Last-minut souvlaki is best made with pork or chicken. They are tender meats and just need a short time in the marinade. Lamb and beef are tougher and need a long time to marinate.
~ Contributor: Yiayia Kaiti Konstantaki
Have a tip to suggest from a Greek grandmother (yiayia)? Email me and include the contributor's name along with the tip.
Making Souvlaki at the Last Minute
Secrets of the Yiayia Sisterhood
From Nancy Gaifyllia, for About.com
Pork souvlaki
Photo © Jim StanfieldExplore Greek Food
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