Pita Stuffed Souvlaki Recipes

CHICKEN SOUVLAKI PITAS

Steps:

• Cut 3 lemons crosswise in half; squeeze juice from lemons. Transfer to a large bowl or shallow dish. Whisk in oil, garlic, oregano, salt and pepper. Add chicken; turn to coat. Refrigerate 1 hour. , Drain chicken, discarding marinade. Thinly slice remaining lemon. On 6 metal or soaked wooden skewers, alternately thread chicken and lemon slices. Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, turning occasionally. Remove chicken from kabobs; discard lemon slices. Serve chicken in pita pockets with tzatziki sauce and toppings of your choice.

THE EASIEST HOMEMADE PITA BREAD RECIPE!

Steps:

• To prepare this pitta bread recipe add in a mixer's bowl the yeast, sugar and water and blend to dissolve the yeast. Set aside for 5-10 minutes until yeast froths.
• Add the flour and salt and mix using the dough hook for 6-8 minutes. Alternatively you could mix the ingredients by hand.
• Depending on the flour used, the dough may need a little bit less or more flour than this pita bread recipe calls for. After mixing for a while the dough for your pita bread should become an elastic ball and a bit sticky.
• When ready, coat the dough with olive oil, place in a bowl and cover with plastic wrap and a kitchen towel. Let it sit in a warm place, for at least 20 minutes or until it doubles its size. This is an important step for this pita bread recipe. The first proof makes the pita bread fluffy and soft. If it is winter, turn the oven on for a minute or two, until it's a little warm, switch it off and then let the dough rise in it.
• Take the dough out of the bowl and gently deflate with your hands. Use just a tiny bit of flour to help you if it is too sticky. Split into 6 evenly sized balls around145g/ 5 oz. each.
• Let the pita bread balls rest for 15 minutes before shaping. This is the second proof and will allow your dough to relax and become easier to shape.
• To form the pita bread, you can either use a rolling pin, or stretch it with your hands, about 20cm in diameter. A rolling pin will make a crunchier pita, while hand stretching a softer, fluffier one. If the dough springs back, set it aside for a few minutes to rest and then continue rolling again.
• For a more traditional look on your pita bread, press the dough firmly with your fingertips forming dimples or use a fork to make some holes on top.
• , heat a non-sticking frying pan to medium heat and add just a little bit of olive oil and wipe off any excess. Bake each pita bread for about 3 minutes on each side, until slightly coloured and still soft. If your pan has a lid, place the lid on while baking them to keep the moisture in.
• use the steam method. Cut a piece of aluminium foil to the size of your pan. Generously sprinkle and spread some olive oil on it. Shape and place your pita on the foil. Pour a large glug of water in your plan over medium low heat - it should start steaming immediately! Place your pita immediately in it and cover with the lid. Let it steam for 12-15 minutes. Take it out, flip it over and cook for another 2-3 minutes on the foil.
• To give it more colour, when you flip your pita bread, push it lightly with a wooden spoon on the pan.

HOMEMADE GREEK PORK GYROS SOUVLAKI RECIPE

Steps:

• To prepare this souvlaki recipe start by preparing the pork gyros. Mix into a large bowl the tenderloin (cut into strips), the garlic, the red onion, 3-4 tbsp of olive oil, 1-2 tbsp of red wine vinegar, some thyme, some rosemary, and mix with your hands. Squeeze the ingredients together, so that all the flavours blend and add 1/2 tbsp of honey. Wrap the bowl and put it into the fridge. Leave the marinade in the fridge for at least 2 hours, before using it (ideally leave it over night).
• In a (very hot) large non-sticking pan, add the tenderloin along with the ingredients of the marinade, and sauté for 1 minute on each side, without stirring, until the meat is nicely coloured, crispy and tender inside.
• To prepare the tzatziki sauce for the pork gyros, pour in a food processor the olive oil and garlic and blend until the garlic is diluted (don't leave any large pieces of garlic). Into a large bowl, grate the cucumber, season with salt and pepper and leave it aside for 10 minutes. Wrap the grated cucumber into a towel and squeeze, in order to get rid of most of the water. Into a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 of red wine vinegar, salt and pepper and mix. (This recipe is for 5-6 servings. Store in the fridge and always serve cold.)
• Use a cooking brush to oil the pita breads on both sides and season with salt, pepper and oregano. Place a large pan (upside down) at the bottom of the oven, place the pita breads on top, and bake in preheated oven at 250C for about 1 minute.
• Pork gyros is usually served wrapped, like a sandwich. To serve, spread some tzatziki sauce on the pita breads and top with the pork gyros, some slices of red onion, some sliced tomato and wrap.
• For an easier version, you can substitute the tzatziki sauce with some fresh yogurt or some mustard and mayonnaise sauce.

CHICKEN AND PORK SOUVLAKI

Steps:

• For the chicken and pork: In a mixing bowl, whisk together the olive oil, yogurt, lemon juice, cumin, oregano, salt, Aleppo pepper, black pepper and garlic.
• Place the chicken and pork into 2 separate mixing bowls. Pour half of the marinade over the chicken and the other half over the pork. Marinate, refrigerated, at least 1 hour and up to overnight.
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Remove the chicken and pork from the marinade, allowing excess to drain off. Keeping the chicken and pork on separate skewers, thread 4 pieces of meat onto each skewer towards the top and covering the tip of the skewer.
• Place the skewers on the direct-heat side of the grill to char on all sides, about 2 minutes per side. Then move to the indirect-heat side of the grill, cover with the lid and cook until the chicken and pork are cooked through, about 10 minutes, or until the internal temperature of the chicken reaches 160 degrees F and the pork reaches 145 degrees F. Stack the skewers on a platter.
• For the onions and lemons: Drizzle the onions and lemons with olive oil and season with salt and pepper. Place on the direct-heat side of the grill. Cook the lemons until charred, about 3 minutes. Cook the onions until tender, about 3 minutes per side.
• Add the onions and lemons to the platter with the souvlaki. Serve with romaine, pita and tzatziki.

CHICKEN SOUVLAKI WITH GRILLED PITA

Steps:

• Chicken:
• In large bowl whisk together all the souvlaki ingredients, except the chicken. Reserve 1 1/2 tablespoons for Round 2 Recipe Greek Flat Bread. Add the chicken and toss to coat. Cover and let marinate for at least 30 minutes or up to overnight in the refrigerator.
• Heat a large skillet over medium-high heat. Remove the chicken from the marinade and add to the pan. Cook until the chicken is cooked through, about 10 to 12 minutes.
• In a medium bowl combine all the tzatziki sauce ingredients and set aside.
• Divide the dough into 4 equal portions. On a floured work surface, roll out each portion into 6 to 7 inches in diameter and about 1/8-inch thick.
• Preheat a grill pan or grill over medium heat.
• Grill the dough for 2 to 3 minutes per side. The pitas should be cooked through but still pliable and not too crispy.
• To Assemble:
• Put a grilled pita onto a plate, top with some cooked chicken, lettuce, tomato, onion and some tzatziki sauce. Repeat with remaining ingredients and arrange on a serving platter.

PITA STUFFED SOUVLAKI

Steps:

• Over medium high heat, warm the oil in a non-stick skillet or wok.
• Separate the onion into rings and add along with garlic to oil.
• Cook 10 to 15 minutes or until onions are lightly brown; stirring frequently.
• Add the sliced meat and cook for 4 to 5 minutes or until meat is warmed.
• Fill pita halves with meat and onion mixture, garnish with sliced tomatoes and tzatziki.
• Serve immediately.

SOUVLAKI

Steps:

• To marinate meat: Cut tenderloin into bite-size chunks and put into a Tupperware with remaining marinade ingredients.
• Swish everything around to distribute, put in fridge and forget for a day (this long marination is not absolutely necessary- but longer means more flavour. If you haven't the time, just do what you can).
• When ready to BBQ, skewer meat onto metal or wooden skewers (remember to soak the wooden skewers in water for at least 1/2 an hour first) and bbq until the meat is nicely brown all over, and you know you can't possibly wait any longer to eat.
• To prepare the fixings: As you are barbecuing the meat, brush as many pita breads as there are souvlaki generously with olive oil and put on the bbq to crisp slightly or alternatively, into a hot frying pan, and cook about 30-45 seconds per side or until starting to brown and give off a yummy,'toasty' smell.
• Here is the 'technique' part.
• Have cut some squares of foil a bit larger than the pita breads.
• Put a square in the palm of your hand and lay a pita in the centre sitting in your flat palm.
• Take a skewer of meat and place in center of pita.
• Squeeze palm shut around meat to get a grip with the pita and pull out skewer, leaving meat inside the bread.
• Open up your palm slightly, making the pita gape open and throw in some onion, slices of tomato, a good dollop of tzatziki, some parsley, along with a healthy shake of salt.
• Roll sandwich up by squeezing palm again (gently this time as the salad stuff is inside) and enclosing neatly with the foil, giving a twist on the bottom so no yummy juices drip out onto your clothes as you are eating this!
• Enjoy our contribution to fast-food!
• You will never settle for a Big Mac again!
• To freeze: Place meat and marinade in a freezer bag or rigid freezer container.
• To serve: Thaw in fridge overnight and proceed with cooking directions.