These recipes are adapted from Tessa Kiros' Food from Many Greek Kitchens and now I can say that mine is one of them, and soon you can too! Opa!
Simple Pork Souvlaki on Fresh Baked Pita
with Spicy Feta and Yogurt on the Side
Recipes adapted from Food From Many Greek Kitchens, Tessa Kiros
for I♥CC November Potluck
Simple Pork Souvlaki
1½ - 2 lbs pork tenderloin, cut into chunks (remove any remaining silver skin or larger bits of fat)
zest of 1 lemon
couple glugs extra virgin olive oil
2 tsp dried oregano (Greek, if you have it)
Pinch kosher salt
½ tsp fresh ground black pepper
Marinate all together for 8 hours before grilling.
Thread pork on skewers, sprinkle with more oregano, kosher salt and black pepper and grill until nicely cooked through and crusty on the outside. Squeeze fresh lemon juice over the grilled meat. Serve with extra lemon wedges.
While you are at it: Grill up some veggies.
Whatever you have on hand. I did purple onions, mushrooms, and zucchini, and coated them with olive oil infused with garlic and oregano and then sprinkled them with kosher salt and black pepper.
1 cup warm water
1 tsp honey
2 tsp active dry yeast
Let stand together until yeast is frothy, about 10 minutes.
6 Tbsp olive oil
3 cups bread flour
1 tsp salt
Knead, by hand or with stand mixer, until you have a nice, leathery dough that is soft to the touch. Adjust hydration along the way if necessary.
Place in a lightly oiled bowl and cover. Let rest 2 hours.
Preheat oven to 400°F
Divide into 8 equal sized balls. Let them rest 5 minutes.
Squash down and roll out to 6-8 inches each.
Bake 5 minutes on one side. Flip and bake 3 minutes on the other side.
Wrap each baked one in a tea towel to rest until grilling time.
When you are about to grill - brush lightly with olive oil and grill to taste. Short time for soft pita, longer for crispy ones.
To make this dinner even easier - you can, of course, just use store-bought pita and skip right to the last step.
1 clove garlic, minced
2 Tbsp extra virgin olive oil
2 mild green chiles, roasted and cooled, chopped
1 cup feta, crumbled
Olive oil, to serve
Marinate garlic in olive oil for ½ hour. Toss everything into the food processor or mortar and pestle and combine, but do not purée. You want some texture in there.
Make a couple of hours ahead of time and refrigerate until needed.
Yogurt on the Side
1 clove garlic, minced
1 Tbsp olive oil
1¼ cups Greek yogurt
Large pinch paprika
½ tsp dried mint
Kosher salt and fresh ground black pepper to taste
Marinate the garlic in the oil for ½ hour, then mix everything together. Make a couple of hours ahead of time and refrigerate until needed.