RICHMOND, Va. - The 41st annual Greek Festival kicks off on Thursday, June 2nd and George Panos and his mother Kitsa stopped by the Virginia This Morning Kitchen to share a tasty preview of what to expect during the four day food festival with an authentic recipe for souvlaki and tzatiki. The event will take place at the St. Helen and Constantine Greek Cathedral from Thursday June 2nd until Sunday June 5th. For more information you can visit www.greekfestival.com
Tzatziki
32 oz Greek yogurt
1 large cucumber with no seeds
1/8 cup olive oil
1/16 cup wine vinegar
2 tablespoons finely chopped garlic
1/8 cup fresh chopped dill
Salt and pepper to taste
Wash the cucumber cut in half and spoon out the seeds, with a vegetable grater grate the cucumber and salt. Let it sit for few minutes then squeeze all the juice out. In a bowl mix yogurt garlic, cucumber, dill, olive oil,vinegar, pepper and taste for salt.
Souvlaki
2-3 Ib pork tenderloin
2 onion
2 green pepper
8 pita bread
8 skewers
1 cup olive oil
1/2 wine
3 tablespoon oregano
Salt pepper
Cut the pork in cubes and. Marinate with oil, wine, oregano, salt and pepper over night. Cut onions and peppers quarters then skewer meat alternate with peppers and onions. Cook on the grill then warm pita, put skewers on pita slowly draw out the skewer leaving meat on pita then put tzatziki on pita and roll with aluminum paper or wax paper.
Optional you may put slice tomatoes and parsley on the souvlaki.
