Souvlaki (, , ; plural: , ), is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It is usually eaten straight off the skewer while still hot. It can be served with or inside of a rolled pita, typically with lemon, sauces, vegetables such as sliced tomato and onion, and fried potatoes as a side. The meat usually used in Greece and Cyprus is pork, although chicken, beef, and lamb may also be used in some regions as well as worldwide. Etymology The word souvlaki is a diminutive of the Medieval Greek ( meaning "skewer") itself borrowed from Latin . "Souvlaki" is the common term in Macedonia (Greece) and other regions of northern Greece, while in southern Greece and around Athens it is commonly known as kalamaki ( meaning "small reed"). History In Greek culture, the practice of cooking food on spits or skewers dates to the Bronze Age. Excavations in Santorini, Greece, unearthed sets of stone cooking supports used by the natives of the island before the Thera eruption of the 17th century BC; souvlaki was "a popular delicacy in Santorini back in 2000 BC." In the stone cooking supports, there are pairs of indentations that were likely used for holding skewers and the line of holes in the base allowed the coals to be supplied with air. In Mycenaean Greece, "souvlaki trays" were discovered in Gla, Mycenae, and Pylos. The "souvlaki trays" (or portable grills) used by the Mycenaean Greeks were rectangular ceramic pans that sat underneath skewers of meat. It is not clear whether these trays would have been placed directly over a fire or if the pans would have held hot coals like a portable barbecue pit. Spit supports appear to "continue in use into the Early Iron Age at Nichoria." In Greek literature, Homer in the Iliad (1.465) mentions pieces of meat roasted on spits (ὀβελός); this is also mentioned in the works of Aristophanes, Xenophon, Aristotle, and others. In Classical Greece, a small spit or skewer was known as (), and Aristophanes mentions such skewers being used to roast thrushes. In the Byzantine Empire, the Greek author of the Prodromic Poems (4.231) mentions "the hot meat shops" of Constantinople providing clients with spit-roasting meat slices similar to souvlaki known as . Modern-day souvlaki was described by Gustave Flaubert, a French traveler, who observed Greeks