Inch's Cloudy Apple Cider Souvlaki & Tzatziki Tostadas

Love canapés but think they’re a bit of a faff?

1 hour prep

30 minutes cook

Serves 4

Hugh Woodward
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Ingredients

    Pork Souvlaki:
  • 400gdiced pork shoulder
  • 1/2 lemon, juiced
  • 2 tsppaprika
  • 4 garlic cloves, grated
  • 2 tbsporegano
  • 1/4 cupolive oil
  • 50mlInch's Cloudy Apple Cider
    • Apple & Herb Salad:
  • 2peeled and julienned green apples
  • a pinchfresh dill fronds
  • a handfulpomegranate seeds
  • to tasteolive oil, cider vinegar, Inch’s Cloudy Apple Cider, salt
    • Tzatziki:
  • 200gfull fat Greek yoghurt
  • 1cucumber, grated and salted
  • 2garlic cloves, minced
  • to tastesalt & freshly ground black pepper
    • Other bits:
  • 1 packpittas
  • to tastecrumbled feta

Well, think again friend. These mini souvlaki tostadas are perfect for entertaining. These souvlaki tostadas come together so easily and taste incredible! The secret? Inch's Cloudy Apple cider in the marinade.

Method

  • Start with the pork marinade. Simply add the diced pork shoulder into a large mixing bowl with our minced garlic, lemon, paprika and oregano, followed by the Inch’s Apple cider. Allow this to marinade for at least an hour. 
  • The tzatziki is simple to assemble - add the yogurt to a mixing bowl with our minced garlic and our and drained, grated cucumber. Mix well, season with salt and pepper (although the cucumbers will release salt into the yogurt so be careful). 
  • Next step is to get a pack of fluffy pita bread, cut them open in half, so you have two sides of the pita. Taking a cookie cutter, cut rounds from the pita in the size you’d like these appetisers to be. Brush with oil and fry at 180°C in the air fryer until golden and crispy, seasoning with salt immediately.
  • Once the pork has marinated, start to skewer onto air fryer suitable skewers. Place the skewers in the basket of the air fryer, brush with a little more marinade, and cook at 190°C - 210°C (or the air fryer's hottest setting) for 10 minutes. Halfway through, give them another brush of marinade and flip. Internal temp should be 63°C. 
  • Whilst cooking our skewers, whip up a quick salad of finely julienned apple, fresh dill and pomegranate. Season with salt, pepper, olive oil and either vinegar or lemon juice. 
  • Assemble our greek tostadas first with a spoonful of tzatziki onto the crispy pita. Then our pork souvlaki, a little bit of our cooking sauce, our apple salad, and finished with a few crumbs of feta.

    • What do you think of the recipe?

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    Hugh Woodward

    Hugh Woodward

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    Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.

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