Pork Souvlaki with Flatbreads and Tzatziki (HC)
Ingredients
Pork Souvlaki:
100g lean pork, diced
½ tsp olive oil
1 tsp oregano
¼ lemon, zested and juiced
⅛ tsp paprika
½ red pepper, cut into chunks
1 handful of gem lettuce, shredded
Tzatziki:
⅛ cucumber, finely diced
50g full-fat Greek yoghurt
¼ tsp garlic clove, crushed
½ tbsp fresh mint, finely chopped
½ tsp lemon juice
Flatbreads:
25g self-raising flour
30g full-fat Greek yoghurt
½ tsp butter, melted
Instructions:
Add the pork, ¼ tsp olive oil, oregano, lemon zest, lemon juice and paprika to a bowl and mix well. Leave to marinate for 10 minutes.
Meanwhile make the tzatziki – slice cucumber lengthways, scoop out the seeds, and chop finely.
Mix the cucumber, yoghurt, garlic, mint and lemon juice together in a bowl and place in the fridge until ready to serve.
Heat the grill to high.
Thread the pork and peppers onto skewers, alternating as you go, then place under the grill for 3-4 minutes on each side until cooked through and charred on the edges.
Once cooked, remove and keep warm until serving.
Whilst the pork cooks, mix the flour and yoghurt in a bowl and bring together using your hands.
Roll into a dough ball and flatten on a floured surface to make a flatbread shape. You can use a rolling pin or your hands to do this.
Heat a non-stick frying pan to a high heat with the remaining olive oil and add the flatbread, cooking for 2-3 minutes on each side.
Brush with melted butter and keep warm until serving.
Serve pork souvlaki with flatbreads, lettuce and Tzatziki.
Top Tip
In a rush? Use 1 tbsp of shop-bought Tzatziki. Make skewers into meatballs and use wraps instead of homemade flatbreads.
