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Souvlaki, The Greek... best recipe for pork souvlaki
In Condiments and Seasonings

Souvlaki, The Greek… best recipe for pork souvlaki



In Greek culture, the practice of cooking food on spits or skewers historically dates back to the Bronze Age. Archaeological findings and writings clearly show that today’s souvlaki comes from the ancient Greeks.

get the full recipe for pork souvlaki: https://thegreekchef.us/blog/pork-souvlaki-pita-bread-and-tzatziki/
read the history for souvlaki: https://thegreekchef.us/blog/souvlaki-the-greek/

Filmed and edited by Tony Kavaliero

Chef Tony gives private cooking classes in the DMV area, USA. If you are interested in your own private class, please email at: chefkavalier@hotmail.com

25 Comments

  1. Dick Nastee

    Why would you use tenderloin that has ZERO fat content??. Fat is where the flavor is. Better to use the pork shoulder.

  5. Naxos Beaches

    Love your videos!!! Keep on sending us greek traditional recipes!! Waiting for your trip to Greece! Nice music, by the way!

  6. Nikk Phillips

    We would like you to join our cooking platform Khal,com. You could get featured on the homepage……..,

  7. Foodieextreme Foodieextreme

    My husband has been requesting that I make pork souvlaki for him so I came across your recipe on YouTube and I am a huge fan. I am marinating the meat as I watch your video. Thank you so much for this delicious recipe. New fan here. Have liked and subscribed. Will tag you in Instagram as well.

  8. John Doe

    This is really interesting. I have always cooked souvlaki with the usual marinade olive oil lemon salt pepper and oregano and garlic. I have to give this a try. I guess the added mustard in the marinade, spearmint on the tzaziki, might give an extra layer of flavour. Thank for the video

  11. Harry Drury

    THANK YOU .
    I USED TO WORK AT A GREEK FAST FOOD JOINT IN THE FLORIDA MALL , IN ORLANDO FLA .
    BACK IN 1987 …. I HAVE LEARNED TO MAKE GYROS AND TZATZIKI SAUCE .

    THANKS TO YOU ILL HAVE SOLUVAKI DINNER TONIGHT !
    THANK YOU SIR .

  12. Mami

    Everyone’s recipes are little different. I’d give a try on this recipe and I am sure I’ll enjoy it like others.
    I can eat this food every day as I love it.
    Good job mate and thank you for sharing .👌

  15. Alex Mc

    Hey Tony, Do you have a master recipe for greek pita bread? Best flour, best fermentation time and best technique? Something that is light, fluffy and has some chew. Previously I had made some recipes that were very heavy in texture (1/2 yogurt 1/2 flour)- if you have the time could you please share?

  16. Amy Marie

    Anytime I go out for a date and the juices are running down my chin and neck im gonna say “no, don’t worry about it, it’s beautiful!” Lol! Amaaaazing job im going to make this for dinner today 💙🤍

  18. Matthew Clark

    Thank you Tony, I have never tried to marinade with dijon mustard, giving it a try tonight. Efcharisto from a fellow Greek!

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