SOUVLAKI
Not that you needed another excuse to put french fries on a sandwich, but here you go – Greek Souvlaki!
Method
Souvlaki Marinade Method:
Cut the pork and/or chicken into 1-inch cubes. Place the cubed meat into a medium bowl. If using pork and chicken, be sure to keep the different meat separated.
Combine the remaining ingredients in a small bowl and whisk to combine. Pour the marinade over the meat and stir/fold to combine. Cover the bowl with plastic wrap or a plate and refrigerate for at least 1 hour or up to 12 hours.
Souvlaki Spice Mix Method:
Combine all of the ingredients in a small bowl and whisk to combine.
Reserve until ready to use.
Pita Method:
Divide the pizza dough into 160 gram pieces. Shape the dough portions into taught balls, transfer them to a parchment-lined sheet tray, then cover and let proof at room temperature for 1-2 hours, or until they have grown about 50 %.
Once proofed, lightly coat your work surface with semolina flour. Shape each dough ball into pitas by first dimpling the dough with your finger tips, then gently stretching the dough into 8-inch rounds. Cover the prepared pita dough with a clean damp kitchen towel until ready to cook.
Prepare a medium skillet with a parchment round about ½ inch larger than the bottom of the pan.
Add about 1-2 teaspoons of olive oil and water to the top of the parchment paper. Cover and heat the pan over medium-high heat for 1-2 minutes.
Once preheated, add one pita round to the skillet. Cover and cook one side of the pita for 3-5 minutes or until the outside edges begin to brown. Flip the pita and add another 1-2 teaspoons of water to the pan. Recover the pan, reduce the heat to medium, and cook the pita for an additional 3-5 minutes or until cooked through and lightly browned on both sides.
Repeat with the remaining pita rounds. Keep the pitas warm in a clean dry kitchen towel until ready to serve.
Tzatziki Sauce Method:
Line a fine mesh sieve with a clean dish towel. Peel and grate the cucumber. Transfer the grated cucumber to the dish towel-lined sieve, then sprinkle with 1 teaspoon of salt. Wrap the cucumber in the dish towel and squeeze out all of the excess moisture.
Combine the drained cucumber, garlic, olive oil, yogurt, vinegar, and dill in a medium bowl. Fold to combine, then season to taste with salt.
Keep refrigerated until ready to use.
French Fries Method:
Pour 2 ½ - 3 inches of oil into a large high-walled skillet. Preheat the oil to 375 °F over medium-high heat. Prepare a sheet tray with a layer of paper towels.
Working in small batches, add the frozen fries to the preheated oil. Fry the french fries until crispy and golden brown, about 4-6 minutes.
Using a slotted spoon or metal spider, transfer the cooked fries to the prepared sheet tray. Sprinkle the still hot fries with salt.
Repeat with the remaining frozen fries.
Use the fries immediately in the assembly of the souvlaki sandwiches.
Souvlaki Method:
Soak the wooden skewers in water for 10 minutes. This will help prevent them from burning during the grilling process.
Transfer the Marinated Pork/Chicken to the skewers making sure to leave a 2 ½ inch gap at the bottom of each skewer for easy handling.
Preheat the grill over medium-high heat.
Add the meat skewers to the grill making sure to line them up next to each other. Grill the skewers for 3-5 minutes per each side, or until the chicken reaches an internal temperature of 165 °F (or 175 °F if using chicken thigh) and the pork reaches an internal temperature of 145 °F.
Meanwhile, brush the pita with olive oil and add them to the grill. Cook for 1-2 minutes per side or until lightly grilled. Reserve and keep warm until ready to serve.
Onces the skewers are cooked, brush them with a combination of the lemon juice and 1 Tbsp of Souvlaki Spice Mixture.
To assemble the souvlaki sandwich, place one of the skewers in the center of the pita, then grasp the meat using the pita and gently pull out the wooden skewer. Add the red onion, tomatoes, parsley leaves, French Fries, a dollop of Tzatziki Sauce, a drizzle of extra virgin olive oil, and a generous sprinkle of the Souvlaki Spice Mixture.
Ingredients
Souvlaki Marinade Ingredients:
~2 lb pork neck (or pork tenderloin) and/or boneless skinless chicken breast (or chicken thigh)
3 oz olive oil
2 oz lemon juice (~juice of 1 large lemon)
1 Tbsp honey
2 garlic cloves, minced
1 Tbsp dried greek oregano
¾ tsp kosher salt
½ tsp freshly ground black pepper
Souvlaki Spice Mix Ingredients:
2 Tbsp dried oregano
2 tsp dried thyme
1 tsp garlic powder
1 tsp kosher salt
1 tsp freshly ground black pepper
Pita Ingredients:
As needed semolina flour
As needed extra virgin olive oil
As needed water
Tzatziki Sauce Ingredients:
2 small cucumbers (or 1 large cucumber)
1 tsp kosher salt + more to taste
1 garlic clove, minced
3 Tbsp extra virgin olive oil (preferably Greek)
1 Cup full-fat plain Greek yogurt
1 Tbsp red wine vinegar
¼ Cup chopped dill
French Fries Ingredients:
1 package frozen french fries
As needed light olive oil
As needed kosher salt
Souvlaki Ingredients:
12-16 wooden skewers
Marinated Pork/Chicken (see recipe above)
Pita (see recipe above)
As needed cooking olive oil
½ Cup freshly squeezed lemon juice
Souvlaki Spice Mixture (see recipe above)
1 large red onion, thinly sliced
2 tomatoes, sliced into wedges
¼ Cup fresh parsley leaves
French Fries (see recipe above)
Tzatziki Sauce (see recipe above)
As needed extra virgin olive oil (preferably Greek)