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" Greek 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. I don't think there is a definite Greek souvlaki recipe (although others may dispute that!). 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.
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