Summary

Ingredients

• 1 octopus, fresh or frozen
• 2 stalks celery
• 1 lemon (s)
• 5 sprigs thyme
• 1 bay leaf
• 10 black peppercorns
• salt

For the meat: (Souvlaki)

• 800 g pork steak (s), from the back or pork neck
• 3 shallot (s)
• 2 cloves garlic)
• 4 sprigs rosemary
• 7 sprigs thyme
• 50 ml white wine vinegar
• 50 ml olive oil
• salt and pepper

For the Bifteki:

• 200 g sheep cheese, Greek, cut into cubes
• 2 cloves garlic)
• 500 g minced lamb
• 2 tablespoon tomato paste
• 1 tablespoon yogurt, Greek
• 2 tablespoon breadcrumbs
• 1 egg (s)
• salt and pepper

For the tzatziki:

• 500 g yourt, Greek
• 1 snake cucumber (s)
• 2 tablespoon olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon garlic powder
• 1 clove garlic
• 1 teaspoon dill, dried
• 0.5 teaspoon ½ salt

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Instructions

1. For the souvlaki, rinse the pork loin steaks under running water and pat dry with kitchen paper. Then cut into pieces 2 - 3 centimeters in size with a knife. Peel the shallots and cut into fine rings. Peel and finely chop the garlic. Pluck the rosemary needles and the thyme leaves from the stems against the direction of growth.
2. Put the meat, shallots, garlic and herbs in a large bowl, also pour in 50 ml of olive oil and 50 ml of white wine vinegar. Finally, season with a good pinch of salt and pepper. Mix everything well and cover with cling film and marinate in the refrigerator for at least 1 hour, preferably overnight.
3. On the grill day, place the meat evenly on the skewers, stripping off the marinade a little.
4. Wash the octopus under running water, clean all suction cups properly. Turn the arched part of the octopus head (coat) inside out. Wash the inside carefully. You can either prepare a fresh octopus or use a frozen octopus. In this case, the octopus must be slowly thawed in the refrigerator.
5. Place the octopus in a large saucepan. Remove the green leaves from the celery, cut the rest into large pieces and add to the octopus. Halve the lemon and place both halves in the saucepan. Add the bay leaf, thyme and peppercorns. Fill the pot with enough water. The octopus should just be completely covered by water. Add a little salt. Bring everything to a boil. As soon as the water boils, reduce the heat a little and let the octopus simmer for about 20 minutes. Take the pot off the stove and let stand for about 15 to 20 minutes. Carefully poke a knife into the thick piece of tentacle to see if the meat is tender and soft.
6. Take the octopus out of the pot and place on a cutting board. In the middle of the octopus you can now see a bulge that resembles an eye. Remove this hard piece. Then separate the tentacles from the body. Remove the skin from the tentacles and coat, leaving only the meat. Now cut everything into small pieces and season with herbs, pepper and salt as required and skewer.
7. For the Bifteki, mix minced lamb, tomato paste, Greek yoghurt, garlic, breadcrumbs, egg, salt and pepper together well and divide into 16 portions. Fill each portion with a cube of feta, shape into a ball and place on a plate
8. For the tzatziki, grate the cucumber into strips and place on a kitchen towel. Squeeze the cucumber well over the sink and place in a bowl. Add the remaining ingredients for the tzatziki and mix everything well. Finally, cover with cling film and put in the refrigerator for at least 1 hour, preferably overnight, and let it steep.
9. On grill day, sear the souvlaki, bifteki and octopus skewers on the well-heated grill (gas works best) for 2 minutes on all sides, then put aside and let simmer over a moderate heat. The Bifteki need a little longer depending on their thickness and taste.
10. Serve with the tzatziki.