Project Food Blog The Classics, Souvlaki with Tzatzki

Project Food Blog The Classics, Souvlaki with Tzatzki

After I passed the first challenge I had a lot of ideas for the second challenge but struggled to decide what I want to do. My main cuisine is most definitely Eastern food but I’m also quite competent with British food (as I work as a chef here). Even though the restaurant I work serves dishes like Beef Wellington I’ve never had the chance to make it.

I also thought about doing something like roasted grouse with black pudding, a traditional Scottish main course) but because of my work schedule and the very limited time between these food challenges I couldn’t get to a butcher. Therefore I wasn’t sure what to do.

One of my favourite chefs in the UK is Jamie Oliver and I was looking through his website and I saw something called Navajo Flatbreads. I absolutely love flatbreads like pita but my baking isn’t great. I also thought about one of my favourite type of foods, the kebab, although I really didn’t have a clue how to make this. So, with a bit of research I found a recipe for “souvlaki”.

souvlaki with tzatzki

The recipe I found was again by Jamie Oliver but he used pork but from what I’ve read real kebabs should be made with lamb. I’ve always been a fan of Greek food but have never made anything Greek so this, for me, was well out of my comfort zone.

Two things are really different about my souvlaki compared to Jamie Oliver’s recipe. One is he uses red wine vinegar but I don’t like vinegar with my meat and also I used lemon juice to give the food a tangy taste.

For the tzatziki I used a recipe which I learnt while working in a fine dining restaurant in Birmingham.

I know a lot of people think kebabs is not healthy but I believe a good home made kebab could be healthy than you think if you have plenty of salad with kebabs. So I also made a sweet corn salad with the kebab. The inspiration came from Olive magazine but I’ve changed the dressing part to personal taste.

I hope you enjoy this blog as much as I enjoyed making the food but it was fun making something completely different to what I normally cook.

fresh corn


Souvlaki with Tzatzki

Course Main Dish
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 4 people


Ingredients for Souvlaki Kebab

  • 800 g lamb shoulder cut into 2cm dice
  • 1/2 cup olive oil
  • 1 lemon only use juice
  • 4 cloves garlic
  • 1 tbsp fresh thyme
  • 1 tbsp chopped fresh mint
  • Salt and pepper

Ingredients for flatbed

  • 2 cups white bread flour
  • 1/2 cup warm water
  • 2 tsp baking powder
  • 1/2 cup olive oil
  • 1 tsp Salt
  • 1 tbsp fresh thyme
  • 1 tbsp fresh mint chop finely (you can use any fresh or dried herbs you like)

Ingredients for sweetcorn salad

  • 2 corn on the cobs
  • 1 tbsp butter
  • 1/2 tsp Salt
  • 10 cherry tomatoes cut into half
  • 1/2 red onion thin slice it
  • 1 tbsp fresh parsley chopped
  • 1 tbsp olive oil
  • 1 tbsp rice vinegar
  • 1 tsp Salt
  • 1/2 tbsp Sugar
  • 1 pinch Black Pepper

Ingredients for Tzatzki

  • 250 g Greek yoghurt
  • 1 cucumber
  • 2 cloves garlic
  • 1 handful fresh mint chop finely
  • 1 lemon only use juice
  • 1 tsp Salt
  • 1 pinch black pepper powder


Procedures for Souvlaki Kebab

  1. Marinade the diced lamb shoulder with all of the ingredients and leave it for a couple hours to marinade.
  2. BBQ it or use griddle pan to cook it.

Procedures for flatbread

  1. Mix flour, salt, baking powder and herbs evenly with a fork or whisk.
  2. Add warm water and olive oil into step 1 and knead it until it’s nice and soft.
  3. Leave it with cling film or wet tea towel cover on top to allow it relax for 20~30 minutes.
  4. Divide the dough into 5~6 equal-sized balls, then flatten them with your hands and keep each flatbread about 1cm in thickness.
  5. BBQ the flatbread or cook them in a dry frying pan. It’s cooked when you see both side has nice light brown colour on it. I used a griddle pan as I love the griddle marks it leaves but also the taste.

Procedures for sweetcorn salad

  1. Cook the corn in boiling water with 1 tablespoon butter and ½ tablespoon salt for 10 minutes. Slice from the cob.
  2. Mix all the ingredients together and leave it on aside at least 15 minutes before you serve.

Procedures for Tzatzki

  1. Cut the cucumber in half lengthways and remove seeds with a small teaspoon, as illustrated below.
  2. Grate the cucumber first and place it into a colander. Sprinkle a good pinch of salt on it and mix evenly. Leave it aside for at least 30 minutes and squeeze out as much water as you can. Throw the water away and put the cucumber into a clean bowl.
  3. Grate the garlic and add it into step 1.
  4. Mix all the ingredients together and it’s ready to serve.