Pork Souvlaki on a Bun
Rated 5.0 stars by 1 users
Food:
Pork
Serves:
Makes 2 sandwiches
Prep Time:
10 min
Cook Time:
20 min
You are going to want to try this easy and delicious recipe for fire-grilled pork souvlaki on a bun with whipped feta yogurt. Made with skewered pork that's been smoked and then finished directly over wood fire, topped with shaved onions in olive bruschetta, tomatoes, and grilled halloumi, this sandwich is so filling and tasty.
By:Chef Matt Basile
Ingredients
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1 lb pork coppa
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Olive oil
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1 tsp garlic powder
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½ tsp black pepper
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1 tsp dried oregano
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1 tsp salt
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2 lemons
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1 white onion
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1 bunch Italian parsley
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2-3 tbsp olive bruschetta, and the juice
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1 head garlic
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2-3 Lebanese cucumbers
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Salt
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75g Feta
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1 cup Greek yogurt
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Black pepper to taste
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Salt to taste
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Juice from half a lemon
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2 tomatoes
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4 slices Halloumi
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1/3 head iceberg lettuce
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2 sub buns
To build
Instructions
Set smoker to 250F-275F.
Cut pork into cubes and place in a bowl, drizzle with oil and season with garlic powder, black pepper, oregano, salt and juice from one lemon. Mix to coat.
Thinly slice the onion using a sharp knife or mandolin. Place in a bowl. Finely chop the Italian parsley and add to the bowl. Add in the olive bruschetta and a little bit of the liquid from the jar and mix. Set aside.
Cut the top off of the head of garlic and place in the smoker for 15-20 minutes or until soft.
Thinly slice the cucumbers into rounds on a mandolin or using a sharp knife. Place in a bowl and season with salt, let sit for about 30 minutes, then squeeze out the liquid.
Thinly slice the tomatoes into rounds.
Skewer the meat, using metal skewers, and place in the smoker for 40-45 minutes or until cooked through.
Remove the head of garlic from the smoker and remove the cloves onto a cutting board on your work surface, finely chop and add to the cucumbers. Add the feta and Geek yogurt, season with salt and pepper, mix. Squeeze in the juice from half a lemon and mix. Set aside.
Slice the halloumi into four thin pieces. Thinly shave the lettuce.
Remove the skewers from the smoker and place on the elevated grill rack. Squeeze the juice from half a lemon and let sear, flip, squeeze the juice from half a lemon on top and let sear another 1-2 minutes. Move to the edge of the live-fire to keep warm.
Drizzle oil onto the flattop and add the halloumi, let sear and flip to char both sides.
Cut the sub buns in half length-wise but keep attached on one side, toast, face down on the grill.
To build, spread the garlic feta cucumbers on the sub buns, add two pieces of halloumi onto each sandwich, add 5-6 slices of tomato to each, then the shredded lettuce, place the pork skewers in the bun and pull out the skewer. Add the onion and parsley mix on top. Wrap in parchment paper and cut in half.