Greek-Style pork kebab wraps, with chargrilled vegetables
Greek-Style pork loin kebab wraps, with chargrilled vegetables, crunchy salad, and tzatziki.
Ingredients
- 500 g lean pork loin steaks, with any visible fat removed
- 1 pepper any colour or a mixture - we used snack peppers as it's what we had in
- 1 Onion red or white
- 1 courgette optional
For the marinade
- 1 tsp dried mint
- 1 tbsp dried oregano
- 3/4 lemon juice
- 1 large clove garlic crushed
- 1 tbsp vinegar red or white wine
- 3 tbsp olive oil
Other
- 8 wraps 8 small or 6 large wraps (we used wholemeal)
- 1 head little gem lettuce
For the tzatziki (if homemade)
- 200 ml natural yoghurt
- 1/2 cucumber
- 1/2 clove garlic crushed
- 1 tsp vinegar red or white wine vinegar
- 1/4 lemon juice
Instructions
For the marinade
- In a bowl, mix together the dried mint, dried oregano, lemon juice, crushed garlic, vinegar and then add the olive oil to loosen the mixture. (you can add a tbsp of water if needed)
For the kebabs
- Cut the pork into roughly 3cm cubes
- Put the pork in a food bag or a bowl (and cover) together with the marinade and leave for at least 30 mins in the fridge (or you could prepare it in the morning or even the evening before)
- Chop the onions and peppers to around 3cm
- Once the meat has marinated, add the pork, peppers and onions onto skewers
- Put the kebabs onto the grill pan and grill at medium-high heat for 8-10 minutes turning once halfway through
- Meanwhile, prepare the accompaniments
- Microwave the wraps together for 30 seconds or dry-fry them individually in a frying pan for about 20 seconds a side
- Once the kebabs are cooked through, put them onto a plate and assemble everything together ready to serve
Homemade tzatiki
- Grate the cucumber into a sieve sat over a bowl
- Sprinkle with salt and leave to sit for 20 minutes (this draws out the excess water)
- Meanwhile, combine the rest of the ingredients in a bowl
- Using your hands squeeze any excess water out of the cucumber and add to the mixture and stir to combine