Souvlaki is a popular type of Greek kebab in northern Greece. The same dish is called ‘kalamaki’ in southern Greece. It consists of small cubes of meat – and sometimes vegetables – skewered and grilled. It’s often served with flatbread, eg pitta, along with garnishes and sauces.
Traditionally in Greece and Cyprus pork is used, although other meats – such as chicken, lamb, beef or even fish – can be used, especially on tourist menus.
The word itself is derived from the Medieval Greek word for ‘skewer’.
Recipe
Rick Stein’s pork souvlaki with oregano
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