Souvlaki On Pita Bread Recipes

Steps:

• Place the lamb cubes in a large mixing bowl.
• Combine all the marinade ingredients in the bowl of a food processor fitted with the metal blade, and process to a puree.
• Pour the marinade over the lamb.
• Toss the meat to coat well with the marinade.
• Cover and let marinate for at least 4 hours at room temp or refrigerate overnight.
• Prepare the mayonnaise and/or tzatziki, cover and refrigerate.
• Toss the onion with the vinegar, cover, and refrigerate.
• Wrap the pitas in foil and keep warm in a preheated 350~ oven while you cook the lamb.
• Bring the lamb to room temp.
• Thread the lamb cubes onto the skewers.
• Prepare a medium-hot fire in a grill.
• Place the lamb on the grill and cook, turning them frequently, until the lamb is medium rare, about 7 minutes.
• Transfer the lamb cubes to a warm platter, and remove the lamb from the skewers.
• These can also be broiled.
• Set out the pita breads, lamb, the mayonnaise and/or tzatziki, onion, lettuce, and tomatoes at the table for guests to help themselves.
• Spread some mayonnaise or tzatziki over a pita.
• Distribute a few cubes of lamb on the bread and top with onion, lettuce, and tomatoes.
• Sprinkle with a few drops of Tabasco sauce, if desired, roll up the pita, and eat the sandwich out of hand.
• If you use store-bought instead of homemade pocketless pita breads, reheat them before serving.
• To reheat,wrap them in foil in stacks of 2.
• Place the foil-wrapped pita breads in a preheated 400~ oven until they are soft, about 15 minutes.

Steps:

• Cut 3 lemons crosswise in half; squeeze juice from lemons. Transfer to a large bowl or shallow dish. Whisk in oil, garlic, oregano, salt and pepper. Add chicken; turn to coat. Refrigerate 1 hour. , Drain chicken, discarding marinade. Thinly slice remaining lemon. On 6 metal or soaked wooden skewers, alternately thread chicken and lemon slices. Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, turning occasionally. Remove chicken from kabobs; discard lemon slices. Serve chicken in pita pockets with tzatziki sauce and toppings of your choice.

Steps:

• To marinate meat: Cut tenderloin into bite-size chunks and put into a Tupperware with remaining marinade ingredients.
• Swish everything around to distribute, put in fridge and forget for a day (this long marination is not absolutely necessary- but longer means more flavour. If you haven't the time, just do what you can).
• When ready to BBQ, skewer meat onto metal or wooden skewers (remember to soak the wooden skewers in water for at least 1/2 an hour first) and bbq until the meat is nicely brown all over, and you know you can't possibly wait any longer to eat.
• To prepare the fixings: As you are barbecuing the meat, brush as many pita breads as there are souvlaki generously with olive oil and put on the bbq to crisp slightly or alternatively, into a hot frying pan, and cook about 30-45 seconds per side or until starting to brown and give off a yummy,'toasty' smell.
• Here is the 'technique' part.
• Have cut some squares of foil a bit larger than the pita breads.
• Put a square in the palm of your hand and lay a pita in the centre sitting in your flat palm.
• Take a skewer of meat and place in center of pita.
• Squeeze palm shut around meat to get a grip with the pita and pull out skewer, leaving meat inside the bread.
• Open up your palm slightly, making the pita gape open and throw in some onion, slices of tomato, a good dollop of tzatziki, some parsley, along with a healthy shake of salt.
• Roll sandwich up by squeezing palm again (gently this time as the salad stuff is inside) and enclosing neatly with the foil, giving a twist on the bottom so no yummy juices drip out onto your clothes as you are eating this!
• Enjoy our contribution to fast-food!
• You will never settle for a Big Mac again!
• To freeze: Place meat and marinade in a freezer bag or rigid freezer container.
• To serve: Thaw in fridge overnight and proceed with cooking directions.