Souvlaki
Pork neck, salad and flatbread. Here's a twist on the Greek barbecue dish souvlaki. Pork neck marinated overnight and homemade flatbread require a little planning, but the result tastes absolutely delicious. Serve the grilled meat on warm flatbread with Greek salad and extra sides like hummus and/or tzatziki. Tip!
Ingredients · Servings 4
- 1.2 kg pork neck
- 4 cloves of garlic
- 4 tablespoons olive oil
- 0.5 pcs lemon
- 2 ss oregano
- 2 tablespoons mint
- 1 tablespoon thyme
- 1 tsp fennel seeds
- salt
- ground pepper
- dried chili
- 25 g fresh yeast
- 3.5 dl water
- 500 g wheat flour
- 1 tablespoon sugar
- 1.5 ts salt
- 2 tablespoons olive oil
- red onion
- tomatoes
- cucumber
- chili
- feta cheese
- parsley
- olive oil
- red wine vinegar
- salt
- ground pepper
- hummus
- tzatziki
Method · 1 h 30 min
- Cut the meat into even pieces, about 2 cm thick. Place the meat in a bowl and add finely chopped garlic, oil, lemon, herbs, fennel seeds, a good pinch of salt, ground pepper and a little crushed dried chili. Mix everything well, cover the bowl and leave the meat to marinate overnight in the refrigerator.
- Take the meat out of the refrigerator well in advance of grilling. Thread the meat tightly onto skewers and grill the meat over medium heat for about 20 minutes, depending on the size of the pieces. Alternatively, you can grill it quickly over high heat on all sides, then finish cooking at a low temperature. Turn frequently for even grilling. Let the skewers rest for a few minutes before serving.
- Make the pancakes well in advance of grilling the meat. Crumble the yeast into a baking dish. Add water and stir until the yeast is dissolved. Add flour, sugar, salt and olive oil. Work the dough together into a smooth and slightly sticky dough. Drizzle over a little extra oil, gather the dough into a round ball and make sure the baking dish is lightly oiled. Cover with plastic wrap and a kitchen towel over that again. Let the dough rise until doubled in size.
- Knead the dough on a lightly floured baking board. Divide the dough into 6-8 equal pieces and roll each piece into a ball. Cover the balls with a damp cloth and let them rest on the counter for 10 minutes. Roll or squeeze each ball out into a large round loaf, about 0.5 cm thick. Grease the baking board with a little oil to prevent the dough from sticking. Heat a large frying pan and fry one loaf at a time in the hot, dry pan.
- Cook for a minute on one side until the surface "bubbles" (it's fine if they get some black spots on the underside), turn and cook for 30 seconds on the other side. Cover the finished breads with a kitchen towel so they stay warm and soft. The breads can be grilled if desired.
- Make a fresh salad of finely chopped red onion, halved tomatoes, cucumber, finely chopped/chopped chili and some crumbled feta cheese. Mix the salad with a few drops of olive oil, vinegar and a little salt and pepper.
- Serve the grilled meat on warm flatbreads with salad and additional accompaniments such as hummus and/or tzatziki.
