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With the warmer weather fast approaching it’s time to dust off your parasol and garden furniture and invite friends and family round for some delicious but simple Mediterranean cooking to linger over.

Cast your minds back to Greek Island holidays with this delicious Summer Souvlaki with Tzaziki recipe.

If you always buy shop bought Tzaziki you’ll realise that making it yourself is simple and the flavours are second to none.

The tender pork kebab packs a real punch too and is lovely cooked on a BBQ, served with warm Pitta, zingy Tzaziki and maybe a Greek salad.

You can use Bamboo sticks (remember to soak them first,) or metal skewers do the job too.

Just preheat the grill, oven or BBQ to approx. 240˚C /gas mark 8, grab 6 skewers, a pastry brush, a baking tray and some tin foil. Now get cooking!

Prep 10 min
Cook 25 min
Serves 2 (or more)

For the Tzatziki:

  • I clove garlic
  • ½ tablespoon olive oil
  • ½ lemon (or less)
  • ¼ cucumber
  • 150g Greek yoghurt
  • A little fresh mint

1.Squeeze just under half a lemon into a medium sized bowl.

2. Add crushed garlic to the lemon along with the ½ tablespoon of olive oil.

3. Add the yogurt to the lemon mixture. Then place a couple of pieces of kitchen towel on a plate.

4. Grate the cucumber onto this to soak up any excess water before adding to the mixture.

5. Chop and add a few mint leaves, season with salt and pepper and stir.

6. Set aside in the fridge until the kebabs are ready.

 

For the Souvlaki:

  • 300g cubed pork fillet
  • 12 cherry tomatoes
  • ½ lemon (or more)
  • A little flat leaved parsley
  • 1 tablespoon olive oil
  • 1 teaspoon oregano
  • 2 pitta breads (optional)

 

  1. Cover the grill pan with foil, or get the BBQ ready
  2. On a clean chopping board cube the meat to about 1 inch in size, cutting away any excess fat.
  3. Make the marinade by squeezing the rest of the lemon into a small bowl, then add the oregano and oil and mix. Season with salt and pepper.
  4. Thread the cubes of meat onto the skewer adding in 2 tomatoes per kebab. Brush on, or spoon over, a little marinade using half of the mixture. Save the rest of the marinade to serve at the end.
  5. If using pitta bread, wrap the pitta in foil, ready to put in the hot oven or on top of the BBQ for a few minutes, when the kebabs are nearly ready.
  6. Cook the kebabs until golden. The meat should be well cooked through, with some dark brown bits, but not over cooked and dried out. Drizzle the remaining marinade over the cooked kebabs and serve with some chopped parsley, Tzatziki, warm pitta bread and the salad.

 

Serve with a nice refreshing white or rose wine or ice cold Beers for that holiday vibe 😊