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The word souvlaki is a diminutive of the Medieval Greek souvla (σούβλα meaning "skewer") itself borrowed from Latin subula. [2] [3] "Souvlaki" is the common term in Macedonia and other regions of northern Greece, while in southern Greece and around Athens it is commonly known [citation needed] as kalamaki (καλαμάκι meaning "small reed").
Hot Smoked Swordfish with White Clam-Garlic-Parsley Sauce; Grilled Sea Scallop Skewers with Creamy Hot Pepper and Garlic Vinaigrette with Toasted Breadcrumbs; Grilled Oysters with Fra Diavolo Sauce; Grilled Lobster Sandwich with Charred Corn and Avocado Salsa
Around the same time, the Greek word gyros replaced döner kebab, and the Greek style of the dish spread to become popular, particularly in North America, and various other parts of the world. [17] In contrast to other areas of Greece, in Athens, both types of sandwich may be called souvlaki, with the skewered meat being called kalamaki.
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Brush the tops of the skewers with the oil. Grill the skewers until they are crusty and brown on the outside and medium-rare on the inside. Serve the kebabs with a side of yogurt for dipping. Recipe courtesy of Feeding the Dragon: A Culinary Travelogue Through China with Recipes by Mary Kate Tate and Nate Tate/Andrews McMeel Publishing, 2011.
Veal steak slow-cooked in a white wine, garlic, and herb sauce. Souvlaki (σουβλάκι) (Lit: 'little skewer') Anything grilled on a skewer (lamb, chicken, pork, swordfish, shrimp). Most common is pork and chicken, typically marinated in oil, salt, pepper, oregano and lemon. Also known as kalamaki (καλαμάκι) Spetzofai ...