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1
To marinate meat: Cut tenderloin into bite-size chunks and put into a Tupperware with remaining marinade ingredients.
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2
Swish everything around to distribute, put in fridge and forget for a day (this long marination is not absolutely necessary- but longer means more flavour. If you haven't the time, just do what you can).
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3
When ready to BBQ, skewer meat onto metal or wooden skewers (remember to soak the wooden skewers in water for at least 1/2 an hour first) and bbq until the meat is nicely brown all over, and you know you can't possibly wait any longer to eat.
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4
To prepare the fixings: As you are barbecuing the meat, brush as many pita breads as there are souvlaki generously with olive oil and put on the bbq to crisp slightly or alternatively, into a hot frying pan, and cook about 30-45 seconds per side or until starting to brown and give off a yummy,'toasty' smell.
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5
Here is the 'technique' part.
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6
Have cut some squares of foil a bit larger than the pita breads.
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7
Put a square in the palm of your hand and lay a pita in the centre sitting in your flat palm.
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8
Take a skewer of meat and place in center of pita.
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9
Squeeze palm shut around meat to get a grip with the pita and pull out skewer, leaving meat inside the bread.
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10
Open up your palm slightly, making the pita gape open and throw in some onion, slices of tomato, a good dollop of tzatziki, some parsley, along with a healthy shake of salt.
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11
Roll sandwich up by squeezing palm again (gently this time as the salad stuff is inside) and enclosing neatly with the foil, giving a twist on the bottom so no yummy juices drip out onto your clothes as you are eating this!
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12
Enjoy our contribution to fast-food!
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13
You will never settle for a Big Mac again!
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14
To freeze: Place meat and marinade in a freezer bag or rigid freezer container.
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15
To serve: Thaw in fridge overnight and proceed with cooking directions.
