Souvlaki in Toronto is grilled skewered pork, chicken or lamb served on a plate with tzatziki, lemon potatoes and Greek salad. The Danforth's Greektown runs the city's reference plates.

Greek souvlaki reached Toronto with Greek immigration through the 1950s and 1960s. The Danforth's Greektown became Toronto's reference Greek-Canadian neighbourhood by the 1970s, with Mezes and Astoria Shish Kebob House the longest-running. The Taste of the Danforth festival in August closes the avenue for Greek-Canadian food and music, drawing more than a million visitors during peak years.

Where to eat Greek souvlaki in Toronto

1 editor pick for Greek souvlaki in Toronto, ranked by editorial score. All Toronto signature dishes · Greek souvlaki across every city.

  • Mamakas Taverna

    Order The whole grilled fish, dressed Aegean style with lemon and olive oil.

    Mamakas Taverna on Ossington is owner Thanos Tripi's 85-seat Aegean kitchen since 2015, traditional Greek taverna cooking from scratch each day.

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Make it at home

Serves Serves 42 hrEasy

Ingredients

  • 600g boneless pork shoulder or chicken thigh, cut in 3cm cubes
  • 60ml olive oil
  • 3 tablespoons lemon juice
  • 4 cloves garlic, crushed
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • Black pepper
  • Wooden skewers, soaked 30 minutes
  • Pita bread, warmed
  • Tzatziki sauce
  • Sliced red onion
  • Lemon wedges

Method

  1. Whisk olive oil, lemon juice, garlic, oregano, salt and pepper in a large bowl.
  2. Add the meat cubes, toss to coat, cover and marinate at least 1 hour or up to overnight in the fridge.
  3. Thread the meat onto skewers, 4 to 5 pieces per skewer.
  4. Preheat a grill or grill pan over high heat. Cook the skewers 8 to 10 minutes, turning every 2 minutes, until charred outside and cooked through.
  5. Rest the skewers 5 minutes.
  6. Serve on warm pita with tzatziki, sliced red onion and a lemon wedge.

Editor tip. Pork shoulder is canonical; the fat keeps the meat juicy. Marinate at least 1 hour for the lemon and oregano to penetrate. Char over high heat.

Common allergens: Dairy.