Souvlaki Night – Mise en Place List
A successful souvlaki night relies on early preparation, clear portioning, and efficient grilling or pan-grilling flow. Many components such as marinades, vegetables, and sauces can be prepared well in advance, allowing the galley team to focus on cooking and service. Organizing mise en place ahead of time also helps control waste, ensures consistent flavor, and supports fast assembly during peak service. Souvlaki Night can be also be held as BBQ party outside, giving the crew a memorable experience.
Proteins
Pork, cut into uniform cubes
Chicken, cut into uniform cubes
Marinades
Basic souvlaki marinade –
Olive oil
Lemon juice
Garlic, minced
Dried oregano, salt and pepper
optional – rosemary, thyme,parsley,mint
Vegetables for Skewers
Onions, cut into large chunks
Bell peppers, cut into large pieces
Zucchini, thickly sliced
Cherry tomatoes or tomato chunks
Skewers and Cooking Setup
Metal or soaked wooden skewers
Oil for grilling or pan-grilling
Tongs and spatulas
Trays for raw and cooked skewers, clearly separated
Sides and Bases
Rice, cooked and held warm
Potatoes, roasted or boiled
Flatbreads or pita, warmed and wrapped
Salads and Fresh Elements
Tomatoes, sliced
Cucumbers, sliced
Onions, thinly sliced
Lettuce, chopped
Fresh parsley or oregano, chopped
Sauces and Condiments
Tzatziki
Tomato salsa
Herb oil
Lemon wedges
Olive oil for finishing
Salt and black pepper
Garnishes
Fresh herbs, chopped
Extra lemon wedges
Sliced green onion if available
Advance Prep and Waste Reduction Notes
Use meat that is suitable for quick cooking
Marinate proteins in batches to reduce excess storage
Upcycle leftover cooked souvlaki into wraps, rice bowls, or salads the next day
Save vegetable trimmings for stock preparation