Souvlaki

This article is about the Greek food. For the album by Slowdive, see Souvlaki (album).

A serving of pork suvlakia with fried garlic bread and lemons

Pair of firedogs with zoomorphic finials, 17th century BC, Akrotiri.

Souvlaki grilling at the 2011 Greek Festival in Piscataway, New Jersey

Suvlaki (Greek: σουβλάκι, [suˈvlaki]) plural suvlakia is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It may be served on the skewer for eating out of hand, in a pita sandwich with garnishes and sauces, or on a dinner plate, often with fried potatoes. The meat usually used in Greece and Cyprus is pork, although chicken and lamb may also be used. In other countries and for tourists, suvlaki may be made with meats such as lamb, beef, chicken and sometimes fish (especially swordfish).

The word suvlaki is a diminutive of the Greek σούβλα suvla 'skewer', itself borrowed from Latin subula.

History

Suvlaki is attested in Greece since antiquity and it was known with the name ὀβελίσκος (obeliskos), dim. of ὀβελός (obelos), "spit", mentioned amongst others in the works of Aristophanes, Xenophon, Aristotle, etc. A meat and bread recipe which resembles the way pita suvlaki is served today, with pita bread was also attested by Athenaeus in Deipnosophistae and called the plate kandaulos. The skewered meat, kebab-like recipe, existed as a favourite in ancient Greece at Archaic times, as the earliest references are attested in Homer. However, excavations held in Akrotiri on the Greek island of Santorini by professor Christos G. Doumas, unearthed firedogs (stone sets of barbecue for skewers; Greek: κρατευταί - krateutai) used before the 17th century BCE. In each pair of the supports, the receptions for the spits are found in absolute equivalence, while the line of small openings in the base formed a mechanism to supply the coals with oxygen so that they remained alight during its use.

Kalamaki

Kalamaki (little reed) is a synonym for suvlaki proper in Athens, in order to differentiate it from other forms of suvlaki.

For kalamaki, the meat is cubed into 1-inch chunks, marinated overnight in lemon juice and olive oil along with Greek herbs and spices such as oregano and on occasion thyme, etc., in a pinch. Then it is skewered on wooden skewers (the "little reeds"), broiled over charcoal, and generously salted and peppered.

The terminology used in Thessaloniki and most parts of northern Greece is different, the word kalamaki is derided since the item is called consistently a suvlaki; a joke suggests that any Athenian or other southerner visiting Thessaloniki asks for a kalamaki will be mockingly given a drinking straw (also called "kalamaki").

Suvlaki-merida

Mérida means portion. While suvlaki/kalamaki is eaten plain on hand 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 suvlaki-pita (see below), but laid out on a plate, instead of wrapped together for eating on hand.

Souvlaki Platters for take-out

Pita

Pita is a form of unleavened flat round bread with a diameter of approximately 15 cm, used to wrap souvlaki or gyros. It comes pre-baked and will additionally be grilled on the meat drippings just before serving, unless the customer requests it not to be.

Souvlaki-pita

Souvlaki sandwich

This course consists of souvlaki meat garnished with sliced tomatoes and onions, sauced with tzatziki, and wrapped in a lightly grilled pita. When chicken is used instead of pork meat, tzatziki and onions are replaced with a special sauce and lettuce to be compatible with its taste; Various other garnishes and sauces are possible, including shredded lettuce, paprika, fried potatoes, ketchup, and mustard, though these are considered heretical by purists. In Athens and southern Greece it is called pita-kalamaki. Any of these components may not be included, at the request of the customer. Hungry customers may occasionally request a two-pita wrapping (diplopito) and/or a double meat serving (dikalamo).

A difference between southern and northern Greece is that "souvlaki ap'ola" (souvlaki "with everything") typically includes tzatziki sauce in Athens, unlike Thessaloniki.

In Corfu, a special tomato sauce is added to suvlaki, plainly called "red sauce" (κόκκινη σάλτσα).

Gyros-pita

Similar to suvlaki pita. The suvlaki is replaced by gyros (kebab usually made of pork or chicken). This is also nicknamed suvlaki in common speech due to its resemblance to the above, and because gyros meat is rotated on a mechanical skewer.

Gyros-merida

Like suvlaki merida, gyros merida is the ingredients of a gyros-pita, served on a plate. Replace kalamaki with gyros. Gyros merida is the only related plate that is never called suvlaki.

Cypriot suvlaki

In Cyprus, suvlaki refers to the small chunks of meat on a skewer, as well as the whole package of it being wrapped up in bread and salad, etc. A large pita is used, and it has a pocket in the middle so it is not wrapped around the meat and salad. This contains lamb, pork or more recently chicken suvlaki and/or sheftalia, with tomatoes and cucumbers and white cabbage mixed within. Lettuce is rarely added, only for tourists. Raw onion and parsley are very popular with suvlakia in Cyprus, as are pickled green chili peppers. Like all grilled meat dishes in Cyprus, suvlakia are always accompanied by fresh lemon halves or quarters, and plain thick yogurt or tzatziki are also popular accompaniments. The meat is cut into slightly larger chunks in Cyprus, and more ingredients are stuffed into the pita.^{[citation needed]} The portion sizes are normal and "reinforced"-enischimeni. The pita in which suvlakia are served is a little thicker than the flat pita available in other countries.^{[citation needed]}