Greek Souvlaki

Keen Home Cook 2020-21 Finalist - Gillian Nowland

About the Recipe

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Flat bread

  • 200g self-raising flour

  • 1/2 tsp baking powder

  • 200g Greek yogurt

  • Extra virgin (first press if possible) olive oil

  • Sea salt flakes


  • 250g pork shoulder free range and organic

  • 1 Lemon juice and zest / plus 1 lemon to serve

  • 1 tsp Dried oregano

  • Half tsp ground cumin

  • Half tsp paprika

  • 1 clove garlic

  • 1 tsp sea salt

  • Tzatziki:

  • 1 cucumber

  • Pinch salt

  • 150g Greek yogurt

  • Splash of white wine vinegar

  • Splash of extra virgin (first press if possible) olive oil

  • 1 garlic clove

  • Handful of chopped dill and mint

Tomato & lightly pickled red onion salad

  • 1 red onion

  • 60ml apple cider vinegar

  • 1.5 tsp honey

  • 1.5 tsp fine sea salt

  • .25 tsp of red pepper flakes

  • Handful of fresh tomatoes e.g. Isle of Wight tomatoes

  • Handful of flat leaf parsley

  • 1 clove smoked garlic

  • Sea salt and black pepper

  • Handful of pitted green olives

  • Triple cooked potato chips:

  • 4 large Rooster potatoes

  • Duck fat 1 litre

  • Sea salt

  • Dried oregano


Flat breads

Mix flour and baking powder with yogurt mix well

Kneed for a few minutes

Divide into six equal size balls and shape into mini flatbreads of desired shape

Set aside

Heat griddle extra hot and cook for 1- 2 minutes on each side or until slightly risen and well coloured


Marinade diced pork in lemon juice and zest

Crush garlic with salt in pestle and mortar and add to marinade

Add oregano, cumin and paprika

Set aside for an hour

Push pork onto 6 wooden skewer sticks which have been pre soaked

Heat griddle extra hot and cook for 8 10 mins turning regularly


Half the cucumber and remove seeds

Grate firm flesh of cucumber with skin

Mix grated cucumber with Greek yogurt, crushed garlic, finely 

chopped dill and mint

Add a splash of white wine vinegar and olive oil

Set aside

Tomato and lightly picked red onion salad

Finely slice or use mandolin to slice onion.

Put vinegar, splash of water, honey, salt and pepper flakes into a small saucepan and bring to a gentle simmer

Pour vinegar over onion and set aside

Once onions have picked for minimum of half an hour

Chop tomatoes

Slice olives

Finley chop parsley

Finely slice or use mandolin to slice smoked garlic

Mix tomato mix with picked red onions and season accordingly

Triple cooked potato chips

Peel potatoes, chop in half and use an apple corer to make 12 chips

Boil water and bring to a gentle simmer

Add chips and simmer gently for 10 minutes

Remove from water and allow to steam dry for at least 15 

minutes on a wire rack

Bring duck oil to 140°C and add chips fry for 10 minutes

Remove from oil and rest on wire rack for at least 10 minutes

Bring duck oil to 180°C and add chips fry until crisp and well coloured

Remove from oil and serve immediately.

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