{"id":2745,"date":"2019-10-26T07:08:26","date_gmt":"2019-10-25T20:08:26","guid":{"rendered":"https:\/\/blog.panicola.com\/?p=2745"},"modified":"2021-08-08T14:14:08","modified_gmt":"2021-08-08T04:14:08","slug":"yotams-souvlaki-with-cucumber-salad-and-tzatziki","status":"publish","type":"post","link":"https:\/\/blog.panicola.com\/?p=2745","title":{"rendered":"Yotam&#8217;s Souvlaki with Cucumber Salad and Tzatziki"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">From the Channel 4 series &#8220;Ottolenghi&#8217;s Mediterranean Island Feast&#8221;. In this episode (first broadcast 21 November 2013) Yotam Ottolenghi visits Crete and explores its rich and complex culinary history.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/youtu.be\/UA8zfxj4fRU?t=2428\">https:\/\/youtu.be\/UA8zfxj4fRU?t=2428<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"> 1kg of pork thigh or neck cubed and skewered.<br><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Pork + Marinade<br><\/strong>1-2 lemon&#8217;s juice<br>Olive oil<br>Dried oregano<br>Dried mint<br>Ground clove<br>Ground star anise<br>Cumin<br>Chilli flakes<br>Salt<br>Fresh garlic<br>Ground cardamon<br>White wine vinegar<br>Marinate pork on skewers by drizzling the mariande over it for a few hours\/overnight.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">BBQ skewers 4mins each side.<br><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Tzatziki @42m 22s<\/strong><br>Courgette\/Zuccini<br>Greek yoghurt<br>Olive oil<br>Crushed garlic<br>Salt<br>Lemon juice<br>Add salt to courgette to draw out juice to squeeze out for crunch<br>Burned melted butter (added to the tzatziki at the end)<br><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This is the official recipe from the SBS Food Website:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.sbs.com.au\/food\/recipes\/pork-souvlaki-cucumber-salad-and-tzatziki\">https:\/\/www.sbs.com.au\/food\/recipes\/pork-souvlaki-cucumber-salad-and-tzatziki<\/a><\/p>\n\n\n\n<h1 class=\"wp-block-heading\" id=\"page-title\">Pork souvlaki with cucumber salad and tzatziki<\/h1>\n\n\n\n<p class=\"wp-block-paragraph\"><img decoding=\"async\" src=\"https:\/\/www.sbs.com.au\/food\/sites\/sbs.com.au.food\/files\/styles\/full\/public\/crete-suvlaki.jpg?itok=oErBbRUS&amp;mtime=1412211942\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cretan food culture has a crystal-clear gender division that one does not want to mess with: women cook in the kitchen, men cook outdoors, in charge of meat. As a person with dubious macho credentials and a famous kitchen dweller, I was absolutely terrified cooking meat in the sun in the company of a bunch of famous local shepherds. Luckily, the souvlaki tasted good and I managed to win over the sceptics. You can do the same, trust me. Serves 4<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Preparation<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">30min<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Cooking<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">20min<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Skill level<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Easy By Yotam Ottolenghi <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>8<\/strong>&nbsp;skewers, soaked in water for a couple of hours or overnight<\/li><li><strong>1 kg<\/strong> pork shoulder or neck, sinew and skin removed and cut into 2.5 cm dice<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Marinade<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>60 ml<\/strong> lemon juice&nbsp;<\/li><li><strong>30 ml<\/strong> olive oil<\/li><li><strong>2 tsp<\/strong> dried oregano<\/li><li><strong>2 tsp<\/strong> dried mint, plus extra to finish<\/li><li><strong>1 tsp<\/strong> ground clove<\/li><li><strong>1 tsp<\/strong> ground star anise<\/li><li><strong>1\u00bd tsp<\/strong> cumin<\/li><li><strong>1 tsp<\/strong> flaked chilli<\/li><li><strong>2<\/strong> garlic cloves, crushed<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Salad<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>3<\/strong> garlic cloves, crushed&nbsp;<\/li><li><strong>1<\/strong> small red onion, half roughly chopped (60g net) and half thinly sliced (60g net)&nbsp;<\/li><li><strong>2 tbsp<\/strong> olive oil<\/li><li><strong>2 tsp<\/strong> white wine vinegar&nbsp;<\/li><li><strong>6<\/strong> Lebanese cucumbers, cut on an angle into \u00bd cm slices (600g net)<\/li><li><strong>2<\/strong> green peppers, cut into thin strips \u00bd cm thick (370g net)<\/li><li><strong>\u00bd tsp<\/strong> nigella seeds&nbsp;<\/li><li><strong>15 g<\/strong> dill, roughly chopped&nbsp;<\/li><li><strong>15 g<\/strong> mint, roughly chopped<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Yoghurt sauce<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>1<\/strong> zucchini (courgette), coarsely grated (200 g)<\/li><li><strong>250 g<\/strong> Greek yoghurt<\/li><li><strong>2 tbsp<\/strong> olive oil<\/li><li><strong>2<\/strong> garlic cloves, crushed<\/li><li><strong>60 ml<\/strong> lemon juice\u00a0<\/li><li><strong>50 g<\/strong> unsalted butter<\/li><li>salt<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Instructions<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Marinating time<\/strong> 2 hours (or overnight).<br>You&#8217;ll need to soak the skewers overnight to stop them from burning.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Place all the ingredients for the marinade in a bowl with 1 teaspoon of salt. Mix well, pour over the pork and leave in the fridge, covered, for 2 hours or overnight.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Preheat the oven to 200\u00b0C.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Skewer the pork whilst heating up your ridged grill plate, making sure to ventilate your kitchen. Ideally you would use a barbecue to grill the pork but a chargrill plate works well.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Place the skewers in batches on the grill and cook for 5 minutes, turning so that all sides are nicely charred. Transfer to a large baking tray, 30 cm x 40 cm, and finish cooking in the oven for 20 minutes, until the meat is cooked through and tender.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">To make the yoghurt sauce, mix the courgettes with \u00bc teaspoon of salt and leave to drain for 5 minutes. Gently squeeze out the excess liquid and place in a medium bowl. Stir through the yoghurt, oil, garlic, lemon juice and \u00be of a teaspoon of salt.&nbsp;Place the butter in a small pan and cook on a medium heat until it bubbles, turns a light golden brown and has a nutty aroma. Remove from the heat, set aside for 5 minutes to cool and then stir into the yogurt.&nbsp;Sprinkle a little dried mint on top of the yoghurt and keep in the fridge until ready to use.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">To make the salad, place the garlic, chopped onion, oil and vinegar in a pestle and mortar with \u00be teaspoon of salt. Crush to make a paste and set aside. Place the sliced onions in a large bowl with the cucumber, peppers, nigella seeds and the paste. Mix the dill and mint in just before serving.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serve the skewers with the salad and yoghurt sauce.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>View all the recipes from&nbsp;<a href=\"http:\/\/www.sbs.com.au\/food\/programs\/ottolenghis-mediterranean-island-feast\" target=\"_blank\" rel=\"noreferrer noopener\">Ottolenghi&#8217;s Mediterranean Island Feast<\/a>.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Cook&#8217;s notes<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20\u02daC. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From the Channel 4 series &#8220;Ottolenghi&#8217;s Mediterranean Island Feast&#8221;. In this episode (first broadcast 21 November 2013) Yotam Ottolenghi visits Crete and explores its rich and complex culinary history. https:\/\/youtu.be\/UA8zfxj4fRU?t=2428 1kg of pork thigh or neck cubed and skewered. Pork + Marinade1-2 lemon&#8217;s juiceOlive oilDried oreganoDried mintGround cloveGround star aniseCuminChilli flakesSaltFresh garlicGround cardamonWhite wine vinegarMarinate &hellip; <a href=\"https:\/\/blog.panicola.com\/?p=2745\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Yotam&#8217;s Souvlaki with Cucumber Salad and Tzatziki<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[],"class_list":["post-2745","post","type-post","status-publish","format-standard","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/posts\/2745","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2745"}],"version-history":[{"count":4,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/posts\/2745\/revisions"}],"predecessor-version":[{"id":2757,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/posts\/2745\/revisions\/2757"}],"wp:attachment":[{"href":"https:\/\/blog.panicola.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2745"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2745"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2745"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}