Ingredients
Scale
- 1 Bacon Wrapped Pork Brochette
Lemony Yogurt Sauce
- 2 generous tbsps lemon flavored Greek Yogurt
- 1 generous tbsp sour cream
- Juice of 1/2 lime
- 1 tbsp fresh chopped parsley
- 1 tbsp fresh chopped basil
- 1 green onion, chopped
- 1/2 tsp salt
- 1/4 tsp pepper
Fresh Tomato Salsa
- 12 cherry tomatoes cut in 1/2
- 4 green inions chopped
- 2 tbsp olive oil
- 1 tsp sea salt
BBQ Potatoes
- 1 1/2 baby potatoes, parboiled
- 2 tbsp olive oil
- 3 tbsp Bert’s BBQ sauce
- 2 slices Naan
Instructions
- Preheat 1 side of BBQ to medium high and the other side to low.
- Place the brochettes on the medium high side, bacon side down, rotating every few minutes until internal temperature reaches 165. Approx. 20 minutes.
- Toss the baby potatoes in the olive oil and BBQ sauce and place on the low side of the BBQ, cook until fork tender.
- Serve the brochettes with the potatoes and veg of your choice. If desired prepare the lemony yogurt sauce for tomorrows meal and serve with the potatoes.
- Combine all the ingredients for the lemony Yogurt Sauce, mix well and refrigerate for 30 minutes before serving.
- Place all of the ingredients for the fresh tomato salsa into a bowl and mix well.
- To assemble the wraps gently reheat the left over brochettes and slice.
- generously spread the Naan with the lemony Yogurt Sauce, add the pork, top with the tomato mixture and a dollop of the sauce.
- Category: Entrees, Pork, Recipe