‘Cooking Greek: A Classic Greek Cookbook for the At-Home Chef’ by Chef Pemi Kanavos and Tanya Stamoulis features over 200 pages of recipes for all levels of at-home chefs. The authors graciously shared a tasty recipe for souvlakia with The National Herald for the summer grilling season.

Skewers of tender meat are expertly grilled to achieve a perfect char, then drizzled with ‘ladolemono’ — a vibrant, tangy dressing made from fresh lemon juice and Greek extra virgin olive oil. This combination adds a zesty, aromatic finish to the succulent meat. Serve these mouthwatering skewers with grilled bread or warm pita, ideal for wrapping around the meat or soaking up every drop of the flavorful sauce. Each bite is a celebration of Greek culinary tradition, bringing a touch of Greek magic to your meal.

‘Cooking Greek: A Classic Greek Cookbook for the At-Home Chef’ by Chef Pemi Kanavos and Tanya Stamoulis is available online: https://shorturl.at/waMuV.

More information is also available on the Worldwide Greeks Food Forum: https://shorturl.at/shqJm.

Souvlakia Ladolemono 

For the skewers:

3/4 cup olive oil

2 tablespoons dried oregano, plus some extra for garnish

1 lemon, zested and juiced

2 garlic cloves, crushed

1 1/2 teaspoons paprika

Salt and pepper

1 1/2 pounds pork shoulder, or boneless skinless chicken breast, cut into bite size chunks

8 wooden skewers, soaked in water

For the ladolemono:

1 lemon, juiced

1 tablespoon dried oregano

1/3 cup extra virgin olive oil

Assembly:

Pita bread, or other flatbreads, warmed on the grill

1 red onion, sliced

Lettuce, shredded

2 tomatoes, sliced

If using wooden skewers, soak them in a tray of water to stop them from burning. In a mixing bowl, whisk together the olive oil, oregano, lemon zest, lemon juice, garlic and paprika. Season with salt and pepper. Place the pork into the bowl and toss to coat. Marinate and refrigerate, at least 1 hour or overnight.

Prepare a grill for direct grilling over medium-high heat (about 400 degrees F). Remove the pork from the marinade. Allow the excess marinade to drain off. Thread the meat onto the skewers (about 4 to 5 pieces per skewer). Season the pork with salt and freshly ground black pepper.

Grill, turning the skewers occasionally, until the pork is well marked and cooked through, 7 to 8 minutes total. The internal temperature of the pork should reaches 145 degrees F. Drizzle the ladolemono over the meat before serving. Sprinkle with oregano. Serve with onion, lettuce, tomato, pita, and tzatziki.

To make the ‘ladolemono’ dressing:

In a dressing container or jar add the lemon juice, oregano, and olive oil. Shake the container until a creamy dressing forms and pour over the souvlakia, right as they come out of the grill.

Notes: Ladolemono can be made in advanced and kept in the refrigerator. This marinade is simple, tastes great, and you can certainly apply it to chicken or lamb souvlaki. Make this recipe into a souvlaki plate by adding ‘Patates Tiganites’ [fried potatoes].

If you don’t have a grill, do not thread the meat onto skewers. Simply cook the meat in a dry cast-iron skillet over high heat for 3 minutes, until it is nicely charred.