While many people often consider kebabs a classic Greek food, history suggests the dish actually has its roots in Middle Eastern cuisine.

Kebab is a broad term used to describe a variety of roasted or grilled meat dishes which originate from the Middle East, South Asia, and the Mediterranean. It involves cooking skewered meat, which is marinated in a spice blend, over an open flame or grill. Kebabs are traditionally served with rice or wrapped in flatbreads, such as lavash or naan, dressed with salad, yoghurt sauce or chutney.

Kebab is derived from the Arabic word “كباب” which means ‘to roast.’

Among the most famous versions, the döner kebab, is a dish of Turkish origin. It involves cooking seasoned meat on a vertical rotisserie, shaped in an inverted cone, which is hand carved in thin slices from the outer layers, where the meat is cooked. This has long been a post, night out favourite with millions of Brits.

According to The Kebab Alliance there are an estimated 17,000 kebab shops in the UK, with kebabs the country’s fourth most popular takeaway.

So, what exactly are Greek kebabs? (written “kebap” in Greek)

Greek kebabs are spicy minced meat (pork, chicken, beef or lamb) cooked on a skewer which can be eaten either in pitta bread or served separately on a plate. Greek-style kebabs are also commonly known as souvlaki.

One of the most popular street foods in Greece, Souvlaki is relished by travellers for its juicy and perfectly seasoned meat, complemented by cooling tzatziki sauce and often served in a soft, fluffy pitta with fresh sun-ripened tomatoes and zingy onions.

The Greek kebab has lots in common with the Turkish shish kebab, but souvlaki has many touches which make it quintessentially Greek. Firstly, the meat typically used is pork and sometimes souvlaki can have veggies like peppers and onions skewered alongside the meat – a nod to Greece’s love of fresh, colourful ingredients. Secondly, garlic is integral to souvlaki, not optional, and the meat marinade is typically made with vinegar, lemon juice and red wine and infused with classic Greek flavours like oregano, olive oil, garlic salt and pepper. (as opposed to turmeric, cumin, coriander, and paprika which are more common features of the Middle-eastern variety).

Greek skewers/Greek souvlaki or Greek kebabs, all essentially the same thing, are made using either metal or wooden skewers from meat that is cut into bite -sized cubes. They are perfect for BBQ season when you have easy access to an outside grill. A grill pan or oven are also acceptable options during the colder, British winters. Souvlaki can be eaten straight from the skewer, or is delicious served with tzatziki sauce, Greek salad (onions, tomatoes, cucumber, feta, olives and mint), pitta and houmous. Chips can also be added to this dish, as with gyros.

The origins of the famous Greek street food?

The humble kebab is, arguably, one of the best street foods in the world, but the origins of this popular dish remain hotly contested.

There is no denying, the act of cooking small chunks of meat on skewers dates back centuries. The Iliad, an ancient Greek epic poem attributed to Homer (circa late 8th or early 7th century BC), even mentions roasting meat on skewers. However, some food historians consider Souvlaki, Greece’s take on the Turkish shish kebab. However, anyone who has watched the movie My Big Fat Greek Wedding, will know that suggesting this dish does not have a Greek origin, in of itself, is never going to go down well.

This article, by language specialists Babbel, offers an in-depth look at the ‘Cultural History Of The Kebab’, if you want to explore its origins further.

It says: ‘The matter of whether modern souvlaki came to Greece via Turkish cuisine — and so should be considered a Greek version of shish kebab — or whether it’s a contemporary revival of a Greek tradition going back to the Minoan civilization in the 17th century BC, is still a hot-button issue (at least between Greeks and Turkish people).

As for our view, we’re here to eat, not argue, but we do love spirited debate, ‘Greek-style’. So push those tables together and enjoy some Greek classics with Trophi, while sharing your views.

When comparing gyros, souvlaki and kebabs more generally, it is important to understand the different culinary traditions from which they emerged. Hopefully these brief guides will help you impress your friends with your newfound expertise on everything ‘Greek food’.

Our Trophi kebab meats are pre-seasoned and can be enjoyed on their own, or with pitta and tzatziki for a delicious Greek style meal.