Souvlaki

Food Service Search Staff

INGREDIENTS:60 1 oz. pieces Kronos Souvlaki meat
36 green onions
2 Tbsps. olive oil, or more as needed
12 oz roasted red peppers, Julienne
12 oz. fete cheese
60 Kalamata olives
12 oz. Tzatzlkl sauce (purchased or homemade; see recipe)
12 pitas, each cut into 5 wedges
12 lemon wedges
Salt and pepper to taste

TZATZIKI SAUCE
4 cups yogurt, drained in a colander
1 large cucumber, seeded, peeled
1 Tbsp. fresh dill
1 clove garlic, minced
Salt and pepper to taste

1. Grate cucumber; place in a colander and let drain 1?2 hours. Squeeze to remove excess water.
2. Combine all ingredients and season to taste. Cover and refrigerate until ready to serve Best when made one day ahead so flavors meld together.DIRECTIONS:1. Grill Souvlaki meat and hold warm until service.
2. Toss green onions in olive oil, season with salt and pepper and grill until soft and flavorful; reserve.
3. Lightly brush pita wedges with olive oil and heat on grill, griddle or in the oven.
4. To serve: attractively arrange plate or platter with the Souvlaki, green onions, red peppers, Feta, olives, sauce and pita wedges. Garnish each with a lemon slice.SERVINGS:12 entree servingsFrom:Recipe from Kronos