Though today souvlaki summons the image of hirsute street vendors and a quick bite on the go, archaeological finds suggest that the dish dates back to 17^th century B.C Greece. In fact, Homer’s famous epic poem, The Iliad, mentions roasting meat on skewers. Naturally, such a historic meal has garnered some delectable recipes over time. Here are some of our top picks:

Chicken Souvlaki

Ingredients:

• 12 oz (340 g) D&D boneless, skinless chicken breast
• 1 tsp (5 mL) grated lemon rind
• 2 tbsp (30 mL) lemon juice
• 1 tbsp (15 mL) extra-virgin olive oil
• 1 tsp (5 mL) dried oregano
• ¼ tsp (1 mL) salt
• ¼ tsp (1 mL) pepper
• ½ red onion, cut into 1” (2.5 cm) wedges
• ½ cucumber
• ¼ cup (60 mL) prepared tzatziki sauce
• 1 cup (250 mL) shredded romaine lettuce

Preparation

Cut chicken into 1” (2.5 cm) cubes. In large bowl, toss together chicken, lemon rind and juice, oil, oregano, salt and pepper; let stand for 10 minutes to marinate.

Alternately thread chicken and onion onto 4 metal skeweres. Broil on foil-lined rimmed baking sheet, turning once, until chicken is no longer pink inside, about 10minutes.

Meanwhile, cut cucumber in half lengthwise; thinly slice crosswise to make 1 cup (250 mL).

Spread tzatziki over half of each pita. Push chicken and onion off skewers onto pitas. Top with tomato, cucumber and lettuce; fold over.

Recipe courtesy of Canadian Living

Lamb Souvlaki

Ingredients

• 2 pounds (1 kg) D&D Ontario lamb
• ¼ cup (60 mL) lemon juice
• 3 tbsp (45 mL) olive oil
• 1/s tsp (2.5 mL) salt
• ½ tsp (2.5 mL) pepper
• 1 tbsp (15 mL) oregano
• 2 tsp (10 mL) minced garlic
• ¼ cup (60 mL) grated onion
• 1 large white onion, thinly sliced

Preparation

Mix lemon juice, oil, salt, pepper, oregano, garlic, and grated onion and pour over meat. Cover and chill 2 hours minimum. Thread meat onto skewers.

Heat oil on griddle or large skillet high heat. Add onions, oregano, and cook light brown, about 6 minutes, stirring occasionally. Remove from pan.

Preheat grill. Grill skewers, turning occasionally, until brown on all sides. Remove from grill. Serve immediately.

Recipe courtesy of the Food Network

Pork Souvlaki

Ingredients

• 1 ½ (680 g) pork tenderloins
• 2 tbsp (60 mL) lemon juice
• 1 tbsp (15 mL) extra-virgin olive oil
• 1 large clove garlic, minced
• ½ tsp (2.5 mL) dried oregano
• ½ tsp (2.5 mL) salt
• ¼ tsp (1 mL) pepper
• 2 plum tomatoes, sliced
• Half red onion, sliced
• 1 cup (250 mL) romaine lettuce, shredded
• 4 pocketless pitas

Preparation

Trim and cut pork into 1” (2.5 cm) cubes. In large bowl, whisk lemon juice, oil, garlic, oregano, salt, and pepper; add pork and stir to coat. Marinate for 10 miuntes or cover and refrigerate up to 6 hours.

Thread pork onto metal skewers; brush with any remaining marinade. Place on greased grill over medium-high heat; close lid and grill, turning halfway through, until juices run clear and just a hint of pink remains inside, about 12 minutes. Remove from skewers.

Serve with tomatoes, onion, lettuce on pitas.

Recipe courtesy of CBC Best Recipes Ever