I’ve made chicken souvlaki at home for a long time, and I occasionally get it when eating out, like at Med Deli in Chapel Hill. However, while I was working in Herrenberg, Germany, for several weeks, one of my German coworkers was a local and made several excellent restaurant recommendations during my visits. One was for a Greek restaurant serving pork souvlaki. I’m not sure if it was the fact that I hadn’t had souvlaki in a while, that it was pork instead of chicken, or just the proximity to Greece that made it so good, but it was an eye-opening meal.