primitive Cretan taverna, flavoured
with wood smoke and the
mountain herbs, accompanied by
the strong red wine of Crete, these
kebabs can be the most poetic of
foods. Exquisitely simple, they are
in fact of Turkish origin, like many
Greek dishes, although the Greeks
do not always care to admit it.
MUTTON OR LAMB KEBABS
The unique flavour of these
kebabs demands no adornment.
They can be served on a mound of
fried rice, but are best left on the
skewers and laid on a thick bed of
parsley or watercress or chopped