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Description
Ingredients
US|METRIC
4 SERVINGS
- 500g British Pork Fillet, cut into 24 pieces
- 1 green pepper, seeded and cut into 16 pieces
- 5 tbsp Heinz Peri Peri Sauce
- 1 large red onion, cut into 16 pieces
- 4 tbsp low-fat natural yogurt
- 2 tbsp chopped fresh coriande
- 4 flatbreads or plain wraps
- 4 tomatoes, sliced
- 130g bag essential Waitrose Sweet Salad
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Directions
- Soak 8 wooden skewers in cold water for 20 minutes. In a bowl, toss the pork and green pepper in 4 tbsp of the Peri Peri sauce. Thread alternating pieces of the pork, pepper and onion onto the skewers, cover and chill for 45 minutes.
- Preheat the grill to high. Lay the skewers on a grill rack and cook for 10 minutes, turning occasionally until the pork is nicely browned and completely cooked through.
- Meanwhile, mix the yogurt and coriander with 1 tablespoon water.
- Remove the skewers from the grill then warm the flatbreads for 1–2 minutes. Fold 2 skewers into each flatbread, along with some tomatoes and salad. Drizzle with the remaining tablespoon of Peri Peri sauce and spoon over the yogurt dressing to serve.
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