MKR Recipes Episode 2: Anne and Maree’s Chicken and Lamb Souvlakia with Pita and Tzatziki

Ingredients

300g lamb backstrap, cut into 3cm pieces

300g chicken thigh, cut into 3cm pieces

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200g haloumi, cut into fingers

Vegetable oil, for shallow frying

Marinade

125ml dry white wine

60ml extra virgin oil

Juice of 1 lemon

10 garlic cloves, crushed

1 tbs dried oregano

2 tsp finely chopped fresh rosemary

1 tsp paprika

½ tsp salt

½ tsp ground black pepper

Pita bread

225ml warm water

2 tsp dry yeast

1 tbs extra virgin oil

380g plain flour

2 tsp salt

Tzatziki

1 large cucumber, grated

2 cloves of garlic

Juice of ½ lemon

Olive oil

500g Greek yoghurt

Salad

2 tbs olive oil

Juice of ½ lemon

1 tsp oregano

1 tsp garlic powder

1 tsp balsamic vinegar

4 medium tomatoes, cut into wedges

½ iceberg lettuce, coarsely chopped

1 Lebanese cucumber, coarsely chopped

100g Kalamata

1 red onion, thinly sliced

¼ cup chopped flat leaf parsley

1 spring onion, finely chopped

200g Greek fetta, crumbled

Method

1. To make marinade, combine ingredients in a bowl. Add half to a second bowl.
2. Add the lamb and chicken to the marinade in the separate bowls. Refrigerate, covered, for several hours or up to overnight. Thread meat onto skewers.
3. To make pita bread, place the warm water in a bowl. Sprinkle over the yeast. Set aside for 5 minutes or until foamy. Stir in the oil. Add the combined flour and salt. Using your hand, combine mixture to form a soft dough (add a little extra flour if needed).
4. Turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Place dough in a lightly oiled bowl and stand, covered with a tea towel, in a warm place for 1 hour.
5. To finish making pita, knock air out of dough and knead for another 10 minutes. Divide into four portions. Roll portions into 5mmthick rounds.
6. Heat a lightly oiled chargrill pan or barbecue flatplate over medium high heat. Add a bread round and cook until golden and puffed. Turn and cook for a further 30 seconds. Remove from pan and cover with a tea towel to keep warm. Repeat with remaining bread rounds.
7. To make tzatziki, squeeze liquid out of cucumber. Place in a bowl with the remaining ingredients and stir to combine. Season.
8. Shallow fry haloumi until golden and crisp. Drain on paper towel.
9. To make the salad, whisk the oil, lemon juice, oregano, garlic powder and vinegar in a large bowl. Add remaining ingredients and toss to combine.
10. Serve skewers and haloumi with warm pita, tzatziki and salad.