Pork Souvlaki Flatbreads with Sumac Salad
Bring a little bit of Mediterranean sunshine to your kitchen with these tasty Greek street food inspired souvlakis, paired with easy flatbreads and a zingy, herby salad.
Homemade flatbreads might sound like a faff but honestly they’re SO easy to make, no machinery or long kneading required and they taste a million times better than anything you’ll buy in a shop.
Go nuts with the herbs here too, any soft herbs will work but dill, parsley and mint will really make it sing
Serves 2 (plus marinating time, if you can be bothered)
Ready in about 40 minutes
Ingredients
Pork Souvlaki
350g high welfare diced pork
1 tbsp olive oil
2 cloves garlic, crushed
2 tsps lemon juice
1 tsp aleppo pepper / Rooted Spices house blend
A few sprigs thyme, picked and leaves chopped
½ small red onion, cut into large chunks
4 wooden skewers
Yoghurt Flatbreads
100g self raising flour
80g Greek yoghurt
20ml water
¼ tsp baking powder
Pinch salt
Toppings
1 baby cucumber, or ¼ large cucumber
1 ripe vine tomato
½ small red onion
50g Greek yoghurt
A small handful of fresh mint, dill, parsley
½ tsp sumac
Method:
Soak the wooden skewers in cold water, this will prevent them burning when you cook them. Mix the diced pork with all the other souvlaki ingredients in a mixing bowl and leave to marinade for an hour if you have time, or as long as possible.
To make the flatbreads, mix the yoghurt and water together in a small bow. Sift the flour, salt and baking powder in a large bowl, make a well in the middle and add the yoghurt. Using a cutlery knife, mix together to form a dough, turn out to a lightly floured surface and knead for a minute to bring together. Return to a clean bowl, cover with a tea towel and leave to rest while you prepare the toppings.
Peel and thinly slice the red onion, slice the cucumber and dice the tomato. Toss together in a small bowl with a little olive oil and the sumac. Pick and roughly tear the herb leaves.
Thread the marinated pork and onion pieces, alternating, onto the soaked skewers.
Heat a frying pan with 2 tsps neutral oil and brown the pork skewers all over for 4-5 minutes then pop the lid on and cook for a few minutes further until just slightly pink in the centre. Remove from the heat and keep in a warm place while you make the flatbreads.
Divide the flatbread dough in two, pat out to a circle then roll out thinly. Get a griddle (or frying) pan very hot and cook one flatbread at a time until bubbling on the top and lightly charred underneath, flip and repeat for another minute. Repeat with the second flatbread. If you need to keep them warm, wrap in a clean tea towel and keep warm in a low oven to prevent them drying out.
Top the flatbreads with the yoghurt, skewers, salad and herbs. Serve immediately