Souvlaki
Chips are a modern addition to the Greek souvlaki, but one we are welcoming with open arms. We double cook them until super crisp and golden, then toss them with fresh lemon zest and oregano before piling them into a soft pitta with freshly grilled pork, salad and plenty of tangy tzatziki.
Ingredients
Metric
Imperial
- soft, round pitta bread, or flatbreads, to serve
- iceberg lettuce, shredded
- 1 red onion, finely sliced
- 2 tomatoes, sliced
- salt, to taste
Pork
- 400g of pork shoulder, diced
- 1/2 lemon, juiced
- 1 tsp ground cumin
- 1 tsp paprika
- 3 garlic cloves, grated to a paste
Tzatziki
- 1/4 cucumber, grated
- 150g of Greek yoghurt
- 1 handful of fresh mint leaves, finely chopped
- 1 garlic clove, crushed
- 1 dash of lemon juice
- freshly ground black pepper
Chips
- 4 large floury potatoes, such as Maris Piper
- vegetable oil, for cooking
- lemon zest, from 1 lemon
- oregano, fresh
Method
Peel the potatoes and cut them into thick slices, then into thin chips
- 4 large floury potatoes, such as Maris Piper
Place the chips into a bowl, cover with cold water and leave to soak for a few hours if possible, or even overnight. If you don’t have time, just rinse the chips really well under lots of cold running water
Combine the diced pork with the lemon juice, cumin, paprika, garlic and some salt and mix well. Refrigerate for 1 hour
- 400g of pork shoulder, diced
- 1/2 lemon, juiced
- 1 tsp ground cumin
- 1 tsp paprika
- 3 garlic cloves, grated to a paste
Combine the grated cucumber with a large pinch of salt and toss to combine, then allow to drain for half an hour
- 1/4 cucumber, grated
To fry the chips, heat oil for deep frying to a temperature of 140°C
- vegetable oil, for cooking
Fry the chips for about 8 minutes, or until they are cooked through but are still pale in colour. Drain on kitchen paper
When you are ready to serve the chips, reheat the oil to 190°C
Fry the chips for a second time until they are a lovely golden brown – 4–5 minutes. Once cooked, toss with some salt, lemon zest and oregano
- lemon zest, from 1 lemon
- oregano, fresh
Preheat a barbecue or grill for cooking the souvlaki
Thread the pork onto skewers and grill either on the barbecue or under a hot grill for around 5 minutes each side, or until just cooked through - take care not to overcook the pork as it will dry out
Combine the salted cucumber with the remaining tzatziki ingredients and mix well, seasoning with black pepper
- 150g of Greek yoghurt
- 1 handful of fresh mint leaves, finely chopped
- 1 garlic clove, crushed
- 1 dash of lemon juice
- freshly ground black pepper
Warm the flatbreads gently and then fill with the pork, lettuce, onion, tomato, tzatziki and chips, serving any remaining chips on the side
- soft, round pitta bread, or flatbreads, to serve
- iceberg lettuce, shredded
- 1 red onion, finely sliced
- 2 tomatoes, sliced
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