souvlaki

Souvlaki, Greek σουβλάκι, is a Greek dish consisting of small pieces of marinated meat threaded onto skewers and grilled. It is a common form of street food and a staple in Greek tavernas, often sold on streets and at seaside tavernas.

Meat and preparation: Meat is typically pork in Greece, especially on the mainland and in cities, though chicken, lamb, and beef are common alternatives elsewhere. The meat is usually marinated in olive oil, lemon juice, garlic, oregano, and salt, then threaded onto metal or wooden skewers and grilled over high heat. Vegetables such as peppers and onions are sometimes skewered and grilled alongside the meat.

Serving: Souvlaki is served either on the skewer as a platter or wrapped in warm pita bread with toppings such as chopped onions, tomatoes, and tzatziki sauce. Some variations include adding fried potatoes or a squeeze of lemon.

Relation to gyro: In Greece, souvlaki is distinct from gyro, which is meat cooked on a vertical rotisserie and commonly served in a pita with similar toppings.

History: The concept of skewered meat dates to ancient Greece and other Mediterranean cuisines, but the modern form of souvlaki developed in the 20th century as a popular urban street food in Greece. It has since become a symbol of Greek fast-casual eating and has spread to many other countries.

Variations and regional notes: In Cyprus, souvlaki may be made with pork, lamb, or chicken and is often served with grilled halloumi; variations exist throughout the Greek-speaking world and in Greek communities abroad.