This recipe is so quick and easy, and utterly delicious.. The only time consuming bit is soaking the skewers before you add the pork/ veg to stop them burning, so 9 times out of 10 I don’t bother. Who cares about a skewer, it still tastes good!
Cost per person £0.76
4 Pork loin steaks
6x Pitta bread
4 tsp of rapeseed oil
1 tblsp spoon of dried oregano
4 cloves of garlic
Salt and pepper
Around half a pot of yoghurt
1 tbsp Mint sauce
If you have two mins spare in the morning, chuck a load of skewers in a sink full of water and let them soak for the day, this means that when you add the pork and veg later and grill them, the skewers don’t burn or catch light. However, if you haven’t got time, I have often just fried it all in a pan together.
In a bowl add the garlic, lemon, oregano, salt and pepper and oil. Cube the red onion, pork and pepper into even 1 cm sized chunks and add to your marinade, mixing well.
Whilst the meat/ veg is marinating make your dip…combine the mint sauce with the yoghurt, salt and pepper, and a drizzle of water to thin it out slightly.
After your 30 mins of marinating (you can always leave it for longer if you want!), either on skewers under a very hot grill, or in a hot dry frying pan, add your meat, peppers and onions, allowing them to brown and caramelise before turning.
Pop your pitta bread in a toaster then stuff with the pork, onions and peppers and add your dip. Serve with a simple green salad. Boom!