Dinner
Pork souvlaki in Cypriot pitta
516 kcal45 g protein7 ingredients15 minutes
Cypriot
Standard portion: 516 kcal and 45 g protein. In the app the grams change so that the dish fits the calories of your own meal.
What is in the dish
The standard portion, before the app adjusts it to your calories.
| Ingredient | Amount | kcal | Share of calories |
|---|---|---|---|
| Pork filletSwap for: Pork shoulder, Chicken breast, Turkey fillet | 2 skewers (120 g cooked) | 185 | |
| Cypriot pittaSwap for: Wholemeal bread, Koulouri (Cypriot sesame bread) | 1 Cypriot pitta | 274 | |
| Tomato | 3 slices | 11 | |
| Cucumber | a few slices | 8 | |
| Onion | a little, sliced into rings | 8 | |
| Parsley | a little, finely chopped | 2 | |
| Talattouri (yoghurt with cucumber and mint) | 2 tablespoons (40 g) | 28 |
How to make it
Cut pork fillet into 2–3 cm cubes, thread onto skewers and salt lightly. Grill for 15–20 minutes, turning, until fully cooked. Warm Cypriot pitta on both sides and open it like a pocket. Fill it with the meat. Add sliced tomato and cucumber. Add onion and parsley. Top with talattouri and a little lemon.
The recipe: Talattouri (yoghurt with cucumber and mint)
12 servings · 15 minutes
- Strained yoghurt 2% fat500 g
- Small cucumbers, grated2–3 small · 250 g
- Garlic, crushed (optional)1 clove · 3 g
- Olive oil1 teaspoon · 5 g
- Salt⅓ teaspoon · 2 g
Seasoning: dried mint
- Peel and coarsely grate the cucumbers. Put them in a sieve and squeeze them well to remove the water.
- In a bowl, mix the yoghurt with the cucumber, the dried mint, the salt, the oil and the garlic.
- Chill it in the fridge before serving.
One serving ≈ 2–3 tablespoons.
This recipe is based on: Flavours of Cyprus, Cyprus Tourism Organisation, 2015
