Souvlaki in pita with sauce
8 servings
50 minutes
The recipe is taken from the magazine "Culinary Workshop".
1
Wash the cucumber, dry it.
- Cucumbers: 1 piece
2
Then, without peeling, grate on a coarse grater.
- Cucumbers: 1 piece
3
Transfer to a metal sieve, mix with a pinch of salt, and squeeze out the juice. This can also be done using cheesecloth. Collect the juice in a bowl and save it.
- Cucumbers: 1 piece
- Salt: to taste
4
Peel the garlic and pass it through a press.
- Garlic: 2 cloves
5
Wash the dill sprigs and chop them finely.
- Dill: 50 g
6
Mix dill, garlic, cucumber, and yogurt. Add salt.
- Dill: 50 g
- Garlic: 2 cloves
- Cucumbers: 1 piece
- Natural yoghurt: 200 g
- Salt: to taste
7
Wash the meat, dry it, and cut it into portion-sized pieces.
- Veal: 1 kg
8
For the marinade, combine the remaining cucumber juice, chopped basil leaves, olive oil, lemon juice, and oregano.
- Cucumbers: 1 piece
- Basil leaves: 50 g
- Olive oil: 6 tablespoons
- Lemon juice: 2 tablespoons
- Dried oregano: 1 tablespoon
9
You can add a little salt, but remember that cucumber juice already contains salt. Marinate for about 30 minutes.
- Salt: to taste
10
Skewer the meat on wooden sticks that have been soaked in water beforehand.
- Veal: 1 kg
11
Fry on well-burned (to white ash) coals until golden brown, turning frequently.
- Veal: 1 kg
12
When the meat is almost ready, the skewers can be covered with bread flatbreads. The pitas will warm up and absorb the aroma of smoke. Serve with sauce and onions.
- Pita: 8 pieces
- Onion: 1 head