Greek
Souvlaki
Lemon-oregano pork or chicken skewers grilled hot for charred edges, juicy centers, and bright acidity.
6 servings · 25 minutes prep · 12 minutes cook
Ingredients
Main
- 3 lb pork shoulder or chicken thigh, cut into 1 1/4 inch cubes, cut into 1 1/4 inch / 3 cm cubes
- 1/3 cup avocado oil
- 1/4 cup fresh lemon juice
- 2 tbsp red wine vinegar
- 5 garlic cloves, grated
- 2 tsp dried Greek oregano
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1/2 tsp sweet paprika
- 2 bay leaves, crushed
- 12 wooden skewers, soaked 30 minutes, or metal skewers
Directions
Method
- Combine the avocado oil, lemon juice, red wine vinegar, garlic, dried Greek oregano, kosher salt, black pepper, sweet paprika, and bay leaves.
- Toss the pork shoulder or chicken thigh thoroughly with the marinade. Cover and refrigerate for 3-8 hours.
- Thread the meat onto the skewers, leaving a little space between pieces for heat circulation. Rest at room temperature for 25 minutes.
- Heat a charcoal grill or gas grill to high. Clean and oil the grate.
- Grill the skewers, turning often, until charred at the edges and the pork reaches {{temperature:145°F}} or the chicken reaches {{temperature:165°F}}, 10-12 minutes for pork or 8-10 minutes for chicken.
- Rest for 5 minutes before serving.
