Greek-style pork kebabs in pitas

Drum
6 servings Prep: 40 mins, Cooking: 30 mins
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This dish is similar to a gyro or shawarma and is meant to be eaten with your hands.

By DRUM January 15 2019
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Ingredients (19)

lemon — zest and juice
4 garlic — cloves, crushed
60 ml yoghurt — plain
15 ml tomato paste
15 ml each ground cumin, coriander, mustard and paprika
1 kg pork shoulder — debonded, crackling removed, cubed
salt and freshly ground black pepper
lemon — sliced and slices cut in half
garlic — cloves, crushed
onion — chopped
125 ml mayonnaise
125 ml yoghurt — plain
15 ml each chopped spring onion, parsley and dill
2,5 ml mustard — powder
pita bread
iceberg lettuce — shredded
red onion — thinly sliced
Roma tomatoes — sliced and deseeded
cucumber — sliced
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Method:

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.



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