Pork Shawarma Wraps
Subtly spiced chunks of pork baked in the oven and then wrapped tightly together with vegetables and a herb sauce.
Simple but delicious!
Shopping list
For the wrap:
- 300g chopped pork
- 4 onions, peeled and finely sliced
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp ground cloves
- 1 tsp turmeric
- 1 tsp hot paprika
- 6 tbsp olive oil
- 5 beef tomatoes, chopped and core removed
- 1 cucumber, peeled, de-seeded and chopped
- 20g mint, chopped
- Black pepper
- 6 wholemeal wraps
- Meat temperature probe
- Handful of chopped parsley
- Handful of chopped coriander
- 3 tbsp natural yoghurt
Method
Mix the spices together in a bowl and add the olive oil and onions. Pour the mixture over the diced pork and transfer to the fridge to marinate overnight.
Place the diced pork on a large baking tray and transfer to an oven preheated to 200°C and cook for 25-30 minutes.
While the pork is cooking, mix together the chopped tomatoes, cucumber, mint, black pepper and olive oil in a bowl.
In a separate bowl, combine the herb sauce ingredients.
Once the pork is cooked, assemble the wraps and serve. The centre of the pork needs to be around 77°C for safe eating — you can check this using one of our MEATER+ wireless temperature probes.
Ingredients
Directions
Mix the spices together in a bowl and add the olive oil and onions. Pour the mixture over the diced pork and transfer to the fridge to marinate overnight.
Place the diced pork on a large baking tray and transfer to an oven preheated to 200°C and cook for 25-30 minutes.
While the pork is cooking, mix together the chopped tomatoes, cucumber, mint, black pepper and olive oil in a bowl.
In a separate bowl, combine the herb sauce ingredients.
Once the pork is cooked, assemble the wraps and serve. The centre of the pork needs to be around 77°C for safe eating — you can check this using one of our MEATER+ wireless temperature probes.