Ψητά της ώρας - pseeta tis oras - cooked on the grill

Notes: Kontosouvli: chunks of pork sliced from the grill, including bits of skin, fat and, occasionally, bone. Souvlaki: cubes of pork or chicken sandwiched on a skewer between slices of onion, capsicum and/or tomato. Kalamaki: smaller cubes of pork or chicken, usually without the veg slices. Moskhari: usually (what we call) rump rather than sirloin, beef fillet is usually the better option. Hirini / hirino: pork steak, what we’d call a pork chop (although usually bigger). Kotopoulo: grilled chicken, either leg or breast (or somewhere in between). Galopoulo: turkey, not commonly served. Kouneli: rabbit, can have quite a strong taste, especially if it was wild (if you get enough meat to taste it). Panseta: similar to belly pork but usually more meat and less fat. Kokoretsi: intestines, washed and strung together like spaghetti into a long ‘sausage’. It’s legality is a little dubious now but, hey, this is Greece, it’s traditional and who worries about the law?

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