Kebab's tzatziki and pork souvlaki recipes
My House Nola and NolaVie recently talked to Benjamin Harlow and Walker Reisman, creators of pizza pop-up Pizza Speakeasy, about their background and newest venture, soon-to-be open St Claude restaurant Kebab. Before Kebab opens, you can get a taste of two delicious components of their menu: Tzatziki, one of the fifteen sauces the eatery will offer, and pork souvlaki skewers. If you missed our feature you can read it here.
We had a most adorable little black cat that lived with us. She wasn’t even big enough to fill the palm of our hands when we found her one cold evening looking for a bite to eat. She was looking for a home and she chose us. That night we were cooking an elaborate dinner of pork and vegetables with fresh bread, all drizzled in Tzatziki sauce. Subsequently, we named our new feline pet Tzatziki, and we will always associate her with this recipe. We added the sauce to our menu the day of her passing; overnight, it became a favorite at the speakeasy.
Tzatziki pairs well with most roast meats and vegetables. It is bright and flavorful, with tinges of mint bursting onto the pallet. Adding fresh coriander or hot peppers modifies the sauce to pair with specific dishes. We like to pair it with flame roasted pork souvlaki skewers (recipe below).
Tzatziki sauce: Makes about 5 cups
Prep time: 10 minutes.
1 quart high-fat Greek yogurt
1 cucumber cored. Optional straining through a fine mesh colander will produce a thicker sauce
¼ cup high-quality, Greek extra virgin olive oil
1 lemon, juiced, seeds strained out (Use two lemons if the first is dry)
⅓ cup fresh dill, de-stemed and chopped; or 2 tablespoons of dried dill
¼ cup fresh mint, finely chopped. Dried mint is not recommended.
1 teaspoon salt, to taste
1 teaspoon fresh ground pepper, to taste
2 cloves fresh garlic minced
Combine all ingredients in a food processor, or use an immersion blender for a smooth sauce. Whisking the mixture with a fork is also okay, if you like your Tzatziki chunky.
Pork Souvlaki Skewers:
Prep time: 25 minutes; requires advanced preparation
Cook time: 5-8 minutes
Take 2 lbs pork tenderloin and lay it out with a sharp knife, as you would if you were peeling an apple, keeping all of the meat intact.
Tenderize the pork with a meat hammer or a rolling pin and a fork.
Make a dry rub of fresh oregano, a pinch of kosher salt, black pepper, and a bit of sugar.
Cut the tenderloin into 1 inch cubes and toss with the rub in a ziplock bag. Let meat sit for 4-24 hours.
Place about 6 cubes onto short skewer sticks.
Cook over high heat on a grill or in a cast iron pan until medium-rare.
Drizzle lovingly with Tzatziki sauce and enjoy.