Souvlaki - chicken, pork or lamb

Souvlaki - chicken, pork or lamb

No ratings yet

Souvlaki are typically small pieces of meat, cooked on skewers on a barbecue over coals. They would be served with some salad in a pitta bread, why not have a go at making them too, they're really easy.

These are simple recipes and you can even make them easier with a pre bought rub like Angus & Oinks, Big Phat Greek.

In Greece the meat is usually cooked well done. You can make up your own mind though depending on the cut of meat you are using.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings: 4 people

Course: Main Course

Cuisine: Greek

Ingredients Equipment Method Video

Ingredients

500 g pork shoulder or belly skin off
500 g chicken thighs skinned and boned
2-3 tsp dried oregano
1 tsp ground cumin
1 tsp Maldon salt
1 handful fresh mint
1 red chill finely sliced
1 lemon juice only

Equipment

Grill Temperature

Surfaces

Rotisserie kebab system

Method

Cut your pork shoulder into 2.5cm cubes.
Skin and debone your chicken thighs and cut them into 6 pieces.
Thread your meat onto your skewers so they are reasonably tightly packed.
Sprinkle the skewers with the oregano, salt and ground cumin (or your shop-bought rub).
Mount them onto your spit.
Set up your Egg for a direct cook at 200°C using the LetzQ Spit.
Cook your skewers until the chicken is above 74°C, high 80°C's is better though with these tougher cuts.
Once cooked serve drizzled with some tzatziki, and sprinkled with mint leaves and chopped chilli.
Squeeze over some lemon juice.