Beef
INGREDIENTS (4 PORTIONS)
- 4 slices BBQ Smoky Pork Shoulder, roughly cubed
- 2 red onions, wedged
- 300 ml Turkish yoghurt
- 100 ml ajvar relish, your chosen strength
- 1 tbsp white wine vinegar
- 4-8 pitas – flat/large Lebanese
- 1 head crisp lettuce, leaves picked
- 2 gherkins, thinly sliced
- salt
- pepper
BBQ PORK KEBABS IN PITA WITH AJVAR YOGHURT
Time: approx. 20 min
plus time to bring meat to room temperature
No. of portions: 4
INSTRUCTIONS
- Alternate cubed pork and onion on skewers to form kebabs.
- Let the meat rest at room temperature for around 30 min before cooking.
- Mix together the yoghurt, ajvar and vinegar, season with salt and pepper.
- Grill the kebabs to your taste (a core temperature of around 65°C is recommended).
- Lift off and leave to rest on a plate for about 5 min.
- Serve the kebabs in pita bread with yoghurt, lettuce, gherkin and a little salsa.