1 pork steak, trimmed and cut into 3cm cubes
1 red onion, peeled and cut into wedges
Marinade
120g tahini
100ml water
2 tbsp olive oil
Zest and juice of 1 lemon
3 garlic cloves, peeled and crushed
1 tsp ground cumin
Salt and freshly ground black pepper
Dressing
80ml Greek yoghurt
1 tbsp parsley, chopped
Salad
100g tomatoes, diced
10 pitted black olives, sliced
¼ cucumber, split in half lengthways, seeds removed and diced
½ tsp lemon juice
1 tbsp olive oil
Handful of mint leaves, roughly chopped
To serve:
6 metal or wooden skewers
1 baby gem lettuce
6 flatbreads or wraps
1 pork steak, trimmed and cut into 3cm cubes
1 red onion, peeled and cut into wedges
Marinade
120g tahini
100ml water
2 tbsp olive oil
Zest and juice of 1 lemon
3 garlic cloves, peeled and crushed
1 tsp ground cumin
Salt and freshly ground black pepper
Dressing
80ml Greek yoghurt
1 tbsp parsley, chopped
Salad
100g tomatoes, diced
10 pitted black olives, sliced
¼ cucumber, split in half lengthways, seeds removed and diced
½ tsp lemon juice
1 tbsp olive oil
Handful of mint leaves, roughly chopped
To serve:
6 metal or wooden skewers
1 baby gem lettuce
6 flatbreads or wraps
Make the marinade and dressing: In a bowl mix the tahini, water, olive oil, lemon zest and juice, garlic, cumin, salt and pepper. Stir until well combined. Take 6 tablespoons of the marinade and mix with the yogurt in a separate bowl and mix until creamy. Add the parsley. Set it aside for later. If using wooden skewers soak them in cold water while preparing the pork.
To prepare the pork: Place the pork pieces in a bowl and season with pepper. Pour the remaining marinade over the pork and toss until completely coated. Leave to marinate for 30 minutes if you have time.
Season the pork with salt then put 3 pieces of pork on each skewer, alternating with pieces of onion. Heat the grill or barbecue to high. Cook the pork for 6 minutes on one side then turn and cook for 4 minutes on the other side.
To make the salad: Mix all the ingredients together then season and taste.
To serve: Heat the flat breads. Either let everyone fill the flatbreads themselves or spread some yogurt over each one, top with the lettuce, then the pork and onion which you have taken off the skewers. Follow on with some salad and drizzle over some more dressing. Fold the flat bread over and enjoy!
Make the marinade and dressing: In a bowl mix the tahini, water, olive oil, lemon zest and juice, garlic, cumin, salt and pepper. Stir until well combined. Take 6 tablespoons of the marinade and mix with the yogurt in a separate bowl and mix until creamy. Add the parsley. Set it aside for later. If using wooden skewers soak them in cold water while preparing the pork.
To prepare the pork: Place the pork pieces in a bowl and season with pepper. Pour the remaining marinade over the pork and toss until completely coated. Leave to marinate for 30 minutes if you have time.
Season the pork with salt then put 3 pieces of pork on each skewer, alternating with pieces of onion. Heat the grill or barbecue to high. Cook the pork for 6 minutes on one side then turn and cook for 4 minutes on the other side.
To make the salad: Mix all the ingredients together then season and taste.
To serve: Heat the flat breads. Either let everyone fill the flatbreads themselves or spread some yogurt over each one, top with the lettuce, then the pork and onion which you have taken off the skewers. Follow on with some salad and drizzle over some more dressing. Fold the flat bread over and enjoy!
