Souvlaki Kypriako & Sieftalia Skillet with Talatouri Mint Yogurt – Authentic Cyprus Recipe

Ingredients for Souvlaki Kypriako & Sieftalia Skillet with Talatouri Mint Yogurt (4 Servings)

• 1.25 lbs (or 2.5 cups) lemon-oregano marinated chicken/pork skewers and herb meatballs, prepped into bite-sized pieces
• 1.5 cups warm pita bread, washed and trimmed
• 1 cup cucumber-mint talatouri dip and tomato salad
• 1 medium onion and 3 cloves garlic, finely minced with Cypriot oregano (rigani)
• 1.5 tbsp traditional Cyprus seasoning (dried mint, parsley, lemon juice)
• 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs

Step-by-Step Cooking Instructions

1. Whisk together Cypriot oregano (rigani), dried mint, parsley, lemon juice, cooking oil, and sea salt in a bowl to form a fragrant Cyprus marinade.
2. Coat lemon-oregano marinated chicken/pork skewers and herb meatballs and warm pita bread thoroughly in the seasoning and let sit for 10 minutes at room temperature.
3. Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
4. Sear lemon-oregano marinated chicken/pork skewers and herb meatballs and warm pita bread for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
5. Transfer to a warm platter, scatter with cucumber-mint talatouri dip and tomato salad, and serve immediately.