AUTHENTIC GREEK SOUVLAKI
Souvlaki gyro with tender pork, Greek pita bread, tzatziki sauce and lots of aromatics.
Provided by by Jenny | The Greek Foodie
Categories Main Course
Time 2h
Number Of Ingredients 17
Steps:
- In a bowl mix fresh herbs, onion slices, olive oil, vinegar, honey, and a pinch or two of salt and pepper. Place meat in a large pan and add the marinade. I like to massage the meat a little with the marinade mixture. Cover with aluminum foil and let it marinate from 3-4 hours to overnight in the fridge.
- Take it out of the refrigerator 1/2 hour ahead of cooking so it can get to room temperature.
- Cut the tomatoes into thin slices, add them to a medium bowl. Add the sliced onion, and the crumbled feta cheese. Season with sea salt to taste. Sprinkle some dried oregano. Drizzle olive oil and a tsp or so of red wine vinegar.
- Mix well but gently and let it sit for at least half an hour ahead of the souvlaki assembly.
- Add 2-3 tbs of olive oil to a cast-iron grilling pan or the pan of your choice. Let it heat up almost to the point of smoke. add the meat 2-3 slices at a time. You don't want to add more because the temperature will go down and the meat will boil instead of the grill.
- Cook meat for 2-3 minutes for each side. I always do a test drive; cooking time changes depending on how thin my meat slices are.
- On the same pan, you cooked your meat, clean it lightly with a paper towel, drizzle a little olive oil and grill the pitas to warm them up. This will allow them to get some of that charred, smoked flavor.
- Take a pita bread, add two-three slices of meat, 2-3 full tablespoons of tomato & onion filling, and 2 tbs of tzatziki. Wrap it up in parchment paper just like they do in Greece and enjoy!
Nutrition Facts : Calories 529 kcal, Sugar 9 g, Sodium 421 mg, Fat 39 g, SaturatedFat 9 g, Carbohydrate 13 g, Fiber 1 g, Protein 30 g, Cholesterol 96 mg, ServingSize 1 serving
GREEK PITA BREAD
This recipe for Greek pita bread can be used for 'souvlaki' and 'gyros' sandwiches, Found on a greek website. 2 hours includes rising time
Provided by Poppy
Categories Yeast Breads
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the yeast and sugar in a small bowl, add 1/2 cup of the warm water and let it stand for 10 minutes to proof and ferment it.
- Dissolve the salt in the remaining warm water.
- Put the flour in a large mixing bowl, making a well in the middle and put the dissolved yeast and salt water into it.
- With your hands, blend it into a dough.
- You may need a bit more or less water depending on your flour.
- Knead the dough in the bowl with your fists for 10-15 minutes or until it is smooth.
- Pour the oil over the dough and knead it again until the oil is absorbed.
- Cover the dough in the bowl with a towel and set it in a draft free area to rise to double it's bulk (1-2 hours), then punch it down and knead it again for a few minutes.
- Preheat your oven to 350°F.
- Cut pieces of dough, egg size or larger, depending on the size of the pita desired, shape them into balls with your hands and roll them out over a lightly floured board or pastry cloth to 1/4 inch thickness.
- Set 2 or 3 pites on a lightly oiled cookies sheet and bake them on the lower rack 2 to 3 minutes each side.
- Pitas should be white and soft.
- Wrap the baked pitas in a clean towel until they are cool, then store them in plastic bags to prevent them from drying out.
- When you are ready to use them, heat a bit of oil in a shallow skillet and fry them a minute or so on each side, or until golden brown.
- Use them immediately, because they get hard when they dry out.
Nutrition Facts : Calories 336.2, Fat 3.2, SaturatedFat 0.5, Sodium 779.4, Carbohydrate 66.3, Fiber 2.6, Sugar 2.3, Protein 9.2
SOUVLAKI ON PITA BREAD
When you come to Greece you will find a souvlaki bar at every corner!! Try it..you will not regret it.
Provided by Poppy
Categories Lamb/Sheep
Time 30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Place the lamb cubes in a large mixing bowl.
- Combine all the marinade ingredients in the bowl of a food processor fitted with the metal blade, and process to a puree.
- Pour the marinade over the lamb.
- Toss the meat to coat well with the marinade.
- Cover and let marinate for at least 4 hours at room temp or refrigerate overnight.
- Prepare the mayonnaise and/or tzatziki, cover and refrigerate.
- Toss the onion with the vinegar, cover, and refrigerate.
- Wrap the pitas in foil and keep warm in a preheated 350~ oven while you cook the lamb.
- Bring the lamb to room temp.
- Thread the lamb cubes onto the skewers.
- Prepare a medium-hot fire in a grill.
- Place the lamb on the grill and cook, turning them frequently, until the lamb is medium rare, about 7 minutes.
- Transfer the lamb cubes to a warm platter, and remove the lamb from the skewers.
- These can also be broiled.
- Set out the pita breads, lamb, the mayonnaise and/or tzatziki, onion, lettuce, and tomatoes at the table for guests to help themselves.
- Spread some mayonnaise or tzatziki over a pita.
- Distribute a few cubes of lamb on the bread and top with onion, lettuce, and tomatoes.
- Sprinkle with a few drops of Tabasco sauce, if desired, roll up the pita, and eat the sandwich out of hand.
- If you use store-bought instead of homemade pocketless pita breads, reheat them before serving.
- To reheat,wrap them in foil in stacks of 2.
- Place the foil-wrapped pita breads in a preheated 400~ oven until they are soft, about 15 minutes.
Nutrition Facts : Calories 512.4, Fat 25.5, SaturatedFat 5.3, Cholesterol 71.4, Sodium 712.4, Carbohydrate 40.6, Fiber 3.3, Sugar 3.2, Protein 29.9
SOUVLAKI
This is the way I do souvlaki or shish kebab - and I mean the sandwich with pita bread you can find on nearly every street corner in Greece, not just the skewered meat. This is the best! Prep time does not include marinating time. OAMC instructions provided.
Provided by evelynathens
Categories One Dish Meal
Time 1h
Yield 8 souvlaki, 4 serving(s)
Number Of Ingredients 12
Steps:
- To marinate meat: Cut tenderloin into bite-size chunks and put into a Tupperware with remaining marinade ingredients.
- Swish everything around to distribute, put in fridge and forget for a day (this long marination is not absolutely necessary- but longer means more flavour. If you haven't the time, just do what you can).
- When ready to BBQ, skewer meat onto metal or wooden skewers (remember to soak the wooden skewers in water for at least 1/2 an hour first) and bbq until the meat is nicely brown all over, and you know you can't possibly wait any longer to eat.
- To prepare the fixings: As you are barbecuing the meat, brush as many pita breads as there are souvlaki generously with olive oil and put on the bbq to crisp slightly or alternatively, into a hot frying pan, and cook about 30-45 seconds per side or until starting to brown and give off a yummy,'toasty' smell.
- Here is the 'technique' part.
- Have cut some squares of foil a bit larger than the pita breads.
- Put a square in the palm of your hand and lay a pita in the centre sitting in your flat palm.
- Take a skewer of meat and place in center of pita.
- Squeeze palm shut around meat to get a grip with the pita and pull out skewer, leaving meat inside the bread.
- Open up your palm slightly, making the pita gape open and throw in some onion, slices of tomato, a good dollop of tzatziki, some parsley, along with a healthy shake of salt.
- Roll sandwich up by squeezing palm again (gently this time as the salad stuff is inside) and enclosing neatly with the foil, giving a twist on the bottom so no yummy juices drip out onto your clothes as you are eating this!
- Enjoy our contribution to fast-food!
- You will never settle for a Big Mac again!
- To freeze: Place meat and marinade in a freezer bag or rigid freezer container.
- To serve: Thaw in fridge overnight and proceed with cooking directions.
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