Souvlaki Miktó is the mixed-meat skewer: a combination of meats grilled together rather than a single protein on the stick. Miktó means mixed, and that is the whole proposition. Instead of choosing pork or chicken or beef, the skewer carries more than one, and the appeal is the contrast on a single bite, fatty against lean, dense against tender, the meats trading flavor as they cook side by side over the coals.
The combination is what has to be managed, because different meats do not cook at the same rate. Pork cubes render fat and stay forgiving; chicken breast dries fast and wants the least time; beef sits in between and asks for char without going tough. Threading them in a sensible order matters, the quicker-cooking pieces toward the cooler end of the skewer, the forgiving ones where the fire is hardest, so nothing finishes chalky while something else is still raw. The marinade is the usual olive oil, lemon, oregano, garlic and salt, but the cook is the real skill: pulling the skewer when the chicken is just done and the pork has color, not when one component dictates the timing alone. Good execution is a mikto where every cube is at its own right doneness, the fattier meat basting the leaner, char on the corners, juice still running. Sloppy execution is a skewer cooked to a single average, the chicken cottony so the beef could brown, or everything held too long until the contrast that justifies a mixed skewer is gone and it is just dry meat on a stick.
Eaten as a kalamaki it comes off the skewer with lemon and oregano, the same as its single-meat siblings, and the same mixed meats wrapped into a pita with tzatziki, salad and fries become a handheld, that wrapped pita format being distinct enough to deserve its own article rather than being crowded in here. The single-protein chicken and beef skewers sit on the same grill and are their own entries with their own behavior under heat. What holds the mikto together is the souvlatzidiko grill logic applied to a harder problem: small skewers, fast fire, finished to order, and the cook reading several meats at once instead of one.