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

May 28, 2014
7 Ratings
Photo by James Ransom
  • Serves 4
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • augien
  • Regine
  • Alexandra V. Jones
    Alexandra V. Jones
  • Priscilla L.N.
    Priscilla L.N.
Chef de cuisine @Shelburne hotel Seaview, WA

9 Reviews

Priscilla L. January 17, 2017
Sooo, we did make it for dinner with friends Saturday night and it delicious! I just marinated two small pork tenderloins in the marinade for several hours and then my husband tossed them on the grill for 30 minutes. I may take the time next time to actually cube the pork, but leaving the tenderloins whole was so easy!
Alexandra V. January 17, 2017
Skewers are totally optional! I love this marinade on pork tenderloins.
augien January 16, 2017
Delicious. We made this with steak and it was phenomenal. Can't wait to try with chicken and pork.
Alexandra V. January 17, 2017
Awesome! So glad you enjoyed it.
Regine January 13, 2017
I don't have a grill. I would have to do this inside oven. Should I actually place meat under Broil (my oven has "Hi" or "Lo" option), or do you think I might be better off cooking it at i.e. 450F? Thanks! Regine
tamater S. January 13, 2017
I have the same question.

Thanks for sharing this recipe. I've never made the real thing, only had it at Greek Day and at restaurants. I love it so -Why haven't I tried this before?
Alexandra V. January 17, 2017
Broil on high, flipping once, after the top browns. Takes 3-5 minutes per side depending on heat of broiler and meat used. You can also use a large skillet on the stove top. I also use my counter top grill.
Priscilla L. January 13, 2017
Friends coming over for dinner tomorrow and I was in a conundrum of what to serve! This looks perfect, thanks!
Nicole January 13, 2017
Thank you so much for sharing!! I can't wait to make this.