Souvlaki—the iconic skewer that has stood the test of centuries. Did you know that the art of meat skewering traces back 3000 years in Greece? In Athens, this beloved dish is affectionately known as “kalamaki,” adding a touch of local charm to its timeless appeal. While the origins of skewered meat date back millennia, Souvlaki as we know it today emerged in its current form and name in the late 1960s, capturing the hearts and palates of generations to come.
Photos: Nikos Chrisikakis
Meat Skewer: Souvlaki / Kalamaki
Print RecipeIngredients
- 2lb (1kg) pork (1lb/0.5 kg neck, 1lb/0.5 kg pancetta)
- 1 lemon
- Oregano
- Coarse-grained sea salt
- Wooden skewers
Instructions
- Cut the meat into cubes, 2×2 cm
- Skewer the pieces of meat alternately
- Season with coarse sea salt
- Grill over a high heat
- Turn the skewer occasionally so that the meat is cooked on all sides
Remove from the grill and serve with oregano and lemon.
TIPS FROM THE CHEF
To make the meat easier to cut, place in the freezer for approximately 1 hour beforehand.
