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Greek-style pork kebabs in pitas


Pork kebabs

Ingredients 20
Servings 6
Time 40 min

Ingredients

  • juice and grated zest of 1 lemon
  • 15
    ml
    olive oil
  • 4
    garlic cloves, crushed
  • 60
    ml
    plain yoghurt
  • 15
    ml
    tomato paste
  • 15
    ml
    each ground cumin, coriander, mustard and paprika
  • 1
    kg
    deboned pork shoulder, crackling removed, cubed (or 1kg goulash cubes)
  • salt and freshly ground pepper
  • 1 lemon sliced and slices cut in half
  • 1 garlic clove, crushed
  • 1 small onion, chopped salt
  • 125
    ml
    mayonnaise
  • 125
    ml
    plain yoghurt
  • 15
    ml
    each chopped spring onion, parsley and dill
  • 2,5
    ml
    mustard powder
  • 6 pitas
  • ½ iceberg lettuce, shredded
  • 1 red onion, thinly sliced
  • 2 Roma tomatoes, sliced and deseeded
  • ½ cucumber, sliced
 

Method

20-30 min
 

1 MARINADE

Mix all the ingredients for the marinade and marinate the meat for at least 4 hours but preferably overnight.

2 PORK

Remove the meat from the marinade, lightly pat dry and season with salt and pepper.

Skewer the meat cubes, adding a lemon slice between two cubes, onto wooden or metal skewers.

Fry in a griddle pan or over medium braai coals until cooked but not dry (the kebabs can even be grilled in the oven).

Brush with marinade from time to time during the cooking process.

3 MAYONNAISE DRESSING

Grind the garlic, onion and a little salt with a mortar and pestle.

Add the rest of the ingredients and mix well.

4 TO SERVE

Toast the pittas in a pan until warm and puffed up.

Slice off one edge and open the pita. Put lettuce, onion, tomato and cucumber in the pita.

Remove the meat from the skewers and add to the pita.

Add a generous amount of dressing to each pita and enjoy immediately.

TIP : If you’re buying from a butcher, ask specifically for cubes of shoulder meat – it’s more tender and juicier.

 

Read more on: kebabs  |  pork  |  recipes
 

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2018-12-19 12:41
 
 
 
 
 
 
 
 
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