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SOUVLAKI

cook:

1 h 30 min

Picture for SOUVLAKI

1,243,202 views  Not that you needed another excuse to put french fries on a sandwich, but here you go – Greek Souvlaki!

4 Servings

US

original

metric

INGREDIENTS

For the Souvlaki Marinade

For the Souvlaki Marinade

~2 pork neck (or pork tenderloin) and/or boneless skinless chicken breast (or chicken thigh)

lb ~2 pork neck (or pork tenderloin) and/or boneless skinless chicken breast (or chicken thigh)

olive oil

3 oz olive oil

lemon juice (~juice of 1 large lemon)

2 oz lemon juice (~juice of 1 large lemon)

honey

1 tbsp honey

garlic cloves, minced

2 garlic cloves, minced

dried greek oregano

1 tbsp dried greek oregano

kosher salt

¾ tsp kosher salt

freshly ground black pepper

½ tsp freshly ground black pepper

For the Souvlaki Spice Mix

For the Souvlaki Spice Mix

dried oregano

2 tbsp dried oregano

dried thyme

2 tsp dried thyme

garlic powder

1 tsp garlic powder

kosher salt

1 tsp kosher salt

freshly ground black pepper

1 tsp freshly ground black pepper

For the Pita

For the Pita

New York Style Pizza Dough

New York Style Pizza Dough

As needed semolina flour

As needed semolina flour

As needed extra virgin olive oil

As needed extra virgin olive oil

As needed water

As needed water

For the Tzatziki Sauce

For the Tzatziki Sauce

small cucumbers (or 1 large cucumber)

2 small cucumbers (or 1 large cucumber)

kosher salt + more to taste

1 tsp kosher salt + more to taste

garlic clove, minced

1 garlic clove, minced

extra virgin olive oil (preferably Greek)

3 tbsp extra virgin olive oil (preferably Greek)

full fat plain Greek yogurt

1 cup full fat plain Greek yogurt

red wine vinegar

1 tbsp red wine vinegar

chopped dill

¼ cup chopped dill

For the French Fries

For the French Fries

frozen french fries

1 package frozen french fries

As needed light olive oil

As needed light olive oil

As needed kosher salt

As needed kosher salt

For the Souvlaki

For the Souvlaki

wooden skewers

14 wooden skewers

Marinated Pork/Chicken (see recipe above)

Marinated Pork/Chicken (see recipe above)

Pita (see recipe above)

Pita (see recipe above)

As needed cooking olive oil

As needed cooking olive oil

freshly squeezed lemon juice

½ cup freshly squeezed lemon juice

Souvlaki Spice Mixture (see recipe above)

Souvlaki Spice Mixture (see recipe above)

large red onion, thinly sliced

1 large red onion, thinly sliced

tomatoes, sliced into wedges

2 tomatoes, sliced into wedges

fresh parsley leaves

¼ cup fresh parsley leaves

French Fries (see recipe above)

French Fries (see recipe above)

Tzatziki Sauce (see recipe above)

Tzatziki Sauce (see recipe above)

As needed extra virgin olive oil (preferably Greek)

As needed extra virgin olive oil (preferably Greek)

New York Style Pizza Dough

bread flour

470 g bread flour

sugar

25 g sugar

yeast

1.5 g yeast

ice water

285 g ice water

kosher salt

9 g kosher salt

olive oil

15 mL olive oil

DIRECTIONS

1.

For the Souvlaki Marinade

1.

Cut the pork and/or chicken into 1-inch cubes. Place the cubed meat into a medium bowl. If using pork and chicken, be sure to keep the different meat separated.

~2 pork neck (or pork tenderloin) and/or boneless skinless chicken breast (or chicken thigh)

lb ~2 pork neck (or pork tenderloin) and/or boneless skinless chicken breast (or chicken thigh)

2.

Combine the remaining ingredients in a small bowl and whisk to combine. Pour the marinade over the meat and stir/fold to combine. Cover the bowl with plastic wrap or a plate and refrigerate for at least 1 hour or up to 12 hours.

olive oil

3 oz olive oil

lemon juice (~juice of 1 large lemon)

2 oz lemon juice (~juice of 1 large lemon)

honey

1 tbsp honey

garlic cloves, minced

2 garlic cloves, minced

dried greek oregano

1 tbsp dried greek oregano

kosher salt

¾ tsp kosher salt

freshly ground black pepper

½ tsp freshly ground black pepper

3.

For the Souvlaki Spice Mix

1.

Combine all of the ingredients in a small bowl and whisk to combine.

dried oregano

2 tbsp dried oregano

dried thyme

2 tsp dried thyme

garlic powder

1 tsp garlic powder

kosher salt

1 tsp kosher salt

freshly ground black pepper

1 tsp freshly ground black pepper

2.

Reserve until ready to use.

3.

For the Pita

1.

Divide the pizza dough into 160 gram pieces. Shape the dough portions into taught balls, transfer them to a parchment-lined sheet tray, then cover and let proof at room temperature for 1-2 hours, or until they have grown about 50 %.

New York Style Pizza Dough

New York Style Pizza Dough

2.

Once proofed, lightly coat your work surface with semolina flour. Shape each dough ball into pitas by first dimpling the dough with your finger tips, then gently stretching the dough into 8-inch rounds. Cover the prepared pita dough with a clean damp kitchen towel until ready to cook.

As needed semolina flour

As needed semolina flour

3.

Prepare a medium skillet with a parchment round about ½ inch larger than the bottom of the pan.

4.

Add olive oil and water to the top of the parchment paper. Cover and heat the pan over medium-high heat for 1-2 minutes.

As needed extra virgin olive oil

1 ½ tsp As needed extra virgin olive oil

As needed water

As needed water

5.

Once preheated, add one pita round to the skillet. Cover and cook one side of the pita for 3-5 minutes or until the outside edges begin to brown. Flip the pita and add another 1-2 teaspoons of water to the pan. Recover the pan, reduce the heat to medium, and cook the pita for an additional 3-5 minutes or until cooked through and lightly browned on both sides.

6.

Repeat with the remaining pita rounds. Keep the pitas warm in a clean dry kitchen towel until ready to serve.

7.

For the Tzatziki Sauce

1.

Line a fine mesh sieve with a clean dish towel. Peel and grate the cucumber. Transfer the grated cucumber to the dish towel-lined sieve, then sprinkle with salt. Wrap the cucumber in the dish towel and squeeze out all of the excess moisture.

small cucumbers (or 1 large cucumber)

2 small cucumbers (or 1 large cucumber)

kosher salt + more to taste

1 tsp kosher salt + more to taste

2.

Combine the drained cucumber, garlic, olive oil, yogurt, vinegar, and dill in a medium bowl. Fold to combine, then season to taste with salt.

garlic clove, minced

1 garlic clove, minced

extra virgin olive oil (preferably Greek)

3 tbsp extra virgin olive oil (preferably Greek)

full fat plain Greek yogurt

1 cup full fat plain Greek yogurt

red wine vinegar

1 tbsp red wine vinegar

chopped dill

¼ cup chopped dill

3.

Keep refrigerated until ready to use.

4.

For the French Fries

1.

Pour 2 ½ - 3 inches of oil into a large high-walled skillet. Preheat the oil to 375 °F over medium-high heat. Prepare a sheet tray with a layer of paper towels.

As needed light olive oil

As needed light olive oil

2.

Working in small batches, add the frozen fries to the preheated oil. Fry the french fries until crispy and golden brown, about 4-6 minutes.

frozen french fries

1 package frozen french fries

3.

Using a slotted spoon or metal spider, transfer the cooked fries to the prepared sheet tray. Sprinkle the still hot fries with salt.

As needed kosher salt

As needed kosher salt

4.

Repeat with the remaining frozen fries.

5.

Use the fries immediately in the assembly of the souvlaki sandwiches.

6.

For the Souvlaki

1.

Soak the wooden skewers in water for 10 minutes. This will help prevent them from burning during the grilling process.

wooden skewers

14 wooden skewers

2.

Transfer the Marinated Pork/Chicken to the skewers making sure to leave a 2 ½ inch gap at the bottom of each skewer for easy handling.

Marinated Pork/Chicken (see recipe above)

Marinated Pork/Chicken (see recipe above)

3.

Preheat the grill over medium-high heat.

4.

Add the meat skewers to the grill making sure to line them up next to each other. Grill the skewers for 3-5 minutes per each side, or until the chicken reaches an internal temperature of 165°F (or 175°F if using chicken thigh) and the pork reaches an internal temperature of 145°F.

5.

Meanwhile, brush the pita with olive oil and add them to the grill. Cook for 1-2 minutes per side or until lightly grilled. Reserve and keep warm until ready to serve.

Pita (see recipe above)

Pita (see recipe above)

As needed cooking olive oil

As needed cooking olive oil

6.

Onces the skewers are cooked, brush them with a combination of the lemon juice and 1 Tbsp of Souvlaki Spice Mixture.

freshly squeezed lemon juice

½ cup freshly squeezed lemon juice

Souvlaki Spice Mixture (see recipe above)

Souvlaki Spice Mixture (see recipe above)

7.

To assemble the souvlaki sandwich, place one of the skewers in the center of the pita, then grasp the meat using the pita and gently pull out the wooden skewer. Add the red onion, tomatoes, parsley leaves, French Fries, a dollop of Tzatziki Sauce, a drizzle of extra virgin olive oil, and a generous sprinkle of the Souvlaki Spice Mixture.

large red onion, thinly sliced

1 large red onion, thinly sliced

tomatoes, sliced into wedges

2 tomatoes, sliced into wedges

fresh parsley leaves

¼ cup fresh parsley leaves

French Fries (see recipe above)

French Fries (see recipe above)

Tzatziki Sauce (see recipe above)

Tzatziki Sauce (see recipe above)

As needed extra virgin olive oil (preferably Greek)

As needed extra virgin olive oil (preferably Greek)

New York Style Pizza Dough

1.

Combine bread flour, sugar, and yeast in the bowl of a food processor.

bread flour

470 g bread flour

sugar

25 g sugar

yeast

1.5 g yeast

2.

Process it together a few times just to combine everything before streaming ice water through the feed tube as the machine runs until a ball of dough forms. This should give you a dough with a hydration of about 60%.

ice water

285 g ice water

3.

After letting the dough rest for about 15 minutes, add kosher salt and olive oil. Pop the lid back on and process for anywhere from 60-90 seconds until you have a smooth, supple, and silky dough.

kosher salt

9 g kosher salt

olive oil

15 mL olive oil

4.

Using a lightly oiled countertop and hands, knead the dough until it cohesively comes together in a very soft and smooth mass. Form it into a taut ball and place it into an oiled container to proof in the fridge overnight to improve the dough’s texture and flavor.

5.

Divide the chilled dough in half and stretch it into two taut balls. Place the balls of dough on a lightly floured rimmed baking sheet or proofing box for about 2 hours at room temperature or until it is light and easy to work with.

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