My Award-Winning Souvlaki (2008 Utah State Fair Blue Ribbon Winner!)

By Alexandra V. Jones
May 28, 2014
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Author Notes: My mom isn’t actually Greek, but she married one, and so her souvlaki recipe is a bit unorthodox: She didn’t use beef, but rather the elk, deer—whatever hunter patrons at her and my dad’s restaurant would bring in from their recent kill. One of my first memories is sitting on the prep table the restaurant in Ogden, Utah, watching my mom season huge tubs of cubed pork or turkey for souvlaki.

When I told my mom that I was going to enter the 2008 beef cook-off with a souvlaki recipe, she thought I was nuts, but in true competitive spirit, I did anyway. And you know what? I won: a $300 prize, my largest prize to date.
Alexandra V. Jones

Serves: 4

  • 2 pounds cubed sirloin beef, pork, or chicken breasts
  • 1/4 cup good-quality soy sauce
  • 1/4 cup olive oil
  • Juice from 1 to 2 lemons
  • 1 teaspoon kosher salt
  • 1 teaspoon coarsely ground pepper
  • 1 teaspoon granulated garlic, or two fresh cloves, minced
  • 2 teaspoons dried Italian seasoning, or herbs de Provence
  • 2 tablespoons fresh flat-leaf parsley
  1. Toss all ingredients together in bowl and mix well. Marinate the meat for at least 30 minutes or overnight.
  2. Skewer meat onto soaked bamboo skewers (just soak them in water for a while so they won't splinter, or catch on fire—haha). You can usually fit four to five pieces per stick. When I make this using chicken, I always add zucchini and red onion between each piece of meat.
  3. Grill or broil depending on cut of meat used, around five minutes on each side.

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