Charcoal Man W.A.

Souvlaki

INGREDIENTS 1 kg shoulder of pork, lamb or chicken breasts(boneless) cut into cubes, 10 pita breads, 1 large tomato finely sliced, 1 onion finely sliced and kept in a bowl with salted water, Juice from 1 lemon, 180 ml olive oil, 1 tsp salt and 1 tsp oregano mixed in a small bowl, ½ tsp salt, ½ tsp oregano, Salt and pepper, 10 thin wooden skewers, PREPARATION Fix the cubes onto the skewers. Place them in a bowl, sprinkle with salt and pepper and then immerse in 60 ml of the oil. Put in the fridge for approx. 1 hour. Remove from the bowl and grill on both sides on a barbecue or in the grill of the cooker. Beat the remaining olive oil (setting aside 3 tbsp before you do so) in a bowl with the lemon juice. Dip the souvlakia in this mixture and then place on a large dish or platter. Sprinkle them with the salt and oregano mixture. Cover them with aluminium foil to keep them warm while you prepare the pita breads. Place the 3 tbsp oil you set aside earlier in a bowl, add the ½ tsp oregano and ½ tsp salt and stir. Brush each pita bread with this and put under the grill. Turn over and brush the other side and grill. Don’t leave the bread under the grill too long as it shouldn’t become hard. Just enough to warm it. On a table or work surface put the souvlakia, pita breads, tomatoes, onions, French fries and tzatziki. Remove the souvlaki cubes from the skewer and place down the middle of the pita bread. Depending on what each person wants, add tomatoes, onions, French fries and tzatziki. Fold the pita bread around the ingredients and wrap the bottom half with greaseproof paper or aluminium foil. An alternative is to get larger lamb/chicken/pork cubes and when you put them on the skewers add small slices of green, red and yellow peppers in between the cubes. You prepare in the same way, but this is not served with pita bread, but eaten straight from the skewer.