Pork souvlaki with herby flatbreads and tzatziki
This is my version of the popular Greek street food, paired with a healthy tzatziki and a five-ingredient flatbread which can easily be adapted for other recipes. The pork shoulder is coated in a super-simple marinade, made from lemon juice, olive oil and lots of spices, and then griddled as a kebab to get those fierce scorch marks.
Ingredients
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1 tbsp
olive oil
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1 tbsp
lemon juice
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1/2 tbsp
dried oregano
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1/2 tsp
smoked paprika
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1/4 tsp
cayenne pepper
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1/4 tsp
ground cumin
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1
garlic clove, crushed
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300g
pork shoulder, cut into 2cm chunks
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1/2
small iceberg lettuce, shredded
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1/2
red onion, finely sliced
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12
cherry tomatoes, halved
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FOR THE FLATBREAD
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100g
self-raising flour, plus extra for dusting
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1/2 tsp
baking powder
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1/2 tbsp
dried oregano
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1/2 tsp
ground cumin
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100ml
natural yoghurt (0% fat)
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Olive oil, for frying
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FOR THE TZATZIKI
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1/2
cucumber
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100ml
natural yoghurt (0% fat)
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1
small garlic clove, crushed
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1/2 tsp
fresh mint, finely chopped
Directions
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Mix the olive oil, lemon juice, dried oregano, smoked paprika, cayenne pepper, ground cumin and crushed garlic in a bowl and add the pork shoulder chunks. Coat well and leave to marinate for 1 hour.
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To make the flatbreads, place the self-raising flour in a bowl with the baking powder, dried oregano, ground cumin and a good grinding of salt. Fold in the natural yoghurt using a spatula, then bring everything together using your hands.
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Tip the dough out onto a lightly-floured work surface and knead for 2 minutes. Place back in the bowl, cover and leave to rest in the fridge.
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Once the pork has finished marinating, heat a griddle pan until smoking hot. Thread the pork onto four metal skewers, interweaving with red and yellow pepper.
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Grill the souvlaki, rotating the meat regularly, for 5 minutes or until charred all over. Transfer to a foil-lined baking tray and roast in a preheated oven at 180C for 10 minutes or until the pork is cooked through.
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To finish the flatbreads, remove the dough from the fridge and divide in half. Roll each piece into a 15cm round, roughly 2mm thick.
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Brush the flatbreads lightly with olive oil on both sides and place in a hot frying pan. Cook over a high heat for 2 minutes on each side or until puffed up and golden.
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To make the tzatziki, grate the cucumber into a bowl and squeeze out any excess liquid. Mix with the natural yoghurt, garlic and mint and stir well. Season to taste, then decant into a serving dish.
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Mix the lettuce with the red onion and cherry tomatoes and divide between plates. Top with the pork souvlaki and serve with the flatbreads and tzatziki on the side.
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