Spiced yogurt-marinated pork pittas recipe
The whole family will enjoy building and loading their own pitta with tender, yogurt-marinated pork and crunchy veg. Get stuck in! Check out our tip if pork isn't your bag or you can't get shawarma paste.
See method- Serves 4
- 395 calories / serving
Ingredients
- 2 tbsp shawarma paste
- 75g Greek yogurt, plus extra to serve
- 2-pack pork loin steaks, fat trimmed and thickly sliced
- 3 medium carrots, peeled into ribbons with a veg peeler
- 1 tbsp white wine vinegar
- 1 tsp vegetable oil
- 1 red pepper, chopped
- 1 onion, cut into thick wedges
- 4 wholemeal pittas, cut in half and toasted
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Shop ingredientsEach serving contains
- Energy
- 1650kJ 395.0kcal
- Fat
- 16g
- Saturates
- 5g
- Salt
- 0.8g
- Sugars
- 13g
of the Reference intake
Carbohydrate 35.9gProtein 21.9gFibre 11.0g
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Method
- Stir together the shawarma paste and yogurt. Add the strips of pork and mix well to coat. Cover and chill for 20 mins or overnight.
- Put the carrot ribbons in a bowl and pour over the vinegar. Add a pinch of salt and stir well. Leave to one side to pickle for 20 mins, stirring occasionally. Drain before serving.
- Preheat the grill to the high setting. Line the grill pan with foil, then toss the onion and red pepper with the oil. Arrange the strips of marinated pork across the grill pan, alternating with pieces of onion and pepper.
- Cook under the grill for 4-5 mins until browned, then turn over and cook for another 3-4 mins until browned and cooked through.
- Fill each pitta half with a handful of carrot ribbons and some charred onion and red pepper. Add a few pieces of pork on top and serve each person 2 pockets alongside a handful of cucumber batons.
- Tip: This can also be made with chicken or tofu. If you can’t find shawarma paste, 1 tbsp chipotle paste with ½ tsp of ground coriander.
- See more Pork recipes
