George Calombaris' souvlaki making tips

Souvlaki savant: George Calombaris.
Souvlaki savant: George Calombaris. 

What is the key to the perfect souvlaki?

Start with great ingredients. The bread is super important. Ours is made with yoghurt and wholemeal flour.

What are the common mistakes people make when making a souvlaki?

Bad ingredients. Souvlaki has been known to be eaten in the early hours of the morning. It's now what people enjoy during their lunch or dinner. Yes, it's fast food, but a restaurant mentality approach must be taken in its make-up and delivery.

The menu at Jimmy Grants has a great variety. Which ones are proving most popular with the public?

The Mr Papadopoulos, which is our lamb souvlaki.

Which one is your favourite?

Hmm, that's a tough one. I love the Mr Papadopoulos at Jimmy Grants, but, in saying that I really love the soft-shell crab souva at Gazi.

Where does the addition of the chips come from? (I nearly fainted when I first saw it - all my favourite things wrapped in a bread blanket.)

I have experienced chips in a souvlaki in Athens. It adds texture. It's important that the souvlaki has crisp, crunch and chew.