The Athenian's halloumi souvlaki recipe
Souvlaki typically consists of marinated meat cooked on skewers and sometimes served on pitta bread. The popular fast food dish has been a favourite in Greek cities for centuries, and some say it can be traced back all the way to Homer's Iliad. This recipe, however, is a little more modern, and utterly delicious.
It’s one of the tasty Greek recipes that feature in the new cookbook from popular restaurant chain The Athenian. Tim Vasilakis, The Athenian’s owner, has taken a classic staple from the streets of Athens and turned it into a vegetarian-friendly alternative using crispy, golden brown, pan-seared halloumi, paired with creamy tzatziki.
Things to know:
This recipe can also be made vegan by swapping some ingredients – use non-dairy tzatziki and halloumi.
The halloumi tastes even more fabulous cooked over hot coals on a barbecue. Place on an oiled grill and cook for 2 minutes on each side until golden brown.
Dust the halloumi with a little flour before cooking for a crispier coating.
Drizzle with hot sauce or pomegranate molasses for an extra flavour boost.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
For the souvlaki- 1 tbsp olive oil
- 500 g halloumi, sliced
- 2 tbsp dried oregano
- 4 pitta breads
- 6 tbsp tzatziki
- 1 handful crisp lettuce leaves, shredded
- 3 ripe tomatoes, sliced or coarsely chopped
- 1 small red onion, thinly sliced
- 1 handful French fries, seasoned
- 1 pinch sea salt, to taste
- 1 pinch freshly ground pepper
- 1 handful flat-leaf parsley, chopped
- 1 pinch smoked paprika, for dusting
Details
- Cuisine: Greek
- Recipe Type: Vegetarian
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 12 mins
- Serves: 4
Step-by-step
- Heat the oil in a large frying pan (skillet) or ridged griddle (grill) pan set over medium heat. When the pan is hot, cook the halloumi in batches for 2-3 minutes on each side until crisp and golden and starting to soften inside. Do not overcook or it will be charred and rubbery.
- Remove and drain on kitchen paper (paper towels). Sprinkle with oregano.
- Warm the pitta breads in the oven or on a hot griddle pan.
- Spread the tzatziki over each one and top with the lettuce, tomato and onion.
- Arrange the halloumi on top with the French fries. Season with salt and pepper, sprinkle with parsley and dust with smoked paprika.
- Fold the pittas over and around the filling and roll up in some baking (parchment) paper or kitchen foil (aluminum foil) to hold the filling in place.
Recipe adapted from The Athenian by Tim Vasilakis (Ebury Press, £14.99). Photography by Haarala Hamilton.
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