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Recipe by: Nikolaj Juel
Serves: 4


You can prepare this dish on Grill 17, Forno or our Forno Gas grill

Souvlaki is a classic Greek street food dish. It is easy to make and it tastes of sun and summer.

When serving: one lemon and a small handful of mint leaves

Place the meat in a bowl along with red onion, oregano, white wine vinegar and olive oil. Cover the bowl with cling film and leave the meat in the marinade for at least two hours, preferably overnight.


Pour all ingredients into a food processor. Knead the dough for 10-12 minutes until it turns smooth. Let the dough rise to double size. Pour 2 tbsp olive oil on top of the dough. Carefully lift the dough and stretch it without ruining it. Let it rise again.

Grilled peppers

Grill your whole peppers on all sides until the skin turns completely black. Place them in a freezer bag and let them cool off.

Remove the skin and grate the peppers into thick slices. Pour the pepper slices into a bowl along with basil, garlic, red wine vinegar and olive oil. Season to taste with salt and pepper.


Grate the cucumber on the coarse side of a grater and pour the pieces into a bowl along with yoghurt and garlic. Add mint and season to taste with salt and pepper if needed.

Place the meat on a grill skewer, adding a piece of onion between the pieces of meat. I used the churrasco for this recipe and two skewers are enough for this amount of meat.

If you do not have the churrasco, you can use standard wooden skewers and place them on a standard grill.

It is a good idea to place the skewers in a dish with some white wine and a bit of rosemary. That adds an extra “taste booster” to the meat and the wooden skewers do not burn.

Place the skewers onto the grill.

Prepare your flatbread whilst grilling the meat. Make four breads the size of a tennis ball. Sprinkle flour onto the table and use your fingers to turn the dough into four nice flatbread shapes.

I never use a rolling pin because that just presses the air out of the breads. Using your fingers ensures a much better structure.

Bake the breads in a warm Forno until the edges turn golden. Wrap them in a clean dishcloth.

Place 2 tbsp tzatziki on each flatbread and spread it out to create a nice and even layer. Place pieces of meat, onion and pepper strips on top. Squeeze lemon juice on top and add some chopped mint. Roll up your souvlaki, close your eyes and bite into it.


  • 2 pork tenderloins, trimmed and cut into slices of 3 cm (1.2 inches)
  • 1 red onion, cut into quarters, layers separated
  • 1 tbsp oregano
  • 5 tbsp white wine vinegar
  • 5 tbsp olive oil
  • Salt and pepper


  • 500 g (8 cups) organic wheat flour
  • 350 g (1.5 cups) water
  • 7 g (1.5 oz) yeast
  • 10 g (1 tbsp) salt
  • Olive oil

Grilled peppers

  • 2 red peppers


  • 200 ml (0.8 cup) Greek yoghurt
  • 1 cucumber, cut in half, seeds removed
  • 5 finely chopped mint leaves
  • 1-2 cloves of garlic, crushed in a mortar with a bit of salt