Pork Souvlaki and Tzatziki

Posted on January 16, 2010

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OK so I am getting a little carried away on the Greek thing but this should be the last one (for a while at least). Since I’m in Spain I should probably move on to tapas. Especially as I have so many yummy ingredients to hand.

But for now: pork souvlaki with tzatsiki. They go really well together, especially when served in pitta with a little salad…

Pork Souvkali is super simple:

  • Cut pork loin into cubes and place in a bowl.
  • Add souvlaki herbs
  • Fry/griddle for about 10mins (depending on size of cubes) until done. Be careful not to over cook the pork as it becomes dry pretty easily.
  • Serve. Simple huh?

Tztatiki works well with the pork as a kebab, or as a dip with crudities or crisps (that’s chips for Americans).

  • Grate cucumber onto a plate. Once you have enough (about half to three-quarters of the yoghurt quantity you will be using), squeeze the cucumber pieces and get rid of as much water as possible. Then place the cucumber between a few sheets of kitchen paper to dry off more of the water.
  • Whilst the cucumber is drying off, put some plain yogurt into a bowl.
  • Season, add a good squeeze of lemon juice and crushed/finely shopped garlic
  • Add the cucumber to the yogurt and stir
  • The dish can be eaten straight away but is best served after a few hours (or overnight) in the fridge so that the flavours come together

For more on Greek cooking, I love the Australian Women’s Weekly cookbooks. Try Cooking Class: Greek as the recipes are delicious whilst being straightforward and incredibly well explained.

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