When you're cooking with skewers it's important to remember that steel versions conduct heat better, and therefore cook meat faster (depending on the dish). If, like me, you prefer using rosemary branches, lemongrass or wooden sticks for skewering, be sure to soak them in water for at least 30 minutes. Otherwise, they'll flame up and burn on the grill.
If you're working with flat pieces of meat or shrimp, remember to spear them twice before grilling as they tend to flop around if they're not secured.
Souvlaki means skewered meats in Greek. Simple to cook, souvlaki can be made with pork, lamb, chicken or veal, and is often served with tzatziki sauce and a tomato-and-onion salad. For the best tzatziki, use Greek yogurt. If you use the base of a lemongrass stalk for a skewer, or a thick branch of rosemary, the meat will absorb the flavour.