Souvlakia (Barbecued Meat Cubes)

Souvlaki is Greek street food at its simplest and best. Cubes of lamb (or veal) threaded onto skewers, marinated overnight in a bath of dry white wine, olive oil, vinegar, oregano, and garlic, then broiled until charred on the outside and juicy inside.

The overnight marinade isn’t optional here. At least 12 hours gives the wine and vinegar time to tenderize the meat while the oregano and garlic work their way deep into each cube. Three tablespoons of oregano is a bold amount, but that’s authentically Greek. Oregano is the backbone of souvlaki, and it stands up well to the strong flavor of lamb.

Basting with the marinade every 5 minutes while broiling builds a glossy, caramelized layer on the outside of each cube. The wine and oil in the marinade brown and concentrate under the high heat, creating a crust that locks the juices in.

Kitchen Tips

• Cut the meat into even 1-inch cubes. Uneven pieces cook unevenly, leaving some dry and others underdone.
• Don’t marinate longer than 24 hours. The acid in the wine and vinegar starts to break down the surface too much, making the texture mushy.
• Broil 4 inches from the heat source. Too close and the outside burns before the inside cooks through.
• Let the skewers rest 3 to 5 minutes after broiling. The juices redistribute so the meat stays moist when you pull it off the skewer.

Variations

• Grill over charcoal instead of broiling for a smokier, more authentic flavor.
• Serve in warm pita with tzatziki, sliced tomato, and raw onion for classic Greek street-style souvlaki wraps.