The finished recipe. Turkey Souvlaki with Tzatziki and PittaIngredients 1 to 6. 170 g Turkey breast (Cut into 3 cm cubes. Smaller pieces dry out before they colour. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 1 tsp (5 g) Olive oil. Juice of half a lemon Lemon juice. 2 cloves, about 6 g Garlic. Two teaspoons Dried oregano. 1 pitta, about 60 g Wholemeal pittaIngredients 7 to 12. 50 g Tzatziki. 80 g Tomato. 60 g Cucumber. 30 g Red onion. A handful, chopped Fresh parsley. To taste SaltStep 1. Mix the oil, lemon juice, crushed garlic, oregano and salt in a bowl, add the turkey and leave it for thirty minutes. Soak two wooden skewers in water at the same time.Step 2. Thread the turkey onto the skewers and grill under the highest heat for ten to twelve minutes, turning twice, until the edges are charred and a piece cut through shows no pink.Step 3. Warm the pitta under the grill for the last minute. Slice the tomato and cucumber and the onion very thinly.Step 4. Split the pitta and fill it with the salad, the turkey slid off the skewers, the tzatziki and the parsley.
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