Directions
Tzatziki:
In medium-sized bowl, grate the peeled cucumber and squeeze excess
liquid out by hand. Add remainder of ingredients and stir well and
vigorously. Refrigerate an hour or so before using if possible.
Stir again before serving. Opa!
Souvlaki - Grilled Pork Wraps (makes 10)
Trim fat (or not), cut pork into one-inch squares and then put
on skewers (presoaked if wood. Say 5-6 squares per skewer, tightly
positioned). Sprinkle with salt and pepper to taste. Grill on med-high
for approximately 20-25 minutes until pork is thoroughly cooked,
brushing with oil and lemon marinade and turning frequently.
Quarter red onion and slice thinly. Chop parsley greens after separating
from stalks. Add parsley to onion slices in bowl and squeeze together
until well mixed and the onions are separated and soft.
Halve the tomatoes and then cut into ¼ inch slices.
Lightly brush pita on both sides with olive oil and warm slightly
on grill.
Using paper towels (or foil) to protect your hand and for folding
purposes, pick up a pita, put a skewer in the middle and squeeze
the pita closed so you can remove the skewer. Next, add a bit of
the onion and parsley mixture, a few slices of tomato (I like to
add a little salt and pepper at this point) and then tzatziki. Fold
the pita over ingredients, wrapping the paper towel to hold it closed.
Enjoy! (Add a bowl of tzatziki sauce to the table for those who
would like to add more as they go.)
Greek fries: regular french fries sprinkled with sea salt and Greek
oregano (once you try handcut fried in olive oil, you'll never go
back)
Kali Orexi!
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