Ingredients

Souva

1 tablespoon garlic powder
1 tablespoon dried oregano
2 teaspoons freshly ground black pepper
2 teaspoons kosher salt
2 teaspoons onion powder
2 teaspoons paprika
1 tablespoon olive oil

2 cloves garlic, finely grated
4 boneless, skinless chicken thighs, excess fat and sinew trimmed, meat cut into 1-inch pieces
1 (1-inch-thick) rib-eye steak, excess fat and sinew trimmed, meat cut into 1-inch pieces
12 large shrimp, peeled and deveined
pita breads
sliced tomato
sliced red onion

Tzatziki

1 hothouse cucumber, peeled, halved and seeded
2 cups plain 2% yogurt
3 tablespoons freshly squeezed lemon juice
2 teaspoons finely grated lemon peel

1/3 cup fresh mint leaves, chopped
1 clove garlic, minced
2 teaspoons extra virgin olive oil
kosher salt and freshly ground black pepper, to taste

Chef notes

Souva — which is Aussie slang for souvlaki — is one of my favorite things to make on the grill. Every element can be prepped ahead, so when it comes to mealtime, all you need is a quick cook, a little assembly and you can get down to eating.

Technique tip: Spice mixture can be made up to 1 week ahead of cooking. Marinate chicken, beef and shrimp up to 1 day ahead, covered and refrigerated. Tzatziki can be made up to 8 hours ahead of serving, covered and refrigerated.

Preparation

For the souvas:

In large bowl, mix garlic powder, oregano, pepper, salt, onion powder and paprika. Add oil and garlic to bowl and mix to combine.

Divide marinade among 3 bowls. Add chicken, beef and shrimp separately to each bowl of marinade and toss to coat. Cover and refrigerate for at least 4 hours and up to 1 day.

For the tzatziki:

Coarsely grate cucumber into a medium bowl. Stir in yogurt, lemon juice, lemon peel, mint, garlic and olive oil. Season with salt and pepper. Makes about 3 cups.

To serve:

Thread chicken, beef and shrimp separately onto skewers (preferably metal).

Prepare charcoal or gas barbecue for medium-high heat. Grill souvas, turning as needed, about 8 minutes.

Grill pitas, turning as needed, for about 2 minutes, or until hot and beginning to crisp. Serve souvas with pita, tomatoes, onions and tzatziki.