Equipment
Ingredients
Tzatziki
- 150 g cucumber, grated
- 200 g greek yogurt, plain, full fat
- 1 garlic, minced
- 15 ml lemon juice, freshly squeezed
- 15 ml olive oil, extra virgin
- 5 g fresh dill, finely chopped
Two-Ingredient Flatbreads
- 200 g self-raising flour
- 200 g greek yogurt, plain, full fat
- 2 g salt
Spiced Pork and Halloumi Koftes
- 500 g pork mince, raw, at least 15 percent fat
- 150 g halloumi, coarsely grated
- 1 red onion, finely diced
- 2 garlic, minced
- 4 g ground cumin
- 3 g ground coriander
- 3 g smoked paprika
- 10 g fresh mint, finely chopped
Olive Slaw
- 200 g white cabbage, finely shredded
- 50 g kalamata olives, pitted and halved
- 15 ml red wine vinegar
- 30 ml olive oil, extra virgin
- 10 g fresh parsley, roughly chopped
Nutrition (per serving)
Method
Place the grated cucumber in a clean kitchen towel and squeeze tightly over a sink to remove excess moisture. Transfer the dry cucumber to a bowl and combine with the Greek yogurt, minced garlic, lemon juice, olive oil, and dill. Stir well, season with salt to taste, and set aside in the refrigerator.
In a mixing bowl, combine the self-raising flour, Greek yogurt, and salt for the flatbreads. Mix until a shaggy dough forms, then turn out onto a floured surface and knead briefly for 2 minutes until smooth. Return to the bowl, cover with a damp cloth, and let rest for 15 minutes.
In a large bowl, use your hands to thoroughly combine the raw pork mince, grated halloumi, diced red onion, garlic, cumin, coriander, smoked paprika, and chopped mint. Wash your hands immediately and thoroughly with soap and warm water after handling the raw meat to prevent cross-contamination.
Divide the pork and halloumi mixture into 8 equal portions. With slightly damp hands, mold each portion around a skewer into a long, sausage-like shape. Press firmly to ensure the meat adheres to the skewer. Place on a tray and refrigerate for 15 minutes to firm up.
Prepare the olive slaw by tossing the shredded white cabbage, halved kalamata olives, red wine vinegar, olive oil, and parsley in a bowl. Season lightly with salt and pepper, massage slightly with your hands to soften the cabbage, and set aside.
Divide the rested flatbread dough into 4 equal pieces. On a dusted surface, use a rolling pin to roll each piece into a circle about 3 millimeters thick.
Heat a dry skillet over medium-high heat. Cook the flatbreads one at a time for 1 to 2 minutes on each side until they puff up and develop golden-brown char spots. Wrap cooked flatbreads in a clean tea towel to keep them warm and pliable.
Preheat a grill or grill pan over medium-high heat. Brush the koftes lightly with oil. Grill the skewers for 10 to 12 minutes, turning occasionally, until nicely charred on the outside and cooked completely through. The internal temperature of the pork must reach 74C/165F.
Serve the hot koftes immediately alongside the warm flatbreads, chilled tzatziki, and the olive slaw.
Chef's Notes
- Squeezing the water out of the cucumber is crucial for thick, creamy tzatziki. Do not skip this step or your sauce will split and become watery.
- Keeping your hands slightly wet when shaping the koftes prevents the fatty pork and halloumi mixture from sticking to your skin, allowing for a tighter seal around the skewer.
- For the best flavor and texture, use pork mince with at least 15 percent fat. Lean pork will dry out quickly over the high heat of the grill.
- If you are using wooden skewers, be sure to soak them in water for at least 30 minutes before shaping the meat to prevent them from burning on the grill.
Storage
Refrigerator: 3 days — Store components separately.
Freezer: 1 month — Freeze cooked koftes and flatbreads only; tzatziki and slaw do not freeze well.
