Mediterranean Live Fire Grilling Kit

Classic Greek souvlaki off your own grate. Apollo's Greek Seasoning mixed with Graza olive oil makes a marinade that clings and browns, while the flat skewers hold chicken and vegetables steady through every flip for even char.

Fast, high-heat shrimp with three-way contrast. Lemon and herbs go on bright, hot honey finishes with sweet heat, and cool tzatziki brings it back down. Ready in the time it takes the coals to settle.

Built to hit heat. Sizzle is the olive oil you cook with, not the one you save for salads. Coat vegetables before they hit the grate, build herb marinades that cling, and get that glossy Mediterranean restaurant finish on proteins. The squeeze bottle makes coverage consistent instead of glugging.

The base layer that makes grilled meat taste instantly Mediterranean. Savory, salty, and herb-forward, built for souvlaki-style chicken, lamb, and pork over high heat. Mix it with olive oil and it becomes a marinade that clings and browns instead of sliding off.

Sweet up front, gentle heat on the finish. This is a post-cook drizzle, not an early glaze, so the honey stays bright instead of scorching. Especially good on flame-grilled shrimp and chicken skewers where it plays against lemon, herbs, and cool tzatziki.

Cool, garlicky, and ready in minutes. Half a packet with 2 cups of Greek yogurt or sour cream and one diced cucumber makes a standard batch. Double it for a party. Chill 30 minutes before serving and the garlic and herbs bloom into something that tastes like it took all afternoon.

The quiet upgrade behind better kebabs. Round skewers let food spin when you flip them, so half your pieces never face the fire. Flat blades lock everything in place for controlled sear, even cooking, and grill marks that actually land where you want them.