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John’s Famous Souvlaki Recipe

John P.

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Souvlaki1
In Greece there are two types of souvlaki (kebob). You can get the fast food sort from vendors on the street like a hamburger, or you can get the gourmet kind at sit down restaurants. This is my version, and hopefully it would be judged as the latter type rather than the former.

The secret to great souvlaki is in the marinade. It doesn’t hurt to start with a good cut of beef as well. Here is how to make my souvlaki – I’ve yet to serve it to anyone who doesn’t love it!

Souvlaki Marinade

Step 1: Mix the Marinade

Ingredients:

  • Freshly squeezed juice from 2 large lemons
  • 1 cup of balsamic vinaigrette dressing (I find Newman’s Own to be the best)
  • 1/2 cup extra virgin olive oil
  • Fresh ground pepper and salt to taste
  • 2-3 tablespoons of Oregano

Souvlaki Cubed Meat

Step 2: Prep the Meat

  • I recommend a Top Sirloin that is 1.25 to 1.5 inches thick. You might have to ask the butcher to cut it for you.
  • If using pork, make sure they are thick butterfly chops.
  • This also works perfectly with Chicken if that is your preference.
  • Cut the meat into cubes about 1.5 inches thick.
  • Place all the meat in a bowl, pour in the marinade and put it in the fridge to soak for at least 2 hours.

Souvlaki Vacuum Marinade

Note: If you have a vacuum packing machine its fantastic for marinating the meat. 30 minutes in a vacuum packed container is all you need. I personally purchased the Tillia FoodSaver from Costco and I absolutely love it.

The added benefit is that you can use the FoodSaver to pack up all your leftovers and keep them fresh for about 5 times as long as just putting them in the fridge.

Step 3: Prepare Bell Peppers and Onions

Souvlaki Ingredients

  • I normally use 3 bell peppers and 1 onion.
  • Colored peppers tend to give a sweeter flavor, though green ones are much less expensive
  • Vidalia onions are generally more tasty than plain white onions.
  • Peppers and Onions need to be cut into pieces that are about 1 inch square.

Step 4: Skewer it and Grill it!

Souvlaki

  • Alternately skewer the meat and vegtables.
  • Grill till your hearts content!

I hope you enjoy it. Don’t forget to come back and post a comment to let me know how you like it!

Comments

  1. This is a household favorite. We do it most often with chicken. The only thing I add is crumbled feta.

  3. Elaine, thanks for the compliment. ;-)

    We don’t keep ours on our counter, but we probably should because I get it down and put it up so darn much! When you try out the Souvlaki recipe make sure and vacuum pack yours with the marinade. It will be SO good…

    Here is a little more discussion about what makes this marinade taste so good:

    • The Newman’s Balsamic Vinaigrette dressing obviously contains vinegar, which includes acetic acid. In addition to providing an essential element of the flavor, the acid helps to break down the tissue of the meat thereby doubling as a tenderizer.
    • The lemon, in addition to providing another essential flavor for the meat (widely used in Mediterranean cuisine) contains citric acid, which also tenderizes.
    • The olive oil imparts it’s own flavor as well as the healthy benefits of monounsaturated fat (mainly oleic acid) and polyphenols. If that’s not enough, the fact that it is coating the outside of the meat helps to keep it from sticking to the grilling surface!

    By the way, although purists would find this to be blasphemous – it is also possible to grill with similar effect indoors on a George Foreman style grill or panini type press.

    Take care,

    John

  4. John – You sure are a man of many talents! the recipe sounds yummy and I will try it out but wanted to second you on that Tilla Food Saver – I’ve had mine for several years and keep it on my counter because I use it just about every day. got mine at Costco too – great price.
    Elaine