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!
Servings: 4 servings
For the tzatziki
- 300 g | 10.5oz Greek Yoghurt I used Fage Total
- 150 g | 5.3oz cucumber about half large cucumber
- 2 tsp salt
- 1 large garlic clove minced
- 1 tbsp fresh mint very finely diced
- 1 tbsp lemon juice
- 1 tbsp olive oil to drizzle
For the pitta
- 300 g | 10.5oz pasta or white bread flour plus more to dust
- 100 g | 3.5oz Greek Yoghurt
- 150 ml | 5fl oz water
- 3 tbsp olive oil plus more to fry
- 2 tbsp sugar
- 1 tsp dry active yeast
- 1 tsp salt
For the souvlaki
- 460 g | 1 pound diced pork shoulder steaks
- 2 tbsp olive oil
- 1 tbsp lemon juice or wine vinegar
- 1 tbsp dried oregano
- 1 tbsp garlic granules
- 1 tsp salt
- 1/2 tsp crushed chilli flakes
- 1/4 tsp ground cumin
- 2 large vine tomatoes sliced thinly
- 1 large red onion sliced very thinly
- 2 tbsp flat leaf parsley finely chopped
- 1 tsp smoked 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.
Calories: 672kcal | Carbohydrates: 73g | Protein: 34g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 2462mg | Potassium: 639mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1670IU | Vitamin C: 17.9mg | Calcium: 185mg | Iron: 2.9mg