By Chef Georgia Koutsoukou – “SoulChef”
As Chef Georgia Koutsoukou — the Kalamata-born chef known as “SoulChef” — continues her SoulChef Sundays series with The Greek Herald, she turns this week to a dish that transcends time, borders and social class: souvlaki.
More than street food, more than tradition — souvlaki is history threaded onto a skewer.
Souvlaki: An Eternal Delicacy Through the Ages
An ancient dish, immortal through the passage of time. Perhaps the most fundamental delicacy of Greek gastronomy: souvlaki.
The earliest references appear in the Homeric epics, specifically in the Iliad, when Achilles hosts a meal for King Priam. Priam, who had come to retrieve the body of his son Hector, shared a meal of truce with Achilles — a fleeting moment of peace amidst war.
The feast featured kandaulos — small pieces of lamb or goat threaded onto spits and roasted over clay supports designed to allow the fat to drain away.
Later accounts appear in the writings of Athenaeus in Deipnosophistae, and in Hegesippus’ culinary guide Opsartytiko. They describe symposia where grilled pieces of lamb or goat were served with cheese, dill and rich meat broth.
The word souvlaki derives from souvla (spit), itself from the Latin subulus. In Roman texts of the 1st century AD, skewered offal is described in similar form.
After the Fall of Constantinople, street vendors sold souvlaki wrapped in bread alongside fruits and vegetables. Its modern transformation came with the arrival of Asia Minor refugees, who brought their baking expertise. The first refugee bakeries in Piraeus and Nea Filadelfeia introduced the pita that would forever redefine Greek street food.
Today, souvlaki is multicultural and universal. Pork, chicken, lamb, gyros, doner, halloumi, soutzouki — it evolves while honouring its roots. From tzatziki, tomato and onion to fries, sauces and paprika, it adapts yet remains unmistakably Greek.
It belongs to everyone — and to every generation.
Lamb Souvlaki with Traditional Tzatziki Recipe
A timeless version that honours the roots of the dish while celebrating bold flavour.
Lamb Souvlaki
Ingredients
- 1 kg boneless lamb leg
- 3–4 cloves garlic, minced
- ½ tsp cumin
- 1 tbsp oregano
- 1 tbsp sea salt
- 1 tbsp black pepper
- 1 tbsp honey
- 2 tbsp olive oil
- 2 tbsp red wine
- Cherry tomatoes
- Mushrooms
- Pita breads
- Wooden skewers
- Fresh cilantro for garnish
Method
- Wash and pat dry the lamb. Cut into medium cubes and season with salt and pepper.
- Whisk wine, honey, garlic, oregano and cumin. Add meat and marinate in the fridge for 4 hours.
- Soak wooden skewers in water. Thread the meat. Toss tomatoes and mushrooms in remaining marinade and skewer separately.
- Grill over medium-high heat until evenly cooked. Lightly toast pitas.
- Serve sprinkled with fresh cilantro and a side of tzatziki.
Traditional Tzatziki
Ingredients
- 1 kg strained Greek yogurt
- 1 cucumber (half peeled)
- 4–5 cloves garlic
- ½ tsp salt
- 2 tbsp olive oil
- 2 tbsp vinegar
- 1 tbsp fresh dill (optional)
- Kalamata olives for garnish
Method
- Grate cucumber and squeeze out all liquid.
- Grate garlic finely.
- Whisk yogurt until fluffy. Mix in all ingredients until smooth.
- Garnish with olives and serve alongside souvlaki.
A Note from the Author
“As a Soul Chef, I believe food is the most powerful bridge between our past and our present. This recipe and its history are a tribute to our heritage — a piece of Greece that travels across oceans to reach you.
To the Greek community of Australia: May these flavours always remind you of home, and may the sacred ritual of souvlaki continue to bring families and friends together around your tables.”
With love and respect for tradition,
Georgia Koutsoukou – Soul Chef
Connect with the SoulChef
- Connect with the SoulChef:
- Email: gkouts.gk@gmail.com
