Mexican Souvlaki and a Second Giveaway

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Oh, I love this. Cooking is so much fun when you try to combine different ingredients, different cultures, different ways of making things. I began with all good intensions to make Greek souvlaki. As I was preparing everything, I realized that this little kitchen elf that makes my life difficult sometimes has stroke again. I had no yogurt to make the tzatziki and as you can understand souvlaki without tzatziki, is like cheeseburger without the cheese. So, my mind started spinning like crazy, my husband was on his way home and my son I knew he would start to complain for his dinner. And suddenly a flash came to me. I could make Mexican souvlaki, I had all the ingredients in hand, plus I wanted to unload my fridge from leftover salsa.
And so my souvlaki suddenly changed country and instead of Greek became Mexican. That easy, no passports, no luggage, no visa, just a thought. I love that.
Here it is. Simple, easy, delicious.

Mexican Souvlaki

1 onion, chopped
1 green bell pepper, sliced (you can use jalapeno instead, I have to pamper my stomach as I have mentioned in previous posts)
100 gr. cheddar cheese, shredded
150 gr. tomato juice
150 gr. taco salsa
½ tsp taco mix for the salsa (you can use more, it is up to you)
½ tsp taco mix for the pieces of souvlaki (again as above)
1/8 tsp ground cumin
1/8 tsp ground coriander
¼ tsp salt
Pinch of sugar
4 chicken souvlaki
4 pita breads or 4 tortillas


Sprinkle the taco mix over the souvlaki and broil until they are done.
While they are broiling, prepare the rest. In a skillet add 2 tbsp of olive oil and sauté the onion and pepper until they become soft. In a pot put the tomato juice and taco salsa and bring to a boil. Add the spices and salt. Taste and see if it needs more salt. Add the sugar as well. Lower fire, cover and let simmer until the souvlaki is ready.
For the assembly
Take the pita or tortilla, place the chicken souvlaki throw couple of tbsp of salsa and sprinkle some cheddar cheese.
Put again under the broiler and leave it for a minute or two until the cheese has melted. Take it out, wrap it and serve it. Kali Orexi, Buen Provecho.
Now as I told you in my previous post I will have a giveaway every week until Christmas. For this giveaway I have some Greek products to give to one lucky winner. First we have a package of Milk and Egg Hillopites (Square Shaped Pasta Kneaded with Eggs and Milk), a jar of Smoked Black Olives in Olive oil, a package of Organic Greek Mountain Tea, a package of Krokos Kozanis (Greek Red Saffron in Filaments) and Mastic. These are all traditional Greek flavors I bought for you. The Hillopites and olives come from ‘Mylelia Water Mill’, a company dedicated in preserving traditional produce and methods of making delicatessen goodies. They produce in small quantities trying to preserve Greek tradition and taste. The rest are dear flavors to all Greeks and can be found in Greek grocery stores here.
So, again all you have to do is leave a comment in this post and be a follower. Entries should be made until Tuesday midnight local Greek time which is GMT + 2. One winner will be drawn on Wednesday.
In my previous post I thanked all the people who left their comments, but I didn’t get to thank all those people who visit my blog anonymously. I would like to make up  for that and I want to thank them as well for supporting me and read my recipes and thoughts. I hope you will enjoy this game/giveaway as much as I do.
I would also like to thank Dimah from Orange Blossom Water for giving me the One Lovely Blog Award which in turn I dedicate to all of you.