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Close-up of Greek souvlaki with salad as tzatziki is spooned onto the meat.

Simple Souvlaki with Tzatziki & Greek Salad

Active Time: 35 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.

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.