the best
Souvlaki Skewers (The Best)
1. Best when grated
This marinade requires a good dose of garlic. To make sure it releases its full flavour, we recommend grating it rather than chopping it, reducing it to a paste. This way, it’ll coat the meat better and is less likely to burn on the grill than if it were chopped into little pieces.
2. Oregano revealed
Dried oregano often gets a bad rap. However, unlike various other herbs, its flavour is much more complex and concentrated than that of fresh oregano. If your dried oregano has been sitting in the cupboard for some time, be sure to check that it still has its aroma before using it in a recipe, as it can lose its flavour over time.
3. Quick and easy marinade
Only four ingredients are required for our skewer marinade: oil, garlic, oregano and lemon. We chose lemon juice for its freshness over vinegar, which gave a bitter taste to the meat. The meat needs to be marinated for two to three hours, otherwise it risks drying out. The acidity of the marinade tenderizes the meat, but can also make it tough if it sits in it for too long.
4. Interchangeable meats
Souvlaki skewers can be made using either pork or chicken, depending on your preference. You can use the same amount of marinade, and both the marinating and cooking times remain the same. However, make sure that the chicken is well cooked and that the pork is perfectly pink inside before serving.
Want to grill even more skewers during the summer season? Be sure to check out our wide selection of recipes: