Pork Souvalaki with wholemeal pita bread recipe

Source: Recipe and image kindly provided by Diabetes Australia.

Nutritional information per serving
  • Energy: 1997 KJ
  • Total fat: 10.6g
  • Saturated fat: 2.8g
  • Carbohydrates: 55g
  • DietaryFiber: 5g
  • Sodium: 99mg
90 mins
6 people
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Ingredients

  • 225g strong flour
  • 50g wholemeal plain flour
  • 150ml warm water
  • 5g dried yeast
  • 2 tablespoons extra virgin olive oil
  • 1 cup reduced fat Greek yoghurt
  • 1 tablespoon honey
  • 0.5 cups semolina
  • 600g lean pork fillets
  • 0.5 teaspoons cumin seeds
  • 0.5 teaspoons coriander seeds
  • 0.5 teaspoons fennel seeds
  • 1 granny smith apple
  • 1 large fennel
  • 1 tablespoon dill
  • 1 tablespoon flat leaf parsley

Method

  1. Dice the pork into roughly 2cm cubes. Crush the cumin, coriander and fennel seeds in a mortar and pestle to a course texture and place into a freezer bag with the pork fillets, shaking bag to coat. Refrigerate until needed.
  2. Mix the flours, salt and yeast together. Stir in the water, olive oil, honey and a tablespoon of the yoghurt until combined.
  3. Transfer to a floured bench and knead for 5 minutes until smooth.
  4. Place into an oiled bowl twice the size, cover with cling wrap and prove for 1 hour.
  5. Knead again to remove any trapped gasses, this time using semolina to prevent sticking.
  6. Divide dough into 6 balls.
  7. Roll the balls out until they’re approx. 5mm thick, sprinkle with semolina to prevent sticking.
  8. Prick all over with a fork, place onto a tray and allow to prove for 10 minutes.
  9. Pre-heat a non-stick frying pan or barbecue, spray cooking surface lightly with oil and cook bread until golden brown on each side.
  10. Finely shave the fennel and place into a medium sized bowl.
  11. Finely slice the apple into matchsticks (or grate the apple if preferred) and add to the fennel along with the remaining yoghurt, roughly chopped dill and shredded parsley.
  12. Pre-heat barbecue to a high heat, skewer the pork fillets dividing the meat into 6 skewers, lightly brush with the extra virgin olive oil and cook for approx. 2 minutes on each side or until cooked through.
  13. Allow pork to rest for a few minutes before serving on warm pita bread with the apple and fennel slaw.

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