Tuesday, 11 December 2012

Lamb Souvlaki

Greekings! I mean...greetings *cough* uhm *closer her eyes pretending she did not just attempt a sad pun*

ANYWAY, hi! Last week, I was at the market in town that usually gets set up at the end of November and stays up until the end of December. There, they sell a lot of gifts, sweets, cakes and culinary food from around the world. For my lunch one of the days, I treated myself to a Greek souvlaki. It's a delicious fast-food dish that is served in a round pita bread with tzatziki, salad, onions and a skewer of meat (chicken, pork, lamb). It was really delicious, and I thought I would try and give these ones a go myself. So I found a few recipes online, combined them, and this is the result will shortly follow. I also added the recipe for creole seasoning and the pita bread itself, as I couldn't find any other pita breads that the pocket kind in the shops.

Lamb Souvlaki
(Serves 2 hungry people, or 4 pecking people, 660/330 calories without pita bread. See information below for pita bread)

Took a snap of the dish before I had added the onions, yikes!

275 g lamb, diced
1-2 tbsp lemon juice
1 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tbsp dried oregano
1-2 cloves garlic, minced
A dash of red wine (optional)

For the onions:
1 large onion, sliced
1 tbsp olive oil
1 tbsp Creole Seasoning (See recipe below)

To serve:
2 tomatoes, chopped
1 little gem lettuce, finely sliced

- Mix all the ingredients mentioned with the lamb in a bowl, and add the diced lamb. Leave this to marinade for 2 hours.

- Once this is done, divide the meat between four skewers. Heat one griddle pan with olive oil for the meat, and another smaller pan with oil for the onion. Now is a good time to pop the pita breads in the oven if you're making them from scratch, as it takes about 8-10 minutes to assemble it all.

- As soon as the pans are hot enough, place the skewers on the griddle, and the onion in the other pan. Fry the onion in the creole seasoning until it has softened, and turn the skewers occasionally, until they're cooked through.

- Now, when it's all cooked, and hooopefully you have got the timing of it all right (I must say I struggled a little putting this all together myself!) take a flatbread in one hand, dab a couple of tablespoons on tzatziki onto it, followed by a little salad, then place the skewer in the middle and pull it out so that you've got a nice row of meat through the souvlaki, and top with the fried onions. Enjoy!

The Return of the Onion - relief

Creole Seasoning
(Makes one spice shaker's worth)

2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Wholemeal Round Greek Pita Bread
(Makes 8, 265 calories each if using large cups, as opposed to normal cup measurement)

Reow! I only needed four pita breads, so made the other four into breadrolls. I turned the temperature down, and baked them for about 15-20 minutes. I will feed the freezer with these for some rainy day...

1 sachet dry yeast
1 tbsp sugar
1 cup + 2 tbsp lukewarm water
2 1/2 cup plain flour
1 cup wholemeal flour
2 tbsp Greek Yogurt (I used ricotta cheese, didn't have Greek yogurt, oops!)
1 tbsp olive oil

Olive oil and 1 tsp paprika for brushing

- Dissolve sugar and yeast in a baking bowl with the lukewarm water. Then, add the plain flour, followed by 3/4 of the wholemeal flour, yogurt, oil and salt. Stir well until it turns into a dough. Add the rest of the flour to the dough bit by bit, until the dough isn't sticky anymore.

- On a floured surface, knead the dough well for about 10 minutes. Leave it in an oiled baking bowl, cover, and leave to rise for 45 minutes, until it has doubled in size.

- Once it has risen, pre-heat the oven 225°C. Tip the dough onto a lightly floured surface, and divide into 8 parts. Shape into round flatbreads, brush with paprika oil on both sides, and place on an oiled baking tray. Place on the lowest rack in the oven, and bake for about 8 minutes until they have puffed up and are slightly golden.

Original sources:


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