Souvlaki, Pita and Tzatziki

A Greek inspired grilled dinner feast

Depending on where you are in the world, you may now be able to crack open your grill and put it to use, which is a truly exciting time. In this household we go hard when it comes to grilling and I try to find ways to grill as much as I can when the weather permits because I love being outside and having the ability to cook good food fast with minimal dirty dishes. If you are not quite in grilling season yet, do not worry, this week’s recipes can be cooked in a cast iron, in a skillet on your stovetop or even in your broiler.

This recipe has become a staple here and one of my back pocket recipes that I now have memorized because it’s such a crowd pleaser and couldn’t be easier. Souvlaki is simply meat, usually chicken, pork or lamb that is skewered and grilled over an open flame. The meat is marinated in herbs, garlic and lemon and yields very juicy meat that cooks in minutes. Typically, it’s served inside pita with tzatziki sauce accompanied by veggies. Tzatziki is a yogurt based sauce that has fresh cucumber, garlic and either dill or mint. Our garden is really showing off right now so I wanted to get in there and use up a bunch of the herbs that are growing in abundance, a nice spring meets summer supper.

Grilling pita is easier than you think and I definitely think you should give it a shot. If you are like..”yeah, I’m not making my own pita….” you can grab some store bought pita and call it a day. You can also do the same with the tzatziki, but you MUST make this souvlaki because it is one for the books!

If you are new to grilling, do not be afraid, I’ve included some specific instructions and tips to make your life easier, so get out there, pour yourself something to sip on and go for it.. Printable recipe located at the bottom of the page!

GRILLING TIPS

• When using a gas grill, make sure you always have enough propane. It’s smart to have a backup one on deck in case you run out mid cook.

• Keep a cheap meat thermometer under the grill, this magnetic one lives under mine and then I never have to guess temperatures. This is the best way to ensure food is cooked to a safe temperature

• Make sure to start with a clean grill. This will prevent food from sticking and burning and will help extend the life of your grill. The best time to clean the grill is right after you finish cooking on it, while it’s still hot. Use a brush and scrape all of the gunk away!

• Preheat your grill at least for 10 mins prior to cooking to make sure the grates are nice and hot.

• Skewers-I prefer these metal skewers because they are easy and will keep the meat warm inside while they rest. If you are using wooden skewers, you must soak them in water for at least 30 mins so that they don’t burn on the grill. Trust me and do not skip this step.

• When cooking meat, especially chicken, if it is sticking when you go to turn it, IT’S NOT READY TO BE TURNED. You won’t ever have to force it off, it should come off once it’s ready.

• Grabbing a pair of tongs and a little towel or paper towel soaked in oil can be used to grease your grates if they need it.

• Let your food rest for a few minutes before serving. This will help the juices to redistribute throughout the meat, resulting in a more tender and flavorful meal.

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Souvlaki with Grilled Pita and Tzatziki

Serves 2 as a meal with Pita and Tzatziki or 4 if adding other side dishes

**When cooking these 3 components as a meal, I first marinate the meat then make the tzatziki and last make the pita dough. That way you can get more flavor into the meat and let the sauce come together.

Equipment needed:

• Knife/ Cutting Board

• A Couple of bowls for prep

• Skewers for meat

• Rolling pin

• Microplane

Souvlaki Ingredients: