Greek street food, long celebrated as some of the world’s finest, has met fierce competition this year. The iconic souvlaki dropped to 55th place in the prestigious “golden” street food list from the gastronomic guide Taste Atlas.
Topping the chart of the 50 best street food dishes is Algeria’s Garantita, a savory chickpea flour dough blended with oil, spices, and water, topped with beaten egg, baked until golden, and served hot with harissa and cumin. This North African delight has outshone globally renowned Greek staples like souvlaki, gyros, kontosouvli, and kokoretsi.
Despite the shake-up, Greek cuisine still shines in the rankings. Kontosouvli secures a spot in the top 20, while gyros holds strong at 23rd. Souvlaki, however, has slipped to 55th, and kokoretsi trails at 96th.
Following Garantita, China’s guotie takes second place, with Indonesia’s siomay in third. Mexico’s quesabirria claims fourth, and India’s parotta rounds out the top five.
Kontosouvli, ranked 19th, is lauded by Taste Atlas as a traditional Greek dish featuring hefty chunks of pork marinated in a blend of herbs and spices—think garlic, oregano, thyme, rosemary, paprika, olive oil, lemon juice, and red wine. Skewered and slow-grilled over an open flame, it boasts a flavorful, crispy exterior and a succulent core. Typically sliced thick and paired with pita bread, tzatziki, and a village salad, this dish—once an Easter specialty—is now a year-round tavern favorite.
Further down at 23rd, gyros continues to represent Greek street food’s global appeal. Meanwhile, souvlaki, a once-dominant contender, lands at 55th, and kokoretsi closes out the Greek entries at 96th in the Taste Atlas list.
Kontosouvli Recipe
Ingredients:
- 2 kg (4.4 lbs) pork shoulder or neck, cut into large chunks
- 4-5 garlic cloves, minced
- 2 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tbsp rosemary (fresh or dried)
- 1 tsp smoked paprika
- 1/3 cup olive oil
- Juice of 1 lemon
- 1/4 cup red wine
- Salt and freshly ground black pepper, to taste
- Wooden or metal skewers
To Serve:
- Pita bread
- Tzatziki sauce
- Village salad (tomato, cucumber, onion, feta, olives)
Instructions:
- Prepare the Marinade: In a large bowl, combine minced garlic, oregano, thyme, rosemary, paprika, olive oil, lemon juice, red wine, salt, and pepper. Whisk until well blended.
- Marinate the Meat: Add the pork chunks to the marinade, tossing to coat evenly. Cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld.
- Skewer the Pork: Thread the marinated pork pieces onto large skewers, packing them snugly but not too tightly.
- Grill: Preheat a grill to medium heat. Place the skewers over the flame, turning occasionally, and cook for about 1-1.5 hours until the outside is crisp and golden and the inside is tender and juicy. (If using an oven, roast at 180°C/350°F for 1.5-2 hours, turning halfway.)
- Rest and Slice: Let the kontosouvli rest for 10 minutes, then slice into thick pieces.
- Serve: Plate with warm pita bread, a dollop of tzatziki, and a side of village salad. Enjoy!
Tip: For authentic flavor, grill over charcoal if possible, and baste with extra marinade during cooking.