Souvlaki is favorite Greek dish

Souvlaki is a Greek dish of skewered, grilled meat with a side of yogurt sauce.

I love Greek food, but because the Greek Festival comes around only once a year, and it’s not until the fall, this week I’m cooking up a little Greek-inspired supper at home.


Souvlaki is a classic Greek recipe of skewered, grilled meat with a side of cool yogurt sauce. It’s traditionally made with pork, and I like to use lean pork tenderloin in the recipe. Alternately, you can cut up some boneless country-style pork ribs for the Souvlaki.

The pork is marinated for several hours or overnight in a combination of olive oil, fresh lemon juice, chopped fresh parsley, minced garlic and some seasonings: salt, a little dried oregano and freshly ground black pepper. I combine everything together in a zip-top plastic bag for easy cleanup.

Though pork is traditionally used in Souvlaki, the marinade is also delicious with chicken, lamb or beef.

The grilled chunks of pork are usually served on flat bread or pita, topped with dollops of Tzatziki sauce, a simple yogurt sauce.

A Greek salad and some roasted potatoes can complete your menu. I’ve included my recipe for Greek Salad to get you started.



For the Souvlaki:

¼ cup olive oil

3 tablespoons fresh lemon juice, about the juice of
1 lemon

1 tablespoon minced fresh parsley

1 teaspoon minced garlic, about 1 large clove

½ teaspoon salt

½ teaspoon dried oregano

½ teaspoon freshly ground black pepper

2 pounds pork tenderloin or boneless country style ribs, cut into 1-inch pieces


Place all ingredients in a zip-top plastic bag and squeeze to combine. Refrigerate for several hours or overnight.

Heat a grill to medium according to manufacturer’s directions. Remove the pork from the marinade and discard the marinade. Thread pork on skewers and grill for 2-3 minutes per side, until done.


To Serve:

1 6-ounce carton plain Greek-style yogurt

½ cup shredded cucumber

1 tablespoon minced fresh parsley

1 tablespoon fresh lemon juice

Garlic salt and freshly ground black pepper, to taste

Pita bread


Combine the yogurt, cucumber, parsley and lemon juice in a bowl. Season to taste with the garlic salt and freshly ground black pepper. Cover and refrigerate until ready to serve. When pork skewers are done, remove pork and serve on pita bread with yogurt sauce.

Makes 6 servings.



Juice of 1 large lemon

3 tablespoons fresh herbs (dill, parsley, basil, mint)

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon salt

½ teaspoon freshly ground black pepper

3 teaspoons minced garlic, about 3 cloves

1 cup extra virgin olive oil

1 large head red leaf or other lettuce, torn into bite-sized pieces

15 pitted Greek olives

2 avocados, pitted, peeled and diced

2 large, ripe tomatoes (or 3 or 4 Roma tomatoes), diced

1 medium cucumber, peeled and diced

4 ounces crumbled feta cheese


Combine lemon juice, herbs, mustard, Worcestershire, salt, pepper and garlic in a small bowl. Whisk in the olive oil. Set aside.

Toss all lettuce in a salad bowl. Add olives, avocados, diced tomatoes, cucumber and feta. Pour dressing over salad and toss to coat.

Makes 6 servings.


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