Greek pork souvlaki with tzatziki and homemade pitta bread
Traditional Greek pork souvlaki with tzatziki sauce - so easy to make, incredibly tasty and perfect for barbecues!
Resting time for pitta1hr
Keyword: Greek souvlaki, pork souvlaki, tzatziki
Author: Lucy Parissi | Supergolden Bakes
For the tzatziki
300g| 10.5oz Greek YoghurtI used Fage Total
150g| 5.3oz cucumberabout half large cucumber
1large garlic cloveminced
1tbspfresh mintvery finely diced
1tbspolive oil to drizzle
For the pitta
300g| 10.5oz pasta or white bread flour plus more to dust
100g| 3.5oz Greek Yoghurt
150ml| 5fl oz water
3tbspolive oil plus more to fry
1tspdry active yeast
For the souvlaki
460g| 1 pound diced pork shoulder steaks
1tbsplemon juiceor wine vinegar
1/2tspcrushed chilli flakes
1/4 tspground cumin
2large vine tomatoessliced thinly
1large red onionsliced very thinly
2tbspflat leaf parsleyfinely chopped
1tspsmoked sweet paprika to dust
Make the tzatziki
Coarsely grate the cucumber (remove the seeds first if there are a lots) in a bowl and sprinkle with the salt.
Let it stand for 5 minutes and then use a cheesecloth (or your hands) to squeeze most of the moisture out.
Mix well with the yoghurt, garlic, mint and lemon juice and drizzle with olive oil. Cover and put in the fridge until needed to allow the flavours to develop.
Make the pitta
Put the flour, sugar,salt and yeast in a large bowl. Briefly mix together using a wooden spoon.
Put the yoghurt, water, olive oil and salt in a measuring jug and mix together. Add to the flour and mix together with a spoon until a shaggy dough is formed. Knead briefly with your hands until dough comes together. Cover and let it rise for an hour (if won't rise very much, that's ok).
Tip the dough onto a lightly floured worktop and divide into 6 sections. Form them into balls and flatten using the palms of your hands. Lightly roll out using a floured rolling pin.
Keep the rolled out pittas separated with greaseproof paper so that they don't stick and covered with a damp cloth.
Heat a large non-stick frying pan and wipe with a little olive oil. Pan fry the pittas for a few minutes on each side until brown spots appear. Set aside and cover with a damp cloth.
Make the souvlaki
If you are using wooden skewers, soak them in water for 30 minutes so that they don't burn.
Put the diced pork into a bowl and add the olive oil, lemon juice, oregano, garlic granules, salt, chilli flakes and cumin. Let the meat marinate for up to half an hour. Thread the meat onto the skewers.
Heat a large frying or griddle pan and wipe with olive oil. Grill the skewers over high heat, turning frequently so that they cook evenly. Taste and season with additional salt (if needed) and pepper.
Mix the sliced onion with the chopped parsley and have all your souvlaki fillings ready.
Briefly pan fry the pittas to warm them up (or brush with a little olive oil and briefly grill on the barbecue) then add a little onion, tzatziki and tomatoes.
Add the meat (off the skewers) and season with a little smoked paprika. Wrap the pitta around the fillings, using a little greaseproof paper to hold everything together if you like. Eat immediately!
If you are cooking the skewers on a barbecue, brush with a mix of olive oil and lemon juice while grilling. They meat only needs a few minutes to cook.
You can use chicken thighs or diced lamb instead of the pork if you prefer.