Souvlaki Family Feast GF
Raquel Bosustow
An easy way to feed a crowd!
Prep Time 15 minutes mins
Cook Time 50 minutes mins
Serves 6
- 1.5 kg LAMB OR PORK SHOULDER: , Slow cooked and falling off the bone
- 2 tbsp OREGANO : , Dried
- 1 packet GLUTEN FREE WRAPS OR PITTA BREAD: , Store bought I found mine in Coles (Australia) see photo below
- 2 cups GREEK YOGHURT: , The best as it so creamy and delicious
- 3 tbsp FRESH MINT: , Finely chopped
- 2 LEBANESE CUCUMBERS: Grated, Grated and excess liquid removed by squeezing
- 1 FRESH LEMON:, Squeezed
- 2 cloves GARLIC: , Diced
- 500 grams POTATOES: , Cut into chips ready to bake
- FRESH SALAD: Whatever you have in the fridge - sliced tomatoes, red onion, cos lettuce, rocket, grated beetroot...
Place your meat in a baking tray. Drizzle with oil and oregano. Pinch of salt and pepper. Roast for approx 40 minutes until falling part. I have chosen pork for this dish. The crackle beautifully cooks to a crunchy delight!
Place your potato chips on a baking tray to cook at the same time. Again, drizzle with olive oil, salt and pepper. Once your meat is cooked. Gently remove the crackling and chop into chunks. Then thinly slice the pork. Cover with foil, place back into a low heat in the oven to keep warm. Leave the chips in the oven as well.
Meanwhile, let's make the tzakii. In a bowl, add the greek yoghurt, grated cucumber, chopped mint, diced garlic and lemon juice. Pinch of salt to season. Stir. Done!
Set the table and the buffet for everyone to help themselves. A large platter of fresh salad, the wraps, the chips, the meat and of course, the homemade tzakii. I love to serve chilli sauce on the side.
Serving: 1plate | Calories: 130kcal | Carbohydrates: 23g | Protein: 10g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 34mg | Potassium: 645mg | Fiber: 4g | Sugar: 5g | Vitamin A: 215IU | Vitamin C: 30mg | Calcium: 137mg | Iron: 2mg
Course | DINNER
Cuisine | greek