Greek Festival Souvlaki Kabobs

“It was only a sunny smile, and little it cost in the giving, but like morning light it scattered the night and made the day worth living.” –F. Scott Fitzgerald

Recipe and photo from:

Marinate meat in either red wine or lemon juice, olive oil, and oregano for several hours before grilling, reserve marinade. Slip chunks of meat onto 8-inch skewers, alternating onion, tomato, or pepper between each piece. Use about 5 chunks of meat per skewer. Season with salt and pepper. Brush with marinade and broil 8 inches from heat, or barbecue over slow-burning coals. Brush with marinade several times during cooking.

Serving suggestions: Serve with warm pita bread and generous dollops of tzatziki sauce.



  • About 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • pinch of sal
  • About 2 lbs of meat (chicken, pork or steak) cut up into bite-sized pieces
  • Sauce:
  • 1 (6 ounce) container plain Greek-style yogurt
  • 1/2 cucumber – peeled, seeded, and grated
  • 1 tablespoon olive oil
  • 2 teaspoons white vinegar
  • 1 clove garlic, minced
  • 1 pinch salt
  • wooden skewers


  1. Combine oil, lemon juice, garlic, oregano, and salt in a large Ziploc bag. Add the meat, squeeze out excess air, and seal the bag.  Put in refrigerator to marinate for about 2 hours.
  2. Mix the yogurt, cucumber, olive oil, vinegar, garlic, and salt together in a bowl and then refrigerate for a couple of hours.
  3. Preheat an outdoor grill and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes.
  4. Remove chicken from marinade and thread onto the soaked skewers. Discard all unused marinade.
  5. Cook the skewers on the heated grill, turning frequently until browned on all sides and meat is done, about 8-10 minutes per side. Serve with  sauce.

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