Souvlaki with Pita Bread

 Recipes from alternative-athens.com

Ingredients

Serves: 3 - 4 persons

• 1 kg of chicken or pork cut in cubes with 2.5cm sides
• 6 Pita breads
• Juice of 4 lemons
• Salt, pepper and oregano for seasoning
• Some fresh onion rings
• Slices of fresh tomato
• 6 wooden skewers
• Tzaziki (see recipe here below)
• Olive oil

Method

1. Pass the pork meat cubes through the wooden skewers, salt and pepper them.

2. Cook over a barbecue fire, on a skillet or under an oven grill.

3. In the meantime, spread some oil on the pitas and place them under the oven grill, browning slightly each side, but not drying them.

4. When the meat is done, dip the skewers in a tall glass containing the lemon juice

5. Hold a pita bread in one hand and empty the meat cubes in it, by removing the skewer.

6. Sprinkle with oregano and salt, add tzaziki, some onion rings and tomato slices and then roll the pita and fold it with a piece of baking sheet. Your souvlaki is ready!

Greek pita bread

Ingredients

• 2 tea spoons dried yeast
• 1 tsp sugar
• 1 1/3 - 1 1/2 cup of warm water
• 500 gr. Flour
• 1 tsp of salt
• 2 tablespoons of olive oil

Method

1) Mix the yeast with the sugar and ½ of the cup of water. Let it rest for 5 min. It will start to rise.

2) Mix the flour with the salt. Make a hole in the centre and pour in the oil, the other ½ cup of warm water and the yeast.

3) Knead, adding as much water as it is needed in order to have a soft, pliable and non sticky dough.

4) Place the dough in a well greased pan and turn it so it is greased from all sides. Cover the pan with film and wait for 1 ½ h in order to rise.

5) Press and shape the dough in order to have small pita breads of 15cm diameter and 1cm thickness. Coat with olive oil and leave them to rest.

6) Make parallel shapes

7) Bake at 230οC for 5-7 minutes, they should not be totally baked. When they are at room temperature, put them in plastic bags and in the freezer.

8) When needed, defreeze and coat with olive oil, both sides. Fry or grill and sprinkle with salt and oregano.

Tzatziki

(Yoghurt dip)

Ingredients

Serves: 4 servings 

• 1 kilo strained yoghurt (10% fat)
• 1 cucumber, unpeeled
• 4 garlic cloves (more gives a stronger taste)
• ½ cup olive oil
• 2 tablespoons vinegar
• 1 cup finely chopped dill
• ½ cup finely chopped spearmint
• salt

Method

1. Grate the cucumber, salt it and let it drain for 15 minutes.

2. Squeeze the cucumber until all its water is removed.

3. Grate the garlic and mix it (beat it) with salt until it becomes creamy.

4. Put the yoghurt into a bowl and add the cucumber, the vinegar, the garlic, the oil, the dill and the spearmint.

5. Whiz the contents until all the ingredients are well mixed.

6. Serve cold.