Inspired by Greek Cuisine

Two weeks ago I had a fascinating homework - to present a Greek dish called Souvlaki with Tzatziki. It was new experience not just to talk to audience, but after all to work in kitchen and try to make something experimental and never tasted. With a little bit creativity, wish and curious my day became much more fun and tasty! Instead of Souvlaki I decided to express myself and make Aegean pitta pockets. I was surprised, that it requires a lot of ingredients, but after first mouthful understood - yummy - no worries.
Relax, turn the music on and enjoy cooking!

Ingredients
100g/3½oz pork, trimmed and cubed
1 red and 1 green pepper, de-seeded and cubed
½ lemon
2 tbsp olive oil
2 pinches dried oregano
salt and pepper
1 avocado
6 tomatoes
half a cucumber
200g/7oz feta cheese
handful of kalamata olives
4 pitta breads

Preparation method
1. Thread the pork and peppers onto skewers and lay in a shallow bowl. Pour over the lemon juice, olive oil and add oregano, salt and pepper. Leave to marinade overnight if possible.

2. To cook the kebabs simply place onto a warm griddle and cook until brown on all sides.
3. Meanwhile, cube the avocado, tomatoes, cucumber, feta and stone the olives, mix together in a large bowl.

4. To serve, place the pitta breads in a warm pan to heat through on both sides. Remove and slit the top of the pitta. 
5. Remove the pork and peppers from the skewers and stuff into the pitta, add some salad and drizzle with some tzatziki.
Easy like 2x2.

From now on Tzatziki is one of the best sauce I ever savoured - smooth, creamy, light, refreshing, delicious and easy to make (it will take just 3 minutes).
Ingredients 
½ cucumber, peeled and finely diced
1 tbsp white or red wine vinegar
salt and freshly ground black pepper
150g/5oz thick Greek-style yoghurt
1 clove garlic, crushed
1 tbsp fresh mint, finely chopped

It's finger licking good, believe me!