While growing up in Milwaukee, there was not a whole lot of Greek food to be found. Sure, we had the common diner joints in the neighborhood (Omega) where you could get a roasted chicken, gyro, or a Greek salad, but beyond that you had to drive to the East side of town to get a really good Greek gyro. I really think that there needs something to be said about Greek food as the simple ingredients, really pays off in huge flavors. Whenever I am reminded of those flavors, I quickly turn to my pantry of ingredients to try to recreate something that is so wonderful. You have probably seen this with my homemade gyros on the grill, and as I really wanted to make the gyros this past week, I needed something quick and easy, hence souvlaki.  Don’t be startled by the sound of this dish as the name souvlaki is simply meat on a skewer, or what I like to say ‘meat on a stick’, and who doesn’t love meat on a stick?.  Souvlaki is basically a Greek kebob, typically made with pork or chicken.

Souvlaki Recipe

This dish is really easy to make, and you can have some authentic Greek souvlaki served up for your next game day in no time. You friends and family will certainly be impressed by the souvlaki served on warm pita, and what is becoming my favorite condiment right now, Tzatziki Sauce.

Let’s get started.

  • 2 1/2 pounds of pork shoulder, cut in 3/4 inch cubes
  • 2 tsp of dried oregano
  • generous pinch of cracked black pepper
  • 1 tsp salt
  • 2 tbsp of olive oil
  • 2 tbsp red wine vinegar
  • wooden skewers, soaked in water for at least 30 minutes
  • Pita bread
  • Chopped tomatoes (optional)
  • Tzatziki Sauce (optional)
  • Chopped parsley (optional)

That’s it. Simple ingredients yielding huge flavors. Begin by mixing all of the dry and wet ingredients in a bowl. Take your cubed pork and place in a large ziplock bag. Add in the marinade and massage into the pork. Seal and place the bag in the refrigerator for nearly 30-60 minutes, longer if you can.

Take about 3-4 cubes of pork and place on a skewer. Repeat the process. When cooking, you have some alternatives. Grill, or place under the broiler. Depending on the season, you can do this indoors or out, which I really like. Preheat your grill to a medium-high heat. Place your skewers on the grill and cook for about 4-6 minutes per side, moving your skewers accordingly.

You have options now. Serve your guests the skewers (great with beer) and have them eat the pork off of the stick, or remove the pork and place in warm pita bread with chopped tomatoes, Tzatziki sauce, and chopped parsley.

These skewers bring Greek flavors right in your very own home. No more of that family diner, or a road trip to a downtown location. Simple, fast, and fun.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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