Souvlaki are one of Greece’s most popular street foods, and a highlight of a night out on a Greek holiday! These kebabs can be made with pork or chicken, and are best served in a soft white pitta with yogurt and a crunchy salad on the side. A true taste of holidays in the sun!

SOUVLAKI BLEND (1 portion = 2 tbsp): oregano, smoked paprika, garlic, marjoram, black pepper, sumac, paprika, onion, salt

May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS

Souvlaki Recipe:

PREP 5 mins
COOK 15 mins
HEAT 1
Serves 4

You Need:

500g diced chicken (thighs are best) or diced pork, or use 2 courgettes for a veg version - cut into bite-size pieces
1 lemon
Pitta breads, natural yogurt and salad to serve
1 portion of SOUVLAKI BLEND

Method:

Mix the juice of ½ the lemon and 2 tbsp oil with the SOUVLAKI BLEND then stir in the chicken to fully coat. Leave to marinate
Thread the marinated chicken onto 4 skewers then grill on a foil lined tray (or directly on the grill if using a BBQ) on a high heat for 10 minutes or until cooked through and charred around the edges, turning frequently
Squeeze over the juice of the remaining ½ lemon then serve the souvlaki with pitta breads, yogurt and salad on the side

Packaging format:

All our spicestore ingredients are now sold as refills and come in compostable bags (made from wood pulp), so just decant the contents into your existing spice jars or Spicery stackable tins and dispose of the bag in your compost and food waste bin!

You can find our stackable tins here

You can read all about our efforts to reduce plastic waste in our packaging blog here

Click here to read all about our spice travels to research different recipes!