In a desperate (because the meat in Greece was SO! GOOD!) attempt to emulate the dish (above) that I shared with my bestie in Athens, Greece, in particular at this restaurant – I try my hand at making Souvlaki

You will need:

– Neck of lamb, chopped into cubes a little bit larger than bite size, about 200-250 grams per person

– olive oil

– mixture of herbs – I was lucky enough to purchase a ‘souvlaki’ mixture from Athens but you can make yours by mixing

2 tbsp oregano, crumbled
2 tbsp paprika
2 tsp thyme, crumbled
1 tsp ground cumin
1 tsp  garlic powder

– port wine

– pinch of salt

I just used enough of each ingredient to make enough marinade to coat all the meat pieces, play it by ear…

Marinade the meat in the oil, herbs and port wine (traditionally you should also add lemon juice to this mixture too), mixing thoroughly to make sure the meat is coated on all sides. Cover and place in the fridge for at least 3 hours or overnight. It’s a good idea to stir occasionally if you remember.

If your kebab sticks are made of wood or bamboo, you will need to soak them in water for at least half an hour.


Pierce about 5 or 6 pieces of meat onto each kebab stick. Heat up a grill pan and cook for about 20 minutes, turning regularly, until the meat is cooked through.

Suggested serving:


With feta, (local) rucola, tomatoes, capers, fresh beans and olive oil

Add some flatbread and a dash of lemon juice on the meat


Comments are appreciated.. say your bit!