• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
  • what sounds good?

    I've been getting a lot of requests and suggestions for the apartment kitchen. I LOVE these suggestions, keep them coming!

    If you have anything you'd like me to consider (recipes to develop, shortcuts for recipes, great ingredients, or even blog formatting), shoot me an email and let me know!

    em570039@mycia.net

  • equipment spotlight

  • ingredient spotlight

  • this month’s packed lunch

  • hungry for more?

    Check out my food journeys at An Appetite for Adventure!
  • webmaster: chris hurte
  • author portrait: matt needham
  • © erin mcdowell and the apartment kitchen, 2009-10. all photography and content, unless otherwise indicated, is property of the author. unauthorized reproduction or use is prohibited. please ask before using.
  • Add to Technorati Favorites
  • Recipe Blogs - BlogCatalog Blog Directory
  • Twitter Updates

    Error: Twitter did not respond. Please wait a few minutes and refresh this page.

  • become my fan on facebook!

    Just click HERE

Souvlaki with Tzatziki and Toasted Pita

Above all else, I love a good bargain. So when I saw a pile of pork shoulders in the butcher case at my favorite market (for just over $1/lb!!!) I couldn’t resist. I dug through the pile (yes…gross) until I hit the bottom (where I found pig’s ears and feet as well – I passed). The smallest shoulder I could find was six pounds. So I carted my huge shoulder to the checkout. The cashier said something I hear a lot at that store: “What are you gonna make with THAT?” and that’s when I have to start thinking about it myself.

If you read anything about my recent journey across Eastern Europe, you’ll know that Matt and I ate our fair share of kebabs. Ever since, I’ve been struggling with the idea of trying to create something similar to surprise him with. A recent experience with souvlaki reminded me how easy it was to put those flavors together for an easy and delicious meal. Plus, I began using some of the massive amount of pig I had sitting in my fridge.

I made a quick dry rub with garlic powder, paprika, cumin, coriander, and a little bit of cayenne. Matt cut the fat off of the top of the shoulder, and we applied the dry rub all over the meat, and covered it with the fat. We roasted it in a low oven (275 degrees) for 3-4 hours, until it was tender and juicy. Then, you can use it for almost anything…like this souvlaki! (You could also use pork ribs…they would shred similarly, taste great, but take a lot less time to cook.)

Souvlaki with Tzatziki and Toasted Pita

Served 2.
Leftover Potential: I didn’t have any leftover filling, but leftover tzatziki is great on salads or even just by itself!

2 Tbsp olive oil
1 onion, thinly sliced
1 yellow bell pepper, thinly sliced
2 cloves garlic, minced
2 1/2 cups shredded pork shoulder
3 Tbsp lemon juice
2 Tbsp parsley, chopped
salt and freshly ground pepper, as needed

1 cup greek yogurt
3/4 cup cucumbers, diced
2 Tbsp lemon juice
2 Tbsp parsley
freshly ground pepper, as needed

pita bread, halved and toasted
roasted chili paste makes a great garnish (something full of flavor but not too spicy)

1. Heat the olive oil in a large saute pan over medium heat. Add the onion and bell pepper and saute until the onion is translucent and the peppers are tender. Add the garlic and saute until fragrant.
2. Add the pork, and toss over the heat until the mixture is heated through.
3. Season with lemon juice, parsley, salt, and pepper. Keep warm
4. In a small bowl, combine the yogurt, cucumbers, lemon juice, and parsley. Season with pepper.
5. Serve the warm filling inside a toasted pita, topped with tzatziki and chili paste, if desired.
Advertisements

3 Responses

  1. In harmony with the new movie “Julie & Julia,” the September issue of “Wine Spectator” magazine has a series of great articles remembering and celebrating Julia Child. Also some great recipes in the spirit of Julia. Check it out.

  2. Souvlaki pitas with tzatziki are always good!

  3. […] with the sauce to keep it moist. 2 1/2 cups pork, pulled (directions for cooking the pork here) 1 1/2 cups barbeque sauce (here is a great recipe for my delicious homemade BBQ sauce) coleslaw, […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: