extra texture/looks, so do the same if you like.
• Spoon into a serving bowl; garnish with dill or mint (if used) and a little lemon zest.
• Storage: Keeps refrigerated for up to 2 weeks, or as long as the yogurt’s use-by date.

Marinate the meat

• Cut pork shoulder (or chicken thighs) into even skewer-size chunks.
• In a glass or ceramic bowl (not metal), whisk marinade: lemon juice, olive oil, oregano, garlic, salt, pepper, white wine.
• Add meat; toss to coat. Cover and refrigerate 24 hours (up to 48 hours).
• Chicken can be cooked in 4–5 hours, best within 24 hours. Pork can be marinated up to 48 hours.

Greek salad & dressing

• Combine lettuce, capsicum, tomatoes, a few olives, and feta in a bowl.
• Whisk dressing (1 part lemon juice : 3 parts olive oil + pinches of salt, pepper, oregano) until emulsified.
• When serving (or up to 1–2 hours ahead), generously drizzle the dressing and toss.
• Note: This same dressing doubles as your basting sauce for the souvlaki, so I usually make a double batch.

Cook the souvlaki

• Thread meat onto metal skewers or bamboo skewers lengthways through each piece.
• For stovetop: preheat a heavy fry pan until it radiates heat; add a little oil. Lightly pat the skewers dry with paper towel first for a better sear.
• Cook without overcrowding. After a couple of minutes, the meat will release easily—turn and continue cooking. If it sticks, give it a little longer before turning.
• Baste as it cooks with the lemon–olive oil–oregano dressing (salt & pepper included).
• Cook until nicely caramelised and cooked through (around 10-12 minutes). Brush with the lemon–olive oil marinade once or twice as you go, including at the end.
• BBQ option: Charcoal is fantastic; same method, basting as you go.

Serve

• Serve with Greek salad and a generous dollop of tzatziki, either on the side or spooned over the skewers. Simple, fresh, and family-friendly.

Video

Notes

• Alternative cooking tip: Some cooks like to bake the pork skewers covered tightly with foil cook at 180 °C (350 °F) conventional, or 160 °C (320 °F) fan-forced for 1 hour, then uncover and grill (to colour the pork) for about 20 minutes, turning halfway. This makes the pork very tender and avoids stovetop splatter.
• Pork shoulder, pork loin and chicken thighs work beautifully with this marinade. Lamb shoulder and lamb rump is also delicious. 
• Make-ahead: Salad components can be prepped a day early if undressed; tzatziki improves as it sits; pork shoulder or the tougher cuts can be marinated up to 48 hours.
• Why strain yogurt & squeeze cucumber: both steps help remove excess moisture, giving you a thick, creamy tzatziki.
• Bowl choice: avoid metal for marinating (possible reaction with acid).
• Stovetop tip: patting meat dry improves sear; don’t overcrowd the pan.
• I often don’t worry about the skewers and just fry the meat and add to a bowl of salad that’s been dressed and topped with a dollop of Tzatziki.
• You can use bamboo skewers instead, just check the back of the packet, some have already been treated and don’t require soaking, just washing before use.