Greek pita with tzatziki sauce Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

Pitas:

• See our pita bread recipe

Seasoned meat:

• 1 kg (2.2 lb) lamb (or chicken) strips or cubes
• 100 g (1/2 cup) olive oil
• 60 ml (4 tbsp) Lemon juice, freshly squeezed
• 30 ml (2 tbsp) Balsamic vinegar
• 4 garlic cloves, crushed or minced
• 30 ml (2 tbsp) red onion, finely chopped
• 30 ml (2 tbsp) fresh thyme, chopped
• 30 ml (2 tbsp) fresh mint, chopped
• 15 ml (1 tbsp) fresh rosemary, finely chopped
• 10 ml (2 tsp) ground cumin
• 5 ml (1 tsp) dried oregano
• 1 ml (1/4 tsp) pepper

Sides:

• Prepare the tzatziki sauce the day before serving.
• Lettuce, cucumber, tomatoes, sprouts etc.

PREPARATION

Seasoned meat:

1. In a bowl, combine all the ingredients for the marinade.
2. Coat the meat thoroughly with the marinade and marinate in the refrigerator in an airtight container for 12 hours.
3. Traditional cooking: preheat the oven to 180 °C (350 °F).
   Hypotoxic cooking: preheat the oven to 110 °C (230 °F).
4. Thread the meat onto the skewers. Add salt and pepper to taste.
5. Place in a 22 cm X 33 cm (9 in X 13 in) Pyrex dish.
6. Cover and bake on the central rack for about 1 hour 15 minutes for traditional cooking and 2 hours 15 minutes for hypotoxic cooking. The cooking time may vary slightly, depending on the size of the pieces of meat. They will be ready when very tender.
7. Remove from heat and keep warm while the pitas are cooking

Pitas:

1. Preheat the oven to 200 °C (400 °F).
2. In a non-stick skillet lightly brushed with oil, heat the crust on both sides over low heat until soft.
3. If, after being reheated, it lacks flexibility, let the crust rest for a few minutes on a clean surface covered with an inverted plate (or a lid). This will maintain its humidity and make it malleable.
4. Roll up the crust and wrap it in foil.
5. Repeat for the 3 other crusts.
6. Bake on the central rack for about 10 minutes.
7. Garnish to taste (seasoned meat and suggested sides).