Souvlaki Marinade Chicken Beef Pork and or Lamb
Elevate your grilling game with this savory and aromatic Souvlaki Marinade, perfect for chicken, beef, pork, or lamb! This Mediterranean-inspired recipe combines the zesty brightness of fresh lemon juice and red wine vinegar with the robust flavors of garlic, oregano, thyme, and just a hint of smoked paprika and cumin for depth. Marinate your protein of choice in this flavorful blend for at least two hours—or overnight for maximum tenderness and taste—before threading onto skewers and grilling to perfection. Serve hot with fresh pita, creamy tzatziki, and a vibrant Greek salad for an authentic, crowd-pleasing meal. Ideal for any backyard barbecue or family dinner, this easy souvlaki marinade will transport your taste buds straight to the sun-soaked shores of Greece!
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Recipe Information
Ingredients
- 120 ml olive oil
- 60 ml fresh lemon juice
- 30 ml red wine vinegar
- 4 cloves garlic cloves, minced
- 2 tablespoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, finely chopped
- 900 grams protein of choice (chicken, beef, pork, or lamb), cubed for skewers
Instructions
In a large mixing bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, dried thyme, ground cumin, smoked paprika, kosher salt, and black pepper until the marinade is well combined.
Stir in the chopped fresh parsley for extra flavor.
Add the cubed chicken, beef, pork, or lamb to the marinade, ensuring each piece is thoroughly coated. For best results, cover and refrigerate the mixture for at least 2 hours, or preferably overnight.
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during the cooking process.
Thread the marinated protein onto skewers, leaving a small gap between each piece to ensure even cooking.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Grill the skewers for 10-15 minutes, turning occasionally, until the meat is cooked through and nicely charred on the outside. The internal temperature should reach 165°F (74°C) for chicken and 145°F (63°C) for beef, pork, or lamb (allowing for a few minutes of rest time for pork or lamb).
Remove the skewers from the grill and let them rest for a few minutes before serving.
Serve hot with fresh pita bread, tzatziki, and a side of Greek salad for a complete meal.
Nutrition Facts
Calories |
2584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.6 g | 189% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 1863 mg | 81% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 1.9 g | ||
| Protein | 281.7 g | 563% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 256 mg | 20% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2691 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
