Pork Souvlaki in Flatbread with Tzatziki
For a taste of your Greek holiday in your own kitchen, make these quick and easy Pork Souvlaki Kebabs, as seen on the BBC series, Eat Well For Less.
Another take-away fake-away, these pork souvlaki (kebabs) are really simple to make and very tasty. Use any leftover tzatziki in a cheese sandwich; it goes brilliantly with a mature Cheddar!
|For the souvlaki (kebabs)|
|1 tbsp||olive oil|
|1 tbsp||dried mint|
|1 tsp||dried oregano|
|2||garlic cloves, crushed|
|600g||pork shoulder steaks, cut into 3cm chunks (you need about 30 pieces)|
|3||mixed peppers (red, orange and yellow ones), deseeded and cut into 3cm pieces (you need about 35 pieces)|
|5||wholemeal flatbreads (or you can use wholemeal pitta breads)|
|1||butterhead/round lettuce, leaves separated|
|1||lemon, cut into 5 wedges|
|sea salt and freshly ground black pepper, to taste|
|For the tzatziki:|
|300g||0%-fat Greekstyle yoghurt|
|2||garlic cloves, crushed|
|2 tbsp||finely chopped mint leaves|
You will need: five long wooden skewers.
First, make the souvlaki/kebabs. Soak five long wooden skewers in cold water for 20 minutes, then drain (the soaking prevents them from burning/catching during cooking).
Meanwhile, finely grate the zest and squeeze the juice of the lemon straight into a medium bowl, then add the olive oil, mint, oregano, garlic and a little salt and black pepper and mix really well. Add the pork and toss to coat, then cover and set aside.
Next, make the tzatziki. Grate the cucumber into a sieve set over a bowl. Press down lightly on the cucumber, pressing all the excess liquid out. Discard the liquid and drop the grated cucumber into the bowl.
Add the yoghurt, garlic and mint, season with salt and black pepper and mix really well. Set aside while you cook the pork.
Thread alternating pieces of marinated pork and the peppers onto the skewers, leaving a little gap between each – it makes it more difficult for the pork to cook if they’re all tightly squashed together.
Heat a griddle pan until hot. Add the kebabs to the griddle pan, reduce the heat to medium and cook for 2–3 minutes on each side (so 8–12 minutes in total) until golden brown and slightly charred on the edges. You might need to cook them in two batches – if so, transfer the cooked kebabs to a plate, cover with foil and keep them warm in a low oven (150°C/130°C fan/ Gas 2), while the second batch cooks.
Meanwhile, warm the wraps according to the packet instructions, then place one wrap onto each serving plate. Place a few lettuce leaves down the centre of each one, then dollop a little tzatziki on top. For each serving, slide the cooked pork and peppers off a kebab on top of the tzatziki, squeeze over the juice from one of the lemon wedges, then finish with a little more tzatziki. Fold each wrap around the filling to enclose it, then tuck in.