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Souvlaki with Kebab
Flatbread Dough
Ingredients:
- 500 g all-purpose flour
- 1/2 packet of yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp vinegar
- Lukewarm water
- A few drops of olive oil for cooking each flatbread
Instructions for the Dough:
- Sift the flour into a bowl and make a well in the center. Add the yeast, salt, vinegar, and sugar.
- Gradually add the water, kneading until you achieve a soft dough that doesn’t stick to your hands.
- Cover the bowl with a towel and let the dough rise for 1 hour.
- Divide the dough into 4-5 portions, depending on the size of the flatbreads you prefer.
- Roll out each piece by hand or with a rolling pin, and drizzle with a few drops of olive oil.
- Cook the flatbreads in a non-stick pan for 3-4 minutes on each side.
- Keep them warm until ready to assemble to preserve their elasticity.
Ingredients for the Kebab:
- 500 g ground lamb
- 1 red bell pepper, blended or finely chopped
- 2 tbsp vinegar
- 1 onion, finely chopped
- 1/2 bunch parsley, finely chopped
- 30 g olive oil
- Sweet paprika
- Black pepper
- Salt
- 20 g water
Ingredients for the Potatoes:
- 5-6 medium potatoes
- Olive oil for frying
Ingredients for Filling and Wrapping:
- 1 medium fried potato per wrap
- 4-5 slices of tomato per wrap
- 2-3 slices of onion per wrap
- 3-4 arugula leaves
- 1 red bell pepper, sliced into rings
- 1 tbsp yogurt or tzatziki
- Salt
- Sweet paprika
- Parchment paper for wrapping
Instructions for the Kebab:
- Place all the kebab ingredients in a bowl and knead thoroughly.
- Gradually add the water while kneading. Continue for another 15 minutes until the mixture becomes airy and well combined.
- Cover the bowl and refrigerate for 2 hours.
- Remove the mixture from the refrigerator, knead slightly again, and shape into kebabs of your desired size.
- Heat a grill pan over medium heat without adding any fat.
- Cook the kebabs for 4-5 minutes on each side.
Instructions for the Potatoes:
- Peel and wash the potatoes thoroughly. Cut them into rectangular sticks for frying.
- Heat olive oil in a frying pan over high heat.
- Fry the potatoes until they turn golden brown. Remove with a slotted spoon and drain on paper towels.
Assembling the Souvlaki:
- Cut pieces of parchment paper into rectangular shapes. Place a flatbread on each piece.
- Add the fried potatoes, kebab, tomato slices, bell pepper, onion slices, arugula, yogurt or tzatziki, and a sprinkle of paprika and salt to each flatbread.
- Fold the edges of the flatbread inward, gather the parchment paper, and carefully wrap the souvlaki.
Souvlaki with Beef Patties
Flatbread Dough
Ingredients:
- 500 g all-purpose flour
- 1/2 packet of yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp vinegar
- Lukewarm water
- A few drops of olive oil for cooking each flatbread
Instructions:
- Sift the flour into a bowl, create a well in the center, and add the yeast, salt, vinegar, and sugar.
- Gradually add the water, kneading until the dough is soft and no longer sticky.
- Cover with a towel and let it rise for 1 hour.
- Divide the dough into 4-5 portions, depending on the size of flatbreads you prefer.
- Roll out each portion with your hands or a rolling pin and drizzle with a few drops of olive oil.
- Cook each flatbread in a non-stick pan for 3-4 minutes on each side.
- Keep them warm until you’re ready to use them to maintain their elasticity.
Ingredients for the Patties
- 500 g ground beef
- 4 slices stale bread, soaked and squeezed
- 2 tbsp parsley, finely chopped
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 tsp cinnamon
- 1 egg
- Salt, to taste
- Pepper, to taste
- Oregano, to taste
- 2 tbsp vinegar
- 2 tbsp olive oil
Ingredients for the Potatoes
- 5 medium potatoes
- Olive oil for frying
Ingredients for Filling and Wrapping
- 1 medium fried potato per wrap
- 3-4 onion slices per wrap
- 3-4 tomato slices per wrap
- Arugula or lettuce leaves
- 1 tbsp yogurt or tzatziki
- Salt, to taste
- 1 bell pepper, sliced into rings
- Sweet paprika
- Parchment paper for wrapping
Instructions for the Patties
- Place the ground beef in a bowl, spread it slightly, and drizzle with vinegar.
- Add the remaining ingredients and knead well for about 10 minutes to ensure the flavors combine and the mixture becomes airy.
- Cover the bowl and refrigerate for 2 hours to allow the herbs to release their aromas.
- Remove the bowl from the refrigerator, knead briefly, and shape the mixture into patties of your desired size.
- Heat a grill pan over medium-high heat without any additional fat.
- Cook the patties for 4-5 minutes on each side.
Instructions for the Potatoes
- Peel and wash the potatoes. Cut them into rectangular sticks for frying.
- Heat olive oil in a frying pan over high heat.
- Fry the potatoes until golden brown. Remove with a slotted spoon and drain on paper towels.
Assembling the Souvlaki
- Cut pieces of parchment paper into rectangular shapes.
- Place a flatbread on each piece of parchment.
- Top each flatbread with fried potatoes, a patty, bell pepper slices, tomato slices, onion slices, arugula, yogurt, paprika, and salt.
- Fold the sides of the flatbread inward, gather the parchment edges, and wrap securely.
Souvlaki with Country-Style Sausage
Flatbread Dough
Ingredients
- 500 g all-purpose flour
- 1/2 packet of yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp vinegar
- Lukewarm water
- A few drops of olive oil for cooking each flatbread
Preparation for the Dough
- Sift the flour into a bowl and make a well in the center. Add the yeast, salt, vinegar, and sugar.
- Gradually add the water while kneading to form a soft dough that doesn’t stick to your hands.
- Cover the bowl with a towel and let the dough rise for 1 hour.
- Divide the dough into 4-5 pieces, depending on the desired size of the flatbreads.
- Roll out each portion by hand or with a rolling pin, then drizzle with a few drops of olive oil.
- Cook the flatbreads in a non-stick pan for 3-4 minutes on each side.
- Keep them warm until ready to assemble to retain their elasticity.
Ingredients
- 1 country-style sausage (if the sausage is large, cut it into 2 pieces)
- 1 medium potato per wrap
- 3-4 slices of tomato per wrap
- 3-4 slices of raw onion per wrap
- 3-4 arugula leaves per wrap
- 1 tbsp yogurt or tzatziki per wrap
- Salt
- Olive oil for frying
- Parchment paper for wrapping
Preparation for the Potatoes
- Peel and wash the potatoes, then cut them into sticks for frying.
- Heat the olive oil in a frying pan over high heat.
- Fry the potatoes until they are golden brown, then drain on paper towels.
Preparation for the Sausage
- Cut the sausage in half to ensure even cooking.
- Heat a non-stick pan and cook the sausages without adding any fat; the sausages will release their own oils.
- Cook to your preferred doneness.
Assembling the Souvlaki
- Cut parchment paper into long rectangles and place a flatbread on each piece.
- On each flatbread, add the fried potatoes, sausage, tomato slices, onion slices, arugula leaves, and a dollop of yogurt or tzatziki. Sprinkle with salt.
- Fold the edges of the flatbread together from one side, then carefully wrap with the parchment paper.
Portion of Kebab with Fried Potatoes
Ingredients for the Kebab
- 500 g lamb mince
- 1 large onion, finely chopped
- 1 red bell pepper, blended or finely ground
- 2 tbsp parsley, finely chopped
- 2 tbsp vinegar
- 30 g olive oil
- 30 g water
- 1 tbsp sweet paprika
- Pepper
- Salt
Ingredients for the Potatoes
- 5 potatoes
- Olive oil for frying
Preparation
For the Kebab:
- In a bowl, combine the lamb mince with all the ingredients. Start kneading the mixture, gradually adding the water.
- Knead thoroughly for about 15 minutes until the mince becomes soft and fluffy.
- Cover the bowl and refrigerate for 1-2 hours to allow the flavors to blend.
- After refrigeration, knead the mince a bit more and shape it into kebabs of your desired size.
- Heat a griddle pan over medium heat without adding any fat. Cook the kebabs for 4-5 minutes on each side.
For the Potatoes:
- Peel and wash the potatoes, then cut them into long, rectangular pieces for frying.
- Heat the olive oil in a frying pan over high heat.
- Fry the potatoes until they turn golden brown. Remove them with a slotted spoon and drain on paper towels.
Flatbread with Kebab and Yogurt
Flatbread Dough
Ingredients:
- 500 g all-purpose flour
- 1/2 packet of yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp vinegar
- Lukewarm water
- A few drops of olive oil for cooking each flatbread
Instructions:
- Sift the flour into a bowl and create a well in the center. Add the yeast, salt, vinegar, and sugar.
- Gradually add the water while kneading until a soft dough forms.
- Cover with a towel and let it rise for 1 hour.
- Divide the dough into 4-5 portions, depending on the desired size of the flatbreads.
- Roll out each portion with your hands or a rolling pin and drizzle with a few drops of olive oil.
- Cook each flatbread in a non-stick pan for 3-4 minutes on each side.
- Keep the flatbreads warm to maintain their softness until serving.
Ingredients:
For the Kebab:
- 250 g ground beef
- 250 g ground lamb
- 2 tbsp vinegar
- 1 onion, finely chopped
- 1 garlic clove, finely chopped (optional)
- 10 mint leaves, finely chopped (optional)
- 30 g olive oil
- 30 g water
- Salt
- Pepper
- Sweet paprika
For the Potatoes:
- 5 medium potatoes
- Olive oil for frying
For Serving Each Portion:
- 1 medium fried potato
- 4-5 tomato slices
- 1 red bell pepper, sliced into rings
- 3-4 onion slices
- 4-5 arugula or lettuce leaves
- 1 tbsp yogurt
- Salt
- Sweet paprika
Instructions:
For the Kebab:
- In a bowl, combine all the ingredients except the water. Begin kneading the mixture.
- Gradually add the water while kneading.
- Continue kneading for approximately 15 minutes until the mixture is well combined and fluffy.
- Cover the bowl and refrigerate for 1-2 hours.
- Remove from the refrigerator, knead again briefly, and shape the mixture into kebabs of your desired size.
- Heat a grill pan over medium heat without adding any fat and cook the kebabs for 4-5 minutes on each side.
For the Potatoes:
- Peel and wash the potatoes. Cut them into rectangular sticks suitable for frying.
- Heat the olive oil in a pan and fry the potatoes until golden brown.
- Remove with a slotted spoon and drain on kitchen paper.
To Assemble:
- Place the flatbreads on plates.
- Top each flatbread with fried potatoes, bell pepper slices, a kebab, onion slices, tomato slices, arugula leaves, a sprinkle of paprika, and a dollop of yogurt.
- Lightly salt and serve warm.
