Souvlaki, now there is a Greek dish if ever there was one. In a Greek taverna you would have more than likely ordered chicken, pork or lamb on a skewer and the Greek work for that is Souvlaki. The large spit on which we cook the whole lamb is called Souvla but in this Greek Cookaway box I would love you to have the authentic souvlaki experience as Greek’s of all ages enjoy on a regular basis. The juicy pieces of meat, marinated (the longer you marinate the meat the juicier it will become) are put through a skewer, cooked and then served in a warm pita (which you can make) with chopped tomatoes, onions and lashings of tzatziki, and maybe chips if you want to make them. Souvlaki epitomises Greek street food and is experienced in all the major cities and towns. I recall groups of children on a day out from school, juices dripping down their chins onto their shirts and licking their lips and fingers, families enjoying the carnival period when the city centre becomes alive, tourists basking in the sun, looking at the antiquities of ancient Angora and savouring this gorgeous Greek treat. There is an area in the heart of Athens called Monastiraki and me and my friends would be a beeline for the souvlaki sold by Gyros Kostas next to our school and, when this institution finally closed down a few years back, we were all in our thirties and word got around that the temple of the best Souvlaki in Athens was no longer, we were all heartbroken. I know that my souvlaki does not compare with that of Gyros Kostas but I hope that you enjoy making all the elements that go with it. Ava and Noah, my step-grandchildren, love making the quick pitas and you will love eating it. Messano!