Souvlakia is a popular Greek street food made from slanted grilled meat, served with pita bread, tomatoes, onions, and tzatziki. It dates back to ancient Greece and is marinated in a mixture of red wine vinegar, olive oil, and lemon juice with herbs. The meat is grilled over high heat and traditionally served wrapped in pita bread with fresh onions, tomatoes, and parsley.
Souvlakia, also known as “souvlaki”, is one of the quintessential dishes in Greek street food cuisine. Souvlakia is made from slanted grilled meat and can be served with pita bread, tomatoes, onions and tzatziki. Souvlakia is the Greek counterpart to Turkish shish-kebabs.
In Greek, souvlakia literally means “little skewer”. Souvlaki dates back to ancient Greece, where a dish called “kandaulos” was served, made with grilled meat, cheese and dill wrapped in pita bread. During the Byzantine period, there are records of vendors selling souvlakia as street food in Constantinople, making it a classic form of fast food. Today it is served in restaurants throughout Greece and in Greek restaurants around the world.
The main component of Souvlaki is the oblique meat, with different recipes using different meats. Pitta-souvlaki includes pork, pitta-kebab contains lamb, and pitta-kotopoulo has chicken. Some restaurants and food stands also use fish in souvlaki recipes or offer vegetarian interpretations of the classic dish.
The key to making souvlakia meat is the marinade. Some recipes include red wine vinegar, olive oil and lemon juice. Herbs, usually Greek oregano and thyme, are added to the liquid components. The souvlaki meat is marinated in this mixture for a few hours, resulting in a tasty meat. Some recipes recommend marinating the meat for more than 24 hours.
After stringing the pieces of meat onto wood or metal, the souvlakia is grilled over high heat, which caramelises the exterior. Cooks should watch the meat closely, as it should still be juicy on the inside. Cooking souvlaki over very high heat can dry out the meat on the skewer. After grilling the meat, cooks can season it with salt, pepper and a dash of paprika.
Technically, “souvlaki” refers only to the oblique meat, which is typically served on skewers. Foreign variations of kebab and souvlaki recipes alternate the meat with different types of vegetables, such as peppers, mushrooms or onions. Traditionally, souvlakia is served wrapped in a round of pita bread. Some cooks serve fresh onions, tomatoes and parsley with the souvlaki beef. The dish can be served with a thick dollop of tzatziki, a dip made of Greek yogurt, cucumbers, garlic, and sometimes dill or mint.
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