Souvlaki Kebab Recipe

Prepare marinade

In a large bowl combine 3 tbs Greek yogurt, 2 tbs olive oil, 1 tbs lemon juice, minced garlic, dried oregano, cumin, smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Whisk until smooth.

Marinate meat

Add the cubed chicken (1 lb) to the bowl and toss to coat thoroughly. Cover and refrigerate for at least 45 minutes and up to 6 hours (longer for deeper flavor). If using pork or lamb, marinate 2–4 hours.

Soak skewers (if wooden)

If using wooden skewers, submerge them in water for 20–30 minutes before threading to prevent burning.

Assemble kebabs

Thread the marinated meat onto skewers, leaving a little space between pieces for even heat circulation. Discard excess marinade or reserve a spoonful for basting (bring to a boil first if using).

Cook kebabs

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Lightly oil the grates or brush kebabs with a little olive oil. Grill skewers 3–4 minutes per side, rotating to get even char and until internal temperature reaches 165°F (74°C) for chicken (longer for pork/lamb as appropriate). Total cook time about 10–14 minutes depending on size. Let kebabs rest 5 minutes off heat.

While kebabs marinate or cook, make the smoked tomato sauce. Heat 1 tbs olive oil in a small saucepan over medium heat. Add halved ripe tomatoes (about 2 cups) and cook, stirring occasionally, until they break down and begin to soften, 6–8 minutes.

Stir in 1 tbs tomato paste, 1/2 tsp smoked sea salt, 1/2 tsp honey (optional), 1/2 tsp red wine vinegar, 1/2 tsp dried oregano, 1/4 tsp black pepper and 1/4 tsp smoked paprika. Simmer gently 6–8 minutes until sauce thickens slightly. Taste and adjust seasoning.

For a smooth sauce, blitz with an immersion blender or transfer to a blender and purée until smooth. Keep warm until serving.

Combine 1 cup Greek yogurt, 1/2 cup grated and well-drained cucumber, 1 minced garlic clove, 1 tsp lemon juice, 1/2 tbs olive oil, 1 tbs chopped dill or mint, 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Stir until smooth and chill until ready to serve. Taste and adjust lemon, salt or herbs as needed.

Warm the pita breads briefly on the grill or in a dry skillet, brushing lightly with 1 tbs olive oil if desired.

Assemble souvlaki: slide meat off skewers onto pita, spoon a generous dollop of yogurt sauce and 1–2 tbs smoked tomato sauce. Top with thinly sliced red onion, chopped parsley and a squeeze of lemon. Serve remaining sauces on the side.