If you’ve been to Greece—or even a Greek restaurant abroad—you’ve likely met two of the country’s most iconic meat dishes: souvlaki and gyros. But there’s a third member of the family you may not know yet: kontosouvli.
While they may all involve grilled or roasted meat, each dish carries its own story, technique, and place in Greek food culture. Whether you’re a foodie planning your next trip or just curious about Greek cuisine beyond the basics, this guide will help you understand the flavorful trio that defines Greek meat culture.
1. Souvlaki: The Street Food Classic
Souvlaki is the go-to grab-and-go option in Greece—small skewers of pork, chicken, or lamb, grilled over open flames and served:
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In pita bread with tomato, onion, and tzatziki
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Or straight off the stick with lemon and oregano
Why Greeks Love It
It’s cheap, fast, and universally loved. You’ll find it at every corner grill house, from Athens to remote villages.
💡 “Souvlaki” literally means “little skewer,” and it’s been part of Greek culinary tradition since ancient times.
2. Gyros: The Rotating Crowd-Pleaser
Gyros are made from meat (usually pork or chicken) stacked on a vertical rotisserie and slow-roasted as it spins. Thin slices are shaved off and served:
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Wrapped in pita with fries, tzatziki, tomato, onion
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Or plated with rice or salad
What Makes It Different?
The meat is marinated and cooked in its own fat, giving it a crispy texture outside and juicy flavor inside. It’s the Greek cousin of shawarma or döner kebab, but with local flair.
3. Kontosouvli: The Festive Giant
Now here’s the dish many visitors miss—kontosouvli, the bigger, bolder cousin of souvlaki. It’s made of chunky pork pieces marinated with herbs, garlic, and spices, slow-roasted on a spit over charcoal.
Curious about its history and how it made its way from village feasts to modern menus?
Read our full story: The History of Kontosouvli: From Traditional Villages to Modern Tables
When Do Greeks Eat It?
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At panigiria (village festivals)
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On Easter Sunday or special gatherings
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In tavernas that still roast meat outdoors the traditional way
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Kontosouvli takes time, fire, and community—it’s not fast food, it’s celebration food.
Quick Comparison Table
| Dish | Cut Size | Cooking Method | Commonly Served With | Where You’ll Find It |
|---|---|---|---|---|
| Souvlaki | Small chunks | Grilled on small skewer | Pita, lemon, tzatziki | Street food, tavernas |
| Gyros | Thin slices | Rotisserie | Pita, fries, sauces | Grill houses, fast food |
| Kontosouvli | Large pieces | Spit-roasted over fire | Plate with potatoes, salad | Traditional tavernas, feasts |
Final Word: Try All Three
Whether you’re strolling through Athens or dining in a mountain village, you’ll come across these iconic dishes—each representing a different side of Greek hospitality, history, and love for meat.
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Souvlaki is your everyday go-to.
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Gyros is the satisfying fast food.
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Kontosouvli is the flavorful showstopper—the one that brings people together.
So next time you’re in Greece, don’t just stick to what you know. Seek out the kontosouvli—your taste buds will thank you.
