Pork is the meat usually used for souvlaki in Greece and Cyprus.
Souvlaki consists of small pieces of meat grilled on a skewer, often served hot with lemon, vegetables, sauces, fried potatoes, or pita. In Greece and Cyprus, pork is the standard choice, although chicken and lamb are also widely available. The exact recipe depends on the region and the way the dish is served.
In Athens and parts of southern Greece, souvlaki on a skewer is commonly called kalamaki, meaning “small reed.” Elsewhere, souvlaki may refer more broadly to a pita wrap or a plate containing grilled meat and accompaniments. This regional terminology causes frequent confusion for visitors.
Cypriot souvlaki is often served in a larger pocket-style pita, with salad ingredients such as tomato, cucumber, cabbage, onion, and parsley. Greek versions may use smaller skewers and are commonly paired with tzatziki or other sauces. The tradition of cooking meat on spits in Greece is much older than the modern fast-food form, with archaeological evidence of skewer cooking reaching back to the Bronze Age.