Souvlakia with Tzatziki


Souvlakia with Tzatziki

Prep Time ~ 24 hrs Cooking Time ~ 5-10 mins
Approx Cost ~£8.00 Difficulty ~Easy
Freeze ~Yes Serves ~4-6

Tip ~ This is a great dish for a summer barbecue and easy to prepare ahead of time.


For the Souvlakia:

1 kg boneless pork or lamb e.g. leg fillet or steaks

1 tablespoon coriander seeds

2 teaspoon dried oregano

150ml / ¼ pint olive oil

4 tablespoons red wine vinegar

1 onion, grated

2 bay leaves, roughly torn

Salt and pepper

For the Tzatziki:

½ cucumber, peeled and finely diced

Salt and pepper

150g / 5oz thick Greek style yogurt

1 clove garlic, crushed

1 tablespoon fresh mint, finely chopped


  • Cut the pork or lamb into 2cm / ¾ inch cubes, trimming off any gristle or other unwanted fat.
  • Mix all the remaining Souvlakia ingredients and then pour over the meat.
  • Mix well to ensure all the pieces of meat are coated, then cover and leave to marinate for at least two hours, but preferably 24 hours to allow the flavours to develop.
  • To make the Tzatziki, spread the cucumber dice out in a colander or sieve and sprinkle over a little salt.
  • Leave to drain for 1 hour, then pat dry with kitchen paper. Mix with the remaining Tzatziki ingredients, taste and adjust seasoning according to taste. Keep in the fridge until required.
  • Soak wooden skewers in cold water for 1 hour, then thread the meat onto the skewers, allow a small gap between each piece to ensure the heat cooks it evenly.
  • Preheat a barbecue or grill, then cook the kebabs close to the heat turning and brushing occasionally with any remaining marinade, until they are browned and cooked through.
  • Serve sizzling hot with a wedge of lemon and tzatziki.