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you are here: Recipes | Greek souvlaki served with Tzatziki in pita bread

Greek souvlaki served with Tzatziki in pita bread

Greek Pita recipe

Life’s a picnic!
We share a great recipe that will go down a treat at your next alfresco outing


Production Amor Engelbrecht Food Assistant Katelyn Williams Food Preparation Zola Nene 
Photographs Angie Làzaro and Gunther Gräter


Greek souvlaki served with Tzatziki in pita bread
(serves 6)

900g pork fillet or loin, cubed
salt and black pepper, to taste
5t dried oregano
juice of 3 lemons
6T chopped Italian parsley
90ml olive oil
sliced tomatoes, chopped onion, chopped
parsley, quartered lemons, tzatziki*
and pita bread, to serve
12 skewers

Thread the cubed meat on the skewers and season with salt and pepper. Mix the oregano, lemon juice, parsley and oil and brush over the meat. Grill over coals until done and sprinkle with the remaining marinade. Serve with sliced tomatoes, chopped onion, quartered lemons, tzatziki and pita bread for people to assemble their own combinations.

TIP
Although pork is by far the most traditional meat to use for souvlaki in Greece, it can be replaced with seafood, chicken, beef or lamb. An interesting alternative is to make meatballs and thread them on the skewer. Flavour the meatballs with a mixture of dried oregano, dried basil and fresh parsley, or dried mint and fresh parsley, for an authentic Greek taste.



Tzatziki

(makes about 2½ cups)

Although the authentic version is made with thick, full-cream Greek-style yoghurt, using low-fat Bulgarian yoghurt is a guilt-free, flavourful alternative. Try to make it the day before you need it and leave in the fridge for the flavours to mingle and develop.

1 cucumber
1-2t salt
600g plain yoghurt
4 garlic cloves, minced
2T extra virgin olive oil
1T lemon juice
2t chopped fresh mint (or dried)

Peel the cucumber lengthways, leaving some strips unpeeled if you prefer the added texture and colour. Grate the cucumber and place in a sieve, sprinkle with the salt and leave for about 30 minutes over a bowl to catch the juices. Using your hands, squeeze out excess liquid. Mix the remaining ingredients and add the cucumber.

TIP
Tzatiziki is also lovely in hamburgers, with lamb chops and used in place of mayonnaise in potato salad.



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