Meat to Use for Souvlaki?

[blopez34]

I’ve been trying to make souvlaki at home more often, and I keep going back and forth on what meat to use. I’ve had great pork souvlaki that felt like what you’d get in Greece, but I’ve also had chicken versions that were really solid and easy to cook. Lamb seems like it should work well too, but I don’t see it used as often for souvlaki specifically. And then there’s beef, which I’ve seen here and there but never really know if it’s the right choice.

Is there a “best” meat for souvlaki, or is it more about how it’s prepared and seasoned? Do certain meats hold up better on the grill or stay juicier?

 

[k_tsoukalas]

I’ve played around with all four, and honestly, it’s less about a “best” meat and more about what result you’re going for. Pork is the closest to what you’ll get in Greece—especially if you use something like pork shoulder or neck. It stays juicy, picks up the lemon/oregano marinade well, and handles high heat without drying out.

Chicken is super reliable and a bit lighter, but I find you have to be more careful not to overcook it. Thigh meat works much better than breast for souvlaki but I like the taste of the white meat better. But thigh meat is less likely to dry out.

Lamb does work, but it’s richer and more intense, great for flavor, but not everyone likes it. Beef - for me it doesn't have the right texture.