When traditional souvlaki skewers and the very popular Greek salad meet, you end up with this recipe that has everything it takes to brighten your alfresco dining all summer long. Double the garnish to easily serve a larger number of guests and let them load their sandwiches to their liking. Most importantly, don’t be cheap on the amount of feta available to them! Heated up in the broth, this cheese becomes absolutely irresistible!
4 liters of chicken broth
1/3 cup of Greek seasoning
5 tablespoons of Bovril concentrated chicken broth
½ a Spanish onion, diced
A dozen Kalamata olives
6 garlic cloves, squashed
The juice of 2 lemons
Salt and ground pepper to taste
½ cup of real store-bought mayonnaise
½ cup of sour cream
1 to 2 tablespoons of Greek spice mix, to taste
Finely sliced pork fillet
Red and green bell peppers
Ripe miniature tomatoes
Feta cheese, crumbled in big pieces
Greek-style pita bread
Combine all ingredients of the broth in a large pot, bring to a boil and reduce by a third while simmering.
Mix all the ingredients for the dip in a bowl and set aside.
Add the garnishes to the serving plates.
Strain the broth and pour the required quantity in the Fondussimo. Enjoy.
A few tips
Greek-style pita bread is best when hot. To warm them up, you can use a conventional oven or lay them over your Fondussimo baskets for a few seconds as your ingredients cook: the steam will do the work.
Do you have leftover garnishes? Cook all of them and serve them as a salad with the remaining dip!
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