With the price of souvlaki on the rise, a Greek from Crete has created a new technique for the delicacy – the snails souvlaki. The snails – χοχλιοί – are placed on a skew and then cooked over an open charcoal fire. Within seven minutes they are ready to be grilled.
DiaSOSte Messaras, the inventor of the delicacy, posted photographs and eating tips on his Facebook page. “If you dip them in olive oil with vinegar vinaigrette and a bit of salt, then they are amazing,” he wrote.
The snails souvlaki provides an alternative to the local dish known as Χοχλοί Μπουμπουριστοί in which snails are normally consumed in Greece where they are boiled in white wine with bay leaves, celery and onion before coated with flour and fried with herbs.