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Souvlaki with skordalia

24 Jul 2024

Souvláki may skordália

Souvlaki is the term used to describe “little skewers” of meat, usually pork, which are marinated then grilled over a charcoal burner. They are available all over Greece. Delicious on their own, they may be wrapped in any type of bread, not necessarily pita and are served as the ultimate fast food. You can add a sauce, perhaps skordalia, tzatziki or even home-made tomato sauce. The meat is best marinated for 2 - 3 hours to really absorb the flavours. Skordalia is not traditionally served with souvlaki but I love this garlic sauce. It’s often made with potato, but I like the bread-based version best. 

Serves 4

Preparation time 2-3 hours (including marinating)

Cooking time 8-10 minutes

Ingredients

400g pork neck or shoulder, cubed

Lemon, for serving

Pita bread, optional for serving

Marinade

¼ cup (60ml) extra virgin olive oil

Juice from one large lemon

2 teaspoons dried mint

1 tablespoon dried rigani

4 cloves garlic, finely chopped

Skordalia

1/3 loaf (100g) strong white bread (e.g. sourdough), crust removed

2 cloves garlic

1– 2 teaspoons lemon juice, or to taste

1/3 cup (80ml) extra virgin olive oil

1/3 cup (80ml) water, approximately

Salt, pepper and additional lemon juice, to taste

Method

  • In a large bowl, whisk the marinade ingredients together. Add the pork cubes, cover and refrigerate for 2 to 3 hours. If using wooden skewers, soak these in water or freeze while the meat marinates. Thread the pork on to the skewers (about 6 pieces per skewer). Season the pork with salt and pepper. Heat the grill, barbecue or hotplate to medium high.
  • For the skordalia. Soak bread briefly in cold water, then squeeze out well. Drop garlic into food processor and when chopped add bread and lemon juice. Slowly drizzle in olive oil and then water until mixture is smooth and has a texture similar to white sauce. If too thick, add additional water, one teaspoon at a time. Season to taste with salt, pepper and lemon juice.
  •  Grill the souvlaki over medium high heat for about a few minutes each side, turning once or twice until they are cooked through.
  •  Serve immediately, with a squeeze of lemon juice, skordalia and pita bread, if desired.

Lyndey’s Note: If you are serving the souvlaki with pita this can be toasted on the grill too.

Lyndey is a popular, experienced international tour host and you can join her on one of her Culinary & Cultural Tours in Morocco 30 April – 11 May or Puglia (Italy) 13 – 20 May.

Recipe from Lyndey & Blair’s Taste of Greece (Hardie Grant RRP $39.95) and DVD of TV series (https://www.lyndeymilan.com/)


Lyndey Milan OAM aims to inspire, nourish and connect people. A familiar face on television and in print, she has been instrumental in changing the way Australians think about food and wine for four decades via her own nine best-selling cookbooks, nine international TV series and influence as former Food Director of the iconic Australian Women’s Weekly.  She is an award-winning multi-media presenter, MC, speaker, food & wine teacher, consultant, debater, judge and regional Australian specialist who makes numerous TV & culinary appearances. 

With a profile beyond Australia, she is a popular international tour host and will be returning to Morocco and Puglia in 2024. She also works as an enrichment speaker on cruises.

Lyndey is a key contributor to Selector magazine, writes freelance, has reviewed for the Good Food Guide since 1987. A Councillor of the Royal Agricultural Society of NSW where she was the first female Vice-President.  She is Co-Founder and Patron of Tasting Success, a mentoring programme for female chefs, an Ambassador for the Leukaemia Foundation, Cure Cancer and is active with many other charities.