My Greek Souvlaki recipe
Anyone that has been to Greece , always comes back and talks about –THAT- specific food, that which was like a kebap but not exactly the same. That food where you could find it everywhere but still could be so different in the way it was made.
That …is souvlaki, the fast food dish that you have to try when you are in Greece. Reading along on the internet about souvlakia and opinios from different people I really liked the following that Jamie Oliver wrote in his blog regarding souvlaki.
“We Brits often think of kebabs as a guilty pleasure. But, having seen the love and attention that goes into preparing a proper Greek kebab, I can assure you there is nothing to feel guilty about. It’s all about quality ingredients and fresh zingy flavours.”
I couldn’t agree with him more on that. After living for 8 years in London I think the basic difference on the Greek Souvlaki is the attention that the cook puts and the distinct flavours that can come out of it depending on how you prepare it.
As every dish, every Greek has a different way to make a souvlaki changing the recipe a little bit more than the others and still keeping it original.
I can’t say that one is more right than the other but there are some basic rules I would say. In my opinion the traditional souvlakia are always being made with pork and tzatziki. Despite that there are different variations depending on the meat that you use (chicken and mustard or different kind of sauce etc) . Nevertheless, the main essence is that the results that comes in is a beautiful mix of flavours ideal for a Sunday barbeque or… any kind of day together with beer 🙂
NOW….HOW TO MAKE SOUVLAKIA?
Ok, to be honest you can change the order in the end but the result remains the same. Ideally in the end you eat it with your hands like a wrap. Hope you enjoy it!