BBQ39/17: Pork Souvlaki and Flatbreads

BBQ39/17: Pork Souvlaki and Flatbreads:

Years ago we went island hopping in Greece and went to over 20 different Greek islands on our travels enjoying fantastic food, drink and hospitality along the way. One dish we eat more than any other was Gyro’s which are a great, cheap meal – think of it as a Greek kebab but with fresh, quality meat wrapped in a flatbread few a few extras!

I have cooked this recipe from Rich Harris’s book a few times before and it’s one of my favourites as each time we eat it we are instantly transported back to our travels in Greece.

The Prep:

I started off by making the marinade: Lemon zest and juice, garlic, oregano, olive oil, red wine vinegar, mint, cumin, chilli flakes and sea salt. I had 1kg of pork shoulder from our local butcher and cut it into 3cm cubes before mixing it in the marinade and leaving it to chill for 3 hours.

Whilst the meat was chilling I made the flatbreads (strong white bread flour, yeast, water, olive oil, sea salt, sugar and semolina). I mixed this in the kitchenaid with the dough hook in for 10 minutes then left it to rest for an hour before splitting the dough out into 8 balls. I stretched each ball by hand to make a flatbread shape then cooked them on the Uuni which took about 90 seconds per flatbread. As each bread was ready I put it on a plate covered with a towel to keep the steam in which stops the bread going brittle.



Once the bread was ready I made the Tzatziki with cucumber, garlic, olive oil, greek yoghurt, mint leaves, salt and pepper then I threaded some green chillies on a skewer.

I set the BBQ up for direct grilling with the grill grates in place then threaded the meat onto my skewers. The skewers are Russian kebab skewers from Manchester Vac’s and are heavy duty, good quality and pretty cheap. 



The Cook:

The BBQ was good to go so I placed the kebabs onto the grill grates to cook directly. The recipe says it will take 10-12 minutes so I kept rotating the skewers every few minutes. After 10 minutes I checked the internal temperature and was looking for around 70c in most places.



Once the kebabs hit 70c I took them off to rest for 5 minutes:




Time to Eat:

Once the kebabs were ready I pulled the meat off the skewer and started building up the flatbread with Tzatziki, Pork, grilled chilli, sliced tomatoes, red onion and some chips.


One wasn’t enough so I made another and heated it up on the grill! 



I do love this recipe, great dish to cook up on a sunny day or to remind you of a sunny day!

No real notes for this one, it’s pretty straight forward but definitely recommended!

See the other recipes I have cooked from this book here:


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2 thoughts on “BBQ39/17: Pork Souvlaki and Flatbreads

  1. Excellent — I have been wanting to try this so I will!! Have you ever tried with Chicken? What would you do differently?

    1. Hi Shane, the recipe says you can use chicken instead and I quite fancy trying that also. I would probably use thigh as it has a bit more fat in and won’t dry out as much. Once cooked a bit of lemon juice over the meat would add to it. With chicken just be careful not to overcook it as it dries out so quickly. If you have a thermapen try and take it off at 75c. Good luck, send me pics if you cook it. I will be after some tips!

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