It appears that the making of souvlaki on Thira/Santorini goes back to at least the 17th century BC, as evidenced by this ancient souvlaki grilling device.
This basic design is still in use in Greece.
Such continuity of culture in Greece is rather fascinating.
The modern souvlaki is small pieces of pork (fatty, such as shoulder) that is skewered onto sticks. It is cooked slowly over coals. It is then seasoned with salt, oregano and lemon as it comes off the coals.
The ancient Thirans would not have had the lemons. They didn't really come to Greece until 1000 AD.
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