Now I think it is a bit cheeky of me to write a post about how to make great souvlaki, mainly because Bold is of Greek heritage and this should probably be her post. But I’m hijacking this recipe and stepping on her toes anyway, just watch me go!
The real trick to an awesome souvlaki is to make your own homemade flatbread. Don’t be put off and thinking that it’s hard, it really isn’t. Nothing you can buy in a store (or even cafe) beats the soft fresh fluffiness of a flatbread straight out of the pan. When I told my other half tonight that I was making fresh souvlakis and the homemade bread I got lots of whoops of joy and cuddles and much praise. Admittedly half that praise was coming from my own mouth, but it just tastes so damn good.
- Flat Bread
- 2 cups self-raising flour
- 1/2 tsp salt
- 300 gm plain greek style yoghurt
- 1/2 cucumber
- 1 garlic clove, crushed
- 2 tspn's of lemon juice
- 3/4 cup of plain greek style yoghurt.
- salt and pepper
- Salad for filling
- 2 tomatoes, seeded and diced
- 1 lebanese cucumber, diced
- Meat for filling
- Chicken (which you can easily do in a frypan) or Lamb (best done on a spit or over the bbq)
- Lemon juice
- Crushed garlic
- Olive oil
- Optional : Sriracha Chilli Sauce
Make the Tzatziki by grating the cucumber then squeezing out as much of the liquid as you can. Mix in a bowl with crushed garlic, lemon juice and yoghurt. Add salt and pepper. That's your sauce done.
Dice up the tomatoes and cucumber and put in a bowl. There's your salad for the filling.
Make a marinade for your meat with oregano, lemon juice, crushed garlic and olive oil. If you're doing chicken, marinate the chicken in this for a couple of hours before cooking in a fry pan. If you're doing lamb on the spit, then brush this mixture over the lamb as it rotates. Try hard not to drool.
Finally, the bit that makes the whole thing an absolute dream to devour. Mix the flour, salt and yoghurt together and knead on a floured bench for a couple of minutes until smooth. Keeping adding flour to the bench to stop the dough from sticking. Cut into 8 portions for smaller breads, or make 4 portions for larger breads. Flatten out into a fairly thing round shape using a rolling pin.
Heat up a fry pan or hotplate with a bit of oil. Add the bread one at a time to the pan, cook for one minute, then flip and cook for another 45 seconds.
To serve, add the yoghurt sauce, some Sriracha chilli sauce if that's your thing (and it should be), the diced tomatoes and cucumber, then your meat of choice.
Tip: If your a complete incompetent like myself and cannot eat one of these things without everything falling apart, then just wrap it in tin foil to help hold it together while you eat it.