Visitors to Greece will find chicken, pork, lamb and beef souvlaki served at streetside stands and restaurant tables alike. They are terrific straight from the skewer with just a squeeze of lemon, or stuffed into pita bread with Yogurt Dip with Garlic, Mint and Dill. Serve with the same dry white wine used in the marinade. A broiler can be used, but the smoky charcoal flavor will be lost.
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