Pork Souvlaki
Pork Souvlaki
1 pork fillet, trimmed and cut into 1cm slices
1 garlic clove, finely grated
Zest and juice 1 lemon
1 tablespoon fresh chopped oregano or 2 teaspoons dry
1 teaspoon sweet paprika
2 tablespoons oil
2 red onions, peeled, quartered and broken into petals
6 wooden kebab sticks, soaked in cold water for 20 minutes
Mix the garlic, lemon zest, juice, oregano, paprika and oil in a bowl and mix in the pork. Marinate for 20 minutes then thread onto the sticks alternatively with pieces of onion.
Heat a griddle pan until hot and add the kebabs, season with salt and cook on each side for about 2 minutes each or until cooked through. Rest.
Potato Flatbread
250g self raising flour
100g cold mashed potato
1 teaspoon salt
4 tablespoons natural yoghurt
2 tablespoons oil
About 100ml warm water
Rub the mash into the flour. Add the salt and then mix in the yoghurt, oil and enough water to make a soft dough.
Divide into 6 and roll each out as thinly as possible.
Cook on a hot pan for about 1 minute each side.
Kebab shop sauce
100ml Greek yoghurt
2 tablespoons mayonnaise
1 clove garlic, finely grated
1 teaspoon finely chopped red chilli
2 tablespoons tomato ketchup
Mix together.
Slice the pork from the stick and place on a flatbread, top with some sauce and roll up.
