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Souvlaki is slightly different to a traditional kebab too.
Those are greek.
They generally use a softer bread (when IN bread...although it's not always in bread, that's just a takeaway thing) or pita - lebanese bread is bigegr and "dryer., better meat, and "tzatziki" - a cucumber yhogurt as one of their seasonings. They are mainly lamb or chicken, and can also include fish (more available in Greece, I assume) swordfish being among them.
I'm not sure, but I THINK that prior to it becoming a regular fast food item, the meat was cooked on what you'd call a shish-kebob, over coal or fire.
This is probably the common factor that relates "shish kebob" and "kebab".
Sorry to nitpick, but hey...the more you know...
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Last edited by Phalanx; 02-23-2007 at 10:19 PM.
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