Tag Archives: souvlaki

Pita Pockets – A Healthy Choice for the BBQ

Pita Pockets or Kebabs are a great fast food alternative.  They’re fresh, healthy, and packed with great flavour.  Making them at home is not only easy, it’s delicious, and very easy on the budget.  These are ideal for hot day, or for when friends drop around.  There’s nothing more social than people constructing their own dinner using the ingredients you have laid out.

Traditionally these would be made with lamb, but here is a recipe for a chicken version which is lighter, but still very more-ish.

Fresh, healthy, and delicious.  Chicken Kofta Pita with Couscous

Fresh, healthy, and delicious. Chicken Kofta Pita with Couscous

Chicken Kofta

  • 1kg Chicken Mince (I would use breasts or thighs chopped up in a food processor)
  • 1 medium onion, finely diced or grated
  • 1 egg
  • ½ cup breadcrumbs
  • 20g Salt (or a seasoning like Vegeta)
  • 1 tbsp, or about 3 cloves, grated or crushed garlic
  • 1 tsp chopped rosemary
  • 1 tsp ground sage
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp dried thyme
  • ½ tsp dried chilli flake

Mix all of the above ingredients and form into large thumb shaped (and sized) pieces, or wrap them around a kebab stick.  Chill in a fridge for about an hour.  Fry or BBQ until done.

Tzatziki

Controlling the amount of moisture in a tzatziki is critical.  Suspending the natural yoghurt bundled in muslin (or a clean chux cloth) over a container to catch the excess water makes a “labneh” which is a bit like a zesty and creamy feta.  Alternately, you can blend a 50/50 mix of Danish style feta with Greek style natural yoghurt or sour cream.

Blend the following:

  • 1 cup of the labneh, mentioned above
  • Squeeze ½ cup grated cucumber wrapped inside a cloth or paper towel to remove moisture
  • 1 clove crushed or grated garlic
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 1 tbsp lime juice
  • Salt to taste

Harissa

I love Harissa, but my family are not a huge fan of capsicum flavours.  It’s a great size dish to flavour boost anything, like a sambal might, or a punchy Mexican salsa.  Tonight it’s served on top af a couscous.  Here is an adaptation that I think is packed with flavour.

  • 2 long mild chilli’s or a roasted capsicum (can buy them preserved in jars or cans), finely diced
  • ½ finely diced or grated onion
  • 3 anchovy fillets, finely chopped
  • 1 tsp Cumin
  • ½ tsp ground coriander
  • ¼ cup red wine
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire
  • Salt to taste
  • Dried chilli flakes to taste
  • ½ cup olive oil
  • Chopped fresh basil or mint

Fry the onion, anchovy, garlic, and diced chilli with the cumin and coriander over a medium heat until the onions are soft.  Add the red wine and cook until almost all the wine has evaporated.  Stir in the tomato paste and worcestershire sauce and continue cooking for about 5 minutes to cook out the paste and develop the flavours.  Taste and season.  Add basil or mint and drizzle in the olive oil while stirring to incorporate.

Couscous

  • 1 cup couscous
  • 1 cup boiling water (or stock, you can use a cube or seasoning powder)
  • ¼ cup almond slivers
  • oil or butter
  • Toast the almond slivers in a pan until lightly golden

Add the couscous and almonds to the boiling water/stock (season with salt if using water).  Stir quickly and cover with a lid, removing from the heat immediately.  After 2 minutes, add the oil/butter and stir with a fork to fluff it up.

Putting it all together

Slice up some cucumber, tomato, and onion. Chop up a fresh lettuce, and mix with chopped parsley and coriander.  I also like to add some sliced avocado, but that’s me.

Slice open some pita bread, and stuff it with the lettuce mix and cucumber/tomato/onion (as you like).  Add the chicken kofta (you could use falafel for a vegetarian version).  Sauce it with the tzatziki.  To take it from a fast food snack to a meal, serve it with a side of couscous topped with a flourish of harissa.