Pork Neck Souvlaki with Homemade Yogurt Flatbread

Method

1. Cut the pork into 2.5 cm cubes. Add the grated onion with all its juice, the vinegar, olive oil, crushed garlic, oregano, paprika, salt and pepper, mix well and marinate in the fridge for 4 hours. The vinegar and onion juice tenderise the meat, but past 12 hours the texture turns mealy.

   Add in this stepPork neck (or shoulder) 350 gOnion (grated) ½Red wine vinegar 1 tbspOlive oil 2 tbspGarlic (crushed, cloves) 2Dried oregano 1 tspSweet paprika ½ tspSalt ¾ tspBlack pepper to taste

2. Line a sieve with kitchen paper, add the Greek yogurt and let it drain in the fridge for at least 30 minutes (do this while the meat marinates). Grate the cucumber, sprinkle with a pinch of salt, leave for 5 minutes, then squeeze it dry in kitchen paper. Stir the cucumber, finely grated garlic, white wine vinegar, olive oil and dill into the yogurt for 5 min. It is right when a spoon stands up in it.

   Add in this stepGreek yogurt (unsweetened, to strain) 220 gCucumber ½Garlic (for the sauce, cloves) 1White wine vinegar 1 tspOlive oil (for the sauce) 1 tbspChopped dill 1 tbsp

3. In a bowl, mix the flour, baking powder and salt, then add the yogurt and olive oil and bring it together into a ball. Knead for 2 min until it no longer sticks to your hands and feels soft like an earlobe. Divide into 2 ball(s), cover with a damp cloth and rest for 20 minutes. If the dough is sticky, add flour 1 tsp at a time.

   Add in this stepPlain flour 150 gGreek yogurt (for the dough) 135 gBaking powder 1 tspSalt (for the dough) 2 pinchOlive oil (for the dough) 1 tbsp

4. Take the meat out of the fridge 20 minutes before cooking and thread it onto 4 skewers, leaving small gaps between the pieces. For the ladolemono, put the lemon juice, olive oil, oregano and a pinch of salt in a small jar or bowl and shake or whisk hard until it turns cloudy.

   Add in this stepSkewers (soak wooden ones in water for 30 minutes) 4Lemon juice (for the ladolemono) 1½ tbspOlive oil (for the ladolemono) 2 tbspDried oregano (for the ladolemono) 2 pinch

5. Roll each dough ball into an 18–20 cm round, 3–4 mm thick. Heat a dry pan over medium-high heat and cook one at a time: turn when bubbles puff up and brown spots appear underneath. Allow 2 to 3 minutes per flatbread, 6 min in total, and wrap them in a dry tea towel so they stay soft.

   medium-high heat

6. Heat a grill pan over high heat until it just starts to smoke. Grill the skewers, turning every 2 minutes, and brush with ladolemono during the last 2 minutes for a glossy finish. Cook in 1 batch(es), 8 min in total. They are done when deeply charred in stripes and 71°C inside. Rest on a plate for 3 minutes.

   high heat

7. Spread plenty of tzatziki over each flatbread and add the meat, tomato and thinly sliced red onion. Drizzle with the remaining ladolemono, sprinkle with flaky salt, wrap the bottom in paper and fold in half to eat.

   Add in this stepTomato 1Red onion ½Flaky salt 1 pinch