Souvlaki is the most popular street food in Greece: skewers of meat marinated in olive oil, oregano and lemon, served in pita bread with fresh tzatziki. This version uses lean pork loin, rich in protein and with very little fat, marinated in the Greek style.
Mediterranean
Souvlaki de cerdo con tzatziki y pan de pita
Marinated pork souvlaki with Greek herbs, yogurt and cucumber tzatziki, on whole wheat pita bread. Healthy Greek street food.
- Greece
- MAIN COURSES
- High protein
- Low sugar
- easy
- lactosa
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 42 g
- Fiber 3 g
- Carbohydrates 32 g
- Fat 14 g
- Sodium 480 mg
Story behind the dish
Preparation
Pork souvlaki with tzatziki and pita bread is a preparation from Greece with easy difficulty. Reserve about 35 minutes in total (20 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 700 g of pork loin, cubed.
- Have ready: For the marinade: juice of 1 lemon, 3 tablespoons olive oil, oregano, minced garlic, salt and pepper.
- Have ready: For the tzatziki: 300 g Greek yogurt, 1 grated and drained cucumber, 2 cloves of garlic, dill, lemon juice, salt.
- Have ready: Whole wheat pita bread to serve.
- Have ready: Tomato, red onion, lettuce.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Marinate the pork with all the marinade ingredients for at least 1 hour…
Marinate the pork with all the marinade ingredients for at least 1 hour (preferably overnight). Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
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Prepare the tzatziki: mix the yogurt with the drained cucumber
Prepare the tzatziki: mix the yogurt with the drained cucumber, grated garlic, dill, lemon and salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Thread the meat onto metal or wooden skewers (these
Thread the meat on metal or wooden skewers (these ones, wet for 30 minutes). Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook on a griddle or barbecue over high heat for 10-12 minutes, turning every 2-3 minutes.
Cook on a griddle or barbecue over high heat for 10-12 minutes, turning every 2-3 minutes. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Heat the pita bread for 1 minute on a griddle
Heat the pita bread for 1 minute on a griddle. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Assemble the wrap: pita
Assemble the wrap: pita, tzatziki, souvlaki, lettuce, tomato and red onion. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Marinate with enough time in advance for the marinade to penetrate, but not too much if it contains lemon or vinegar.
- Wash and dry the green leaves well; The residual water dilutes the dressing and dulls the texture.
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