Recipes for Greek grilled skewers 5 times differently or become the king of all summer celebrations!

Are you a lover of Mediterranean cuisine and grilled food?

If so, you will definitely like our souvlaki recipes in 5 different variations.

Try the chicken, pork, but also the vegan version of this popular Greek dish.

You will fall in love!

Marinated chicken souvlaki

This luxurious recipe will take you to the streets of Athens! You will love the chicken meat in an excellent Greek marinade and it is perfect for indoor and outdoor grilling. Enjoy your meal!


  • 1.1 kg boneless and skinless chicken breast, cut into approx. 4 cm pieces

For the marinade:

  • 10 cloves of garlic, peeled
  • 2 tablespoons of dried oregano
  • 1 teaspoon of dried rosemary
  • 1 teaspoon sweet paprika
  • 1 teaspoon of salt and black pepper
  • ¼ cup extra virgin olive oil
  • ¼ cup dry white wine
  • juice of 1 lemon
  • 2 bay leaves

To serve:

  • Greek pita bread
  • tzatziki sauce
  • chopped tomato, cucumber, onion and Kalamata olives


  1. Prepare the marinade.
  2. In the bowl of a small food processor, add the garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice (DO NOT add the bay leaves yet).
  3. Pulse until everything is well combined.
  4. Place the chicken in a large bowl and add the bay leaves.
  5. Add the marinade.
  6. Toss to coat the chicken well with the marinade, cover tightly and refrigerate for 2 hours or overnight.
  7. Soak 10 to 12 wooden skewers in water for 30 to 45 minutes.
  8. Prepare the tzatziki and other ingredients to serve.
  9. When ready, thread the marinated chicken pieces through the prepared skewers.
  10. Brush the grill grates with a little oil and heat to medium-high heat.
  11. Place the chicken skewers on the grill (or cook in batches in a pan) and grill until well done and the internal temperature registers 68°C on an instant-read thermometer.
  12. Rotate the skewers evenly to sear the meat on all sides, about 5 minutes total. (Adjust grill temperature if necessary).
  13. While grilling, brush the meat lightly with the marinade (throw away the remaining marinade).
  14. Transfer the skewers to a serving plate and let rest for 3 minutes.
  15. Meanwhile, briefly grill the pita breads and keep warm.
  16. When ready to serve, spread the tzatziki on the pita bread, add the chicken pieces (take them off the skewer first, of course), then add the vegetables and olives.
  17. Enjoy it!
Grilled chicken pieces skewered and served on a plate.

Greek grilled beef skewers

Juicy on the inside and perfectly caramelized and smoky on the outside! All you need to take your beef souvlaki to the next level is a simple but delicious marinade with a Mediterranean flavor. And we have the best recipe for you!


For beef souvlaki and marinade:

  • 1 kg of beef rump steak, cut into pieces
  • 2 teaspoons of mustard
  • 1-2 teaspoons of honey
  • juice of 1 lemon
  • zest of 1 lemon
  • 1/2 teaspoon of hot pepper
  • 6 tablespoons of olive oil
  • salt to taste
  • freshly ground black and pink pepper (to taste)
  • 1 teaspoon of dried oregano
  • 2 teaspoons fresh thyme
  • 1 clove of garlic, chopped

Other ingredients for skewers:

  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 large onion, chopped
  • 1 tablespoon of olive oil
  • salt and pepper
  • 9-10 wooden skewers


  1. Cut the beef into cubes of the same size (about 3 cm) and set aside.
  2. Place all the marinade ingredients in a large bowl along with the meat and toss well to coat.
  3. Cover the bowl with cling film and leave to marinate for at least 1 hour in the fridge, preferably overnight.
  4. When you’re ready to grill, prepare your vegetables.
  5. Cut the pepper and onion into equally wide squares, 3-3.5 cm wide.
  6. Put them in a bowl, drizzle with 1 tablespoon of olive oil and season with salt and ground pepper.
  7. If you are using wooden skewers, soak them in water to prevent them from burning.
  8. And don’t forget to cut off the tips to fit comfortably on your grill or grill pan.
  9. Thread the pieces of beef onto the skewers.
  10. Place 1 piece of pepper and 1 piece of onion between each piece of meat.
  11. Brush the skewers lightly with the remaining marinade and drizzle with olive oil.
  12. Heat a large grill pan to high heat.
  13. Add 1 tablespoon of oil and fry the souvlaki in batches for about 8 minutes, 2 minutes on each side, until nicely cooked. (Drizzle with olive oil as you go.)
  14. Place the finished skewers on a plate, cover with foil and let rest for 3-4 minutes before serving.
Cubes of beef with vegetables skewered and served on a plate.

One of our delicious Greek salad recipes goes great with souvlaki. Get inspired!

Vegan tofu souvlaki

Even carnivores will love these vegan tofu skewers, marinated in a luxurious marinade! Whether you prepare them in the oven, in a pan or on the grill, they will always be delicious.


  • 1 block (300g) tofu, firm or extra firm
  • 2 tablespoons of extra virgin olive oil
  • 1 tablespoon of lemon juice
  • 1 tablespoon dried oregano
  • 2 cloves of garlic, pressed
  • 1 teaspoon of salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon paprika
  • 2 tablespoons of gourmet yeast


  1. Squeeze the tofu wrapped in a clean tea towel to remove excess liquid.
  2. Cut it into cubes.
  3. For the marinade, mix olive oil, lemon juice, oregano, pressed garlic, salt, pepper and paprika.
  4. Mix the tofu cubes with the marinade.
  5. Allow to marinate for 1 hour or longer to allow the tofu to absorb the flavor of the marinade.
  6. Alternatively, stir once or twice while marinating.
  7. After marinating, mix in the gourmet yeast.
  8. Thread the tofu cubes onto skewers and prepare the souvlaki using your preferred method.
  9. Grilling: Place the skewers on a lightly greased hot BBQ grill and grill for 5-10 minutes. Turn every 1-2 minutes to brown evenly on all sides.
  10. Baking in the oven: Place the skewers on a tray and bake for 15 minutes at 200°C with a fan. You don’t have to rotate them.
  11. If you are using the grill function or the combination setting, turn the souvlaki every few minutes to ensure even cooking.
  12. Pan Fry: Preheat a lightly greased skillet or grill pan over medium-high to high heat. Fry the skewers for about 5 – 8 minutes. Turn them regularly for even roasting. Try not to overcook to preserve the flavor of the oregano and garlic.
  13. Serve with an extra squeeze of lemon juice and a delicious vegan Tzatziki sauce that is simply made by mixing together 1 grated squeezed cucumber, 2 cups of Greek vegan yogurt, 3 crushed garlic cloves, 1 teaspoon of lemon juice, 1 teaspoon of chopped mint or dill, 1 teaspoon of olive oil and salt and pepper to taste.
  14. Enjoy it!
Vegan tofu skewers, marinated in a luxurious marinade, served on a plate with fresh cherry tomatoes, herbs and lemon wedges.

Marinated lamb on a stick

Crispy on the outside and juicy on the inside! Such is this lamb souvlaki, which is perfect for a summer barbecue. Don’t be afraid to invite even the biggest gourmands, because it really is a delicacy.


  • 1 kg leg or shoulder of lamb, cut into pieces
  • 80 ml of olive oil
  • 2 cloves of garlic, pressed
  • juice of 1 lemon
  • 2 red onions, roughly chopped
  • 1 teaspoon of dried oregano
  • 1 teaspoon dried thyme or chopped fresh thyme
  • 1/2 tsp smoked paprika (optional)
  • 1/2 teaspoon cumin (optional)
  • salt and freshly ground pepper
  • 10 metal or wooden skewers

For the tzatziki:

  • 1 cucumber
  • 2 cloves of garlic, chopped
  • 1/4 cup extra virgin olive oil
  • 500 g of strained yogurt
  • 1-2 tablespoons of red wine vinegar
  • pinch of salt

To serve:

  • 10 pita breads
  • olive oil
  • 1 teaspoon of dried oregano
  • salt


  1. Cut the meat into 3 cm pieces and set aside.
  2. Add olive oil, garlic, lemon juice, herbs and spices to a large bowl and season with ground pepper – do not add salt yet.
  3. Whisk all ingredients to combine.
  4. Add the meat and chopped onion and mix.
  5. Cover the bowl with plastic wrap, put it in the refrigerator and let it marinate for at least 4 hours.
  6. It is best to leave the meat in the marinade overnight to soak up all those wonderful flavors. (If you are at home, stir the marinade once in a while).
  7. Meanwhile, prepare the tzatziki.
  8. Pour the olive oil and garlic into a blender and blend until combined.
  9. Remove the skin and seeds from the cucumber and grate it into a large bowl.
  10. Season with salt and pepper and let stand for 10 minutes.
  11. Wrap the grated cucumber in a towel and wring it out to get rid of excess water.
  12. Add the cucumber, blended garlic and oil, yogurt, 1-2 tablespoons of red wine vinegar, a pinch of salt to the bowl and mix until the ingredients are combined.
  13. Store tzatziki in the refrigerator and always serve cold.
  14. If you are going to use wooden skewers for the souvlaki, cut them to fit the size of your pan or grill and soak them in water. (This will prevent them from burning.)
  15. Remove the lamb pieces from the marinade and thread them onto skewers.
  16. At this point, don’t forget to season the souvlaki with salt.
  17. Heat the grill or pan and cook the skewers for about 10-15 minutes until done to your liking.
  18. Meanwhile, prepare the pita breads.
  19. Preheat the oven to 250 degrees Celsius.
  20. Lightly oil the pita breads on both sides and season with salt and oregano.
  21. Place a large tray in the bottom of the oven and place the pita breads on it.
  22. Bake for 2-3 minutes. (Alternatively, grill the pita breads until nicely colored on both sides).
  23. Serve souvlaki with pita bread, tzatziki and a nice refreshing Greek feta salad.
Lamb skewers served on a board with a side salad.

Pork souvlaki

This authentic Greek dish is easy to make and tastes so good! Enjoy it during a summer barbecue or any time of the year, for example with a refreshing tzatziki sauce.


  • 4 x 110g pork neck steaks, cut into pieces (or use a small 450g pork shoulder, cut into pieces)
  • 1 cup of white wine
  • 1/4 cup lemon juice
  • 3 tablespoons of olive oil
  • 3 cloves of garlic, finely chopped
  • 1 teaspoon of smoked paprika
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon seasoning salt
  • 1/4 teaspoon black pepper


  1. Soak about 8 wooden skewers in water or set aside the metal skewers to use for this recipe (this will prevent the skewers from burning).
  2. Cut the pork into square pieces about 3.5 to 5 cm long.
  3. Whisk together the wine, lemon juice, olive oil, garlic, paprika, basil, parsley, seasoning salt and pepper.
  4. Press the pork pieces onto the soaked skewers, about 4-6 pieces per skewer depending on the size.
  5. Pour the marinade into a shallow dish, place the pork skewers in it and turn several times to coat.
  6. Cover with a lid, put in the refrigerator and leave to marinate for 1 to 6 hours.
  7. Heat grill to medium-high heat and brush with olive oil (if necessary).
  8. You can also use a large skillet or grill pan.
  9. Grill the skewers for about 3-6 minutes per side, until the pork is cooked through and reaches an internal temperature of 65 degrees Celsius.
  10. Let rest for 3-5 minutes before serving.
Pieces of pork skewered and served on a plate with a bowl of dip and fresh herbs next to it.

Be inspired by our other luxurious recipes from Greek cuisine , thanks to which you will suddenly be transported to a country full of history, sun and olives. We have sweet baklava, healthy salad and authentic moussaka for you.

And how did you like our souvlaki recipes? Write to us in the comments!

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

Did you like this article? Give a 5 stars. :)

Write a comment

The email address will not be published and will not be stored in any marketing database. Required fields are marked *.