3 lbs meat (beef, chicken, pork, or lamb), cut into 1 to 1.5 inch cubes
1/4 cup olive oil
1 tbsp Dijon mustard
1 tbsp dried oregano (+ extra for finishing)
3 tsp salt
Juice of 1/2 lemon
Wooden or metal skewers
Tzatziki, for serving
Fresh lemon wedges, for finishing
Servings6-8
Prep Time
24 hours
Cook Time
10–15 min
Total Time
34 - 39 minutes
Instructions
Add the cubed meat to a large bowl.
Build the marinade directly on the meat: add olive oil, Dijon mustard, oregano, salt, and lemon juice in that order.
Mix well by hand until every piece is fully coated.
Cover and refrigerate for 24 hours.
Soak wooden skewers in water or white wine for at least 30 minutes.
Thread marinated meat onto skewers, leaving small gaps between pieces.
Preheat grill to high heat.
Grill skewers, turning every few minutes, until cooked through and nicely browned. Avoid heavy charring.
Finish with fresh lemon juice and a light sprinkle of oregano.
Serve hot with tzatziki.
Tips On Making Meat Safer
When you’re grilling meat over high heat or open flame, the main thing to be aware of is not letting it burn or get heavily blackened. That’s where compounds like HCAs and PAHs can form, especially on very charred or overcooked surfaces. The goal isn’t to avoid grilling or char completely, it’s just to keep things in that sweet spot where you’re getting colour and flavour without pushing it into burnt territory. Flare-ups from dripping fat are usually what cause those harsh black spots, so controlling the heat and keeping an eye on the grill makes a big difference.
There are also a few simple habits that can help reduce risk. Using acidic marinades like lemon juice, vinegar, or yogurt combined with olive oil and herbs has been shown in some research to lower the formation of these compounds to a degree. It’s not a complete fix, more of a reducing factor. Flipping the meat regularly, trimming excess fat that causes flare-ups, and avoiding direct flames licking the meat for too long all help too. At the end of the day, it’s really about controlled heat, not overcooking, and keeping that balance between flavour and doneness.
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