Going Greek

August 1, 2011

Main Dishes


2001 was the last time I had true Greek food, in the last 10 years I have been longing for the succulent flavors once found just a 10 minute walk from our quarters in Bamberg Germany.  The Family and I stumbled upon this tiny little Greek place and fell in love with not only the family who ran it but the food that opened the doors to the wonders that is Greek eating.  It was at this restaurant that I began to like lamb, learned the wonder that is Tzatziki, and discovered there was NOW WAY I was eating that pink fluff that The Husband packed away with relish when I found out what it was…

Since returning to the States we have not found anything that even came close to “our” Greek restaurant.  The mall Gyros with their wimpy Faux Tzatziki and bland pressed and formed meat “kabab” was more like meat loaf than the real deal.  Even the local Mediterranean restaurant place in Lexington boasted good med food but alas and alack we again ran into the bland & unexciting food.  So I started thinking that maybe it was not the food per say but the preparation for the tastes of those in this area…where garlic is deemed exotic.  You see my problem?  Bold flavored, exciting taste bud tingling me might be the problem. I am looking for something that I don’t think can be had here in Central Kentucky.  So what’s a body to do..?  Make it yourself.  I have been playing with this for a while now and I almost have it just the way it was in Germany for what I have to work with here.

Kababs and Tzatziki

2 lb Boneless Pork Roast (1″ cubes)

1/2 c Olive Oil

2 TB Cavender’s Greek seasoning

4 cloves Garlic (grated very fine)

1 ts Fresh Ground pepper

Optional

Zest from one Lime

Cube the pork roast ( you can use tenderloin or Boston Butt) and set aside.  In a lager enough bowl to fit all the pork mix together the remaining items and combine with a whisk.  Toss in the pork and coat all the pieces with the seasoning/oil mixture.  Allow to marinade for about 2 hours or so…using  same sized pieces of pork roast thread your skewers

Your grill needs to be smoking hot when you put these on, by doing this your meat will sear as it hits the grate, once the meat caramelizes it will release.  You are looking to get some really nice color and a bit of char slightly around the edges. Usually I would have you put the meat on and not mess with it for a few minutes but you have to babysit these as you will have the olive oil dripping off and causing flair ups.  Don’t douse the flames unless they get really out of hand as the flames will really add to the flavor.  You will want to turn these every couple of  minutes or so to keep them cooking evenly on all sides.

When your skewers are just about finished you will want to toss your naan bread on the grill just long enough to warm it. Or you can heat it in a dry frying pan. Ok on to the  build phase of this awesomeness…

Put your warmed Naan bread down on a plate and spread some of the Tzatziki down the middle of the bread then layer the sliced tomatoes, cucumbers and onions, remove the Pork from the skewers and place onto the top of the naan pile (add more Tzatziki if you would like)  like so…

Look at those crispy bits on that pork…

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Tzatziki Sauce

2 c Greek yogurt (I use Dannon)

1/2 c Shredded Cucumber (including juice)

2 cloves Garlic

3 TB Olive Oil

Pinch Kosher Salt

1 TS Fresh Ground Pepper

You will also need ~

1/2 of a finely sliced onion

1 tomato

1/2 cucumber

Toss everything into a bowl and give it a good stir and allow it to sit while you are cooking the kababs.

I use a medium Microplane grater for grating the cucumber, I also remove all the seeds before grating. It looked like this when I was finished..

I used a fine Microplane for the garlic.  You could also used garlic paste but the garlic will not be as intense as fresh grated garlic.

You will want to slice the cucumber almost see through and finely slice the tomato…

I love the translucent look of these cucumbers…

I used Campari tomatoes but any would do…

Now go play with your food.

WikiJan

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