The Ultimate Greek Souvlaki Skewer Platter (Three Meats + Tzatziki)

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This Greek souvlaki skewer platter puts lamb, chicken, and pork on the same skewer. Each piece is marinated separately in its own herb-forward blend for a platter that covers every flavor preference at the table. It looks like a serious undertaking, but the hands-on work is minimal: marinate, thread, and grill.

Grilled souvlaki skewers with pita, tzatziki, olives, and salad

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Serve these Greek souvlaki skewers with warm pita, a Greek salad, and a big bowl of homemade tzatziki for a full Mediterranean spread that works as easily for a backyard cookout as it does for a weeknight dinner.

Why You Will Love This Recipe

Three meats, one platter. Lamb, chicken, and pork on the same skewer means every bite is a little different. Everyone at the table finds their favorite.
Simple marinades with big flavor. Each meat gets its own quick, Mediterranean-inspired marinade using pantry staples.
Homemade tzatziki that actually tastes like Greece. It takes about five minutes and beats anything from a jar.
Perfect for feeding a crowd. This recipe makes 15 skewers and serves 4 to 6 people comfortably. Scale it up, and it becomes your go-to Greek grilling recipe for summer entertaining.
Cooks in 10-15 minutes. Once the marinating is done, dinner is on the table fast.

Souvlaki pita with grilled meat, vegetables, and tzatziki

Pro Tip: Marinate both the skewers and meats for at least 2 hours so the herbs, garlic, and vinegar fully infuse each component, resulting in deeper flavor and juicier grilled meat.

Ingredients You’ll Need

Souvlaki ingredients with meats, yogurt, herbs, cucumbers, and lemon

Lamb leg gives the richest, most savory skewer of the three. Ask the butcher to cut it into chunks if it’s not already broken down. Most counters will do this.
Chicken thighs over breast here, always. They stay juicier on a hot grill and won’t dry out if they sit a minute longer than planned. Breast works if that’s your preference, just watch the cook time closely. If you want to experiment beyond this recipe, these Greek yogurt marinades work beautifully on chicken skewers.
Pork tenderloin is lean and cuts into clean, uniform cubes. The white wine vinegar marinade gives it a slightly brighter, more herbal finish than the lamb.
Wooden skewers soaked in dry white wine rather than water. The wine and herbs infuse subtly into the meat at the point of contact and prevent scorching. A small detail that makes a noticeable difference.
Strained yogurt is non-negotiable for the tzatziki. Regular yogurt is too loose and will turn the dip watery. Greek-style or any strained variety works well. Grate and squeeze the cucumbers very dry before stirring them in.

How To Make Triple Combination Souvlaki Skewers

Wooden skewers with fresh herbs soaking in tray

Step 1: Soak the Skewers
Place 15 wooden skewers in a large casserole dish or baking pan. Add the dry white wine, rosemary sprigs, and thyme sprigs. Let them soak for at least two hours. Start this at the same time as the marinades, so everything is ready together.

Raw marinated meat with herbs and garlic in bowl

Step 2: Marinate the Lamb
Combine the lamb chunks with red wine vinegar, extra virgin olive oil, minced garlic, fresh rosemary, fresh thyme, sea salt, and black pepper in a large bowl or zip-lock bag. Seal and refrigerate for two hours.

Raw chicken pieces marinating with oil, garlic, and spices

Step 3: Marinate the Chicken
In a separate bowl or bag, combine the chicken chunks with lemon juice, olive oil, minced garlic, dried oregano, sea salt, and black pepper. Seal and refrigerate for two hours alongside the lamb.

Raw meat marinating with olive oil, garlic slices, and fresh herbs like rosemary and thyme

Step 4: While the meat marinates, prepare the tzatziki. In a bowl, combine strained yogurt, grated garlic, and salt. Mix well. Next, fold in the drained cucumber and dillweed. Stir until fully combined. Finally, drizzle with olive oil and refrigerate until ready to serve so the flavors can meld.

Skewers threaded with marinated chunks of raw meat, ready for grilling

Step 5: After marinating, begin threading the skewers. Alternate one piece of chicken, one piece of lamb, and one piece of pork onto each skewer. Repeat until each skewer has about six pieces of meat.

Skewered pieces of marinated meat placed on a grill, beginning to cook over heat

Step 6: Preheat the grill or grill pan to medium heat. Cook the skewers for about 5 minutes per side, or until all meats are fully cooked and lightly charred. Once cooked, remove from heat and let rest briefly.

Tips for the Best Souvlaki Skewers

Don’t skip the marinating time. Two hours is the minimum for these souvlaki skewers. If you can prep everything the night before and let the meat marinate overnight, the flavor gets noticeably deeper and the texture more tender across all three meats.
Uniform chunks matter. Cutting each piece of meat into a similar size means they all finish cooking at roughly the same time.
Soak those skewers properly. The white wine soak really does elevate the skewers beyond a plain water soak.
Use a meat thermometer. With three different meats that have different safe temperatures, a quick-read thermometer takes all the guesswork out of the equation. It’s especially useful for chicken, which needs to reach 165°F but dries out quickly if it goes past that.
Rest before serving. A few minutes off the grill lets the juices redistribute. It makes a real difference, especially in pork and lamb.

Serving Ideas

This Greek souvlaki skewer platter is a full spread on its own, but here are a few ways to round it out. If you love Mediterranean flavors, this collection of easy Mediterranean diet recipes is worth bookmarking.

Warm pita bread is the classic vehicle. Briefly toast the pitas directly on the grill for 30 seconds per side to warm them through and get a little char on the edges.
Greek salad with ripe tomatoes, cucumber, red onion, kalamata olives, and a crumble of feta is the natural partner.
Roasted baby potatoes tossed in olive oil and oregano round out the meal for heartier appetites. These balsamic grilled vegetables are also a perfect side.
A mezze spread alongside hummus, olives, and stuffed grape leaves turns this into a proper Greek feast for a crowd.

Grilled meat skewers served on warm flatbread, topped with fresh vegetables and tzatziki sauce, ready to eat.

Variations

Lamb souvlaki only: If you’d prefer to keep this single-protein, a full pound of lamb leg on its own with the red wine vinegar marinade makes the most traditionally Greek version of these souvlaki skewers.
Chicken souvlaki and pork: Skip the lamb for a milde version. Both the lemon-oregano chicken souvlaki and the white wine pork are crowd-pleasers, especially with kids.
Pork souvlaki only: The white wine vinegar and rosemary marinade is understated but genuinely delicious on its own. Pork tenderloin cooks quickly, making it a great weeknight option when you want souvlaki skewers without the full three-meat setup.
Indoor grill pan version: No outdoor grill? A cast-iron grill pan over medium-high heat works well. Work in batches so the skewers have room and cook for the same amount of time, flipping once.
Dairy-free tzatziki: Swap the strained yogurt for a thick coconut yogurt. It changes the flavor profile slightly but still delivers that creamy, cool contrast to the grilled meat.

Recipe FAQs

Can I use metal skewers instead of wooden ones?

Yes. Metal skewers don’t need soaking and conduct heat through the center of the meat, which can actually speed up cooking slightly. If you use metal, you’ll miss out on the herb-infused soak, so consider brushing the cooked skewers with a little extra herb and olive oil before serving.

What’s the best way to drain the cucumbers for tzatziki?

Grate the cucumbers on the large holes of a box grater, then place the gratings in the center of a clean kitchen towel. Gather the corners, twist, and squeeze firmly over the sink. You’ll be surprised how much liquid comes out. Well-drained cucumbers are the key to thick, non-watery tzatziki.

Can I make this recipe ahead?

Yes, this is a great make-ahead recipe. All three marinades can be prepped the night before, so the meat marinates overnight, and all you have to do at dinner time is thread, grill, and serve. The tzatziki also keeps well in the fridge for up to 2 days.

How do I store and reheat leftovers?

Store leftovers (meat removed from the skewers) in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of olive oil, or briefly in the microwave covered with a damp paper towel to prevent drying out. Tzatziki stores separately in the fridge for up to 2 days. Give it a good stir before serving, as it may release a little liquid while stored.

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