How to Serve Souvlakia

The Greek version of the well-known Middle Eastern shish kebab, souvlakia appears now as street food in almost all major American cities. It's hard to resist freshly grilled chunks of lemon and oregano-sprinkled juicy pork, served with warmed Greek pita or country bread. You can also serve Greek souvlakia as a satisfying lunch or quick dinner with a variety of starches, sauces and vegetables.

Difficulty: Moderately Easy

Instructions

1. Make a spicy tzatziki sauce of shredded cucumber, garlic, lemon juice and salt. Stuff freshly grilled souvlakia into pocketless Greek pita bread. Top with shredded lettuce, radicchio and sliced tomatoes and serve as a hot sandwich.

2. Cut the souvlakia into much smaller chunks and grill on metal skewers until it's crispy on the outside with a still juicy center. Insert one toothpick into each chunk and line up on a platter next to grilled whole cherry tomatoes, grilled pineapple chunks and grilled green peppers. Serve as hot hors d'oeuvres with honey mustard, barbecue and sweet-sour dipping sauces.

3. Grill the souvlakia with a dry rub of Cajun spices. Then submerge the souvlakia into a marinade of red wine vinegar, cilantro and chopped green onions. Allow it to absorb the marinade and then serve souvlakia next to homemade fried potatoes and garlicky spinach.

4. Slice hefty chunks of country bread and grill over coals or toast on a baking stone in a hot oven. Drizzle bread with extra-virgin olive oil and top with thin slices of beefsteak tomato and red onions. Heap paper-thin slices of Greek souvlakia on top and sprinkle with crumbled feta cheese and chopped fresh mint. Serve as open-faced dinner sandwiches.

5. Split open a warmed hoagie roll. Douse with olive oil, balsamic vinegar and crushed Mexican oregano. Then layer bread with thin slices of Greek souvlakia, roasted red peppers and garlicky broccoli rabe. Top with eggplant caviar and serve as a hot lunch.

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