Lamb souvlaki with caper and pistachio tzatziki
According to Greek-Australian chef David Tsirekas, the pre-Christian Greeks also did their share of wrapping and rolling. The earliest references are found in the works of renowned 350 BC foodie Archestratus. "The ancient Greeks used to wrap fish and cheese, a soft white curd, in fig leaves."
Photo: Edwina Pickles
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- 1.5kg lamb tenderloin fillets, trimmed and cut into even 3cm cubes
- 2 tbsp paprika
- 1 tbsp dried oregano
- 4 tbsp crushed garlic
- 150ml white wine
- 650ml extra virgin olive oil
- 1 packet wooden skewers, soaked for about one hour
- 3 lebanese cucumbers
- 500g tub thick continental yoghurt
- 100g brined capers, drained
- 100g shelled pistachios
- 4 lemons
- 1 packet Greek pita bread
- 1 bunch parsley
- 4 zucchini
- 2 capsicum
Tsirekas is a fan of souvlaki wraps, but he also likes to put vanilla and sesame-marinated, twice-cooked pork belly with Greek sour cherries and mustard inside a Vietnamese rice paper wrap. "My kind of fusion thing," he jokes.
Mix the lamb pieces with half the paprika, oregano and garlic, wine and 200ml olive oil. Season and place six pieces on each drained skewer. Place in fridge for about two hours.
To make the tzatziki, peel cucumber, halve lengthways and remove seeds. Grate cucumber into sieve and squeeze out water. Mix with the yoghurt, 300ml olive oil and 2 tbsp garlic. Season. Pulse capers and pistachios and add to mixture. Combine well and refrigerate.
Combine remaining olive oil, paprika, oregano, garlic, wine and juice of two lemons to make basting marinade. Oil barbecue grill lightly and place lamb skewers on the heat. Baste with oil and season lightly.
Cook for about 3-4 minutes on each side. When grilled, baste again and drizzle with the juice of remaining lemons. Toast each pita slice briefly over the grill and serve spread with tzatziki, parsley, chargrilled zucchini and capsicum strips.