Name: Triple Combination Souvlaki Skewers with Tzatziki
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 35 min
Yield: 4
Cuisine: Greek
Ingredients: 15 wooden skewers; 5 T. Dry White wine; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 1 lb lamb leg, cut into chunks; 3 T. Red wine vinegar; 3 T. Extra virgin olive oil; 2 garlic cloves; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; Sea salt and black pepper to taste; 1 lb chicken thighs or breast, cut into chunks; 1/2 lemon, juiced; 3 T. Olive oil; 2 garlic cloves; 1 t. Oregano; Sea salt and black pepper to taste; 1 lb pork tenderloin, cut into chunks; 3 T. White wine vinegar; 3 T. Olive oil; 2 garlic cloves; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; Sea salt and black pepper to taste; 2 c. Strained yogurt; 2 large cucumbers, grated and drained; 2 garlic cloves, grated; 1/2 t. Sea salt; 1 t. Dillweed; 3 T. Olive oil

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Prepare to be captivated by the delectable flavors of Greece with this exquisite Triple Combination Souvlaki Skewers with Tzatziki recipe. The harmonious blend of chicken, lamb, and pork on a single skewer offers a unique twist to the traditional Greek Souvlaki. Complemented perfectly by the cool and creamy Tzatziki sauce, each bite takes you on a culinary delight through the heart of Greece. Served alongside a fresh Greek salad and an ice-cold beer, this recipe is a perfect epitome of a Mediterranean feast. So, let’s plunge into the process of crafting this magnificent dish.

Why you’ll love this recipe

Versatility – Combining three types of meat – chicken, lamb, and pork – this Souvlaki skewer caters to different meat preferences in one dish. It’s a delightful surprise in every bite!
Authenticity – This recipe stays true to Greek cuisine, featuring classic ingredients like Tzatziki sauce, which offers a refreshing contrast to the robustly flavored meats.
Perfect for Gatherings – The skewers are simple to serve and easy to eat, making them a hit at any backyard barbecue or dinner party. Plus, the recipe scales up well for large groups.
Balanced Meal – Paired with a fresh Greek salad and a chilled beer, this recipe provides a well-rounded, satisfying meal, striking a balance between protein, veggies, and a refreshing drink.

What is Souvlaki?

Souvlaki is a popular Greek fast food that consists of small pieces of meat and sometimes vegetables grilled on a skewer. Derived from the Greek word ‘souvla’, it literally translates to ‘skewer’.

While pork is the traditional choice of meat, variations like lamb, chicken, and even fish are also commonly used. The grilled meat is often served in a pita wrap with sauces and garnishes, or on its own with a side of bread and lemon. The blend of flavors in Souvlaki is delightful, and this dish is a staple in Greek cuisine, loved by locals and tourists alike.

Ingredients

Wooden skewers: These are essential for preparing Souvlaki. Ensure you soak them in water for at least 30 minutes before grilling to prevent them from catching fire.
Dry White wine: A significant component of the marinade, the acidity in the wine helps tenderize the meat and instil it with a subtly sweet flavor. Opt for a variety that is dry and not too sweet, such as a Sauvignon Blanc or Pinot Grigio.
Fresh rosemary: Rosemary adds a hint of earthiness and a wonderful aroma to the marinade. Fresh rosemary is preferred over dried as it imparts a stronger and more vibrant flavor.
Fresh thyme: Thyme gives a light, minty flavor that beautifully complements the other ingredients in the marinade. As with rosemary, fresh thyme will provide a more robust flavor than dried.

Marination of Lamb

Lamb leg, cut into chunks: The lamb leg is a flavorful cut of meat that is tender and juicy when cooked. For this recipe, have your butcher cut it into bite-sized chunks, ideally 1 to 1.5 inches for even cooking.
Red wine vinegar: An essential ingredient, red wine vinegar adds tanginess to the marinade, balancing out the richness of the meat. It’s both flavorful and acidic, which helps to tenderize the lamb.
Extra virgin olive oil: This oil lends a mellow, fruity note to the marinade while also helping to carry the flavors of the herbs and spices. Use extra virgin variety for its superior quality and flavor.
Garlic cloves: Fresh garlic gives a pungent kick and depth of flavor to the lamb. It pairs wonderfully with the lamb’s robust flavor profile.
Fresh rosemary & thyme: These herbs add a lovely aromatic touch to the marinade. Fresh rosemary brings an earthy, pine-like flavor, while thyme lends a subtle, minty note that complements the lamb perfectly.
Sea salt and black pepper: Seasoning the meat with sea salt and freshly cracked black pepper enhances the natural flavors of the lamb and the other marinade ingredients. Don’t skimp on these – they’re essential for a flavorful Souvlaki!

Marination of Chicken

Chicken thighs or breast, cut into chunks: Opt for either chicken thighs or breasts, depending on your preference. Thighs tend to be juicier and more flavorful, while breasts are leaner. Ask your butcher to cut them into bite-sized chunks for even cooking.
Lemon, juiced: A freshly squeezed lemon will provide a bright, acidic note to the marinade. This not only boosts the flavor but also helps to tenderize the chicken.
Olive oil: Just like in the lamb marinade, olive oil will carry the flavors of the other ingredients while adding a hint of its own subtle, fruitiness.
Garlic cloves: Fresh garlic will impart a robust and slightly spicy flavor to the chicken, enhancing its overall taste.
Oregano: This herb is a staple in Greek cuisine. It brings a slightly bitter, pungent flavor, which pairs well with the chicken and other elements of the marinade.
Sea salt and black pepper to taste: These are fundamental seasonings that will intensify the natural flavors of the chicken and the marinade’s other ingredients. As with the lamb, don’t hold back on these crucial additions.

Marination of Pork

Pork tenderloin, cut into chunks: Pork tenderloin is a lean, tender cut of meat, making it an excellent choice for these skewers. Request your butcher cut it into even bite-sized chunks to ensure consistent cooking.
White wine vinegar: White wine vinegar imparts a subtle acidity to the marinade, which not only flavors the pork but also tenderizes it. Its mellow character doesn’t overpower the other ingredients.
Olive oil: A staple in Mediterranean cooking, olive oil adds a smooth, rich note to the marinade. It also helps carry the flavors of the herbs and spices into the meat.
Garlic cloves: Adding fresh garlic brings a sharp, aromatic depth to the pork. It’s a flavor powerhouse that can elevate the full-bodied taste of the tenderloin.
Fresh rosemary: Rosemary infuses the marinade with a woody, fragrant flavor that is simply sublime with pork. Fresh rosemary is best given it imparts a more vibrant flavor than dried.
Fresh thyme: This herb adds a delicate, slightly minty flavor to the marinade. As with rosemary, fresh thyme is preferred as it offers a more robust flavor profile.
Sea salt and black pepper to taste: These are essential seasonings that bring out the natural flavors of the pork and the other marinade ingredients. A generous sprinkle of sea salt and freshly cracked black pepper is key to a flavorful Souvlaki.

Tzatziki

Strained yogurt: Strained yogurt, also known as Greek yogurt, is the base for Tzatziki. It’s renowned for its rich, creamy texture and mild tangy flavor that complements the other ingredients perfectly. Choose a full-fat version for maximum flavor and creaminess.
Large cucumbers: Large cucumbers are required for their refreshing crunch and subtle sweetness. Ensure to grate and drain them thoroughly to prevent the Tzatziki from becoming too watery.
Garlic cloves: Freshly grated garlic is used to give Tzatziki its distinctive sharp and aromatic flavor. Remember, a little goes a long way, so adjust according to your personal taste.
Sea salt: Sea salt is preferred over table salt for its pure, clean flavor and ability to enhance the other ingredients without being overpowering. It also helps to draw out the moisture from the cucumbers.
Dill: Fresh dill is key to providing Tzatziki its unique and vibrant flavor profile. It has a slightly sweet and citrusy taste that works in harmony with the yogurt, cucumber, and garlic.
Olive oil: A drizzle of high-quality extra virgin olive oil adds a luxurious finish to the Tzatziki. It contributes a fruity note and balances the tanginess of the yogurt and the sharpness of the garlic.

Substitutions and Additions

If you can’t find one of the meats listed or would prefer to use a different variety, feel free to substitute. Beef is a solid alternative that can hold up well to the robust flavors in the marinade. For a vegetarian version, you could swap out the meat for firm tofu or button mushrooms, both of which are excellent at absorbing flavors.

For the Tzatziki, if Greek yogurt is not readily available, you could substitute it with sour cream or a plant-based yogurt for a vegan version. If garlic is too strong for your palate, you could reduce the amount or replace it with a small amount of chopped chives for a milder flavor.

In terms of additions, consider adding bell peppers and onions to the skewers for added color and flavor. The sweetness of these vegetables would complement the savory meats beautifully. To bring a touch of heat to your Tzatziki, consider adding a pinch of crushed red pepper flakes.

Remember, cooking is all about personal preference, so feel free to adjust the ingredients according to your taste. The goal is to create a dish that you will enjoy. And with these substitutions and additions, you can customize your skewers and Tzatziki to match your unique palate.

Instructions

In a spacious casserole dish, combine all the ingredients for the marinade. Place the skewers in the dish and allow them to soak for a period of 2 hours.

To marinate the lamb, combine the lamb and all the marinade ingredients in a large bowl or a zip lock bag. Seal it and refrigerate for 2 hours.

To marinate the chicken, combine the chicken chunks with all the chicken marinade ingredients in a large bowl or a zip lock bag. Seal and refrigerate for 2 hours. This will allow the flavors to infuse and enhance the taste of the chicken.

To marinate the pork, combine the pork chunks with all the pork marinade ingredients in a large bowl or a zip lock bag. Seal it and refrigerate for 2 hours. This will enhance the flavor and tenderness of the pork.

After 2 hours, place one piece of marinated chicken, one piece of marinated lamb, and one piece of marinated pork onto the skewers. Repeat this process, ensuring that each skewer has 6 succulent chunks of meat.

In the meantime, let’s make the tzatziki. Take some strained yogurt, garlic, and salt, and combine them in a serving bowl. Mix everything well. Next, add the cucumber and dillweed, and give it a good stir. To finish, drizzle some olive oil on top. Pop it in the fridge until you’re ready to serve.

Get your grill ready by following the manufacturer’s instructions and heating it to medium heat.

Cook each side for 5 minutes or until fully cooked.

For an exquisite serving, accompany the dish with pita bread, a side of Greek salad, and a dollop of tzatziki.

Recipe tips

Marinade Time: For a more intense flavor, consider marinating the meat overnight. This allows the marinade to penetrate deeper into the meat, resulting in a more flavorful dish.
Cooking Time: Be mindful of the cooking time as different meats might cook at various rates. Always check the meat’s internal temperature to ensure it’s cooked thoroughly but not overcooked.
Grill Marks: For aesthetically appealing grill marks, refrain from moving the skewers too often. Let them sit on the grill for a few minutes before turning them.
Balancing Skewers: Avoid overcrowding the skewers. Leave some space between the meat chunks to ensure even cooking.
Tzatziki: If you’re not serving the Tzatziki immediately, keep it chilled in the refrigerator. It’s best served cold.
Serving Suggestion: Although this dish pairs well with a Greek salad and pita bread, you could also serve it with a side of hummus and some warm flatbread. The combinations are endless and customizable according to what you prefer.

Storage & reheating

To store leftover skewers, let them cool down completely before wrapping them individually in cling film or foil. Store them in an airtight container in the refrigerator for up to 3 days. The Tzatziki can also be refrigerated in a tightly sealed container for up to 4 days.

Should you wish to freeze the skewers, wrap them in aluminum foil and then place them in a freezer bag. They can be stored in this manner for up to 3 months. The Tzatziki, however, does not freeze well due to the yogurt and cucumber, so it’s best to consume it fresh.

To reheat the skewers, remove them from the fridge or freezer and let them thaw completely. Then, place them in a preheated oven at 350°F (175°C) for about 10 to 15 minutes, or until heated through. If you prefer, you can also reheat them on the grill or in a pan, turning frequently until warmed.

The Tzatziki sauce should not be heated. Simply remove it from the fridge and let it sit at room temperature for around 15 minutes before serving.

Recipe FAQ

Can I use wooden skewers instead of metal ones?

Yes, you can use wooden skewers. However, make sure to soak them in water for about 30 minutes prior to grilling to prevent them from burning.

Can I cook this recipe in an oven or stove top if I don’t have a grill?

Absolutely. If using an oven, broil the skewers on high for about 5-7 minutes on each side or until fully cooked. If using a stove top, you can grill the skewers in a hot grill pan.

What is the ideal cut of pork, chicken, and lamb for this recipe?

For chicken, chicken breast or thigh are both excellent. Pork shoulder is a good choice for pork. As for lamb, leg or shoulder cuts work well.

I’m not a fan of tzatziki sauce. What other sauce options are there?

If tzatziki isn’t to your liking, you could try a garlic aioli or a simple herby yogurt sauce. Alternatively, a traditional Greek vinaigrette could also work well.

I can’t consume alcohol. Can I skip the wine in the marinade or is there an alternative?

You can certainly leave out the wine. As an alternative, you could use a splash of apple cider vinegar or even some lemon juice.

4-6 portions