In our house, chicken and pork Greek souvlaki regularly appear on the meal plan. It’s one of those dependable meals that’s simple to prepare but feels special enough to gather around the table for. And if you know me, you know there’s always a jar of homemade Greek seasoning blend sitting in the pantry, ready to pull its weight.

That seasoning blend is the foundation of this easy Greek souvlaki recipe. With just a little moisture, acidity, and fat, those dried herbs transform into a rich, flavorful Greek souvlaki marinade that soaks deep into the meat. No bottled marinades, no complicated ingredients — just pantry staples working together to turn plain chicken or pork into juicy, tender souvlaki.

It’s quick, straightforward, and practical. Real food, real ingredients, and a meal that delivers bold Mediterranean flavor without extra cost or effort.

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Why You’ll Love This Easy Greek Souvlaki Recipe

This recipe keeps things practical.

You’re starting with your own Homemade Greek Seasoning Blend and building from there—no packets, no hidden additives, and no paying extra for something you can mix together in five minutes flat.

Here’s why it works:

It uses pantry staples.
It stretches one seasoning into multiple meals.
It saves money over store-bought marinades.
It works for chicken, pork, or lamb.
It’s easy to prep for busy weeks ahead.

Balanced marinades rely on acid, fat, salt, and aromatics. Oil-based marinades help reduce moisture loss during grilling, while moderate acidity improves tenderness.

What You’ll Need

Equipment Needed

Large bowl
Measuring spoons
Whisk or fork
Sharp knife
Cutting board
Skewers (metal or wooden)
Grill, grill pan, or oven
Airtight container or freezer bags (for meal prep)

Ingredients for Greek Souvlaki

For 1 pound of chicken, pork, or lamb:

1–1½ tablespoons Homemade Greek Seasoning Blend
¼ cup olive oil
2–3 tablespoons fresh lemon juice
2–3 cloves fresh garlic, minced
2 tablespoons dry white wine (optional) See note below.
1 tablespoon plain Greek yogurt (optional, but especially good for chicken)
Pinch of smoked paprika (optional)

Note: If using white wine, slightly reduce the lemon juice to about 1½–2 tablespoons to keep the acidity balanced.

Optional: Alternate chicken pieces, large red onion pieces, and cubed sweet peppers on skewers.

Homestead Pro Tip:
Keep a jar of your seasoning on hand, so turning dinner into souvlaki takes less than 5 minutes of prep.

How to Make Easy Greek Souvlaki (Step-by-Step)

In a bowl, whisk together olive oil and lemon juice (and white wine if using).
Add minced garlic.
Stir in 1–1½ tablespoons of Greek seasoning.
Whisk until fully combined.
Toss with cubed meat until evenly coated.
Cover and refrigerate.

Marinate times:

Chicken: 2–4 hours
Pork: 4–6 hours
Lamb: 4–8 hours

Thread onto skewers and grill over medium-high heat until cooked through and lightly charred. If you are in a hurry, just pan fry in a hot skillet. This is usually what we do.

Optional: alternate chicken pieces, large red onion pieces, and cubed sweet peppers on skewers.

Pat meat lightly before grilling to prevent steaming and encourage better browning.

Homesteading Tip:
Double the recipe if you cook often with Mediterranean flavors, but only mix what you’ll use within a few months.

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What to Serve with Greek Souvlaki

Serve skewers with:

Warm pita or flatbread
Fresh cucumber and tomato
Crumbled feta
Tzatziki or yogurt sauce
A squeeze of fresh lemon

This pairs beautifully with our Creamy Greek Salad Dressing, which can double as a dip for vegetables or pita.

You can also chop grilled souvlaki and add it to bowls, wraps, or even our Greek Bow Tie Pasta Salad with Marinated Artichokes for a protein boost.

Sprinkle a small pinch of dry seasoning over the cooked meat just before serving to refresh the herb flavor

Homestead Tip:
Season meat at least 30 minutes before cooking to allow the herbs to hydrate and flavor the surface.

How to Store and Reheat Greek Souvlaki Leftovers

Store cooked souvlaki in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet over medium heat or in the oven at 350°F until warmed through. Avoid overheating, as it can dry the meat.
Add a small splash of water, olive oil, or even a bit of white wine before reheating to maintain moisture.

How to Meal Plan and Freeze Ahead

This recipe is excellent for batch cooking.

To Freeze Raw

Toss the meat with the marinade.
Place in freezer-safe bag.
Remove excess air.
Freeze flat for up to 3 months.

Thaw in the refrigerator overnight before cooking.

To Freeze Cooked

Cool completely.
Store in a freezer container for up to 2 months.
Reheat gently.

Double the marinade and prep two freezer bags at once. Future you will appreciate it.

Frequently Asked Questions:

1. Can I leave out the salt?

Yes. If you prefer salting dishes separately, simply omit it.

2. Is dill traditional in Greek seasoning?

Some blends include it, some don’t. Adding dill increases versatility, especially for Greek yogurt-based dishes and dressings.

3. How much should I use per pound of meat?

Start with 1 tablespoon per pound and adjust to taste.

4. Can I make this without marjoram?

You can, but marjoram softens oregano’s intensity and makes the blend more balanced

5. How long will this seasoning last?

For best flavor, use within 6–12 months when stored properly in an airtight container.

Pin for Later

Other Easy DIY Seasoning Recipes

Special Tools (affiliate links): Ninja Indoor Grill | Cast Iron Skillet |

When you start with a solid Greek seasoning blend, you’re already halfway to great souvlaki. Add olive oil, lemon, fresh garlic — and optionally a splash of white wine — and those pantry herbs turn into a balanced, flavorful marinade that works every time.

This is what cooking from your pantry looks like. Fewer specialty products. More control. Better meals made right at home.

If you try this recipe and love it, I would truly appreciate it if you could come back and give it 5 stars.

And don’t forget to follow us on Pinterest for more delicious recipes and homestead inspiration.

Lechyd Da, (means “Cheers to Good Health” in Welsh)