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Athens

Late night souvlakia

Photo by Lost Athina - lostathina.com

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Antiparos

Photo by Gottfried Schnuerl

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A Beginner’s Guide to Souvlaki

From what it is to where to get it, here’s everything you need to know about souvlaki, Greece’s most popular street food.

The beauty of souvlaki, Greece’s most popular street food, is its simplicity. Its name is a diminutive of the Greek word souvla, which means skewer. Essentially, it’s meat on a skewer, grilled over charcoal and served in various ways, most commonly wrapped in pita bread along with sliced tomatoes, onions and yoghurt.

But souvlaki has infinite variations and a rich history that goes back centuries. Initially referred to as obeliscos (or ‘spit’) this classic Greek dish is described in several ancient texts, including Homer’s Iliad and Athenaeus’ Deipnosophists. Obeliscoi were sold at thermopolia, places that sold hot food and wine.

Back then, meat skewers were grilled on beautifully crafted stone or ceramic sets with fitted skewers known as krateftes. Some of these barbeques were unearthed recently at Akrotiri on Santorini, proving that souvlaki was popular even back in the 17th century BC. Ancient skewers and grills used across the Hellenistic world can be seen in archaeological museums around Greece, including the Agora Museum in downtown Athens.  The tradition was adopted by the Romans and survived in Byzantium and the Ottoman era, when street vendors in Constantinople began selling skewered meat with pita bread.

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Chestnuts and the Greek winter are almost synonymous. In fact, a winter sight most loved and ever so familiar to Greeks - one that has inspired painters, novelists and song makers - is the sight of the chestnut-seller (“kastanás” in Greek) sitting next to his portable brazier, having a whole heap of roasted chestnuts ready to sell in paper cornets and a whole heap more roasting. Who could really say no to the tantalizing aroma of roasted chestnuts drifting in the air, inviting everyone to take a break for a scrumptious healthy snack?

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Athens

Photo by Vagelis Poulis

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Gyros to Attain EU Certification, Recognition as a Greek Food Item

Gyros, one of Greece’s most recognized food specialties, is officially recognized as being Greek and its a ministerial signature away from attaining Traditional Specialties Guaranteed (TSG) status, based on European Union regulations.

The Ministry of Agriculture and Food has fast-tracked the process, as representatives of the Association of Greek Meat Processing Industries (SEVEK) have already completed the package of documents needed for the certification of gyros as a TSG product.

Gyros is an integral part of Greek gastronomy and it is prepared and cooked in a very specific way, based on a traditional practice and made with certain meats. It can be made with pork, beef, lamb, or chicken.

After the certification procedure, gyros will be a Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), and Traditional Specialities Guaranteed (TSG) food product.

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Industry takes steps to register "Greek Gyros" in EU's Protected Geographical Indication

The Association of Greek Meat Processing Industries (SEVEK) is taking steps to have the famous Gyros to be recognized with the European Union as a product with Protected Geographic Indication like Greek Feta and Greek Yogurt.

Gyros is the Greek delicacy where pieces of spicy meat are placed on a tall vertical rotisserie, in the shape of an inverted cone, which turns slowly in front of a source of heat. The Greek Gyros is traditionally made of pork and in last few years also from chicken meat.

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Greek Cuisine Explained: Souvlaki Vs. Gyro

Widely known for its tasty cuisine and healthy Mediterranean diet, Greece also has its own street food. If you live in or have visited the country, you most likely have tasted the famous pita souvlaki or pita gyro once. These ‘fast food’ dishes are a staple of modern Greek cuisine, along with feta cheese, ouzo, and tzatziki. But who can actually explain the difference between a souvlaki and gyro?