Souvlaki in pita with sauce

Wash the cucumber, dry it.

Then, without peeling, grate on a coarse grater.

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.

Peel the garlic and pass it through a press.

Wash the dill sprigs and chop them finely.

Mix dill, garlic, cucumber, and yogurt. Add salt.

Wash the meat, dry it, and cut it into portion-sized pieces.

For the marinade, combine the remaining cucumber juice, chopped basil leaves, olive oil, lemon juice, and oregano.

You can add a little salt, but remember that cucumber juice already contains salt. Marinate for about 30 minutes.

Skewer the meat on wooden sticks that have been soaked in water beforehand.

Fry on well-burned (to white ash) coals until golden brown, turning frequently.

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.