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Ontario Pork Chicken Lamb Beef Poultry DD Toronto Scarborough

Though today souvlaki summons the image of hirsute street vendors and a quick bite on the go, archaeological finds suggest that the dish dates back to 17th century B.C Greece. In fact, Homer’s famous epic poem, The Iliad, mentions roasting meat on skewers. Naturally, such a historic meal has garnered some delectable recipes over time. Here are some of our top picks:

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Chicken Souvlaki


  • 12 oz (340 g) D&D boneless, skinless chicken breast
  • 1 tsp (5 mL) grated lemon rind
  • 2 tbsp (30 mL) lemon juice
  • 1 tbsp (15 mL) extra-virgin olive oil
  • 1 tsp (5 mL) dried oregano
  • ¼ tsp (1 mL) salt
  • ¼ tsp (1 mL) pepper
  • ½ red onion, cut into 1” (2.5 cm) wedges
  • ½ cucumber
  • ¼ cup (60 mL) prepared tzatziki sauce
  • 1 cup (250 mL) shredded romaine lettuce



Cut chicken into 1” (2.5 cm) cubes. In large bowl, toss together chicken, lemon rind and juice, oil, oregano, salt and pepper; let stand for 10 minutes to marinate.

Alternately thread chicken and onion onto 4 metal skeweres. Broil on foil-lined rimmed baking sheet, turning once, until chicken is no longer pink inside, about 10minutes.

Meanwhile, cut cucumber in half lengthwise; thinly slice crosswise to make 1 cup (250 mL).

Spread tzatziki over half of each pita. Push chicken and onion off skewers onto pitas. Top with tomato, cucumber and lettuce; fold over.

Recipe courtesy of Canadian Living

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Lamb Souvlaki


  • 2 pounds (1 kg) D&D Ontario lamb
  • ¼ cup (60 mL) lemon juice
  • 3 tbsp (45 mL) olive oil
  • 1/s tsp (2.5 mL) salt
  • ½ tsp (2.5 mL) pepper
  • 1 tbsp (15 mL) oregano
  • 2 tsp (10 mL) minced garlic
  • ¼ cup (60 mL) grated onion
  • 1 large white onion, thinly sliced



Mix lemon juice, oil, salt, pepper, oregano, garlic, and grated onion and pour over meat. Cover and chill 2 hours minimum. Thread meat onto skewers.

Heat oil on griddle or large skillet high heat. Add onions, oregano, and cook light brown, about 6 minutes, stirring occasionally. Remove from pan.

Preheat grill. Grill skewers, turning occasionally, until brown on all sides. Remove from grill. Serve immediately.

Recipe courtesy of the Food Network

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Pork Souvlaki


  • 1 ½ (680 g) pork tenderloins
  • 2 tbsp (60 mL) lemon juice
  • 1 tbsp (15 mL) extra-virgin olive oil
  • 1 large clove garlic, minced
  • ½ tsp (2.5 mL) dried oregano
  • ½ tsp (2.5 mL) salt
  • ¼ tsp (1 mL) pepper
  • 2 plum tomatoes, sliced
  • Half red onion, sliced
  • 1 cup (250 mL) romaine lettuce, shredded
  • 4 pocketless pitas



Trim and cut pork into 1” (2.5 cm) cubes. In large bowl, whisk lemon juice, oil, garlic, oregano, salt, and pepper; add pork and stir to coat. Marinate for 10 miuntes or cover and refrigerate up to 6 hours.

Thread pork onto metal skewers; brush with any remaining marinade. Place on greased grill over medium-high heat; close lid and grill, turning halfway through, until juices run clear and just a hint of pink remains inside, about 12 minutes. Remove from skewers.

Serve with tomatoes, onion, lettuce on pitas.

Recipe courtesy of CBC Best Recipes Ever

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