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Souvlaki (, ; ) is a Greek cuisine food item consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It is usually eaten straight off the skewer while still hot. It can be served with or inside a rolled pita bread, typically with lemon, sauces, vegetables such as sliced tomato and onion, and fried potatoes as a side. The meat usually used in Greece and Cyprus is pork. Shish kebab in Turkish cuisine is its variant dish
In Mycenaean Greece, "souvlaki trays" were discovered in Gla, Mycenae, and Pylos. The "souvlaki trays" (or portable grills) used by the Mycenaean Greeks were rectangular ceramic pans that sat underneath skewers of meat. It is not clear whether these trays would have been placed directly over a fire or if the pans would have held hot coals like a portable barbecue pit. Spit supports appear to "continue in use into the Archaic Greece at Nichoria". In Greek literature, Homer in the Iliad (1.465) mentions pieces of meat roasted on spits (ὀβελός); this is also mentioned in the works of Aristophanes,Aristophanes. Acharnians 1007, Clouds 178, Wasps 354, Birds 388, 672. Xenophon,Xenophon. Hellenica, HG3.3.7. Aristotle,Aristotle. Politics, 1324b19. and others.Homer. Iliad, 1.465.. In Classical Greece, a small spit or skewer was known as ὀβελίσκος (),: ὀβελίσκος, diminutive of ὀβελός ( obelos). and Aristophanes mentions such skewers being used to roast thrushes.Aristophanes. Acharnians, 1007.
In the Byzantine Empire, the Greek author of the Prodromic Poems (4.231) mentions "the hot meat shops" of Constantinople providing clients with spit-roasting meat slices similar to souvlaki known as ..
Modern-day souvlaki was described by Gustave Flaubert, a French people traveler, who observed Greeks "grilling pieces of meat on a bamboo stick" during his visit to the countryside of southern Central Greece in 1850.. However, modern-day souvlaki was not widely distributed in Greece until after World War II. Souvlaki skewers served as fast food started to be sold widely in the 1960s, after being introduced by vendors from Boeotia. The first known use of the word souvlaki in English language was in 1942.
In some areas, when chicken is used instead of pork, tzatziki and onions are replaced with a special yellow mustard sauce and lettuce. Other garnishes and include ktipiti, Russian salad, and melitzanosalata.
Variations
Kalamaki
Kalamaki (καλαμάκι meaning "diminutive reed") is a synonym for souvlaki proper in Athens where the word souvlaki is used colloquially for any kind of pita wraps. Kalamaki can also be accompanied with vegetables such as tomato, peppers, and onions, and a sauce, with lemon wedges. There are some places in Greece where kalamaki is not connected in any way to souvlaki such as Thessaloniki; in these regions, souvlaki refers to the dish that in Athens is called kalamaki.
Souvlaki-merida
Merída (μερίδα) means portion in Greek. While souvlaki is eaten plain as a fast food, it is also served as a full plate, served with fried potatoes, vegetables, sauce, and quartered pita bread. Usually it consists of the ingredients of a souvlaki-pita (see below) laid out on a plate. Pork is mostly used, but others can be used, such as chicken or lamb.
Souvlaki pita
Souvlaki-pita consists of grilled souvlaki meat folded in a lightly grilled pita along with sliced and , and tzatziki sauce, and french fries on the side – though increasingly they may be added to the folded pita. This variation is prominent at outlets run by Melbourne's Greek-Australian community.
Corfu
In Corfu, a special tomato sauce is added to souvlaki, plainly called "red sauce" (κόκκινη σάλτσα).
Cyprus
In Cyprus, souvlaki can refer both to the small chunks of meat on a skewer, and to the dish. It is made with a large pita that has a pocket-style opening. Into this is placed the meat (traditionally lamb or pork, more recently sheftalia or chicken), which in Cypriot souvlaki is cut into slightly larger chunks. Tomatoes, cucumbers and shredded white cabbage are the usual salad additions. Onion, parsley, and pickled green are common accompaniments, as are yogurt and tzatziki. Cut lemons are always included with souvlaki, as they are with all grilled meats in Cyprus. Lettuce is not traditional and is seldom used in souvlaki outside of tourist resorts.
Citations
General and cited sources
Christopher Bonanos (2026). 9780806536811, Citadel Press (Kensington Publishing Corp.). . ISBN 9780806536811
External links
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