Cyprus · Pork · No. 177
Pork Souvlaki with Pitta
Cypriot dinner for one, on the table in 17 minutes. About 660 kcal and 46 g protein.
Per portion
660kcal
46 gProtein
51 gCarbs
30 gFat
Calories from protein 28%, carbs 31%, fat 41%. Estimated from the ingredients.
Roughly £2.60 a portion.
Method
- 1
Toss the pork with the oregano, garlic, ½ tsp salt, a squeeze of lemon and a splash of oil.
- 2
Thread the pork onto skewers, then griddle or grill over medium-high heat for 8–9 minutes, turning, until cooked through with no pink in the middle.
- 3
Warm the pitta.
- 4
Fill the pitta with the tomato, cucumber, red onion and parsley, and serve with the pork skewer alongside, the tzatziki on the side and the rest of the lemon to squeeze over.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/pork-souvlaki-with-pitta/
