Mini Pork Pitas with Feta Cucumber Relish

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10 - 12 minutes


    • 1 lb
      500 g
      Canadian Pork Leg Steak, boneless
    • 1/4 cup
      50 mL
      lemon juice, divided
    • 1/4 cup
      50 mL
      olive oil, divided
    • 1 Tbsp
      15 mL
      crushed rosemary
    • 1/2 tsp
      1 mL
    • 1/8 tsp
      0.5 mL
      black pepper
    • 6 oz
      185 g
      feta cheese
    • 1
      small cucumber, diced
    • 1/2
      small red onion, diced
    • salt and pepper to taste
    • 18
      mini pitas
    • Curly lettuce


Combine 2 Tbsp/25 mL each lemon juice and olive oil with rosemary, salt and black pepper. Brush both sides of pork steaks with mixture. Preheat barbecue on high; reduce heat to medium. Place pork on lightly oiled grill; close cover and grill over medium heat 5 to 6 minutes per side until golden brown. Transfer pork to cutting board; tent loosely with foil and let rest 10 minutes; then slice thinly and keep warm. Meanwhile, crumble feta cheese into a medium bowl and add remaining lemon juice and olive oil; mash together. Stir in cucumber and onion; season to taste with salt and pepper. Cut pitas in half. Tuck a piece of lettuce in each pita pocket. Add a slice of pork and spoonful of cucumber relish.

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