Follow us
✦ FeaturedSouvlaki grec
Le Chaudron recipe

Souvlaki grec

Greek pork souvlaki with tzatziki

⏱ 50 minServes 4Easy520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 1 kg (2.2 lb)boneless pork shoulder
  • 8Greek pitas
  • 300 g (11 oz)whole-milk Greek yogurt
  • 2lemons
  • 5 clovesgarlic
  • 100 ml (½ cup)extra-virgin olive oil
  • 2 tbspdried oregano
  • 1 tbspdried thyme
  • 1 tspsmoked paprika
  • 1large bunch of fresh mint
  • 1bunch of fresh dill
  • 3firm tomatoes
  • 1cucumber
  • 1red onion
  • 200 g (7 oz)Greek feta
  • 100 g (3½ oz)Kalamata olives
  • 16wooden skewerssoaked 30 min
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 1 kg (2.2 lb) boneless pork shoulder
  • 8 Greek pitas
  • 300 g (11 oz) whole-milk Greek yogurt
  • 2 lemons
  • 5 cloves garlic
  • 100 ml (½ cup) extra-virgin olive oil
  • 2 tbsp dried oregano
  • 1 tbsp dried thyme
  • 1 tsp smoked paprika
  • 1 large bunch of fresh mint
  • 1 bunch of fresh dill
  • 3 firm tomatoes
  • 1 cucumber
  • 1 red onion
  • 200 g (7 oz) Greek feta
  • 100 g (3½ oz) Kalamata olives
  • 16 wooden skewers soaked 30 min
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large bowl for the marinade1 griddle or barbecue (or a large grill pan)1 toaster for the pitas1 chef’s knife1 box grater (for the tzatziki)Medium saucepanPlastic wrapDried oreganoBlack peppercorns

03 — Method

  1. SOUVLAKI is Greece's iconic street food: small cubes of marinated meat grilled on skewers and served with pita, tzatziki and crisp vegetables.
  2. Cut the pork shoulder into even 2.5 cm (1 in) cubes. This size is KEY for quick, even cooking.
  3. Make the MARINADE in the large bowl: 80 ml (⅓ cup) extra-virgin olive oil, juice of 1 lemon, 3 chopped garlic cloves, dried oregano, dried thyme, smoked paprika, salt and pepper. Add the pork and marinate at least 2 HOURS in the fridge.
  4. Make the TZATZIKI: peel the cucumber and grate it on the large holes. Salt generously and let drain 30 minutes in a colander. Squeeze out all the water. This is ESSENTIAL for thick, creamy tzatziki.
  5. In a bowl, mix the Greek yogurt, squeezed cucumber, 2 VERY finely chopped garlic cloves, chopped mint and dill, 20 ml (4 tsp) olive oil, salt and pepper.
  6. Thread the pork onto the 16 wooden skewers, soaked 30 minutes in water so they don't burn. Allow 5-6 cubes per skewer.
  7. Grill the souvlaki on a very hot griddle or barbecue, 3 MINUTES PER SIDE (12 minutes total), until browned outside and juicy inside. Quick cooking keeps the pork tender.
  8. Warm the 8 pitas in the toaster. Cut the tomatoes into wedges, the red onion into thin half-rings and the feta into cubes. Fill each pita: tzatziki, pork slid off the skewers, tomatoes, red onion, feta, Kalamata olives and chopped mint. Serve right away.

This recipe is waiting for you, step by step.

Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.

Get it on Google Play

What the table says

No ratings yet — be the first to rate it.

No comments yet. Be the first to leave a review — from the app, or right here once signed in.

You might also like

CategoryMain dishes