Greek Grilled Souvlaki
A Taste of Greece
When the culinary team at The Fountains at Millbrook set out to create a Greek-themed luncheon, they crafted more than just a meal — they created an experience. Residents were treated to an array of vibrant flavors that celebrated the rich traditions of Mediterranean cooking. Each dish told a story, evoking memories of travel and shared tables. Here’s one of the standout recipes that brought that unforgettable afternoon to life.
Greek Grilled Souvlaki (Beef, Chicken, Lamb & Shrimp)
Souvlaki is a classic Greek dish that brings bold, simple flavors to tender grilled meats. This version features a mix of beef, chicken, lamb, and shrimp — all marinated in a fragrant blend of olive oil, lemon, and oregano for a true taste of the Mediterranean.
Ingredients
Marinade:
- 1/2 cup good-quality Greek olive oil
- Juice of 3 lemons
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp dried Greek oregano
Skewers:
- 1 lb beef (sirloin or tenderloin), cut into 1.5-inch cubes
- 1 lb chicken breast or thighs, cut into 1.5-inch cubes
- 1 lb lamb (leg or shoulder), cut into 1.5-inch cubes
- 1 lb large shrimp, peeled and deveined
- Extra lemons, for finishing
- Skewers (wooden soaked in water for 30 minutes, or metal)
Directions
Makes about 12 servings.
Marinate Meats:
Place each type of protein (beef, chicken, lamb, shrimp) in separate resealable plastic bags or containers. In each, combine the olive oil, lemon juice, salt, pepper, and oregano. Seal and refrigerate overnight to let the flavors fully develop.
Prepare Grill:
Preheat your grill to medium-high heat. If using wooden skewers, make sure they’ve been soaked in water for at least 30 minutes to prevent burning.
Assemble Skewers:
Thread each type of meat onto its own skewers (to ensure even cooking times). Discard any leftover marinade.
Grill Skewers:
Grill the skewers, turning occasionally, until cooked through:
- Chicken: 10–12 minutes
- Beef & lamb: 8–10 minutes for medium
- Shrimp: 4–6 minutes, until opaque and slightly charred
Finish & Serve:
Squeeze fresh lemon juice over the grilled meats just before serving. Serve hot with pita, tzatziki, or a side salad for a full Greek meal.
