Getting souvlaki tender?

[nadellii]

How do you make tender Greek souvlaki? I've attempted various recipes, marinated for different durations, and experimented with both high and low cooking temps, but I seem to be missing the mark for that mouth-watering tenderness commonly found in authentic Greek souvlaki.

Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

I use ladolemono, a marinate it overnight in ziplock baggies (after I cut the meat in cubes) and then I add them to the skewers and cook them on the grill. I typically use chicken.

 

[k_tsoukalas]

To ensure tender souvlaki, start with quality meat, like pork shoulder or chicken thighs, and marinate them for at least a few hours in a mixture of olive oil, lemon juice, garlic, and herbs like oregano and thyme. Avoid overcooking by grilling over medium-high heat, turning frequently to prevent drying out. If using wooden skewers, soak them in water beforehand to prevent burning. Additionally, don't overcrowd the skewers, allowing each piece of meat space to cook evenly. Finally, let the souvlaki rest for a few minutes after cooking to allow the juices to redistribute, resulting in a juicy and tender final product.