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🍽️ Döner-Style with Grilled Pork Steaks

550 kcal · 30 min · 4 servings

Ingredients

• Pork neck steaks 600 g
• Olive oil 4 tbsp
• Salt pinch
• Pepper, black ground pinch
• BBQ herb spice pinch
• Corn from the can 425 g
• Iceberg lettuce 1 pc.
• Onions, red 1 pc.
• Organic limes 1 pc.
• Vine tomatoes 2 pc.
• Parsley, fresh 15 g
• Pita bread 4 pc.
• sour cream 150 g
• Sugar pinch

Instructions

1. 1. Preheat your grill.
2. 2. Rinse the pork steaks and pat them dry with kitchen paper.
3. 3. Place the steaks in a bowl.
4. 4. Add 1 tablespoon of olive oil, salt, pepper, and BBQ herbs to the steaks.
5. 5. Mix everything well and set the bowl aside.
6. 6. Drain the corn in a sieve.
7. 7. Set the corn aside.
8. 8. Separate the lettuce from the core.
9. 9. Cut the lettuce into strips.
10. 10. Wash the lettuce strips.
11. 11. Spin the lettuce dry thoroughly.
12. 12. Halve the onion.
13. 13. Peel the onion.
14. 14. Slice the onion into thin strips.
15. 15. Rinse the lime.
16. 16. Halve the lime.
17. 17. Squeeze the juice from the lime.
18. 18. Wash the tomatoes.
19. 19. Halve the tomatoes.
20. 20. Remove the core from the tomatoes.
21. 21. Cut the tomatoes into slices about 0.5 cm thick.
22. 22. Wash the parsley.
23. 23. Shake the parsley dry.
24. 24. Pluck the parsley leaves from the stems.
25. 25. Finely chop the parsley leaves.
26. 26. Place the cut onions on a piece of aluminum foil.
27. 27. Drizzle 1 tablespoon of olive oil over the onions.
28. 28. Seal the aluminum foil into a packet.
29. 29. Place the onion packet on the hot grill.
30. 30. Place the marinated steaks on the hot grill.
31. 31. Grill the steaks and the packet for about 6 minutes on the first side.
32. 32. Turn the steaks and the packet.
33. 33. Grill them for about 6 minutes on the second side.
34. 34. Wrap the grilled steaks in aluminum foil.
35. 35. Let the steaks rest in the foil for a few minutes.
36. 36. Lightly moisten the pita breads with your fingers.
37. 37. Grill the pita breads for about 2 minutes on the first side until golden brown.
38. 38. Turn the pita breads.
39. 39. Grill them for about 2 minutes on the second side until golden brown.
40. 40. Brush the grilled pita breads with 1 tablespoon of olive oil.
41. 41. Salt the pita breads.
42. 42. Place the sour cream in a bowl.
43. 43. Add the chopped parsley to the sour cream.
44. 44. Add 1 tablespoon of lime juice to the mixture.
45. 45. Season with salt, pepper, and sugar.
46. 46. Mix the dip ingredients well.
47. 47. Place the dry lettuce in a bowl.
48. 48. Add 2 tablespoons of lime juice to the lettuce.
49. 49. Add 1 tablespoon of olive oil to the lettuce.
50. 50. Season the lettuce with a pinch of salt.
51. 51. Season the lettuce with a pinch of pepper.
52. 52. Season the lettuce with a pinch of sugar.
53. 53. Mix the salad ingredients well.
54. 54. Cut the rested steaks into thin strips.
55. 55. Slice the pita breads open.
56. 56. Spread the pita breads with the dip.
57. 57. Fill the pita breads as desired with steak strips.
58. 58. Fill the pita breads as desired with lettuce.
59. 59. Fill the pita breads as desired with tomatoes.
60. 60. Fill the pita breads as desired with corn.
61. 61. Fill the pita breads as desired with onions.
62. 62. Serve the filled pita breads.
63. 63. Place the leftover salad in a large bowl.
64. 64. Add the leftover tomatoes to the large bowl.
65. 65. Add the leftover corn to the large bowl.
66. 66. Add the leftover onions to the large bowl.
67. 67. Mix the ingredients into a side salad.
68. 68. Serve the side salad alongside.

Nutrition per serving

• kcal: 550
• Protein: 32 g · Fett/Fat: 29 g · Carbs: 45 g