Saturday, 14 July 2007

How to cook: Souvlaki with Pitta Bread

A well liked snack of tender pork and vegetables in a savory pitta roll; just great for people on the move who just want to grab a snack

  • 11 oz. (300g) lean pork shoulder
  • 2 medium onions, chopped
  • 2 firm tomatoes, thinly sliced
  • 8 pitta breads
  • 8 small skewers
  • quarter cup of butter
  • parsley, chopped
  • salt
  • pepper, black and red
  • oregano

  • Cooking Instructions:
  • Dice the prepared pork shoulder and sprinkle with oregano, salt and pepper
  • Divide the pork into 8 portions, insert onto individual skewers and cook on a grill fire
  • Cook the pittas individually on the grill, coating them with butter
  • When the pork is tender, put them on the pitta (one skewer for each pitta bread) and slowly draw the skewer, leaving the pieces of meat on the pitta
  • Add the onion, parsley and tomato, sprinkle with red pepper and roll up the pitta having first laid it on greaseproof paper, so that when you roll them up, you roll the paper with them
  • Only half of the pitta is to be exposed above the greaseproof paper
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