Akrotiri Cypriot Pork Souvlaki With Tzatziki Food

PORK SOUVLAKI (SKEWERS) WITH TZATZIKI SAUCE

Steps:

• To prepare the pork souvlaki (skewers), cut the pork into 2 cm pieces and place them in a large bowl, along with all the marinade ingredients. Use your hands to mix really well, cover with plastic wrap and put in the fridge for 20 minutes.
• In the meantime prepare the tzatziki sauce for the pork souvlaki. Pour into a food processor the olive oil and 2 cloves of garlic; blend until the garlic is diluted (don't leave any large pieces of garlic). Into a large bowl, grate the cucumber, season with salt and pepper and leave it aside for 10 minutes. Wrap the grated cucumber into a towel and squeeze, in order to get rid of most of the water. Into a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of chopped dill, 1-2 of red wine vinegar, salt and pepper and mix. Tore in the fridge and serve cold.
• Cut the wooden skewers to fit your griddle pan and soak them in water for 10 minutes. (This will prevent them from burning.) Thread the pieces of pork, comfortably, on the skewers.
• Preheat a grill or griddle pan on a high heat. Cook the pork skewers for about 10 minutes, turning occasionally, until nicely coloured and cooked through.
• While your pork is cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to oil the pita breads on both sides and season with salt and oregano. Place a large oven tray (upside down) at the bottom of the oven and place the pita breads on top of the tray. Bake for 1-2 minutes.
• To serve the pork souvlaki (skewers), slice 2 red onions and place on a platter; top with the pork skewers, drizzle with some extra virgin olive oil and a good squeeze of lemon juice. Serve while still warm with some pita breads and tzatziki sauce or wrap them up like a sandwich, adding some tzatziki, sliced onions and tomatoes. Enjoy!

PORK SOUVLAKI WITH RADISH TZATZIKI

Steps:

• Combine the pork, red onion, bell pepper, lemon zest, lemon juice, 1/3 cup olive oil, garlic, oregano, rosemary, 2 teaspoons salt, and 1 teaspoon black pepper in a large (1-gallon) plastic storage bag. Press out the air, seal, and set aside at room temperature for 30 minutes or refrigerate for up to 12 hours.
• Preheat one very large (14-inch) or two medium (10-inch) dry cast-iron skillets over high heat for 3 minutes. Add the pork and vegetables, including the marinade, spread out, and cook without stirring for 3 minutes. Continue to cook over high heat for 7 to 8 minutes, stirring occasionally, until the pork is cooked through but still slightly pink in the middle. Don't overcook the pork or it will be dry!
• Place 1 warmed pita on each plate. Spoon the pork and vegetables on one half of the pita and place 2 rounded tablespoons of Radish Tzatziki on the other half. Sprinkle with mint, lemon juice, and salt and serve hot.
• Grate the radishes on a box grater. Place the radishes in a paper towel and squeeze out the liquid. In a medium bowl, combine the radishes, garlic, yogurt, olive oil, lemon juice, scallions, mint, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cover, and refrigerate for at least 30 minutes or for up to 12 hours.

CHICKEN SOUVLAKI WITH TZATZIKI SAUCE

Steps:

• Start by preparing the marinade. In a bowl, whisk lemon juice, olive oil, oregano, salt, and black pepper. Use your hands to mix really well and place the chicken and marinate for about 2 hours.
• In the meantime prepare the tzatziki sauce: Place cubed cucumbers in strainer set over bowl and mix with garlic, yogurt, and dill. Season to taste with salt. Refrigerate until ready to serve.
• Cut the chicken breasts into 2 cm pieces . Heat grill or grill pan over medium-high heat. Place chicken skewers on grill (or cook in batches on grill pan) until well browned turning evenly to cook on all sides, about 5 minutes total. (Adjust temperature of grill if necessary). Remove chicken to a serving platter and let rest 3 minutes. Meanwhile, briefly grill pitas and keep warm.
• To serve the chicken souvlaki (skewers), slice 1 red onion, 2 tomatoes and place on a platter. Put a thick line of tzatziki sauce down the center of the pita. Top with the cooked chicken, sliced onion and tomatoes. Fold the pita up like a taco to eat.
• Enjoy :).
• Check our recipe video on Youtube :.
• https://www.youtube.com/watch?v=Ywvq0LWpxno.
• or visit our website :.
• https://recipes.myst.gr.

GRILLED PORK SOUVLAKI

Steps:

• In a large non-reactive bowl, whisk the marinade ingredients together. Add the pork cubes, cover with plastic wrap and refrigerate for 2 to 3 hours.
• If using wooden skewers, soak these in a shallow pan filled with water while the meat marinates.
• Heat the grill to medium high. Thread the meat on to the skewers (about 6-7 pieces per skewer). Season the pork with salt and freshly ground black pepper.
• Grill over medium high heat for about 10 minutes, turning occasionally until they are cooked through. Squeeze some fresh lemon juice on the skewers before serving.

PORK SOUVLAKI

Steps:

• Trim and cut pork into 1 inch cubes.
• In large bowl, whisk together lemon juice, oil, garlic, oregano, salt and pepper.
• Add pork and stir to coat.
• Marinate for 10 minutes (make ahead: cover and refrigerate for up to 24 hours).
• evenly thread pork onto six 8 inch skewers; place on foil lined baking sheet.
• Brush with marinade.
• Broil 6 inches away from heat, turning halfway through, until just a hint of pink remains inside, about 12 minutes.
• Spread tzatziki over each pita.
• Remove pork from skewers and place on pitas; fold over.

LAMB OR PORK SOUVLAKI WITH FRESH VEGGIES

Steps:

• Soak skewers in water overnight. It makes it a lot easier to skewer the meat and the meat has to marinate overnight anyway.
• Cut lamb or pork into 2" cubes. Place cubes in a re-sealable freezer bag. Combine olive oil, garlic, oregano, rosemary, salt, pepper, lemon juice and red wine in a small bowl.
• Pour olive oil mixture over meat in freezer bag. Seal bag and squish around until meat cubes are coated. Place in fridge overnight.
• Chop red onion into eighths. You will have 8 chunks. Cut peppers into large chunks. Cover and let stand in fridge.
• When making dinner: Preheat BBQ to med (approx 350º F).
• Thread skewers with the meat and vegetables, alternating meat cubes with the vegetables.
• Place skewers on BBQ. Baste skewers with any remaining marinade. Grill to desired doneness (approx 10 minutes).

CHICKEN SOUVLAKI WITH TZATZIKI SAUCE

Steps:

• For the marinade: Combine olive oil, lemon juice, garlic, oregano, salt and pepper; place in a large re-sealable plastic bag. Add chicken pieces to the bag, re-seal, and massage the marinade into the chicken. Let marinate in refrigerator for at least 3 hours, and up to 5 hours, turning and massaging bag occasionally.
• Prepare the sauce: Combine all ingredients and refrigerate for at least 1 to 2 hours to allow the flavors to develop.
• Soak 6 wooden skewers in water for at least 30 minutes OR have 6 metal skewers ready.
• Heat grill to medium-high and lightly oil the grate.
• Remove chicken pieces from marinade and thread onto the skewers, discarding the unused marinade.
• Grill kabobs for about 6 minutes per side, until chicken is no longer pink in the center.
• Serve with tzatziki sauce for dipping, or make pita sandwiches.

AKROTIRI: CYPRIOT PORK SOUVLAKI WITH TZATZIKI

Steps:

• Whisk the olive oil, lemon juice, garlic and oregano together in a large bowl. Add the cubed pork and toss until coated. Cover and refrigerate for one hour.
• Thread the pork onto skewers (you can use metal or soaked wooden ones). Cook over hot coals or under the broiler, turning frequently, until nicely blackened but not overcooked.
• Meanwhile, mix the tzatziki ingredients together in a small bowl.
• Add the pork to hot pita bread and fold. Top with tomato, onion, cucumber and shredded lettuce. Add about 1 to 2 tablespoons tzatziki to the top of each serving.