Souvlaki with skordalia

Souvlaki with skordalia

Souvláki may skordália

Lyndey and Blair's Taste of Greece
Chris Chen

Souvlaki is the term used to describe ‘little skewers’ of meat, usually pork, that are marinated then grilled over a charcoal burner – common all over Greece. Delicious on their own, they may be wrapped in any type of bread and are served just as they are as the ultimate fast food. You can add a sauce, perhaps skordalia, tzatziki or even homemade tomato sauce. The meat is best marinated for 2–3 hours to really absorb the flavours. Skordalia is not traditionally served with souvlaki but I love this garlic sauce. It’s often made with potato but I like the breadbased version best.


Quantity Ingredient
600g pork neck or shoulder, cut into 2 cm cubes
lemon, to serve
pita bread, to serve (optional) (see Lyndey’s note)

Garlic marinade

Quantity Ingredient
1/4 cup extra-virgin olive oil
1 large lemon, juiced
2 teaspoons dried mint
1 tablespoon rigani
4 garlic cloves, finely chopped


Quantity Ingredient
1/3 loaf strong white bread, crust removed
2 garlic cloves
1-2 teaspoons lemon juice, or to taste
1/2 cup extra-virgin olive oil
1/3 cup water
lemon juice, to taste


  1. To make the skordalia, briefly soak the bread in enough cold water to cover, then squeeze out well. Chop the garlic in a food processor, then add the bread and lemon juice. Slowly drizzle in the oil and then the water until the mixture is smooth and has a texture similar to white sauce. If it is too thick, add more water, 1 teaspoon at a time. Season to taste with salt, freshly ground black pepper and lemon juice.
  2. To make the marinade, whisk the marinade ingredients together in a large bowl. Add the pork cubes, cover and refrigerate for 2–3 hours. If using wooden skewers, soak these in water or freeze while the meat marinates. Thread the pork on to the skewers (about six pieces per skewer). Season the pork with salt and freshly ground black pepper. Heat the grill, barbecue or hotplate to medium–high.
  3. Grill the souvlaki for a few minutes on each side, turning once or twice until they are cooked through.
  4. Serve immediately, with a squeeze of lemon juice, the skordalia and pita bread, if you like.

Lyndey’s note

  • If you are serving the souvlaki with pita, it can be toasted on the grill too.
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