Our Story: The Shish-Kabob Hut opened in 1974 on the corner of Water and Parkhill. For many years we served Greek food with pride and gained many loyal customers. Eventually the time came to move on to our current location at 220 King Street. We still serve the same great food, carefully prepared by the Vassiliadas family. Homemade is our specialty, where we give attention to all details, whether it be in preparation, or that special cooking request from a customer. We hope you enjoy our Greek cuisine and atmosphere. The Shish-Kabob Hut was voted as Favourite Greek food and server Stacey Armstrong was voted Favourite Server in the Peterborough Examiner 1996 Readers Choice Awards. Bob Vassiliadas was most helpful in providing us with some great tips in preparing Calamari.

Calamari can be prepared many different ways, the trick is not to overcook it. When possible try to obtain fresh calamari. First you will need to remove the tentacles, some say this is the tastiest part, then wash the calamari in cold water away from all other foods. You can cut the calamari into rings or cook it whole. When frying calamari, cook it at a high temperature. When cooking it in liquids, such as a sauce or water, use a low temperature. In both methods the calamari will be ready soon after it begins to shrink. At this time it is a good idea to test it with a fork for tenderness. Cooking calamari takes some experience to cook properly. Good luck and enjoy!

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