Shrimp Souvlaki Pita
with Tzatziki, Lettuce & Tomatoes
Cooking time
30 minutes
Servings
4
Calories
510 /serving
Greek seaside, right this way! Your family-run souvlaki stand is offering grilled shrimp, ready to tuck into warm pita bread. It comes with fresh salad veggies, a squeeze of lemon and, of course, a generous smear of tzatziki to keep everything in place.
We will send you:
- 570g Shrimp (BAP-certified)
- 1 Head of curly leaf lettuce
- 2 Tomatoes
- 1 Lemon
- 120g Garlic-cucumber yogurt (tzatziki or raita)
- 4 Artisanal pita
- 8 Bamboo skewers
- 14g Paprika & Oregano spices (garlic, paprika, beef broth powder (wheat and sulphites), salt, onion, dextrose, oregano, yeast extract, black pepper, canola oil, cellulose, thyme, parsley, cinnamon, nutmeg, citric acid)
Contains: Milk • Shrimp • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
Whisk
BBQ (or pan)
Total Fat
12 g
Saturated Fat
3 g
Sodium
1640 mg
Total Carb
62 g
Sugars
11 g
Protein
34 g
Fibre
11 g
Preparation
Mise en place
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Place the skewers in a shallow bowl; cover with water.
- Halve the lettuce lengthwise; thinly slice crosswise.
- Medium-dice the tomatoes.
- Halve the lemon; juice ½ and quarter the remaining ½.
Prepare & grill the shrimp skewers
- Pat the shrimp dry (remove the shells from the tails if desired); rub with a drizzle of oil, the spices and S&P.
- Drain the skewers and thread each one with the shrimp, leaving 1-inch free on the bottom.
- Add the shrimp skewers* to the BBQ (or pan) and grill, 1 to 2 min. per side, until opaque and cooked through.
Grill the pita
- Meanwhile, drizzle the pita lightly with oil.
- Add to the BBQ (or pan) and grill, 30 sec. to 1 min. per side, until lightly browned.
- Transfer to a cutting board and cut into wedges.
Make the salad
- In a large bowl, whisk the lemon juice, 2 tbsp oil and S&P.
- Add the lettuce and tomatoes; toss well.
Plate your dish
- Divide the pita between your plates.
- Spread with the tzatziki.
- Top with a spoonful of the salad and the shrimp.
- Garnish with the lemon wedges.
- Serve the remaining salad on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
