Veal Pita Souvlaki is another one of those tasty souvlakia you can find in any souvlaki store. It’s also easy to make at home. Veal meat is so tender and when marinated to be grilled is an absolute feast for your taste-buds. In addition, it’s one of the leanest possible meats you can buy. Some parts are more tender or more juicy when grilled, so if you are in a mood to prepare your veal pita souvlaki at home, be sure to ask for rib, shoulder or loin cut.
The best for veal is to grill it since the meat gives the most when processed in a dry, hot heat. But don’t overcook it: if you keep it on the grill for a long time it will dry out and lose its nice taste. It’s much better to have it medium-done and juicy. Veal has a somewhat specific flavor, more delicate than other meats, and Greeks know that their basic marinade – just olive oil and a couple of light herbs – are the veal’s best friends. Even if you use only olive oil and salt and pepper as its “coat”, it will taste just great.
So, don’t be surprised if you don’t see many additional ingredients in Veal Pita Souvlaki since the whole point is to preserve the taste of meat.
Veal Pita Souvlaki Recipe
- 1 kg. of veal cuts
- 2 – 3 medium tomatoes
- 2-3 medium red onion
- Pita bread
- Salt and pepper
- Mustard-lemon sauce and/or tzatziki
- Pita bread
For the Marinade
- Olive oil
- Dry oregano
Prepare the marinade of olive oil, dry oregano and thyme. Cut the meat in bite-size pieces and leave in the marinade preferably overnight in the fridge – Even few hours will do just fine since it’s very tender meat.
Before grilling the meat, make a mustard-lemon sauce or tzatziki, depending on what you would rather have as a sauce in your pita souvlaki. Some people use both, they actually don’t offset each other, but it’s better not to mix the flavors that much. For the mustard-lemon sauce, you just need to mix well the olive oil, mustard and freshly squeezed lemon juice to get a smooth, creamy sauce.
When grilling the veal, put pita bread on the side of the grill so it becomes crispy. While waiting for meat to be done (don’t forget, don’t overdo it!), cut tomatoes and red onion in slices. Now, you only have to place the veal in the pita, add some onions and tomatoes, pour the sauce over it, and here you have a Veal Pita Souvlaki. If ordering it in Athens or central Greece, you can ask for pita kalamaki souvlaki moscharisio.