BABISH
recipes
community
livestream
cookware
cookbook
contact
JOIN
SOUVLAKI
cook:
1 h 30 min
1,276,718 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
DIRECTIONS
INGREDIENTS
For the Souvlaki Marinade
lb ~2 pork neck (or pork tenderloin) and/or boneless skinless chicken breast (or chicken thigh)
3 oz olive oil
2 oz lemon juice (~juice of 1 large lemon)
1 tbsp honey
2 garlic cloves, minced
1 tbsp dried greek oregano
¾ tsp kosher salt
½ tsp freshly ground black pepper
For the Souvlaki Spice Mix
2 tbsp dried oregano
2 tsp dried thyme
1 tsp garlic powder
1 tsp kosher salt
1 tsp freshly ground black pepper
For the Pita
New York Style Pizza Dough
As needed semolina flour
As needed extra virgin olive oil
As needed water
For the Tzatziki Sauce
2 small cucumbers (or 1 large cucumber)
1 tsp kosher salt + more to taste
1 garlic clove, minced
3 tbsp extra virgin olive oil (preferably Greek)
1 cup full fat plain Greek yogurt
1 tbsp red wine vinegar
¼ cup chopped dill
For the French Fries
1 package frozen french fries
As needed light olive oil
As needed kosher salt
For the Souvlaki
14 wooden skewers
Marinated Pork/Chicken (see recipe above)
Pita (see recipe above)
As needed cooking olive oil
½ cup freshly squeezed lemon juice
Souvlaki Spice Mixture (see recipe above)
1 large red onion, thinly sliced
2 tomatoes, sliced into wedges
¼ cup fresh parsley leaves
French Fries (see recipe above)
Tzatziki Sauce (see recipe above)
As needed extra virgin olive oil (preferably Greek)
TOOLS
Babish Cutting Board
Babish Mixing Bowl
Babish Tiny Whisk Set
Babish "Clef" Knife
Babish Mini Prep Bowls
Babish Cast Iron Skillet
Babish Measusring Cups and Spoons set
Babish Frying Pan
Babish 12-Piece Set
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.
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.
3 oz olive oil
2 oz lemon juice (~juice of 1 large lemon)
1 tbsp honey
2 garlic cloves, minced
1 tbsp dried greek oregano
¾ tsp kosher salt
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.
2 tbsp dried oregano
2 tsp dried thyme
1 tsp garlic powder
1 tsp kosher salt
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
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
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.
1 ½ tsp As needed extra virgin olive oil
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.
2 small cucumbers (or 1 large cucumber)
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.
1 garlic clove, minced
3 tbsp extra virgin olive oil (preferably Greek)
1 cup full fat plain Greek yogurt
1 tbsp red wine vinegar
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
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.
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
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.
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)
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)
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.
½ cup freshly squeezed lemon juice
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.
1 large red onion, thinly sliced
2 tomatoes, sliced into wedges
¼ cup fresh parsley leaves
French Fries (see recipe above)
Tzatziki Sauce (see recipe above)
As needed extra virgin olive oil (preferably Greek)
New York Style Pizza Dough
INGREDIENTS
470 g bread flour
25 g sugar
1.5 g yeast
285 g ice water
9 g kosher salt
15 mL olive oil
DIRECTIONS
1.
Combine bread flour, sugar, and yeast in the bowl of a food processor.
470 g bread flour
25 g sugar
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%.
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.
9 g kosher salt
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.
Unlock this recipe
Welcome to the...
Babish Culinary Universe
Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.
Try it out for a month free, then just $1/month
RELATED RECIPES
