Sunday, January 9, 2011

Souvlaki Sliders

A souvlaki slider is not a pitch thrown by Major League Baseball's hottest new Greek pitcher. It's an idea I had last night when I realized that I had the wrong type of pita bread.

But first, I have an exciting announcement from the folks at Kingsford Charcoal. How would you like to spend three days in Vegas learning from a BBQ Master named Chris??? No, no, not me - I am talking about a REAL BBQ Pitmaster - Chris Lilly. Chris has won multiple world BBQ championships and he is a walking library of BBQ information. Chris has a masterful delivery for sharing his knowledge in his classes. Here is Chris at a cooking class I attended at Dead End BBQ here in Knoxville last May.


This year three lucky winners will get flown to Las Vegas to learn the latest in grillin' and thrillin' from Chris at Kingsford Charcoal's annual Kingsford University. To make it even better, this will be held at the Las Vegas speedway during the Sprint Cup weekend. CLICK HERE TO LEARN HOW TO ENTER KINGSFORD UNIVERSITY. Believe me, this is one you don't want to miss!

Okay, back to the souvlaki. This idea has been percolating in my head ever since Mr. Holloway posted his souvlaki over at the EggForum in November. It is a simple yet flavor packed dish.

Souvlaki Sliders
source: NibbleMeThis
Yields: 12 appetizer portions (2 each)

2 boneless pork loin chops, cut into 1" cubes
4 whole pita breads
1/2 cup red onion, diced

Marinade
1/4 cup lemon juice
1/4 cup parsley, finely chopped
1 dried red chile, crumbled
1 1/2 tsp kosher salt
1 1/2 tsp coarse ground pepper (I used RichardFL's Indian River Rainbow Pepper)
1 large or 2 normal sized clove of garlic, finely minced
1/4 cup olive oil

Tzatziki sauce
14 ounces greek yogurt (ours comes in 7 oz sizes, but two cups would be fine)
1 Tbsp red wine vinegar (fig balsamic also works well)
3 cloves garlic, finely minced
1/2 cucumber, seeded, peeled, coarsely chopped
1/2 tsp kosher salt
1 Tbsp olive oil
3/4 tsp dill weed

Make your marinade by slowly pouring the oil into the lemon juice while whisking to make a vinaigrette. Add the remaining ingredients. Toss the cubed pork in the marinade to thoroughly coat. Refrigerate and let marinate for at least 8 hours but 24 hours is best.

Make the tzatziki sauce by combining all ingredients in a food processor and running it 5-9 pulses until you get the consistency you like. Refrigerate for at least an hour before serving but will hold for several days.

Once the meat has marinated, it is time to assemble the skewers. Don't be alarmed that the color of the meat has turned slightly. It's not going bad, it is the marinade acting on the meat.


Here is my video tip about types of skewers and tips for using them.



My Big Green Egg was busy smoking an 11.5 lb butt so I got Alexis' Big Green Egg set up for direct heat at 350f. Next time I would use 400f. Grill the souvlaki 2 minutes a side.


When they are done, brush with lemon juice just before taking them off.

Lightly brush your pita bread with olive oil and grill 1 minute per side.


If you were doing these as a main course, you'd be ready to eat just as they are.


But to make these as an appetizer portion, cut the pita bread into wedges as shown. (A whole pita cut into 6 equal pieces or a half pita cut into thirds...figure it out, this isn't a geometry class.)

Place a dollop of the tzatziki sauce on each wedge, sprinkle with diced red onion, and top with 1-2 pieces of the souvlaki.

These are tasty and a great way to spread two pork chops into a dozen appetizer portions. You could also garnish them with some diced tomato, chopped mint, or anything that floats your boat. You could also place the meat and goods inside the wedge for a more "slider" style, but we found them easier to eat like this. Enjoy and get grilling!

23 comments:

  1. That's such a brilliant idea! We ate at Dead End yesterday and their smoked sausage was to die for! Still have to give Mike's Smokehouse the edge on ribs... look for it in an upcoming post :)

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  2. Ummm grilled goodness! I am going to enter, that would be a great class!

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  3. Fabulous Chris. And I'm most certainly glad it's not a geometry class since I flunked algebra. Not kidding. I'm going to bookmark these and set them along side your Asian slider recipe. Still haven't made those.

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  4. When you brought yogurt into this, I had to bail. Sorry. Yogurt with meat weirds me out.

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  5. I love tzatziki sauce and have no idea why I've never tried on pork chops. This is going to kill at the next potluck, Chris. Thanks for sharing this great idea!

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  6. Thanks for the heads up about the contest! I want to win!!! :)
    I love Souvlaki. I used to go to this Greek place in phoenix that had the best ever Souvlaki...than I broke up with the guy I went there with a lot...haven't been back there in a LONG time. Now I don't have to go, I can make my own at home!! YUM! This is a fantastic idea!

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  7. Something on the grill sounds so delicious right now!!!

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  8. Yum! I love tzatziki sauce, this looks wonderful! The appetizer portions sure would be great for the football food buffet ::hint hint:: ;-)

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  9. I adore tzatziki sauce with just about anything including a burger. Serving it with pork chops would really kick it up a notch. Great idea Chris.

    BTW, I'm jealous that you live near two, count 'em two, Fresh Markets. Some things in life just aren't fair.
    Sam

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  10. Great idea Chris ad they look delicious, but I'm surprised you got to cook meat in Alexis' Egg.

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  11. I am loving this one...these sliders would be perfect for lunch, dinner, or an appetizer.

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  12. These are on the mandatory try list! Thanks for linking it to tailgating time - I know it will be a big hit over the play offs!

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  13. Oh man. These are calling to me.

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  14. I am crazy about Greek food! Great blend of flavors, and a simple recipe to make. I think this is going to become one of my new favorite recipes.

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  15. NOt a greek baseball pitch? I thought maybe it was a new sexual technique.

    They sound wonderful, love your original idea. Sliders are so much fun to play with;)

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  16. So, I gotta ask - what were you gonna make with the right type of pita? ('cuz this looks just fine to me!)

    Where I live, all the pita's mediocre so I'm pretty much forced to make my own. I bet your squadron of eggs makes killer pita too! ;)

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  17. Are you going to Vegas? I actually swore of Vegas... but I'd make an exception for a meet up. GREG

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  18. Oh man those sliders look amazing!

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  19. That Chris dude looks like you...

    Great dish. I would devour this meal up.

    I hope you guys are staying warm. I know it's wicked cold.

    Velva

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  20. I'm sure the SPA (styrofoam protection agency)will make an exception for your treatment of their peanuts since you did so in an effort to inform the marinating public on the many skewers available to them! Love the rosemary idea! Will steal that one soon. Also love the Greek Sliders - I think they'll make the game day feast...the SEAHAWKS game, that is...yeah, we're drinking the Kool-aid along with every other hopeful Seattleite...it's been a long dry spell in sports around here! Oh, I entered the contest - thanks! I'd love a trip to Vegas...I could parlay my allowance into millions! That IS how it works, right? xo, Nan

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  21. I like to think that sometimes accidents like this are actually blessings in disguise. At least that's what I keep telling my little sister about why she was born. Minus the blessing part. It's more like she snuck in from hell. Or a juvenile detention facility.

    These sliders sound delicious! Love the Greek fusion twist.

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  22. Great idea! Thanks for sharing it. I bet these would be really good with lamb as well.

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  23. Good lord these look amazing!! I love Greek cuisine, the flavors are delicious. If the snow melts enough to get to my grill I'm gonna have to brave it & make these :) Awesome!

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