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Close view of grilled triple souvlaki skewers on a plate with pita bread, red onion, cucumber, tomato, and lemon wedges.
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Triple Souvlaki Skewers

A Greek-inspired skewer grilled to juicy perfection and served with cool, creamy tzatziki—a flavor-packed dish for your next BBQ or summer gathering.
Course Main Dishes
Cuisine Greek
Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Total Time 2 hours 35 minutes
Servings 4
Calories 964kcal
Author Michelle Ordever

Equipment

Ingredients

For the Skewer Marinade

  • 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 extra virgin olive oil
  • 2 garlic cloves
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • Sea salt and black pepper to taste

For the Chicken Marinade

  • 1 pound chicken thighs or breast cut into chunks
  • ½ lemon juiced
  • 3 tablespoons olive oil
  • 2 garlic cloves
  • 1 teaspoons 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
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • Sea salt and black pepper to taste

For the Tzatziki

  • 2 cups Greek yogurt
  • 2 large cucumbers grated and drained
  • 2 garlic cloves grated
  • ½ teaspoon sea salt
  • 1 teaspoon dried dill
  • 3 tablespoons olive oil

For Serving

  • Pita bread warmed
  • Greek Salad
US Customary - Metric

Instructions

Soak the skewers:

  • In a large casserole dish, combine dry white wine, rosemary, and thyme. Add the wooden skewers and soak for 2 hours.
    Wooden skewers soaking in a dish of water ready for making souvlaki

Marinate the meats:

  • For the lamb, mix together red wine vinegar, olive oil, garlic, rosemary, thyme, sea salt, and black pepper in a bowl or ziplock bag. Add the lamb, seal, and refrigerate for 2 hours.
    Greek souvlaki lamb marinating with herbs and spices in a bowl
  • For the chicken, combine lemon juice, olive oil, garlic, oregano, sea salt, and black pepper. Add the chicken, seal, and refrigerate for 2 hours.
    Bowl of diced chicken seasoned for Greek souvlaki
  • For the pork, mix white wine vinegar, olive oil, garlic, rosemary, thyme, sea salt, and black pepper. Add the pork, seal, and refrigerate for 2 hours.
    Greek souvlaki porkcovered in marinade ready to soak up flavors

Thread the skewers:

  • After marinating, thread the meats onto the prepared skewers, alternating chicken, lamb, and pork. Aim for about six pieces of meat per skewer.
    Pieces of marinated meat threaded onto wooden skewers for grilling souvlaki

Make the tzatziki:

  • In a bowl, combine the strained yogurt, garlic, and sea salt. Stir in the cucumber and dillweed. Drizzle with olive oil and refrigerate until serving.
    Tzatziki sauce mixture with shredded cucumber and herbs in a bowl

Grill the skewers:

  • Preheat your grill or grill pan to medium heat. Cook the skewers for 5 minutes per side, or until the meat is cooked through and nicely charred.
    Greek souvlaki skewers grilling on BBQ grill

Serve Triple Souvlaki Skewers:

  • Serve the skewers hot with tzatzki, pita bread, and a Greek salad. Enjoy!
    Greek souvlaki skewers served on a plate with salad and pita bread

Notes

Tips

  • If you’re not a fan of lamb, try tender cuts of beef such as beef tenderloin or ribeye.
  • Soaking the skewers in wine and herbs before threading adds subtle flavor.

Leftovers

  • Leftover skewers can be stored in the fridge for up to 2 days.
  • Tzatziki is best enjoyed fresh, but can be stored in the fridge for 1–2 days.

Freezing

  • Cooked souvlaki (on the skewers) can be frozen for up to 2 months. Cool completely, wrap tightly, and freeze.
  • Thaw skewers overnight in the refrigerator. Reheat in a moderate oven or on a grill pan until hot throughout.

Nutrition

Calories: 964kcal | Carbohydrates: 12g | Protein: 68g | Fat: 69g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 41g | Trans Fat: 0.1g | Cholesterol: 236mg | Sodium: 526mg | Potassium: 1329mg | Fiber: 2g | Sugar: 6g | Vitamin A: 344IU | Vitamin C: 17mg | Calcium: 193mg | Iron: 5mg