Souvlaki literally means 'skewer' and its simplicity is what gives it charm. The key to juicy and flavorful Souvlaki is a long marination in a mixture of olive oil, lemon juice, and plenty of oregano.
Pork neck (collar) is most often used for its fat content, which prevents drying out during grilling. However, chicken is also popular.
When serving, don't forget freshly grilled pita bread, onion, tomatoes, and Tzatziki sauce.
Cut the meat (pork or chicken) into uniform cubes, about 2-3 cm in size.
In a medium bowl, mix all the marinade ingredients: olive oil, lemon juice, oregano, garlic, salt, and pepper.
Place the meat pieces in the marinade, mix well, cover, and let marinate in the refrigerator for a minimum of 2 hours, ideally 4 hours or overnight.
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
Thread the marinated meat onto the skewers. The meat should be firmly, but not too tightly, threaded to ensure even cooking.
Preheat the grill (or grill pan) to medium-high to high heat.
Place the skewers on the hot grill.
Grill for 10-15 minutes, turning regularly to brown evenly on all sides. Pork typically requires longer time than chicken. The meat should be golden brown on the outside and juicy inside.
You can brush the skewers with the remaining marinade during grilling, but only in the last few minutes to prevent the herbs from burning.
Warm the pita bread on the grill or in the oven until soft.
Serve the Souvlaki on the skewer or removed into pita bread along with tomato slices, onion, and a generous dollop of cold Tzatziki sauce.