📝 About This Recipe
Transport your senses to the bustling streets of Monastiraki with this quintessential Greek street food classic. These 'Kalamaki' (little reeds) feature tender cubes of pork or chicken marinated in a fragrant blend of Greek oregano, lemon, and premium olive oil, then charred to perfection over an open flame. It is the ultimate expression of Greek culinary philosophy: high-quality ingredients treated with simplicity and fire to create a smoky, juicy, and irresistible bite.
🥗 Ingredients
The Meat
- 2 lbs Pork Shoulder (Boston Butt) (trimmed and cut into 1-inch uniform cubes)
- 1/2 cup Extra Virgin Olive Oil (high quality Greek oil preferred)
- 1 large Lemon Juice (freshly squeezed)
The Marinade Aromatics
- 2 tablespoons Dried Greek Oregano (wild-grown for best aroma)
- 4 cloves Garlic (minced into a paste)
- 1 teaspoon Dried Thyme
- 1 teaspoon Sweet Paprika (adds a beautiful golden color)
- 1.5 teaspoons Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Grilling and Serving
- 12-15 pieces Wooden Skewers (soaked in water for 30 minutes)
- 6 pieces Greek Pita Bread (round, pocketless variety)
- 1 medium Red Onion (thinly sliced into half-moons)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
- 2 Lemon Wedges (for serving)
👨🍳 Instructions
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1
Begin by preparing the meat. Ensure the pork shoulder is cut into uniform 1-inch cubes; this ensures they all cook at the same rate and remain juicy.
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2
In a large glass bowl or a heavy-duty resealable bag, whisk together the olive oil, lemon juice, minced garlic, dried oregano, thyme, paprika, salt, and pepper.
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3
Add the meat cubes to the marinade. Toss thoroughly to ensure every piece is well-coated. Cover and refrigerate for at least 2 hours, though 4 hours is ideal for the flavors to penetrate.
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4
While the meat marinates, soak your wooden skewers in cold water for at least 30 minutes to prevent them from burning on the grill.
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5
Thread the meat onto the skewers, about 5-6 pieces per skewer. Pack them tightly enough so they touch, which helps retain moisture, but don't crush them.
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6
Preheat your grill or griddle pan to medium-high heat. You want a surface temperature that sizzles immediately upon contact.
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7
Lightly oil the grill grates. Place the skewers down and cook for about 8-12 minutes in total.
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8
Turn the skewers every 2-3 minutes to ensure an even, golden-brown char on all four sides.
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9
During the last 2 minutes of cooking, lightly brush the pita breads with olive oil and place them on the grill for 30 seconds per side until soft and warm.
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10
Remove the skewers from the heat and transfer them to a platter. Immediately squeeze fresh lemon juice over the hot meat and sprinkle with an extra pinch of oregano.
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11
Let the meat rest for 3-5 minutes. This allows the juices to redistribute, ensuring a tender bite.
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12
Serve the skewers directly on the warm pita or alongside, garnished with the sliced red onions and chopped parsley.
💡 Chef's Tips
Always use pork shoulder rather than loin; the slightly higher fat content prevents the meat from drying out over the high heat. Don't skip the resting period—resting the meat for a few minutes makes a world of difference in tenderness. If using chicken, swap the pork for chicken thighs rather than breasts for a more authentic and juicy street-food texture. For an extra layer of flavor, toss a few sprigs of fresh rosemary or dried oregano stems directly onto the charcoal if using a real fire grill. Ensure your lemon juice is fresh; bottled juice lacks the bright acidity needed to cut through the richness of the pork.
🍽️ Serving Suggestions
Serve with a generous dollop of chilled, garlicky Tzatziki sauce. Pair with a side of crispy, thick-cut fries seasoned with sea salt and oregano. A classic Horiatiki (Greek Salad) with feta and olives is the perfect refreshing accompaniment. Enjoy with a glass of chilled Assyrtiko white wine or a crisp Greek lager. Provide extra lemon wedges and a small bowl of sweet paprika for guests to customize their spice level.