The story
Cooking small pieces of meat on skewers has ancient roots in Greece, supported by archaeological finds and literary references to spit-roasted food. Modern souvlaki developed into a fast, portable meal sold from grills and street counters across the country. Souvlaki is famous for direct, uncomplicated flavour: meat browned over fierce heat, lemon, oregano, garlic and the aroma of charcoal. It can be eaten from the skewer or wrapped in pita with tomato, onion, chips and sauce. For Greeks it is everyday food rather than a special-occasion dish. It is eaten late at night, at lunch, on the move and at casual gatherings, making it one of the clearest expressions of modern Greek street-food culture.
Ingredients
- Main
- 250 gram pork or chicken500g pork or chicken
- 15 millilitre Olive oilOlive oil [Phase 1 metric normalisation: standard small-batch olive oil amount for serves 2; source-check if oil is central to dish]
- 15 millilitre Lemon juiceLemon juice [Phase 1 metric normalisation: standard lemon juice amount for serves 2]
- 1 teaspoon OreganoOregano [Phase 1 metric normalisation: dried herb amount for serves 2]
- 1 piece GarlicGarlic [Phase 1 metric normalisation: one garlic clove equivalent for serves 2 where row was vague]
- to taste to taste Salt and pepperSalt and pepper [Phase 1 metric normalisation: salt/pepper seasoning remains to taste]
Method
Method
Marinate meat in oil, lemon, garlic, oregano. Thread onto skewers and grill or barbecue until golden. Serve with pita and tzatziki.
Nutrition
per serving
Estimated nutrition for Souvlaki; use as editorial/testing data and refine from exact ingredient weights if needed.
