Souvlakia with Tzatziki

Homemade pork or lamb kebabs marinated in herbs and olive oil, served with a cooling cucumber and garlic yogurt sauce.

Meat High Protein Grill Barbecue Greek

Estimated Nutrition

Calories

920.1

kcal / serving

3680.5 kcal total

Carbs

7.1g

per serving

28.5 g total

Fat

74.6g

per serving

298.2 g total

Protein

53.9g

per serving

215.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Red Wine Vinegar

tbsp

Wine Vinegar

white or red

Dairy

150

Greek-Style Yogurt

thick

Meat

Pork

boneless, cut into 2cm cubes, trimming off gristle or fat

Lamb

boneless, cut into 2cm cubes, alternative to pork

NutsSeeds

tbsp

Coriander Seed

tsp

Oregano

rigani or dried

piece

Bay Leaf

roughly torn

tsp

Salt

to taste

tsp

Black Pepper

freshly ground, to taste

clove

Garlic

crushed

tbsp

Mint

freshly chopped

OilsFats

150

Extra Virgin Olive Oil

Vegetables

piece

Onion

grated

0.5

piece

Cucumber

peeled and finely diced

Method

Mix the coriander seeds, oregano, olive oil, vinegar, onion, and bay leaves together.

Serve the sizzling kebabs with lemon wedges and the prepared tzatziki.

Cook kebabs on a preheated barbecue, grill, or hot oiled griddle pan until brown.

Thread meat onto soaked wooden skewers leaving tiny gaps between pieces.

Combine cucumber with yogurt, garlic, and mint; adjust seasoning and chill if desired.

Cut the meat into 2cm cubes and remove gristle.

Drain cucumber for one hour and pat dry with kitchen paper.

Spread diced cucumber in a sieve and sprinkle with vinegar and salt.

Pour mixture over meat, coat well, and marinate in a cool place for at least two hours.