My most favourite food in the whole world is Gyro (pronounced year-o), stuffed inside a soft pitta bread with a few chips and some tzatziki. Gyro is a bit different to souvlaki – slices of meat are cooked more like a kebab on an erect spatter that is turned before an electric burner, while souvlaki is cooked on a skewer and tends to be served in bigger chunks. Sadly not many of us have a rotating kebab machine in our homes, so instead we usually serve up souvlaki – meat cooked on a skewer. To make 8 portions (average group of people at a Greek meal) you will need:
- 300g of lean meat (pork shoulder)
- 8 pitta breads
- 8 small skewers
- 2 onions
- 2 firm tomatoes
- Salt, pepper
- 1/4 cup of butter
What to do:
- Dice the meat and sprinkle with salt, pepper and rigani. Divide the pieces of meat into eight and put them onto the skewers individually. Place on the grill to cook.
- Chop the onions and the parsley. Cut the tomatoes into thin slices.
- Cook the pittas on the grill coating them with butter and when cooked, lay them each out onto grease proof paper.
- When the pieces of meat are tender, put them into the pitta bread (one skewer for each pitta bread). You may want to chop the meat into smaller pieces.
- Add the onion, parsley and tomato and add a spoonful of tzatziki along the meat.
- Roll the pitta up along with the greaseproof paper so that you are left with a wrap, and the top half of the pitta exposed above the paper.
If you like, you can add a few chips to each of the pitta breads as well! And Spiro’s your uncle, you have yourself your souvlakia snack! Enjoy!