Fillet or shoulder? Lemon juice or vinegar for the marinade? Here’s the definitive way to make this Greek version of kebab Souvlaki’s name derives from the medieval Greek for skewer, but grilling meat on sticks was a practice taken from the Muslim cooks of the near east. As the Oxford Companion to Food notes, these days they’re often made of “un-Islamic pork”. Often, but not always, you will find chicken and lamb versions (indeed, in Australia, where post-pub souvas are an institution, lamb is apparently the default). But the consensus on Twitter seems to be that pork is the classic iteration in souvlaki’s homeland, albeit consumed in very different ways depending on where you are – wrapped in bread or on a plate; on its own or with chips, salad, onions, pickles, herbs, and a whole array of sauces; or simply eaten straight from a pointy piece of wood by the side of the road. But what’s the best way to make it at home? Continue reading...
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