Grilled Meat Skewers (Souvlaki Byzantino)

The Quirky Foodster Team

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Servings

Ingredients

Pork or lamb, cut into cubes — 600 g (1.3 lb)
Olive oil — 3 tbsp
Vinegar — 1 tbsp
Dried oregano — 1 tsp
Garlic, minced — 2 cloves
Salt — to taste

Method

Combine the meat with olive oil, vinegar, oregano, garlic and salt, and marinate for at least 1 hour.
Thread the meat onto skewers.
Grill over hot charcoal, turning occasionally, for 10–12 minutes until charred outside and cooked through.
Serve hot.

Introduction: Small pieces of marinated meat grilled on skewers, a popular Byzantine street food with roots reaching into classical Greek cooking, and an ancestor of the beloved souvlaki still eaten across Greece today.

Cultural Background: Grilled meat skewers have an extremely long history in the Greek-speaking world, references appearing even in ancient sources, and this tradition continued unbroken through the Byzantine period, sold by street vendors in bustling Constantinople.

Tips: Marinate for as long as possible for the deepest flavour. Turn the skewers regularly for even charring on all sides.

Variations: Serve with bread and a simple dressed salad. Adjust the herb blend to preference.

Storage: Refrigerate cooked skewers in an airtight container for up to 2 days.

Reheating: Reheat in a hot dry pan for a few minutes, or briefly under a hot grill.

Nutrition: Per serving (approx.): 320 kcal, 26 g protein, 22 g fat, 2 g carbohydrate.

FAQs:

Q: How old is the tradition of grilled meat skewers in Greek cooking?

A: References to grilled skewered meat appear even in ancient Greek sources, and the tradition continued essentially unbroken through the Byzantine period into the modern souvlaki enjoyed today.

Q: Was souvlaki-style food sold on Byzantine streets?

A: Yes, street vendors selling grilled meat and other quick foods were a feature of daily life in bustling Constantinople.