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Spotlight: Souvlaki
- Vicki for Epicure
- Sep 28
- 2 min read
Souvlaki are a popular fast-food choice in Greece. And they are popular worldwide due to the Greek diaspora that has brought this delicious offering to non-Greeks via food trucks, restaurants and multicultural fairs like Edmonton's annual Heritage Festival.
Skewers of marinated meat are cooked over an open fire - it can be lamb, pork and chicken. I've even seen beef cubes presented as souvlaki in red-meat-loving North America, although I have to wonder what Greeks think about this version.
Souvlaki are often mistakenly called kebabs by uninformed non-Greeks. Simply put: kebabs are Turkish in origin and usually feature minced meat formed onto a skewer; Greek souvlaki are strips or pieces of marinated meat threaded onto a skewer.
Nor are souvlaki the same as gyros. The main difference between gyros and souvlaki is the cooking method and how the meat is prepared: souvlaki uses marinated, grilled chunks of meat on skewers, while gyro uses thinly sliced meat stacked on a vertical rotisserie that is shaved off for serving. You can get souvlaki in a pita or on a plate, whereas gyro is traditionally served in a pita with toppings like lettuce, tomato, onion, and tzatziki.
When it comes to souvlaki, the type of meat you choose is just as important as the marinade. Traditional Greek souvlaki usually features three key protein options: pork, chicken, and lamb. Each brings something unique to the table, but what really makes the difference is the quality of the meat.
1. Pork: Often the most traditional choice, pork is juicy, flavourful, and pairs perfectly with the tang of lemon and the freshness of oregano. The fat content in pork adds to the tenderness, making each bite extra succulent. In Greece, pork souvlaki is famous, and when cooked correctly, it has that perfect balance of crispy and tender.
2. Chicken: A lighter option that’s still packed with flavour, chicken souvlaki is a favourite for those looking for leaner meat. To make sure it doesn’t dry out, you’ll need quality cuts (like thighs over breasts) that stay tender while grilling. Chicken absorbs marinades well, meaning that lemon, garlic, and herbs really shine through. If you want to go for something fresh and healthy, chicken souvlaki is the way to go.
3. Lamb: For those who love rich, bold flavours, lamb is the standout choice. Its slightly gamey taste, combined with the savoury marinade, creates an unforgettable souvlaki experience. Lamb has a higher fat content, making it extra juicy and tender when grilled over open flames. It’s a must-try for any souvlaki enthusiast who wants to explore deeper, more complex flavours.
High-quality meat holds up better to grilling, stays juicier, and offers that perfect texture with every bite. Whether you’re grilling tender chicken, juicy pork, or flavourful lamb, the meat should be fresh and carefully selected to ensure your souvlaki has that authentic Greek taste.
Source: Souvlaki Authentique
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