Easy Berkshire Pork Souvlaki Wraps (Donner Kebab Style)
I’ve been obsessed with that viral Doner Kebab recipe lately, and I knew it would be even better with our ground pork. I decided to "pork-ify" it into these Berkshire Pork Souvlaki Wraps! The result is much juicier than the beef version, and it's quickly become a new favourite because it is so easy to make with ingredients I always have on hand.
Ingredients
1 lb ground Berkshire pork
1 medium onion
3 cloves of garlic
1 tsp. salt
1 tsp. black pepper
1 tsp. dried Greek oregano
To Serve - lemon, lettuce, onions, tomatoes, wraps or pita.
Instructions
Blitz the Aromatics: In a food processor, blitz the onion, garlic, salt, and pepper until the onion is liquid (this only takes a few seconds).
Combine: Add your Berkshire Ground Pork and oregano. Pulse 4 or 5 times until just combined.
Chill: Place the mixture in the fridge for about 30 minutes to let the flavours mingle.
Prep the Oven: Preheat your oven to 400°F .
Roll it Out: Place half the mixture between two sheets of parchment paper (make sure they fit your baking tray!). Roll with a rolling pin until the meat is very thin. Repeat with the second half. (Note you want it as thin as you can get it, so if you have to do more rolls, that’’s fine)
The Spiral Roll: Remove the top sheet of parchment. Starting at the edge, roll the meat up tightly, keeping the bottom parchment paper attached. You are rolling the paper and the meat together into a log (the paper will be inside the spiral).
First Bake: Place your souvlaki rolls on a baking tray and cook for 15 minutes.
Drain & Return: Carefully strain off any liquid in the tray. Put the rolls back in the oven for 5–10 minutes (10 minutes if your rolls are a bit thicker).
The Unroll: Remove from the oven and drain any remaining liquid. Carefully unroll the meat from the parchment paper and lay it flat onto the baking tray. Discard the paper.
The Char: Put the unrolled meat back in the oven for about 5 minutes to get those delicious crispy, charred edges.
Finish & Serve: Squeeze fresh lemon juice over the meat and sprinkle with extra oregano and a pinch of salt. Serve in warm pita or wraps with salad and garlic-lemon Greek yogurt.