I’ve been a little late in announcing that I am now invloved with Blogger Aid. Ivy from Kopiatse, Val from More Than Burnt Toast and Giz from Equal Opportunity Kitchen have put together this amazing organisation, where bloggers all work together to alleviate world hunger. There is even a cookbook being produced with all the funds raised being directed to The World Food Programme (WFP). It’s a great opportunity to get involved. I used to do a little volunteer work in the past and now I find I can do it online! I will be contributing my “secret” souvlaki recipe for the cook book and this is what I want to highlight today. However, in order to get the recipe you need to buy the cookbook!
Souvlaki, shaslik, yakitori, brochette…the names may be different but they all share the same philosophy. Some form of meat or/and vegetable is pierced through a skewer and cooked (unless you do a summer fruit version…you may or may not cook that). The Greek word “souvlaki” is derived from the word “souvla” which means skewer. They are very popular in Greece often served as a quick street snack with a piece of bread. Or you can go the whole hog and enjoy them wrapped in pita bread with tomatoes, onions, fries and tzatziki! That’s my preferred version, however for today I served with some Greek inspired coleslaw and toasted bread. And a glass of beer!
Having grown up in Melbourne, Australia I only ever knew souvlaki to be made with lamb meat. It was only when I went to Greece I discovered they usually prefer pork. Both are tasty and it all depends on what you like. You can enjoy them with chicken too, however I find you need to give the chicken a little injection of flavour to give it a little “oomph!”. But the possibilities are endless…swordfish?..shrimp?…beef? Just use your imagination and play around with a concept you feel comfortable with.
Now, you may ask yourself “what’s so special or hard about this recipe”…well it all has to do with the herbs and spices and the marination process. It ain’t rocket science folks but it’s definitely fun! And in the spirit of Greek culture, make many and enjoy with family and friends.
Print This Delicious Post
{ 1 trackback }
{ 38 comments… read them below or add one }
Oh Peter I am loving this recipe! I wish you were a bit closer so I could come over for dinner tonight LOL!
wow – these are the most mouth-watering souvlakia i have seen in ages.
and in the spirit of greek culture, invite the neighbours!
(BYO beer, if i recall the phrase correctly form my days down under!)
That’s a speciality I really love! In Greece, I always ordered that dish… Great luminous shots!
Cheers,
Rosa
We make this a lot in the summer. When we went to Crete a few years ago, we were told to use leg of pork, cut into pieces, and marinade in malt vinegar, overnight if possible..remove pork and rub into souvlaki spices..and hey presto. We like it the way you do, with pitta bread, salad , coleslaw..very tasty.
A fantastic Recipe for the BloggerAid book Peter!!!! I wonder which secret ingredients you use here
, can’t wait for the book to see the light!
These days I’ve been craving for some pinchitos (that’s how we call it here) and I’ll soon have some leg lamb dices in my fridge… Mmmmmm… they are so good! You bet I’ll have them with a beer too ;D
Great job amigo!
Whenever I come to Greece, all I eat is souvlaki and gyros
I have to say though, yours look far more juicy than the once I ate 
That is a table I would like to sit at – the plates are full of jucy tidbits. I suppose my favorite is pork souvlaki, but I’d never turn down a nice skewer of lamb. Let’s face it, there’s no better way to fix meat than on the grill.
Peter, is it wrong for me to want to eat some souvlaki at this breakfast hour? There’s more to Greek food than just souvlaki but this has got to be one of the most enjoyed foods, be it street food, BBQ or at restaurants…hard to beat.
The photos are making me hungry, seductive as always.
I can’t wait for the book to read that “secret” souvlaki recipe of yours! It’s so nice to see you on board and it’s so exciting, isn’t it?
The best way to eat souvlaki- pita bread w/ tomatoes, onions and tzatziki!!!! I am lucky enough to have a cafe by my house that makes this very thing, served w/ crunchy fries covered in feta and basil and an extra side of tzatziki to dip them in! Mmm… I think I need to make a trip after work… Seeing your blog, I don’t know that I can wait to make my own!
Fab photos as always, Peter. My mouth is watering and I am craving souvlaki now, big time! How great to contribute your “namesake” to the cookbook
I am so excited that you have sent this exceptional recipe in for the BloggerAid cookbook Peter. Thank you very much for spreading awareness!!!!
where is the souvlaki recipe ????
Nice choice for the cookbook and the photo is so enticing.
I love any food on a stick, especially foods that are best consumed with copious amounts of beer.
Even if I weren’t going to get the Blogger Aid cookbook (which I would, anyway), I’d get it just to get your secret recipe – how could I not, given the name of your blog!
That’s a great initiative Peter, congratulations! I love the photos (as usual). My husband LOVES slouvaki.
I’ve never had souvlaki before.
This looks amazing – I’ve got to try it soon. With an ice cold beer, of course.
Wow, your pictures are SO beautiful… my mouth is literally watering at the sight of all that delicious food!
Can’t wait for this recipe. Souvlaki is a regular dish in my place during the summer. But I’m in real need of a good marinade for some authentic greek souvlaki.
Even in Greece where we are fed up of eating souvlakia, yours looks so appetizing, especially with that ladolemono and baked bread!!
Great contribution Peter! Love it … those are some mouthwatering souvlakia and you’ve really captured the essence of the dish with those beautiful photos!
I had to wipe the drool off the keyboard.
Well good on you. Can’t wait for the book so I can get this secret recipe!
Bravo to you for being involved with BloggerAid. It sounds like a truly worthy cause.
You missed a bit of the cooking on the bottom left towards the back.
Long live shashlik!
I know, isn’t Blogger Aid just awesome! I love what food bloggers are doing and how after a few years everyone is growing and evolving in their own way. very cool stuff!
I love lamb souvlaki best, but the pork that Judy made from Peter’s recipe when we went to visit was pretty phenomenal!
Can’t wait to see your secret recipe when I buy the cookbook!
The whole thing just looks so inviting and friendly. I love it when the plate is sparse but with great quality choices. Beautiful entry for the cookbook Peter – thank you so much. AND…I’m planning to be in Australia in August and my family just happens to live in Melbourne so look out!!!!
I love meat skewers. Good luck with the charity! Looks like it will be big.
This looks GORGEOUS! Can’t wait to read about it in the cookbook.
Peter your souvlaki look simply amazing! And your photographs – that table looks like a table from heaven! I want to com to your house for dinner…
I love the place settings in the post! how lovely. i have to think about what I’ll be submitting to the cookbook!
Love Souvlakis! That looks sooo delicious! Can’t wait to see it in the book.
Shish kebab in Lebanese! Can’t wait to get my hands on your recipe Peter.
Also, congrats on being in the Times Top 50 – woo hoo for you!
What about chicken souvlaki? That’s usually the kind of prefer whether or not it’s authentic or traditional. Lamb sounds delicious though.
Peter, the spices on that souvlaki are leaping off the screen at me. If I wasn’t already going to get a copy of the cookbook, your addition would certainly push me over the edge.
That souvlaki looks good! It is one of my favorite meals!
With no offence to the greek community of melbourne (australia) 99% of the souvlaki(a) which are made around the globe are made with pork meet ….!!!!! and of course the original recipe is with pork meet …
chicken – soulvaki is added about 10-15 year ago in Greece but it can’t compared with the taste of the original !
In greece lamb or goat meet is used only in a big “Souvla” (peter you must know this) at easter period ….or alternative those meets are cooked in the oven (in the traditionally greek cuisine)
Xairetsmous apo Thessaloniki