Citrus Oregano balsamic ·
Horseradish Mustard ·
Meat and Poultry ·
SELECT Robust olive oil ·
Sicilian Lemon balsamic ·
Souvlakia
Souvlakia
Submitted by Corporate Chef Andy Stewart
Meat and Poultry
Ingredients
- 1 pound pork tenderloin, trimmed and cut into 1 inch cubes
- 1 pound beef tenderloin, trimmed and cut into 1 inch cubes
- 1 red onion, cut into large chunks
- 6 Campari tomatoes
- 1 green pepper, cut into chunks
- 6 - 8 inch wooden or bamboo skewers
- 2 tablespoons Fustini’s Citrus Oregano balsamic
- 2 tablespoons Fustini’s Sicilian Lemon balsamic
- 2 tablespoons lemon juice
- salt and pepper
- 1 teaspoon Harwood Gold Horseradish Mustard
- 2 tablespoons Fustini’s Robust SELECT olive oil
- pita bread for Souvlakia, see recipe below
- 3 cups flour
- pinch salt
- 1 tablespoon active dry yeast
- 2 teaspoons sugar
- 3/4 cup warm water
- 2 tablespoons Fustini’s Robust SELECT olive oil
- cornmeal
Directions
- Preheat a hot grill or griddle. Place pork tenderloin, beef tenderloin, red onion, tomato and green pepper on skewers alternating so that each one is identical and had some of each item. Season with salt and pepper and place on hot grill.
- Place Fustini&rsquo,s Oregano and Sicilian Lemon Balsamic Vinegars, lemon juice, salt and pepper and mustard in a jar, place on the lid and shake to combine. Add the Fustini&rsquo,s Single Varietal Extra Virgin Olive Oil and shake again to emulsify. Once the skewers are cooked, remove from the heat and immediately douse in the dressing and serve immediately on pita bread.
- Put 1 cup of lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the flour and whisk together. Put the bowl in a warm place, uncovered, until mixture is frothy and bubbling, about 15 minutes. Add salt, olive oil and combine. Dust with a little cornmeal, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.
Leave a comment