Description
Came in on a Saturday the husband from the street and said the magic words: the former site of the café, next to the house, opened Soblazna. And immediately joined "podarochnaya memory": the beginning of the 2000s: summer, heat, sun, in Moscow poke of summer cafes, we are free, young, to put in the country, we-the feast of disobedience. Go where we like, do what you want, about her husband's work was a tent cafe where they served one dish and called it "Souvlaki". Although, in fact, it was Gyros. Also a Greek dish but prepare it differently. And home usloviyakh almost impossible to do, because it is cooked on a vertical spit and is a kind of a kind of middle Eastern Shawarma. The children grew up and fled from the dullness of the weather in "bounty". And I decided that it is not a sin for the youth to remember. I invite You to ride "on the waves of my memory". We are waiting for all lovers of meat, vegetables, simple but tasty dishes
Ingredients
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Pork
400 g
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Spices
1.5 tsp
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Lemon
1 piece
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Olive oil
3 Tbsp
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Yogurt
250 g
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Greens
1 coup
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Garlic
2 tooth
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Cucumber
1 piece
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Lemon juice
2 Tbsp
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Tomato
2 piece
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Cucumber
2 piece
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Paprika sweet
1.5 piece
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Red onion
0.5 piece
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Feta
150 g
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Olive oil
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Lemon
0.5 piece
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Pete
3 piece
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Potatoes
400 g
Cooking
Prepare the marinade for the meat: in a container, which will marinate meat, pour 3 tablespoons olive oil REFINED for cooking, squeeze the juice from the lemon, add the spices, salt and whisk all with a fork or whisk until a homogeneous emulsion. Meat cut in a small cube somewhere 2.5*2.5 cm, put the meat in the marinade and mix well with your hands, rubbing the marinade into the meat. In the process we have a few pork turns white, everything is normal, the reaction with the lemon juice, so the process has begun. Set aside for 50-60 minutes in a warm place so the meat marinated, and saturated with aromas and taste of spice. In fact, meat all.
While the meat is marinating, we have just enough time to prepare everything else. Start with Zaziki. Cucumber (I take tekokare pickles that do not require cleansing, if the skin is rough, it is better to clean delicate sauce, coarse texture we don't need) three on a coarse grater, carefully squeeze, chop finely the herbs and garlic (you can skip through the press, I love chopped), add the juice of half a lemon (the lemon is not "greedy" and gave all the juice that you can pour over boiling water and rolled on the table. Now it can be squeezed "dry", salt, pepper, mix with a thick natural yogurt, cover the container with sauce and sent to the hololdilnike to infuse and make friends tastes.
Cut the potatoes into slices (I fried in a village) sent to the pan. In parallel, prepare a classic Greek salad. I have some deviations from the classics. We don't eat olives and this time was not in selling the Feta, so: While fried potatoes, in another pan I fried chopped medium dice cheese Haloumi. This moment is pure elective, if you want to use feta, as it should be in the Greek salad, its not fried. Cheese Halumi Cypriot origin and gets its charm is in the roasted form. Coarsely chopped cucumber, tomatoes, capsicum, onion half rings or feathers as desired. You can add olives or black olives, if you like, season with olive oil cold pressed, salt, pepper.
The meat is marinated, strung it on skewers that are sent on a grill pan, in oven, in microwave under the grill, in the grill, or just pan, that is available. If you roast meat in the oven or aerogrill, soak in water, or on request, in white dry wine, in advance of the skewers so that they are not burned in the cooking process and not let it "derail". In all other cases this is not happening and soaking is not required. Pork requires long cooking 5-7 minutes on each side - enough that it was cooked and became soft, while remaining juicy
While dogadivaetsya potatoes, heat the pita, spread it on a platter, on pita kebabs to all the juice from them soaked into bread and no kapelewski not lost, put the potatoes served separately sauce and salad.
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