Souvlaki is a popular Greek dish consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It's often served with pita bread, tzatziki, and various toppings such as tomatoes, and onions. I first tasted souvlaki in 1978, having caught a bus in London that took me to Athens for a £10.99 (as far as I remember) return fare. Just before boarding the bus back to London after three weeks in Greece, I found a nearby souvlaki stall and bought one of the best snacks I have ever eaten.
- 1 Charcoal grill
- 500 kg pork (or chicken) (cut into small cubes)
- ¼ cup olive oil
- 3 clove garlic (minced)
- ½ tbsp oregano
- ½ tbsp rosemary
- tsp sweet paprika
- 1 lemon (juiced)
- 1 tbsp honey
Seasoning - to taste
- black pepper
- rock salt
- Pita bread (warmed)
- tomatoes and onions (sliced)
- onions (sliced)
- 1 tbsp whte wine vinegar
- 1 tbsp olive oil
- In a bowl, combine the olive oil, minced garlic, oregano, rosemary, sweet paprika, lemon juice, honey, salt, and pepper.
- Add the cubed meat to the bowl and marinate for at least 30 minutes, or preferably for 2 hours in the refrigerator.
- Prepare the grill with red-hot charcoal coals or preheat your grill or grill pan over medium-high heat or
- Thread the marinated meat onto skewers.
- Grill the skewers for about 10-15 minutes, turning occasionally, until the meat is cooked through and slightly charred.
- Warm the pita bread on the grill for a minute on each side.
- Serve the souvlaki by placing the grilled meat onto the warm pita bread.
- Add sliced tomatoes and onions dressed with white wine vinegar and olive oil and the tzatziki
- Wrap the pita around the souvlaki and enjoy.