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

Greek Souvlaki Skewer Platter With Tzatziki

This ultimate Greek Souvlaki Skewer Platter brings lamb, chicken, and pork together on a single skewer. Each is marinated separately in its own herb-forward blend for a showstopping Greek dinner that's easier to make than it looks. Three quick marinades, 15 minutes on the grill, and a creamy homemade tzatziki that comes together in minutes. Serve with warm pita and a Greek salad for a full Mediterranean spread that feeds a crowd.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Marinate Time: 2 hours
Total Time: 2 hours 35 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 6
Author: Shilpa

Equipment

  • Grill or Grill Pan
  • Large Mixing Bowls
  • Zip Top Bags
  • Cutting board and knife
  • Tongs
  • Wooden Skewers

Ingredients

For the Skewers

  • 15 wooden skewers
  • 5 tablespoons dry white wine
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme

For the Lamb Marinade

  • 1 pound lamb leg cut into chunks
  • 3 tablespoons red wine vinegar
  • 3 tablespoons olive oil extra virgin
  • 2 garlic cloves minced
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • Sea salt and black pepper to taste

For the Chicken Marinade

  • 1 pound chicken thighs cut into chunks
  • ½ lemon juiced
  • 3 tablespoons olive oil
  • 2 garlic cloves minced
  • 1 teaspoon dried oregano
  • Sea salt and black pepper to taste

For the Pork Marinade

  • 1 pound pork tenderloin cut into chunks
  • 3 tablespoons white wine vinegar
  • 3 tablespoons olive oil
  • 2 garlic cloves minced
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • Sea salt and black pepper to taste

For the Tzatziki

  • 2 cups yogurt strained
  • 2 large cucumbers grated and well drained
  • 2 garlic cloves grated
  • ½ teaspoon sea salt
  • 1 teaspoon dillweed
  • 3 tablespoons olive oil

Instructions

  • In a large dish, combine dry white wine, rosemary, and thyme. Add wooden skewers and soak for 2 hours.
  • In separate bowls or zip top bags, combine lamb with its marinade ingredients. Cover and refrigerate for 2 hours.
  • In another bowl, combine chicken with its marinade ingredients. Cover and refrigerate for 2 hours.
  • In a third bowl, combine pork with its marinade ingredients. Cover and refrigerate for 2 hours.
  • After marinating, thread one piece each of chicken, lamb, and pork onto each soaked skewer. Repeat until each skewer has about 6 pieces of meat.
  • To make the tzatziki, combine yogurt, garlic, and salt in a bowl and mix well. Add drained cucumber and dillweed, stir to combine, then drizzle olive oil on top. Refrigerate until ready to serve.
  • Preheat grill or grill pan to medium heat.
  • Place skewers on the grill and cook for about 5 to 7 minutes per side, turning occasionally, until meat is cooked through and lightly charred.
  • Serve hot with pita bread, Greek salad, and chilled tzatziki.

Notes

  • For best flavor, marinate the meats overnight in the fridge.
  • Grate cucumbers and squeeze out all moisture before adding to the tzatziki to keep it thick and creamy.
  • Leftover meat keeps in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a little olive oil. Tzatziki keeps for up to 2 days.
  • No outdoor grill? A cast iron grill pan on the stovetop works well. Cook in batches for best results.

Nutrition

Calories: 649kcal | Carbohydrates: 9g | Protein: 42g | Fat: 48g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 364mg | Potassium: 898mg | Fiber: 1g | Sugar: 5g | Vitamin A: 268IU | Vitamin C: 11mg | Calcium: 147mg | Iron: 3mg
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