Pork souvlaki with homemade flatbreads and tzatziki

Feed the family with this Greek-inspired mezze platter.

This is my kind of Greek sharing dish. Big chunks of grilled meat, lots of herbs and spices, and a few different sides to dip into. Naturally, bread has got to feature somewhere on a mezze platter so I’ve created a five-ingredient flatbread which you’ll want to bookmark and save for other recipes.

I’ve paired it with a healthy tzatziki and a very affordable pork shoulder, which is marinated and then griddled as a kebab to get those fierce scorch marks.

I’ve made the recipe for four, but you can easily scale it up or down depending on the number of guests or the size of your pork shoulder.

How To Make Pork Souvlaki With Homemade Flatbreads And Tzatziki

• Chef Catling’s recipe notes
• Recipe: Pork souvlaki with homemade flatbreads and tzatziki
• Frequently asked questions

Tips & Notes To Know

• Use metal or soaked wooden skewers: Dry wooden skewers can easily catch fire or char when exposed to high heat, especially on a BBQ or in the oven. Leave to soak in water for 30 minutes before threading with the pork and peppers.
• Choose the right cut of meat: Pork shoulder has more fat and flavour than a piece of tendorloin and is less likely to dry out or overcook.
• Hydrate your flatbread dough: Don’t over-flour as a wetter, slightly sticky dough creates steam pockets and tenderness.
• Use a dry, very hot pan or skillet: Flatbreads need that heat burst to puff and char properly. Once bubbles start to form on the surface, that’s your cue to flip and cook the other side.

Pork souvlaki with homemade flatbreads and tzatziki

Serves: 4 Prep time: 20 mins, plus 1 hour to marinate Cook time: 15 mins 15 mins

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Ingredients

2 tbsp olive oil
2 tbsp lemon juice
1 tbsp dried oregano
1 tsp smoked paprika
1/2 tsp cayenne pepper
1/2 tsp ground cumin
2 garlic clove, crushed
500g pork shoulder, cut into 2cm chunks
1 yellow pepper, cut into bite-size chunks
1 red pepper, cut into bite-size chunks
1/2 iceberg lettuce, shredded
1 red onion, finely sliced
24 cherry tomatoes, halved

For the flatbread
200g self-raising flour, plus extra for dusting
1 tsp baking powder
1 tbsp dried oregano
1 tsp ground cumin
200ml Greek yoghurt (0% fat)
Olive oil, for frying

For the tzatziki
1/2 cucumber
250ml Greek yoghurt (0% fat)
2 small garlic clove, crushed
1/2 tbsp fresh mint, finely chopped

Instructions

Step 1
Mix the olive oil, lemon juice, dried oregano, smoked paprika, cayenne pepper, ground cumin and crushed garlic in a bowl and add the pork shoulder chunks. Coat well and leave to marinate for 1 hour.

Step 2
To make the flatbreads, place the self-raising flour in a bowl with the baking powder, dried oregano, ground cumin and a good grinding of salt. Fold in the Greek yoghurt using a spatula, then bring everything together using your hands. 

Step 3
Tip the dough out onto a lightly-floured work surface and knead for 2 minutes. Place back in the bowl, cover and leave to rest in the fridge.

Step 4
Once the pork has finished marinating, preheat the oven to 180C and heat a griddle pan until smoking hot. Thread the pork onto eight metal skewers, interweaving with red and yellow pepper.

Step 5
Grill the souvlaki, rotating the meat regularly, for 5 minutes or until charred all over. Transfer to a foil-lined baking tray and finish off in the oven for 10 minutes or until the pork is just cooked through.

Step 6
To finish the flatbreads, remove the dough from the fridge and divide into four. Roll each piece into a 15cm round, roughly 2mm thick.

Step 7
Brush the flatbreads lightly with olive oil on both sides and place each one in a hot frying pan (you may need to do this in batches). Cook over a high heat for 2 minutes on each side or until puffed up and golden.

Step 8
To make the tzatziki, grate the cucumber into a bowl and squeeze out any excess liquid. Mix with the Greek yoghurt, garlic and mint and stir well. Season to taste, then decant into a serving dish.

Step 9
Mix the lettuce with the red onion and cherry tomatoes and divide between plates. Top with the pork souvlaki and serve with the flatbreads and tzatziki on the side.  

Frequently Asked Questions

What Is Tzatziki?

Tzatziki is a cooling Greek dip or sauce, with a tangy, slightly garlicky taste. It’s most commonly served as a condiment alongside grilled meats or spicy dishes.

What’s The Difference Between Self-Raising Flour And Plain Flour?

Self-raising flour has the raising agent already added and helps the mixture rise as it’s baked. To make your own, combine 1 teaspoon of baking powder for every 100g plain flour.